EPSRC Centre for Innovative Manufacturing in Food

Lead Research Organisation: University of Nottingham
Department Name: Sch of Biosciences

Abstract

Centre vision: The EPSRC Centre for Innovative Food Manufacturing will meet the challenges of UK and global food security through developing world-leading technologies, tools and leaders, tailored to the specific needs of food products.
With a turnover of £76.2bn (20% of the UK total), Food and drink is the largest manufacturing sector in the UK employing around 400,000 people. With an anticipated rapid growth in 'better value' products and in products designed for the nation's Health and Wellness, in particular for the ageing population, food manufacturing requires innovation in increased productivity - to produce more from less - to preserve natural resources such as water and energy, to minimise waste generation and to decrease the trade deficit in the sector. Crucially this will enable the UK food sector to be at the forefront of the next generation of sustainable production which are more natural and healthier., and to develop more resilient supply chains leading to state of the art manufacturing capability, in an increasingly competitive landscape.
The proposed research focuses on identifying not only new sources of raw material but also on reducing the demand on existing resources through a simultaneous improvement of food products, manufacturing methods and supply networks. In this context, some of the key research questions are: How do we fully valorise biomass (including waste re-use) as new sources of raw material in food production?; How can we design and manufacture products with the high nutritional values using fewer raw materials?; How do we improve the efficiency of food production processes (e.g. through smart monitoring technologies; process intensification / flexible manufacturing) to consume fewer resources (materials, energy and water) across the supply chain?; How can we eliminate the production and post-production waste caused by inefficient supply and manufacturing activities and /or relationships?
The scope of the proposed research focuse on the manufacturing activities from 'post-farm gate to supermarket shelf', and will be considered under two specific Grand Challenges (GC): 1) Innovative materials, products and processes and 2) Sustainable food supply and manufacture. These research challenges closely align with the EPSRC call for 'Centres for Innovative Manufacturing', in particular the three areas of Resource Efficiency in Manufacturing: processes and technologies towards complete reuse of key materials and components; the need to dramatically reduce energy demand, including the incorporation of smart energy monitoring and management technologies; optimisation of material and product re-use, re-manufacturing and recycling, Innovative Production Processes: manufactured foods being complex formulated systems, and Complex Multifunctional Products: food is a high volume product assembled using processes which operate from the nano- (raw material) to the macro-scales (packaged goods).
The proposed EPSRC Centre brings together world leading expertise in the areas of biomaterial science, formulation engineering and sustainable manufacturing. Loughborough and Nottingham are involved in the current EPSRC Centres and will ensure complementarities with other EPSRC research portfolios. The Centre will deliver demonstrable tools, methods and specific technologies, will develop academic and industrial leaders, and will provide evidence to support future policy making, thus ensuring the long-term competitiveness and security of the UK and global food supply chain. The proposal benefits from the interest and support of a wide range of stakeholders from ingredient producers and manufacturers to retailers and governmental organisations and has exploitation opportunities as the research challenges fit with the strategic themes in the new TSB High Value Manufacturing Strategy 2012-2015.

Planned Impact

The Centre will cover the scientific and technological requirements of the food industry along the whole value chain from 'post-farm gate to supermarket shelf', requiring multi-disciplinary technical input from process engineering, chemical engineering, material science, food science, microbiology and toxicology, life cycle analysis, ICT and advanced manufacturing, thus impact will span the manufacturing paradigm from the technology / process level through to production and supply chain level. The scope of impact provides a challenge and a great opportunity to engender vision in the UK science base and to improve uptake and recognition in the industry.
The connection to industry through support, involvement in the advisory board and links to SME networks, through an interaction with the Manufacturing Technology Centre and clear alignment with the TSB High Value Manufacturing Strategy 2012-2015 will provide exploitation routes for the developments within the Centre. This should provide funding routes for sustainability beyond the first 5 years EPSRC funding.
Activity at the interface of disciplines will enable ground breaking publications in leading journals, which focus on specific areas of the food industry (e.g. Food Engineering, Food Hydrocolloids, J of Food Manufacturing Efficiency), and will provide cross-sector dissemination opportunities in (e.g Soft Matter, Langmuir, The International Journal of Advanced Manufacturing Technology, Journal of Manufacturing Processes) along with invitations for keynote addresses.
Interaction and involvement with the National Technology Platform, KTN, FDF, ETP Food for Life and KIC Foodbest will provide influence, through delivery, into policy setting for future funding opportunities in the UK and across Europe.
The UK will benefit from the outputs of the Centre through an increase in productivity and efficiencies, a decrease in resource need (energy, water and raw materials) and the provision healthier, wholesome foods to achieve positive healthcare outcomes for the population, thus having impact on Food Security and Sustainability.
As the Centre begins to progress the areas of research equipment suppliers will be invited to become involved. We will host equipment for proof-of-principle, allowing equipment suppliers to design new versions of equipment to suit the developing targets, instead of manufacturing being constrained by what is already present. While developments in automation infrastructure will not be the focus of the Centre, developments in Eco-food production research theme can be shared with the Food Manufacturing Engineering Group. Innovation in production of healthy foods can drive inputs into the Rowett Institute and Institute of Food Research studies on human nutrition, while development of technologies for SME organisations can be translated through collaboration with Leatherhead Food Research and Campden BRI. Progress in the producing new, natural materials could utilise collaboration with the scale-up opportunities at the BDC at York and the BEACON Biorefining CoE for Wales. Technologies developed within the activities of the Centre may become suitable for spin-out to parallel industries (pharmaceutical, cosmetics, paints and chemical) as we would look to spin-in technologies to enhance the capability of the food industry.

In creating such an innovative environment we hope to redress the flow of high quality researchers being lured to overseas competitors, and we aim to nurture the next generation thought leaders for the UK food industry by providing high quality science training. This will include experiment design and execution, writing and presenting skills, knowledge of ideation and new technology scouting, team working and researcher committee leadership opportunities. Business training will be given in accountability against targets set in personal development plans.

