London Food Centre
The London Food Centre at London South Bank University (LSBU) is the university's food science and technology business unit.
The London Food Centre is in Southwark, central London. It opened on 24th November 1998. It started life as a Regional Food Technology Transfer Centre tasked by MAFF (now Defra) to assist small food and drink companies by providing information and services on a range of topics including improved food safety and quality, and identifying the best and most relevant available technology.
When Defra support ceased it became LSBU’s business unit in food science and technology. It still worked mainly with small and medium-sized businesses (SMEs) helping clients with technical advice and consultancy, particularly new product development, food safety and hygiene, HACCP and accreditation (BRC, SALSA, EFSIS) projects, often helping with business support grants.
Today the London Food Centre brings the knowledge, experience and facilities at London South Bank University to food and drink businesses of all sizes in the form of training, scientific and technical services and applied research to help them survive and thrive. From manufacturers to processors, ingredients suppliers to packaging companies, wholesalers, retailers and restaurants, we are here to help you maintain your competitive edge, innovate and grow your business.
Our food technologists and academics have assisted many food businesses, from start-ups and SMEs through to multinationals, to grow and to improve their profitability.
What the LFC can offer:
Technical advice and consultancy including support, advice and pre-audit checksfor accreditation schemes such as BRC, SALSA and EFSIS.
Bespoke training programmes tailored to your workforce's needs.
Access to funded projects and grants.
Laboratory facilities and equipment.
The London Food Centre has
a well equipped food technology laboratory in which product concepts can be
developed and produced in test quantities. Equipment includes:
Ovens, sterilisers, heat sealers, MAP sealers, blast coolers, bratt pans, industrial mixers, pasteurisers, bottling machine and Farinograph.
There is a computerised sensory suite for sensory testing and a rheometer for studying texture.