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Dairy Crest to Collaborate With Harper Adams University on Food innovation

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Dairy Crest to Collaborate With Harper Adams University on Food innovation

Dairy Crest to Collaborate With Harper Adams University on Food innovation
September 10
13:50 2013
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UK dairy processor Dairy Crest is going to locate its new, dedicated Innovation Centre at Harper Adams University in Newport, Shropshire. The collaboration will further strengthen links between the two organisations – supporting the university’s curriculum whilst re-energising Dairy Crest’s product innovation through regular interaction with staff and students.

It will provide a link into leading research within the agriculture and food sectors, as well as a purpose-built food innovation centre on campus.

Dairy Crest aims to deliver 10% of year-on-year growth through new product development; with scientific research, technology and product development at the core of this objective. It is believed that the new Innovation Centre will contribute substantially to this.

Roger Emery, Dairy Crest group technical and compliance director, says: “This is a great opportunity for Dairy Crest.  We already have a productive working relationship with Harper Adams, and provide placements for food science students at our Technical Development Centre, in Crudgington. This new collaboration will be a mutual relationship. As well as strengthening links, the project will open new opportunities for both parties to work together and support the development of future technical professionals for the food industry.”

Vice-Chancellor of Harper Adams University, Dr David Llewellyn says: “As the leading UK university working to underpin the country’s agriculture and food sectors, we see many opportunities in this collaboration for both Dairy Crest and Harper Adams that will benefit farmers, our students and staff, as well as consumers. This is an important step for both Dairy Crest and Harper Adams. In a world where issues of food security and sustainability are now at the top of political and agri-food industry agendas, finding ways to increase the interaction and knowledge flow between academia and the food industry for commercial and societal benefits is going to become more important and this collaboration is most timely.”

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