Award details

Building Competitive Advantage in Glazes: Glaze technology project

Reference	BBS/E/F/00042601
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors	Mr Mike Ridout
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	183,400
Status	Completed
Type	Institute Project
Start date	01/01/2011
End date	31/12/2012
Duration	24 months

Abstract

The aim of the project is to develop new and cost optimised liquid food glaze products through an improved understanding of the mechanisms and chemistry which determine glaze product performance. This will involve: Developing an understanding of the chemistry, design, processing and end usage of the product; defining analytical techniques to be used to quantify product performance; determine the roles and mechanisms of key ingredients; develop and test alternative, cost optimised products/recipes; assess processing and product life-cycle of new formulations to enable launch of new products. This is a KTP project which will employ and train an associate to develop competence in the management of research and development projects, from initial technical investigation through to manufacturing scale up. This will involve developing knowledge in specific processing, but also general product development project management knowledge which will be broadly applicable to industrial food R&D projects. The associate will work with various business functions involved in the market expansion of new products, including sales and marketing, finance, purchasing and production and will gain knowledge of all business processes involved in the launch of new products. In addition to the scientific objectives, the associate will undertake management training and a post grad diploma (level 5) in management, the opportunity for a further degree and some additional funding will be available for personal professional development. The position will be based at the company’s main site near Aberdeen, but will spend time on short visits at the Institute of Food Research for the lab based parts of the project.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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