What: Steam Infusion Cooking Class - Fresh No Burn On Bechamel Sauce
Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach
When: 10:00 am, Wednesday 18th October 2017
Learn About the Science
Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln’s food scientists.
Cook with Steam Infusion
Join Chris Brooks, OAL’s Development Chef as we cook up a batch of fresh bechamel sauce and taste the Steam Infusion difference.
See the future
Discover how we're using robots to cook products more efficiently.