Terry Sharp
Head of Baking and Cereals Processing

"Our aim is to combine science and technology to provide technical support for the international baking and cereals processing industries.

New information is generated through our extensive research activities. Coupled with a broad, practical experience of cereals and bakery technologies this enables us to help our customers to resolve ingredient and process problems and measure ingredient and product quality. We specialise in development of new products and innovative concepts. As part of this service we also provide guidance on alternative raw materials for functionality, nutritional contribution and cost effectiveness.

Our training programmes are renowned for their practical elements combined with sound technical knowledge, and are equally popular with global businesses and artisan bakers.

One of our key strengths is in the application of science and technology in practical and commercial environments, and delivery of results to realistic deadlines."