Get on trend in 2017 and learn how to cook healthier soups, sauces and ready meals at our cooking class with the University of Lincoln on Thursday 26th January. Our educational cooking classes offer the opportunity to learn about new food processing technologies that can help you create healthier products more efficiently.

You’ll get to learn the science behind our Steam Infusion cooking technology as detailed in our newly released white paper explaining how Steam Infusion can reduce the fat in dairy-based sauces by up to 20%. And see a full demonstration of Steam Infusion as we cook up a batch of bechamel sauce including APRIL the robotic chef.

What: Steam Infusion Cooking Class – Transforming Dairy Based Sauces

Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach

When: Thursday 26th January, 9am – 2pm