Publications

10 25 50
 
Description Better understanding of the interplay between food components and processes is needed to sustainably engineer foods that are fit for purpose.
Intact oil bodies can be extracted from oleaginous seeds and the sustainable processing of oilseeds can yield added value ingredients for the food industry. Projects at the Centre are examining the process of oil extraction and purification from oleaginous seeds. Understanding how extraction conditions relate to the quality of oleosomes will allow us to explore the functionality of these naturally emulsified structures for food applications.
A fundamental understanding of the food microstructure, such as foams and emulsions, will enable the design of stable food structures using more sustainable processes. At the Centre, we are using novel techniques to examine foam microstructures, particularly to understand foam drainage to improve foam storage.
Emulsions are present in a large variety of food products, however many conventional processes require high levels of energy. Confined Impinging Jet Reactors (CIJR) is an innovative technology being developed at the centre. An advantage of this processing technology is the reduced energy required to achieve emulsification.
Membrane emulsification is another technique that is used to produce emulsions with a narrow droplet-size distribution. The Centre is investigating the use of a rotating membrane to produce highly mono-disperse stable emulsions using food-grade particles.
The food sector needs to take into consideration its environmental impact in manufacturing and must not continue producing at the expense of the environment.
An approach to reducing environmental impact is for manufacturers to consider the product design and process of manufacturing as a way of developing resilient supply chains. At the Centre we have generated a taxonomy that allows for resilience, whilst taking into account the shelf life and natural variability of materials and product. The Centre is partnering with industry to validate these measures for factory implementation.
Another way to address environmental impact is to categorise and examine the factors contributing to food waste from production to end-product use. These are some of the projects that are being explored at the Centre to aid the reduction and improved utilisation of food waste. A significant cost to the food manufacturing sector is the large volumes of effluent generated. Our researchers have developed a non-invasive sensor which provides feedback on effluent to optimise treatment of water.
The changing consumer behaviours and development of new business operating models is indicating that more adaptable manufacturing is required in the future.
At the Centre, we are exploring the feasibility of food production in relation to distribution chains and food materials and manufacturing processes for distributed manufacturing.
Distributed manufacturing enables production of food to be closer to the point of use. Consumers can finish a product quickly before consuming to the same quality that would have otherwise been completed by the manufacturer. Through distributed manufacturing, the food waste generated is also reduced with extended product shelf life and increased storage stability.
Researchers at the Centre are developing a set of metrics to highlight areas where distributed and localised manufacturing may provide economic, environmental and social benefits.
To improve the shelf life of perishables, a project being explored at the Centre specifically focuses on tomato structure. Cell wall remodeling normally occurs during the process of tomato fruit softening and by modifying cell wall genes expression during ripening the texture and therefore shelf life of the fruit may be altered.
Other projects have focused on formulation and processing techniques that are relevant to the food sector. The team is developing new food formulations that can be dried for prolonged shelf life and rehydrated when required to achieve desirable organoleptic properties.
Additive manufacturing of food can offer the food and drink industry a number of competitive advantages, including: Customisation, Structures with visual appeal, On-demand production, Utilisation of novel materials and Geometric complexity.
The Centre is exploring different methods of using edible materials for additive manufacturing. Our researchers are exploring Fused Deposition Modelling (FDM) to process food grade biopolymers to create edible filaments. The properties of particular food grade materials are being explored to ascertain whether they are suitable as a printing medium. In addition, the research is exploring how different materials react throughout the printing process and if their properties are affected after the process.
Other research at the Centre has focused on using natural materials relevant to the food industry and Binder Jetting to create 3D printed materials with feature sizes of less than 100 µm. This produces structures with unique and interesting topographies.
Combining a need to reduce food waste and to impact on a 'Circular Economy' for the food system strategies are required to provide sustainable solutions in getting more out of what nature provides.
The Centre aims to challenge traditional food production by finding more efficient and effective uses of ingredients and food materials.

To align with changing consumer lifestyles, the Centre is also exploring ways to meet demands to produce novel products for healthier diets using natural ingredients. Research at the Centre examines alternative sources to achieve traditional structures.
Some of our projects has been exploring food grade materials, such as protein-pectin complexes, bees wax and lignin-rich particles, derived from food waste, are able to form stable emulsions and foams.
Projects utilising insect and plant-based proteins have proven to be sustainable, nutritious filler ingredients, to provide added functionality to food microstructure. The Centre is currently investigating potential replacements of undesirable solid fats in food products, such as cakes and pastries. Research projects are exploring the functionalities of a range of food hydrocolloids towards the design of healthier foods.
There is a considerable interest in improved delivery and controlled release of actives including tastants, minerals, vitamins, and probiotics. Our researchers are exploring processes to effectively deliver key nutrients for triggered release in the gastrointestinal tract. To improve delivery of such sensitive components, researchers are assessing the processing parameters of specific drying methods and their effects on the integrity of the encapsulated nutrient. In addition, biopolymer complexes have been examined and has demonstrated promising encapsulating potentials.
Exploitation Route We have an industry members list of ~70 and are in dialogue with them about uptake of findings. Some are patented, and we are in discussions wrt licensing. A lot of our science is published >70 peer reviewed articles, which is accessible by the researchers in the field.
Sectors Agriculture, Food and Drink

URL http://www.manufacturingfoodfutures.com
 
Description We are in discussion with industry about taking up some of our research findings. They are also funding some of our work.
Sector Agriculture, Food and Drink
Impact Types Economic

 
Description Member of the KTN Food Group publishing the pre-competitive research areas for the Food & Drink Industry
 
Description Member of the RCUK Global Food Security working group
 
Description UK delegation to India
Geographic Reach Asia 
Policy Influence Type Citation in systematic reviews
 
Description defining the top three reserach questions influencing the Food System
 
Description BBSRC DRINC
Amount £335,000 (GBP)
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 12/2015 
End 11/2018
 
Description BBSRC NIBB Food Waste Net
Amount £50,000 (GBP)
Organisation Biotechnology and Biological Sciences Research Council (BBSRC) 
Sector Public
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 08/2015 
End 02/2016
 
Description EPSRC CASE Studentship
Amount £79,198 (GBP)
Organisation Engineering and Physical Sciences Research Council (EPSRC) 
Sector Academic/University
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 05/2016 
End 04/2020
 
Description EPSRC CDT Sustainable Chemistry
Amount £2,000 (GBP)
Organisation Engineering and Physical Sciences Research Council (EPSRC) 
Sector Academic/University
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 06/2015 
End 08/2015
 
Description EPSRC Future Formulation Hub
Amount £403,800 (GBP)
Organisation Engineering and Physical Sciences Research Council (EPSRC) 
Sector Academic/University
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 06/2016 
 
Description Innovate UK Resilience in Supply Chains
Amount £197,000 (GBP)
Organisation Innovate UK 
Sector Public
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 09/2015 
End 08/2017
 
Description Innovate UK Technology Inspired Innovation
Amount £143,573 (GBP)
Organisation Innovate UK 
Sector Public
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 02/2016 
End 01/2017
 
Description Marie Curie Fellowship Award
Amount £200,000 (GBP)
Organisation Marie Sklodowska-Curie Actions 
Sector Academic/University
Country Global
Start 06/2015 
End 06/2017
 
Description PhD Studentship at UoN- Industry Funded
Amount £117,000 (GBP)
Organisation Unilever 
Department Unilever Research and Development
Sector Private
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 09/2015 
End 08/2018
 
Description PhD Studentship at UoN- Industry Funded
Amount £40,000 (GBP)
Organisation PepsiCo 
Sector Private
Country United States of America
Start 12/2016 
End 12/2018
 
