Science students from Bishop Stopford’s College in Enfield enjoyed an educational day at food ingredients’ company Edme learning about science in the ‘field to fork’ supply chain in the baking industry.
The day began with a talk and activities involving sensory-testing several food ingredients, before setting off on a tour of the site.
Students visited the cereal cleaning department, the laboratory and the mixing plant, and finished up with a session in the test bakery with Edme’s technical baker Richard Ball.
Iain McLay, teacher at Bishop Stopford’s College, said: “Everything about the day has been very good and it has provided the students with a real insight into the bakery and food science industry.”
He added: ““It takes a lot of resource for companies to organise this kind of thing, so we’re extremely grateful to Edme for giving so much of their time.”
Edme is a UK malted ingredients producer that has served the food industry for more than 125 years.
Most of the company’s flours are malted from local East Anglian grain and it supplies malted ingredients to food producers in many countries, including the Middle East and Africa.
In March, long-serving engineer Colin Hewitt retired from his role after 42 years with the company.