Case Studies
Working with ECFP
See below the ways we’ve used our expertise and facilities at the University of Edinburgh to give insight into products from all scales of enterprise.
Controlling texture through ice crystal growth in meat substitutes
Case study – Quorn Foods
Controlling texture through ice crystal growth in meat substitutes
Case study – Quorn Foods
Developing a novel formulation for gel hand sanitisers using hypochlorous acid
Case Study – Aqualution Systems Ltd
Physical interactions that bring relief to clinical conditions
Case Study – Lamellar Biomedical