Description PhD studentship at UoN- Industry Funded
Amount £36,540 (GBP)
Organisation PepsiCo 
Sector Private
Country United States of America
Start 09/2015 
End 08/2018
 
Description Postdoctoral Research Grant for UoB
Amount £350,000 (GBP)
Organisation PepsiCo 
Sector Private
Country United States of America
Start 12/2015 
End 12/2018
 
Description Postdoctoral Research Grant for UoN
Amount £105,311 (GBP)
Organisation PepsiCo 
Sector Private
Country United States of America
Start  
 
Description Vice Chancellors Scholarship
Amount £80,910 (GBP)
Organisation CVCP (Committee of Vice Chancellors and Principals) 
Sector Charity/Non Profit
Country United Kingdom of Great Britain & Northern Ireland (UK)
Start 09/2015 
End 08/2018
 
Title Development of low energy emulsification 
Description  
Type Of Material  
Provided To Others? No  
 
Description BBSRC DRINC Programme 
Organisation Quadram Institute Bioscience
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Academic expertise, student associated will be housed at UoN, access to equipment
Collaborator Contribution Academic expertise, access to facilities
Impact None yet
Start Year 2015
 
Description Catergorisation of food waste and to study different options to optimise the management of food waste. Molson Coors 
Organisation Molson Coors
Country United States of America 
Sector Private 
PI Contribution To apply catergorisation of food waste and to study different options to optimise the management of food waste, ask that they complete a Food-Waste Survey designed, analyse the information and send them a report highlighting the findings.
Collaborator Contribution To completed a Food-Waste Survey he designed.
Impact to be completed
Start Year 2015
 
Description Catergorisation of food waste and to study different options to optimise the management of food waste. Quorn Foods 
Organisation Quorn
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Private 
PI Contribution Apply catergorisation of food waste and study different options to optimise the management of food waste, get them to complete a specifically designed Food-Waste survey and analyse the information and send them a report of the findings.
Collaborator Contribution Completed a Food-Study survey.
Impact Ongoing
Start Year 2015
 
Description EPSRC Future Formulation Hub 
Organisation University of Nottingham
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Academic expertise relating to additive manufacturing processes / edible materials for additive manufacturing of food. Staff, equipment, studentships, etc..
Collaborator Contribution expertise of additive manufacturing in other sectors. Studentships, etc.
Impact None yet, although there are 5 industrial sponsors of this project
Start Year 2016
 
Description EPSRC Studentship with Devro 
Organisation Devro LTD
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Private 
PI Contribution As part of the EPSRC Case Awards, Devro are the industrial sponsor for the student who will be based at the University of Nottingham, and will be starting in the Spring of 2016.
Collaborator Contribution Providing sponsorship in the form of top-up fees, and some materials
Impact None yet
Start Year 2016
 
Description Engagement with EPSRC funded ICT-enabled "Open Food" innovation 
Organisation Royal College of Art
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Involvement in workshops, discussions, ideas for the RCA-led project
Collaborator Contribution Project leads, design ideas, trials, consumer focus groups, research
Impact None yet
Start Year 2015
 
Description Exploring the role of impact of the Internet of Things in unlocking value in a closed-loop supply chain 
Organisation Imperial College London
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution For Esmee's MSc dissertation, I contributed to the IoT applicability within Food Supply Chain and how IoT can help in improving resource efficiency of food supply chain and at the same time enhancing overall environmental sustainability of food supply chain.
Collaborator Contribution Various IoT applications within supply chain which we were previously unaware of.
Impact Output was Master thesis on IoT and closed loop supply chain
Start Year 2016
 
Description Industry funded PDRA 
Organisation PepsiCo
Country United States of America 
Sector Private 
PI Contribution Staff member based at UoB, academic expertise, facilities and equipment
Collaborator Contribution Expertise, know how, materials and facilities
Impact None yet
Start Year 2015
 
Description Industry funded PDRA 
Organisation PepsiCo
Country United States of America 
Sector Private 
PI Contribution Staff housed at UoN, academic expertise, equipment
Collaborator Contribution Financial and materials
Impact None yet
Start Year 2015
 
Description Industry funded studentship 
Organisation PepsiCo
Country United States of America 
Sector Private 
PI Contribution student based at UoN, access to equipment and facilities
Collaborator Contribution Financial 'top up' and materials
Impact None yet
Start Year 2015
 
Description Industry funded studentship 
Organisation PepsiCo
Country United States of America 
Sector Private 
PI Contribution Student based at UoN, academic supervisor and expertise, equipment
Collaborator Contribution Financial 'top up' and materials
Impact None yet
Start Year 2015
 
Description Industry-funded project 
Organisation Mondelez International
Country United States of America 
Sector Public 
PI Contribution Providing the facilities for research and expertise (academic member of staff)
Collaborator Contribution Financial contribution and expertise
Impact None yet
Start Year 2015
 
Description Industry-funded studentship 
Organisation Unilever
Department Unilever Research and Development
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Private 
PI Contribution Student housed at UoN, academic expertise, equipment
Collaborator Contribution Financial, materials, expertise, know-how
Impact None yet
Start Year 2015
 
Description Innovate UK Project (Eat Less Meat) 
Organisation Quorn Foods Limited
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Private 
PI Contribution Knowledge and expertise
Collaborator Contribution Financial and materials
Impact The Student working on this project has since been awarded an industrial-sponsored studentship. Quorn continue to explore future collaborations with us.
Start Year 2014
 
Description Innovate UK Resilience in Supply Chains 
Organisation Systems Integration Ltd
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Private 
PI Contribution Providing postdoctoral researcher to carry out the investigation to the project
Collaborator Contribution Leading the project, and providing IT systems and expertise
Impact New partnership, and members to the CIM in Food.
Start Year 2015
 
Description Innovate UK TII with Martec 
Organisation Martec-Conservation
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Private 
PI Contribution Loughborough University are leading this work from the CIM's perspective, and will provide the laboratory space and the postdoc to carry out the research
Collaborator Contribution Martec will be providing the materials and the expertise, UoN will also help assemble the rig.
Impact Partnership / member of the CIM in Food
Start Year 2016
 
Description Innovate UK TII with Martec 
Organisation University of Nottingham
Department Faculty of Engineering
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Loughborough University are leading this work from the CIM's perspective, and will provide the laboratory space and the postdoc to carry out the research
Collaborator Contribution Martec will be providing the materials and the expertise, UoN will also help assemble the rig.
Impact Partnership / member of the CIM in Food
Start Year 2016
 
