Scientists taste enriched ice cream

The key stages of developing the Riddet Institute’s microencapsulation technology, which allows manufacturers to add fish oil to foods, are described here.

Allan Hardacre and his students at Massey University are developing a high-protein food for the aged. Ruth Beran visits the Food Technology Pilot Plant to find...

Sensory scientists may seem to have an easy job. They dispense delicate morsels of food and sips of appealing drinks to willing blindfolded panellists who have...

In this activity, students add fish oil to ice cream and carry out sensory testing to identify the effect on taste and smell.