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
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,
Barlactica is partner member of
European network of farmhouse and artisan cheese & dairy producers. Barbara is
head of the working group 'technology' of FACE and technical coordinator of the
Teacheesy project. In this Erasmus+ project,
tools are build to support the introduction and implementation of the
European Guide for Good Hygiene Practises for farmhouse
and artisan cheese and dairy production.
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 committees of various organizations active in the
field of dairy, (goat) farming and quality:
- She was on the organizing
committee of the
symposium on '25 years of dairy goat farming in
the Netherlands' in 2011.
- She was on the organizing committee of and chair to the symposium of the
European Farmhouse Cheese & Dairy meeting
in Gouda in 2014.