Description Innovative Food Technologies for Redistributed Manufacturing 
Organisation Loughborough University
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Loughborough University wrote a report for the LNN on Redistributed Manufacturing (run by the University of Oxford) with the assistance during the three months of the collaborating partners. The report has been provided to them, has been made publicly available and it is expected to be used by the ESRC and EPSRC to shape future research calls on distributed manufacturing.
Collaborator Contribution The partners assisted during the project by providing expertise and supporting the decisions on possible content and structure of the report giving feedback during different stages of the project.
Impact • Project report: "Innovative Food Technologies for Redistributed Manufacturing" • Project results presentation at the conference: "Localising Food Systems: The food-energy-water nexus issues of re-distributed manufacturing" The decision was made to make the report publicly available
Start Year 2016
 
Description Life Cycle assessment of osmotic and freeze drying of stawberries 
Organisation University of Salento
Country Italy, Italian Republic 
Sector Academic/University 
PI Contribution Freeze drying and osmotic drying experiments; moisture content and water activity analyses.
Collaborator Contribution Life Cycle Assessment (LCA) analysis
Impact A paper, writing in progress
Start Year 2016
 
Description Meeting with researchers from the following universities to discuss potential collaborations: 
Organisation University of York
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Nottingham, Birmingham, York, UNSW Australia, Cardiff University, Lincoln Univerisity, CREST (Loughborough University).
Collaborator Contribution Contact with York and Nottingham led to the start of a project which is going to run until end of 2018 __ Contact still exits with other universities, but an output has not occurred yet.
Impact None
Start Year 2016
 
Description Modelling of freeze drying or tomato 
Organisation University of Birmingham
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Freeze drying experiments; moisture content, water activity and porosity analyses
Collaborator Contribution Modelling of process, study of drying and rehydration kinetics
Impact A paper, in writing progress
Start Year 2016
 
Description Phospholipids from Oil Bodies - This collaboration is between the 'oil bodies' group of the CIM at the University of Nottingham and the lipidomic group at Rothamsted Research Centre. The members of the CIM Nottingham involved in the collaboration are David Gray, Vincenzo di Bari, Simone De Chirico and Tim Foster 
Organisation Rothamsted Research
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Shared findings on a method for the recovery and purification of oil bodies from rapeseeds
Collaborator Contribution Provide purified oil bodies according to different recovery methods
Impact Outcomes have still to be produced. One planned outcome is a joint publication
Start Year 2016
 
Description Submission of a successful full proposal to EPSRC Circular Economy Call ' Whole systems understanding of unavoidable food supply chain waste for re-nutrition 
Organisation Engineering and Physical Sciences Research Council (EPSRC)
Country United Kingdom of Great Britain & Northern Ireland (UK) 
Sector Academic/University 
PI Contribution Collaboration University of York, University of Nottingham and Loughborough University
Collaborator Contribution Submission of a successful full proposal to EPSRC Circular Economy Call. Funding awarded: £822,615. Funded Period: Jan 17 - Dec 18
Impact Submission of a successful full proposal to EPSRC Circular Economy Call. Funding awarded: £822,615. Funded Period: Jan 17 - Dec 18
Start Year 2016
 
Description 13th International Hydrocolloids Conference, Ontario, Canada 16th - 20th May 2016. CIM team member Tom Mills attended as a delegate. 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Networking visit to Rich Products sites afterwards to maintain relationship for future projects.
Year(s) Of Engagement Activity 2016
 
Description 16th Food Colloids, 10th - 13th April 2016 Vincenzo diBari 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Other audiences
Results and Impact The Conference has allowed expanding engagement with other Universities, primarily the University of Wageningen with which a collaborative research program has started since the conference focusing on the 'oil bodies' research field. The event has also allowed meeting other scientists (mainly Prof A Marangoni) with whom there may be opportunities in the early future to collaborate in the field of oleogels.
Year(s) Of Engagement Activity 2016
 
Description 2nd Congress Food Structure Design Conference attended by Kurnia from the CIM as a Speaker 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Other audiences
Results and Impact Kurnia Ramadhan participated in this three days international conference and delivered a 15 minutes presentation at the last session of the first day. Communications were built between the participants.

Title of presentation and abstract

Effects of Ball Milling on the Selected Properties of High Protein Oat Bran Powder and Slurry
This study aims to evaluate the selected properties of high protein oat bran (HPOB) powder and slurry, i.e. particle size distribution, chemical, thermal, and rheological properties, as affected by different speeds of ball milling. The medians of particle sizes decreased from 128.4 µm to 37.76, 12.48, and 7.20 µm after ball milling at 300, 500, and 800 rpm respectively. Particle size distribution curve altered from nearly unimodal into multimodal with a broader size range. Fourier Transform Infrared (FTIR) spectra showed a peak intensity increase in protein associated bands of ball milled HPOB. Gaussian curve fitting of amide I spectra region showed an escalation of random coil protein secondary structure as the beta-sheet structure declined, which confirmed protein denaturation. Contrariwise, a weaker peak intensity in carbohydrate associated bands indicated the loss of crystallinity. Scanning calorimetric studies revealed a reduced protein thermal stability of ball milled HPOB, shown by increment on heat capacity and shifting on onset and melting temperatures. Disruptive effects of ball milling significantly lowered the storage and loss modulus of HPOB slurry.

The CIM was able to contribute to the scientific community, particularly in the interest of food structure, through dissemination of work in this conference.
Year(s) Of Engagement Activity 2016
URL http://www.fsd2016.org/v1/
 
Description 3D Food Printing Conference, Villa Flora, Venlo, Netherlands attended by Sonia Holland from the CIM team 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Presentations from Academics/PhD Students, Business Owners, Online Publishers from the 3D printing sector. Plus demonstrations/product display, mostly from businesses/ a few independent researchers/designers.
Sonia gave a scientific focused presentation on her work, Jennie Lord past CIM team member gave a joint presentation with KTN regarding the CIM. Get us known in the world of 3D printing food. Contact has since be made by people at the Conference about various things, including a special food engineering journal publication, which Sonia is hoping to get a paper in.

As well as, knowing what other groups are doing to advance 3D Printing technology for food and meeting the people behind certain things Sonia have the opportunity of being able to chat to them about it directly.

Abstract
Cellulose as an edible ingredient for 3D Printing.
Cellulose is the most abundant polymer in nature, providing structure to plant cell walls. It is therefore consumed regularly in the diet, not contributing any calorific value but acting as a natural dietary fiber. Its use as an ingredient, however, is somewhat limited to 'filler' type roles or as a bulking agent as good solvents are not suitable for food use. Mechanical abrasion by ball milling can render an amorphous powder which, when the recrystallisation kinetics are known, may be utilized in a Binder Jetting 3D process to create edible cellulose-based structures.
Year(s) Of Engagement Activity 2016
URL https://3dfoodprintingconference.com/2016-2/
 
Description 3D Printing (additive Manufacturing) Workshop 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Exploring the barriers and challenges of 3D printing of food manufacture. With experts from additive manufacturing and food structuring, the Centre's for Innovative Manufacturing in Food and Additive Manufacturing came together with 40 industry delegates to discuss the potential of 3D printing for personalised and sustainable food manufacture.

