James Kent

About me:

I have a degree in Environmental Science and a master’s degree in Food Science, Safety and Health. I have more than seven years experience in the food industry and have worked in laboratory-based product development as well as technical compliance. As such I have a good all round technical and legislative knowledge of the industry. I have a range of industry qualifications including HACCP Level 4 (Advanced) and Food Safety Level 3 (Intermediate). I currently own and run a small food retail business and also a food safety consultancy.



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Describe the concept of microencapsulation. What methods have been used to encapsulate labile bioactive food ingredients so that they are able to be absorbed in the gut?

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