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I spent the day in the Cotswolds on Wednesday,- at one of the world's largest  food research organisations - the Campden & Chorleywood Food Research  Association (CCFRA).
 
The CCFRA hosts an open day once a year for its members, partly as  a shop window for its services (which include some cutting  edge research into food safety, authenticity and product  development).

But the day is just a much about having a family  get-togther. At least that's what it feels like. And the chance to get back into the lab again is always fun.
 
Everyone pitches in. All the CCFRA staff get involved in the arrangements, and  the food company members stump up with the refreshments, from  the biscuits with morning coffee to the mints after lunch. For  some reason, I found it more reassuring to have my poached  salmon served by a food chemist, rather than someone fresh out of the  microbiology lab.
 
Earlier in the day I heard our Chair, Dame Deirdre Hutton, deliver Campden's  prestigious annual lecture.

She spoke a lot  about the benefits for consumers of the Agency's and the food  industry's scientists working more closely together to improve safety and  dietary choice.

Most people there agree, judging by the many conversations I had  afterwords with people around Campden's labs and workshops.