It was agreed that a second workshop in 2016 should explore the opportunities further.
Year(s) Of Engagement Activity 2015
URL http://www.manufacturingfoodfutures.com/manufacturingfoodfutures/documents/workshop-doc.pdf
 
Description Additive Manufacturing in Food Workshop 07 - 08th April 2016 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact This workshop gave the opportunity to engage with people in industry and academia. The event focused on identifying research needs and looking into the future and how will additive manufacturing or 3D printing fit into food industry. There was a final report on the workshop circulated among the participants.

This activity helped with the definition and generation of a set of research challenges and directions that will support the future research into applications of additive manufacturing in the food industry. More over this activity helped with the visualisation from other perspectives of a subject which can be related to my work in the food CIM.
Year(s) Of Engagement Activity 2016
URL http://www.manufacturingfoodfutures.com/events/agrifood-opportunities-in-additive-manufacturing.aspx
 
Description AgroCycle workshop: Barriers and Opportunities to Valorising Agri-food wastes, co products and by-products (AWCBs) Brussels, 26 Jan 2017 attended by CIM member Guillermo Garcia-Garcia 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Round table discussions and presentations, Learn about projects and partners in Europe looking into valorization of food waste.

Outcome and impact of this activity was to network and other colleagues.
Year(s) Of Engagement Activity 2016
 
Description Birmingham Food Council Food Security Meeting in Birmingham attended by Jamie Stone 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Industry/Business
Results and Impact CIM members attended visit to the research organisation, which sparked questions and discussions afterwards, and increased interest related subject areas. Contribution to panel questions and networking after the event generated a number of contacts and possible follow up potential. The outcome is Networking and representation of the Food CIM in the Midlands area.
Year(s) Of Engagement Activity 2016
URL http://www.birminghamfoodcouncil.org/
 
Description Booth at 'Appetitie for Engineering' 2014 
Form Of Engagement Activity
Part Of Official Scheme? No
Primary Audience
Year(s) Of Engagement Activity
 
Description British Science Festival fringe 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Public/other audiences
Results and Impact Interactive activity looking at 'jelly worms', chocolate engineering, foams and food microstructures.

Held at Bradford university, the activity took place on a Sunday over several hours, and roughly 100 people (families, children) took part in educational games and activities. Parents and carers engaged in discussions with researchers.
Year(s) Of Engagement Activity 2015
URL http://www.fringesciencefestival.org/
 
Description CIM team member Guillermo Garcia-Garcia participated in seven 'Grime Scene Investigation' Waste audits to classify and quantify waste generated across Loughborough University campus 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Study participants or study members
Results and Impact Raise students and staff awareness of the issue of food waste.

Following results obtained, publicity materials are developed to raise student and staff awareness.
Year(s) Of Engagement Activity 2016
 
Description CPACT Conference- Uni of Glasgow 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Discussions for food industry on how process analytical control technologies
Year(s) Of Engagement Activity 2015
 
Description CoCo Tea 2015 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Jo Gould gave an Oral Presentation -Application of cocoa particles as an emulsifier. In this research the novel application of cocoa particles as emulsifying particles was investigated. The presentation will demonstrate that the ability of cocoa particles to absorb at interfaces is not due their lipid, polyphenol, protein or starch content. The lignin present in cocoa particles may be crucial to their interfacial activity as well as their surface roughness. A report will be written from ongoing investigations including high fat cocoa powder and cocoa fibre.
Year(s) Of Engagement Activity 2015
 
Description Conference (3-Day) - RSC/SCI Colliods Group Meeting: Particles at Interfaces, Leeds was attended by Aris Lazidis from the CIM 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Other audiences
Results and Impact Aris attended the Conference along with Fotis Spyropoulos, have showcased the work they are carrying out in the field of particle stabilization emulsion and foams and how they can be used for targeted delivery. They were engaged with a number of conversations and emphasized the work of the CIM as a whole and benefit of being part of it.

Abstract title: Wax particles for the stabilization of emulsions and foams.

The most significant outcome /impact of the activity was the networking and showcasing of their work.
Year(s) Of Engagement Activity 2016
URL https://engineering.leeds.ac.uk/events/event/160/rscsci_colloids_group_meeting_particles_at_interfac...
 
Description Conference and Workshop on Innovations in Aerated Food Processing for Sustainability, Health and Life - Jan 2017 attend by CIM members Jo Gould and Bettina Wolf 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Other audiences
Results and Impact UK and Malaysian early career researchers in attendance
Communication of research
Network with Malaysia

Joanne Gould and Bettina Wolf
Clean labels are more important than ever to consumers with a recent survey finding that 58% of people would switch brands for an alternative without artificial ingredients. With this in mind, there has been an increasing interest into alternative, natural and sustainable food additives to replace artificial stabilisers and emulsifiers. For aerated food products surfactants and proteins are commonly used to reduce the surface tension at an air/water interface to infer stability.

In this contribution we will introduce two alternative novel foam stabilisers. Firstly, low fat cocoa particles acting as natural Pickering particles capable of stabilising aqueous foams. We will also present how that these particles are also amenable to stabilising food foams such as cake and ice cream while removing added fat or egg from the ingredient list. Our second example looks towards the extraction of protein from insects rather than using whey proteins as a source of protein for foam stabilisation.

Attracted significant interest in the research
Contacts
Invited to speak at Campden BRI Bakery Technology Conference May 2018
Year(s) Of Engagement Activity 2017
 
Description Conference attended by Jo Gould and Bettina Wolf from the CIM, International Congress on Particle Technology, Nuremburg, Germany 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Communication of Research - Presentation and abstract. Creating particulate emulsifiers from food waste. The outcome and inpact attracted significant interest in the research.
Abstract
Particulate emulsifiers, an alternative to small molecular surfactants for stabilisation of emulsion interfaces, have generated increasing interest in recent years as they impart excellent microstructure stability. Presently, however, except for hydrophobic starches, a food ingredient of the particulate emulsifier type is not available. This may be due to the lack of design rules as well as the desire not to create artificial processed particles as a new food ingredient. For this reason, food particles already present in processed foods or particles generated from food waste appear more attractive.
This paper reports on the functionality and functionalisation of spent coffee particles as an emulsifier for o/w and w/o emulsions, respectively. Spent coffee was chosen as candidate waste material as it naturally contains lignin, a chemical component imparting emulsifying ability. Ground spent coffee particles will be shown to stabilise o/w emulsions at 1:1 fraction of oil: water and a range of oil polarities. Albeit flocculated, these emulsions were shear stable. Hydrothermally treated particles stabilised w/o emulsions, due to the relocation of lignin trapped in the cell wall material onto the particle surface during treatment. These emulsions were also shear stable but showed a more complex impact of shear history on viscosity behaviour. In conclusion, particulate emulsifiers for versatile application can be created from spent coffee. Transferability of this finding to other sources of lignin-rich food waste remains to be investigated.
Year(s) Of Engagement Activity 2016
 
