SCOTLAND’s first Centre for Food Development & Innovation has been launched at Musselburgh’s Queen Margaret University.

The centre, which aims to enhance the country’s position as a leader in food and drink innovation in Europe, has the latest in cutting edge technology onsite to help research and create innovative food products and techniques.

The university’s on-campus SME, Advanced Microwave Technologies (AMT), is already emerging as one of the world’s most innovative users of microwave expertise in its application to the food and drink sector.

Commenting on the launch of QMU’s new centre, Richard Lochead MSP, Cabinet Secretary for Rural Affairs, Food and the Environment, said: “Scotland’s food and drink sectors are internationally recognised for their quality, many of the most famous products having a long history and unique sense of identity.

“The work of the centre will help those companies evolve to meet new demand, develop new products and diversify into new markets, particularly lucrative export opportunities.” QMU has already worked with leading East Lothian firms including Black & Gold, Belhaven Fruit Farm, Haddington’s The Chocolate Tree and Cuddybridge fruit juices.

The centre looks at ways to tackle some of the complex issues facing companies, from longevity of their produce to enhancing their health properties and ingredients.

Dr Jane McKenzie, academic lead for food and drink at QMU, said: “Facilities like this are currently unavailable elsewhere in Scotland, so research work is often sent to England or Northern Ireland instead.

“The new facilities, combined with QMU’s academic knowledge and expertise in food, nutrition and biological sciences is already offering companies in Scotland’s food and drink industry an unrivalled opportunity to innovate and develop new products which are underpinned by QMU’s scientific research.” The centre’s superb facilities include a dedicated microbiology laboratory; fully-equipped sensory suite; dedicated chemistry laboratory and a technology room for industry to test new technology.

Meanwhile students from QMU’s Hospitality and Tourism Academy took over the Scottish Parliament’s Members’ Restaurant at Holyrood for a night, serving up their food to the country’s top politicians.

A group of 13 students ran the kitchen and front of house at the restaurant, offering a three-course meal to paying MSPs and their guests.

The MSPs dined on pan-fried pigeon breast with parsnip puree and nasturtium salad; pork fillet in pinwheel oat crust with champ mashed potatoes and haricot verts; and white chocolate cheesecake with passion fruit jelly and passion fruit curd.

The students were invited to cook at the Parliament as part of a project to give college hospitality students experience of working in prestigious surroundings.