Food experts and researchers are teaming up to highlight the science behind the provenance of Scottish produce.
While telling the story of where our food comes from plays an important role in consumer choice, a webinar next month will explore how science is key to protecting and supporting the country’s food and drink industry, particularly in light of Brexit.
Organised by Scotland’s Rural College (SRUC), the webinar on 25 November will highlight the work SRUC undertakes in aquaculture, seafood, poultry and oilseed rape to protect provenance.
It will also feature guest speakers from Scotland Food and Drink, the James Hutton Institute and Quality Meat Scotland (QMS).
Further details will be announced closer to the time.
Organiser Ceri Ritchie, from SAC Consulting – part of SRUC, said: “Scotland is famous for its food and drink, its landscape and its agriculture, all of which are key to economic growth. We also know that the story around food and drink is a key catalyst for buyer and consumer purchase. This event will showcase the expertise and science behind the provenance of Scotland’s food and drink.”
The Science of Provenance takes place on from 2pm-4pm on Wednesday 25 November. To sign up visit www.sruc.ac.uk/scienceofprovenance
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