BSL have a wide theoretical and practical knowledge of the role of saccharides and proteins in the creation and stabilities of products.

As such they can assist with:

  • novel processing techniques
  • assay development
  • equipment evaluation
  • product testing
  • data review
  • literature searches
Through agreement with the University of Nottingham the company has access to processing and measurement techniques.


BSL deliver training courses tailored to the specific requirements of a company. These can be for individuals or to large teams of people, delivered on site or (with agreement) at the University of Nottingham and contain practicals for the delegates to join in.
Examples of courses delivered are: Starch, Hydrocolloids, Extrusion Processing, Thermal Analysis, Rheology