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An evening of Science and conversation with interactive talks in conjunction with University of Lincoln
6.30 Doors open
Event starts at 7pm
Food platters will be available
£10 a ticket includes a welcome drink and a donation to the university
August 5th
Bake Off: The Manufacturing Professionals
Most of us will have made a cake at home: we’ll have checked we have enough sugar in the cupboard, made sure the flour and vanilla essence aren’t out of date, gone to the shops to buy eggs and butter, dug out the mixing bowl, whisk and cake tin (maybe giving them a quick rinse first), washed our hands and turned on the oven. But what if we’re trying to make 3000 units of this cake a day, as is the case for the British establishment of Marks & Spencer’s Colin the CaterpillarTM cake?
Join the University of Lincoln's Dr Nicola Crewe, food microbiologist, in our Food Manufacturing New Product Development team to work through the technical and scientific challenges we will face as we design a new cake for the market. What ingredients should we include, where will we get them from and how will we know they are legally acceptable? What systems do we need to put in place to make sure our finished product is safe to eat? And how will we make sure the product is the best quality it can be when it reaches the consumer?
An evening of Science and conversation with interactive talks in conjunction with University of Lincoln
6.30 Doors open
Event starts at 7pm
Food platters will be available
£10 a ticket includes a welcome drink and a donation to the university
August 5th
Bake Off: The Manufacturing Professionals
Most of us will have made a cake at home: we’ll have checked we have enough sugar in the cupboard, made sure the flour and vanilla essence aren’t out of date, gone to the shops to buy eggs and butter, dug out the mixing bowl, whisk and cake tin (maybe giving them a quick rinse first), washed our hands and turned on the oven. But what if we’re trying to make 3000 units of this cake a day, as is the case for the British establishment of Marks & Spencer’s Colin the CaterpillarTM cake?
Join the University of Lincoln's Dr Nicola Crewe, food microbiologist, in our Food Manufacturing New Product Development team to work through the technical and scientific challenges we will face as we design a new cake for the market. What ingredients should we include, where will we get them from and how will we know they are legally acceptable? What systems do we need to put in place to make sure our finished product is safe to eat? And how will we make sure the product is the best quality it can be when it reaches the consumer?