First hydrocolloids symposium leads to special edition of journal

(University of Huddersfield) New levels of collaboration between researchers in food science, pharmacy and chemistry have been pioneered at the University of Huddersfield. The three-man team of scientists behind the development have launched a conference that is set to become a regular event around the UK, and have co-edited a special edition of the key academic journal in their field called Food Hydrocolloids.