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