Our Year 12 Food Science and Nutrition students were invited to the Department of Applied Sciences at Northumbria University to take part in an exciting workshop. We were greeted by Dr Iain Brownlee, Associate Professor of the Food Science department who took us on a small tour of the kitchen and laboratories. Students were then introduced to the research question in hand: With Every Fibre of My Being: Testing the acceptability of higher fibre foods
''Nine out of ten people in the UK do not consume enough dietary fibre, putting them at risk of multiple health issues immediately and in later life. Fibre within foods can make them more or less acceptable to the public. Within this session, attendees will run a series of experiments, both as research and as members of the public to test whether fibre content of foods can be masked''
Students produced food samples of refined pasta verses wholegrain pasta for subjects to sensory test. We used the departments sensory analysis booths which are used widely within the food industry to determine sensory results in a fair, controlled environment. Results were surprising with most testers favouring the wholegrain sample- good news for our digestive systems!
A fantastic afternoon was had by all, our Y12s were able to explore Northumbria University campus and learn about the vast array of degree courses on offer within Applied Sciences.