This is the holding page for The Food Science, a new website that will support food industry professionals in their development work, as well as offering an insight for the public as to what exactly is going into their food.

It will be home to the latest discussions around food matters and finally, it will provide an ever-growing glossary of food terms so that you can see beyond the weasel-words.

It's also the place to contact Linda Bellekom-Allen for practical advice and to share her experience.

  • Decades of experience as a food ingredient specialist

  • International reputation in new product development

  • A specialist in use of hydrocolloids and cellulose based gums covering every section of the food industry

  • Honorary Associate Professor, The University of Nottingham

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hefoodscience.com is an independent website and receives no financial support from third parties. The views expressed on the site reflect impartial practical experience, but the owners of the site and contributors to it cannot take any responsibility for the application of, use or misuse of information contained within the site.