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Barlactica is the research and consulting company
of Barbara Hart.
Barbara is food technologist and has a large interest in gastronomy. Organic
agriculture, local production and 'real food' are important to her.
After her graduation as food technologist, specialized in dairy technology, at
Wageningen University, Barbara worked more than 10 years for large and small
food producing companies. She worked as researcher, technologist and R&D
manager. She is experienced in dairy technology, especially in the processing of
goat milk.
Since 2007 Barbara
is an independent technological and gastronomic researcher and consultant. She
works for producers and traders in food products. As a freelancer she does
various projects like product development, scientific literature reviews,
process improvement.
She
is member of the Slow Food Network of Food Professionals in Utrecht.
At the Slow Food Event Cheese 2011 in Bra (Italy), she hosted
taste workshop on special Dutch Cheese and pairs these
with organic wines from social agriculture.
Furthermore she has been on the committee of various organizations active in the
field of dairy, goat farming and quality. She is on the organizing
committee of the
symposium on '25 years of dairy goat farming in
the Netherlands'.
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foto :
Hans Lebbe |