Description Conference, Edie Live, 18 May 2016. CIM members Guillermo Garcia-Garcia, Sandeep Jagtap and Pedro Gimenez 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Event with presentations and exhibitions about energy, sustainability and resource efficiency. Learning about companies working in the field. With hundreds of world-class experts and exhibitors (130 companies), it is the only event for sustainability and environment professionals to pinpoint innovation, source new suppliers and learn from peers. From energy efficiency to carbon reduction, from water and resource management to water recovery and re-use, from on-site generation to energy storage and from water retail to demand response, edie live is your destination.

This was a good conference to interact with industrialists and to know more about the latest research being carried out in food sector. More relevant to Loughborough's research activities on water, energy and resource efficiency. It also gave the opportunity to explore further in Pedro's research and gave some new directions to look into that helped improve research quality. Moreover he had the chance to understand industry view on future manufacturing and sustainability and this support for research direction.

Sandeep met Mr Ove Lundahl of Arotek Aps which supports food production companies in improving efficiency and transparency within food supply chain. He visited Loughborough University on 23rd September 2016 and gave a brief presentation about his company activities and open to future tie-ups on CIM research projects.

The most significant impact and outcome was to be given the opportunity to talk with industry and keep updated on latest research activities.
Year(s) Of Engagement Activity 2016
URL http://exhibition.edie.net/
 
Description Conference: Sustainable Food Expo, Birmingham November 2016, Patrick Webb from the CIM was a speaker at the Conference 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact The purpose was dissemination of a CIM project intentions and results. There were several questions asked indicating interest in the potential of the work.

When the project had reached the stage of pexploitation it will be easier to find commercial support partners their there is already some industry familiarity with the motivations for development and potential value to be gained from the technology.

Modelling, Monitoring and Management of Water Consumption in Food Manufacture.
The true cost of water to manufacturers can be up to three times supply and effluent charges. In addition water shortages, lack of water company treatment capacity and ever changing legislation are business risks. In mitigation forward thinking companies will implement a water management policy, but long term sustainable reductions in water and effluent in manufacturing can only be achieved by understanding and addressing water use by individual process steps, on which there is rarely substantial operational or engineering data. To overcome this lack, Loughborough University is developing a set of flexible, non-invasive water analysis instrumentation to monitor in-plant effluent flows. The data obtained will be used in a previously developed Water Management Framework to identify hotspots for process or product redesign to improve water sustainability.
Year(s) Of Engagement Activity 2016
URL http://www.sustainablefoodexpo.com/
 
Description Defining and Modelling Resilience along Food Supply Chain 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Jamie, Elliot and Shahin attended the Conference
Year(s) Of Engagement Activity 2015
 
Description EPS Research Conference, 25 October 2016. Valentina Prosapio from the CIM team, presented a poster 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Postgraduate students
Results and Impact The main purpose of the EPS Conference was to highlight the interdisciplinary strengths of groups and individuals across the disciplines of the College of Engineering and Physical Sciences of the University of Birmingham. It was a good opportunity to share ideas with members of other groups and identify possible collaborations.

Title of presentation and abstract
Drying of foods
Drying of foods is one of the most common preservation processes, since the removal of water inhibits microorganisms' growth and, therefore, prolongs the product shelf life. Since traditional drying techniques show long processing times and change in food characteristics, osmotic dehydration pre-treatment can be applied in order to produce an intermediate moisture product and, therefore, to improve the drying process. In this work, the influence of osmotic dehydration on oven drying and freeze drying performance in terms of product moisture content, water activity, rehydration ability and properties retention was investigated.

The most significant outcome was a fruitful discussion about the research with other postdocs and academics.
Year(s) Of Engagement Activity 2016
URL http://www.birmingham.ac.uk/university/colleges/eps/events/2016/College-of-Engineering-and-Physical-...
 
Description EPSRC CIM Conference MFF - 23rd March 2016 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact This event bought together industry and academic experts to discuss challenges and showcase the latest innovations in the food sector. The Conference garnered attention towards 'Eco-Intelligent Management of Food Supply Chain as well as some contacts both from academia and industries such as Mark Swainson of Lincoln University and Jaro Tomik of Traceall Global, who showed great interest in the Food CIM research activities. Both visited the Centre for SMART and are open for any future collaborations.

Title of presentation and abstract from Sandeep Jagtap CIM team member 'Eco-Intelligent Management of Food Supply Chain'.
Title of presentation and abstract from Pedro Gimenez CIM team member 'Distributed and Localised Manufacture of Food Products'
Abstract:
There is a need for a shift towards smaller-scale local manufacturing which has been highlighted by a range of factors such as changes in transport and labour costs, the availability and access to materials, energy and water; and the need for long-term resilience to market changes. The term 'distributed and localised manufacturing' (DLM) refers to a conglomerate of distributed and autonomous food production units which operate as a set of cooperating entities. The unique attributes of food products make them particularly suitable for localised, distributed manufacturing as they require a consideration of factors such as the need for fresh perishable ingredients, stringent storage and health risks associated with inappropriate distribution together with short post-production shelf-lives.
This research aims to develop a number of DLM models, tailored to specific characteristics of food groups, and the understanding of particular attributes that make a food product suitable for one of these DLM models. Furthermore, simulation-based decision support tools will be developed to allow 'what-if' scenario planning to assess the feasibility and viability, in addition of supporting the implementation of new DLM models.
The expected benefits from this research will include the ability to facilitate the provision of customised/personalised food products in support of dietary requirements, creation of more agile and shorter supply chains, minimisation of the environmental impact and cost associated with food transportation, reduction in the risk and cost of recovery from major failures occurring in a single production line, and support of local economies.

This activity helped dissemination of the CIM research activities and also helped to the cohort of researchers to gain knowledge from experienced academics and industrialist. It also helped to network with industrial partners and to gather their ideas on our research activities from different perspectives.


