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Welcome!

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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.

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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.

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

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  • 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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