A leading British food manufacturer is harnessing the expertise of scientists at the University of Leicester to bring innovation and academic insight into its production process to help boost yields and quality.
Fresh-Pak Chilled Foods has established a strategic partnership with the Department of Chemistry at the University of Leicester which will include academic consultancy, student projects and a two-year Knowledge Transfer Partnership (KTP) worth in the region of £200,000 across the project duration.
The partnership includes the recruitment of an Analytical Chemist to the Fresh-Pak team, mentored by an academic and with access to the specialist expertise and facilities available at the University of Leicester, due to be appointed at the end of January.
The academic input from the University of Leicester will be led by Professor Andy Abbot and Dr Alex Goddard from the Department of Chemistry with support from Professor Jeremy Levesley from the Department of Mathematics.
Based in South Yorkshire, Fresh-Pak is a leading supplier of food products to the major supermarkets, food service providers and business-to-business and is also the UK’s largest producer of boiled eggs (with over five million cooked every week).
Professor Andy Abbott said: “The benefit to the University of collaborating with Fresh-Pak will be in demonstrating the impact of excellent academic research on a market sector (food processing). In addition, the new knowledge and best practice gained as result of the collaboration will feed back into the University in terms of teaching, new research themes and publication.”
On launch of the partnership, Keith Foreman, Managing Director of Fresh-Pak said: “In today’s highly competitive landscape we firmly believe that companies who innovate and constantly challenge all aspects of their operation will succeed and the creation of a new Centre of Excellence will be instrumental in this.”