This conference gave the opportunity for CIM team members to present their research to both academia and food industry and to receive constructive feedback from them on their research.
Year(s) Of Engagement Activity 2016
URL http://www.manufacturingfoodfutures.com
 
Description EPSRC Centre for Industrial Sustainability Conference 07th - 08th July - attended by CIM team member Pedro Gimenez 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact This research conference helped Pedro to show his research and gather ideas and feedback from the sustainability perspective of the topic. This event provided knowledge in different areas and gave some contacts which might be of use for future projects. The activity helped disseminate Pedro's research and gather feedback and knowledge which he has used to improve his work taking some ideas from sustainability research.
Year(s) Of Engagement Activity 2016
URL http://www.industrialsustainability.org/news-events-/annual-conference-2016/
 
Description EU FRIENZ delegation to New Zealand 
Form Of Engagement Activity
Part Of Official Scheme? No
Primary Audience
Year(s) Of Engagement Activity
 
Description East Midlands University Association Conference - Sandeep from the CIM Presented a Poster 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Sandeep was representing the Food CIM and had an opportunity to introduce other Food CIM member's research activities to wider audiences and researchers from other universities. The response was outstanding and Sandeep handed out flyers and business cards and received emails requesting information about the Centre.

The title of the presentation; 'Application of Internet of Things (IoT) in Food Supply Chain

The significant outcome and impact of this activity was an opportunity to network with researchers with similar research interests in the field of food supply chain.
Year(s) Of Engagement Activity 2016
URL http://www.lboro.ac.uk/services/graduateschool/training/pastevents/emua2016/
 
Description Exhibition at EPSRC Manufacturing the Future Conference 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Policymakers/politicians
Results and Impact exhibition stand over 2 days, and a talk by Centre Director.

Video footage also of Tim below in the URL box. Use password EPSRC1 to open the link.
Year(s) Of Engagement Activity 2015
URL https://vimeo.com/user20828710/review/141783272/09da46683e
 
Description Farm to Fork and beyond CIM Conference 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact The first mini conference with talks delivered by Postdoctoral and PhD researchers covering ingredients, processes and resilience in the supply chain, with invited opinions and questions from our industry members, discussions on ingredient optimisation and trends in food waste were hot topics.
Year(s) Of Engagement Activity 2015
 
Description Food Matter Live 2016 - Conference delegate Jamie Stone 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact CIM members attended visit to the research organisation which sparked questions and discussions afterwards, and increased interest related subject areas. Activities consisted of manning the Food CIM stand and representing it's work to delegates from all around the world who represented a variety of audiences from policy to NGO's. Academia and Industry. Participation in after talk questions also sparked useful discussion and helped promote the Food CIM in key areas (for Jamie's part, resilience and sustainability in food supply chains and logistics).
Year(s) Of Engagement Activity 2016
URL https://www.foodmatterslive.com/
 
Description Food Matters Live 23rd Nov 2016 - Guillermo Garcia-Garcia and Pedro Gimenez from the CIM team attend this Conference. Gimenez presented a poster. 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact This is an annual event which aims to show and gather different advances in the food sector. The CIM had a stand to showcase and demonstrate our projects and to attract possible future members and partners.

This event helped to show the CIM activities and impacted different people which did not know about our work or existence. Moreover numerous students and businesses came to us to discuss future opportunities.

Pedro had the opportunity to interact with academic Prof Mark Jolly of Cranfield University who has similar research interest in using IoT to improve food supply chain sustainability. Also, I was able to get hold of Terry Prior of Innovation food who would like to publish Food CIM research in his scientific magazines and Anne-Celine Renaud of Vitagora who would like to link up our food research with food industries.

There was opportunity to obtain feedback around the CIMs research.
Year(s) Of Engagement Activity 2016
URL https://www.foodmatterslive.com/
 
Description Food Matters Live Exhibition 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Held an exhibit at the 3 day event, held in London's ExCel arena. Our exhibition size was 9m x 2m.

At the event we also gave two seminars, one on policy and one on duplex emulsions for salt reduction.
Year(s) Of Engagement Activity 2015
URL http://www.globaleventslist.elsevier.com/events/2015/11/food-matters-live/
 
Description Global Conference in Sustainable Manufacturing, South Africa. 3-5 October 2016 - CIM team member Guillermo Garcia-Garcia attended the Conference as a speaker 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Title of Conference paper presented in the 12th paper session 'Optimization' on Tuesday 4th October. Guillermo attended other presentations by researchers, workshops and two visits. A visit to Stellenbosch Technology Centre and Polyoak, a company that produces plastic containers.

Title: Optimising industrial food waste management
Abstract: Global levels of food waste are attracting growing concern and require immediate action to mitigate their negative ecological and socio-economic ramifications. In the developed world, of the order of 20-40% of food waste is generated at the manufacturing stage of supply chains and is often managed in non-optimised ways leading to additional environmental impacts. This research describes a novel decision-support tool to enable food manufacturers to evaluate a range of waste management options and identify the most sustainable solution. A nine-stage qualitative evaluation tool is used in conjunction with a number of quantitative parameters to assess industrial food waste, which is then used to generate performance factors that enable the evaluation of economic, environmental and social implications of a range of food-waste management alternatives. The applicability of this process in a software-based decision-support tool is discussed in the context of two industrial case studies.

Guillermo promoted his research in front of a large academic and industrial audience and had the opportunity to network during three days with academics from all over the world. Guillermo learnt about different areas of sustainability from other presentations given. He visited the Stellenbosch Technology Centre and the company Polyoak and learnt a lot about manufacturing processes and management.

The most significant outcome / impact of this activity for Guillermo was to promote his research, networking, learn from other researchers' work and from the visits.
Year(s) Of Engagement Activity 2016
URL http://www.gcsm.eu/SouthAfrica/index.html
 
Description Global Conference in Sustainable Manufacturing, in South Africa, 3 - 5 October 2016 attended by Guillermo Garcia-Garcia as a speaker 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Guillermo promoted his research in front of a large academic and industrial audience. I had the opportunity to network during three days with academics from all over the world. He learnt about different areas of sustainability from other presentations given. He visited the Stellenbosch Technology Centre and the company Polyoak and learnt a lot about manufacturing processes and management. Title: Optimising industrial food waste management
Abstract: Global levels of food waste are attracting growing concern and require immediate action to mitigate their negative ecological and socio-economic ramifications. In the developed world, of the order of 20-40% of food waste is generated at the manufacturing stage of supply chains and is often managed in non-optimised ways leading to additional environmental impacts. This research describes a novel decision-support tool to enable food manufacturers to evaluate a range of waste management options and identify the most sustainable solution. A nine-stage qualitative evaluation tool is used in conjunction with a number of quantitative parameters to assess industrial food waste, which is then used to generate performance factors that enable the evaluation of economic, environmental and social implications of a range of food-waste management alternatives. The applicability of this process in a software-based decision-support tool is discussed in the context of two industrial case studies. the most significant outcome / impact of this activity?
The most significant outcome was to promote his research, networking, learn from other researchers' work and from the visits
Year(s) Of Engagement Activity 2016
URL http://www.gcsm.eu/SouthAfrica/index.html
 
Description IFST Food Sustainability Conference - Waste not want not attended by Jade Phillips and Pedro Gimenez from the CIM 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact CIM members attended the conference on the basis of gathering information regarding to statistics and current methods of improving food and industrial waste within the UK and other developing countries. These included both pre- and post-harvest initiatives for food sustainability across the food chain. These talks then created discussions of whether these methods of reducing negative environmental impacts were plausible.

