Manually counting yeast cells
To ensure quality and food safety requirements are met British Sugar continually complete a lab test where they count live and dead yeast cells. To date this process has been done manually. A laborious process, that, by its nature is prone to human error. The operator, using a microscope, manually counting the white and blue cells on screen, manually inputting the data into spreadsheets, and applying some calculations. For some time British Sugar had been looking for a way to improve this process.