MAINTAINING HIGH levels of safety is essential to protect Scotland’s world-famous brands of food and drink.

This is according to Professor Nicola Holden, the new leader of the Safe and Improved Food Challenge Centre at Scotland’s Rural College, which will be launched at this month’s SRUC’s Science of Provenance webinar, highlighting the role of scientists and food and drink experts in supporting the provenance of quality Scottish food.

Prof Holden said: “The UK enjoys an excellent record of food safety but a lot of work goes on behind the scenes as we deal with new challenges presented by changes in food production, including intensification and the launch of novel food products.

“Things such as whisky and shellfish are hugely valuable to the Scottish economy, so it’s imperative that we maintain quality and focus on improved food production in order to protect the Scottish brand.”

Prof Holden will join other SRUC and SAC Consulting speakers to highlight the work SRUC undertakes in aquaculture, seafood, poultry and oilseed rape to protect provenance. The webinar will explore how science is key to protecting and supporting the country’s food and drink industry, particularly in light of Brexit. It will also feature guest speakers from Scotland Food and Drink, the James Hutton Institute and Quality Meat Scotland (QMS).

Organiser Ceri Ritchie from SAC Consulting said: “This event will demonstrate the importance of provenance to Scotland’s food and drink sector and will highlight the critically important research and extension work undertaken by Scotland’s main research providers.”

The Science of Provenance takes place on from 2pm-4pm on Wednesday November 25. To sign up visit