Poster Presentation: Emerging Micro- and Nano-Technologies for Manipulation of Ingredient Functionality
 25 September 2012

In this video Kathy Groves, Consultant Microscopist at Leatherhead Food Research, discusses how establishing the structure of ingredients can play important role in determining their properties. Kathy also tells SelectScience how emerging technologies such as a nanospray drier will be used in the future to alter the size, and ultimately the properties of, ingredients in food, such as sugars, proteins and starches in food. Interview filmed by SelectScience at the Leatherhead Food Research Food Innovation Day 2012.

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