queen margaret uni student

Gluten-free specialist Genius Foods has entered into a partnership with a new food science laboratory at Queen Margaret University.

The deal with QMU’s Scottish Centre for Food Development and Innovation will see the university provide support to the company to help develop its recipes and product range.

The company will also have access to the centre’s sensory suite, which allows experts to measure people’s perceptions of food and drink products, including appearance, aroma, texture, flavour and aftertaste.

Food scientists at QMU have provided expert training to the Genius Foods team on ways to measure the texture, colour and flow properties of its products using specialist equipment.

“We’re very pleased to be providing specialist research and development facilities and training for Genius Foods. The specific combination of sensory and analytical facilities that we offer at QMU was previously unavailable elsewhere in Scotland, so research work was often sent to England or Northern Ireland instead,” said Dr Julien Lonchamp from the centre.

“Through practical innovation support and creative business solutions, QMU is continuing to help leading food and drink businesses, like Genius Foods, with new and innovative product development.”

Genius founder Lucinda Bruce-Gardyne said: “While an element of our R&D will remain in-house, we are working in partnership with the Scottish Centre for Food Development and Innovation, which will enable us to have an even deeper understanding of the behaviour of our core ingredients.”