Processing, fries, chips, Research

Nottingham University and Pipers Crisps develop science of crisps

Pipers Crisps, one of Britain’s best-known crisp brands, set out to understand more about the science behind their premium products and processes and they turned to food experts at the University of Nottingham. The partnership gave Pipers direct access to the Food Flavour and Sensory Science Laboratories in the School of Biosciences and the specialist knowledge of PhD student, now Dr. Deepa Agarwal — an expert in food structure, flavor and product development. Inside the science labs, Dr. Agarwal used gas chromatography mass spectroscopy (GC/MS) to understand the flavor profile and stability of Pipers crisps. With the help of advanced statistical analysis tools, she optimized cooking temperatures and times to minimize waste, enhance shelf life without compromising taste perception. More

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