Considered outcomes and impact of this;
Statistics and learning what industrial companies see feasible about reducing food waste enabling better sustainability.
Year(s) Of Engagement Activity 2016
URL http://www.ifst.org/knowledge-centre-event-highlights/spring-conference-2016-food-sustainability-was...
 
Description Influence and Impact Annual Research Conference 31 October 2016, Conference delegate Guillermo Garcia-Garcia 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Postgraduate students
Results and Impact The main aim of the event was to enable current researchers to showcase why and how they are making valuable contributions to their field of interest. Guillermo had the opportunity to promote his research with a poster, learn about other researchers work, learn from the keynote speakers and improve communication skills thanks to a workshop. Poster ' Sustainable waste management in the food industry'
Year(s) Of Engagement Activity 2016
URL http://www.lboro.ac.uk/services/graduatesschool/training/researchconf
 
Description Influence and Impact Annual Research Conference, 31st October 2016 - was attended by Guillermo Garcia-Garcia CIM team member and presented a poster 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Other audiences
Results and Impact The main aim of the event was to enable current researchers to showcase why and how they are making valuable contributions to their field of interest. I had the opportunity to promote my research with a poster, learn about other researchers' work, learn from the keynote speakers and improve communication skills thanks to a workshop.

Poster title, ' Sustainable waste management in the food industry
Year(s) Of Engagement Activity 2016
URL http://www.lboro.ac.uk/services/graduateschool/training/researchconf/
 
Description Internal discussion on Extraction of valuable compounds from food waste using super critical CO2 technologies 
Form Of Engagement Activity A formal working group, expert panel or dialogue
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Other audiences
Results and Impact Jamie & Guillermo talked with the Food-CIM researchers Mattia and Vincenzo on possibilities to collaborate in a project to extract valuable compounds from food waste using super critical CO2 technology.
Year(s) Of Engagement Activity 2015
 
Description International Conference on Food and Environmental Sciences 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact A talk titled 'A framework for a more efficient approach to food waste management'.
Year(s) Of Engagement Activity 2015
 
Description International Union of Food Science and Technology, 18th World Congress of Food Science and Technology Conference in Dublin, Ireland - August 2016 attended and presented by CIM team members Jo Gould, Khat Nawaz Husain and Bettina Wolf 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Communication of research

Pickering Particles Prepared From Food Waste

J. GOULD, K. NAWAZ HUSAIN AND B. WOLF

EPSRC Centre for Innovative Manufacturing in Food, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, U.K.

Particulate emulsifiers as alternative to small molecular surfactants for stabilisation of emulsion interfaces have generated increasing interest in recent years in academia and industry as they impart excellent microstructure stability. Presently however, except for hydrophobic starches, a food ingredient of the particulate emulsifier type is not available. This may be due to the lack of design rules as well as the desire to not create artificial processed particles as a new food ingredient. For this reason, food particles already present in processed foods or particles generated from food waste appear more attractive. We have previously demonstrated that commercial cocoa particles act as particulate emulsifiers. An investigation into the underlying mechanism of this functionality has enabled us to identify further food ingredient particles with emulsifying ability as well as pathways for converting selected sources of food waste into particulate emulsifiers. One of the pathways includes hydrothermal treatment of lignin-rich particulate source material to concentrate the lignin on their surface imparting interfacial activity as we will evidence in our contribution.

Attracted significant interest in the research
Year(s) Of Engagement Activity 2016
 
Description KTN Early Research Careers in Manchester - attended by Aicha Jellil 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Presentation of research, aim: outreach activity to increase awareness of industry business, academics and other researchers about ongoing research.
Year(s) Of Engagement Activity 2016
URL https://connect.innovateuk.org/web/food-for-health/article-view/-/blogs/ktn-early-career-researchers...
 
Description Localising Food Systems: The food-energy-water nexus issues of re-distributed manufacturing 07th December 2016. Conference / Workshop attended by CIM team member Pedro Gimenez as a Delegate / Speaker / Poster presentation 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact Pedro presented his work done as a member of the LNN in the 3 month project in collaboration with them.

In this event we presented a report done during a three months project in partnership with other universities. It helped us disseminate our research and to increase the interest in my research area. Moreover it gave me the chance to participate in a workshop to understand the future of manufacturing and identify potential needs for research.

Title: Innovative Food Technology for RDM

Abstract:

The need for a shift towards smaller-scale local manufacturing has been highlighted by a range of factors such as changes in transport and labour costs, the availability and access to materials, energy and water; and the need for long-term resilience to market changes. The unique attributes of food products make them particularly suitable for localised, distributed manufacturing as they require considerations for fresh perishable ingredients, stringent storage and health risks associated with inappropriate distribution together with short post-production shelf-life. This project aims to develop an assessment framework based on 'product attributes versus market conditions', to highlight those food applications in which distributed manufacturing is economically feasible, environmentally beneficial, as well as having potential to support local economies. In addition a number of 'Distributed and Localised Food Manufacture' implementation models, tailored to specific characteristics of various food products categories, will be developed. These implementation models will form the foundations for a simulation-based decision support tool to allow 'what-if' scenario planning to assess their feasibility and viability. The expected outcome from the research will facilitate the provision of customised/personalised food products in support of dietary requirements, creation of more agile and shorter supply chains, minimisation of the environmental impact and the cost associated with food transportation.

We made public the report which we expect to be used by the UK research council to influence future research calls. Moreover we made several contacts which could support future projects and collaborations.
Year(s) Of Engagement Activity 2016
URL http://localnexus.org/conference-on-localising-food-systems-the-food-energy-water-nexus-issues-of-re...
 
Description National Conference on Food - Conference - London: Delegate James Huscroft 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact CIM members attended visit to the research organisation, which sparked questions and discussions afterwards, and increased interest related subject areas. Knowledge transfer and innovation across the whole food sector showcasing new and upcoming technology as well as allowing for debate from across the whole sector and different food chains. Great activity event for showcasing the CIM research to a wider audience as well as to a non-CIM.
Year(s) Of Engagement Activity 2016
URL http://www.foodmatterslive.com
 
Description PhD Research Conference, A Multi-view Approach to Establishing Resilience in Food Supply Chains 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Regional
Primary Audience Industry/Business
Results and Impact To address current food supply chain issues. Investigating contemporary challenges with various food supply chains and to define a systematic framework to identify unique capabilities and vulnerabilities for various actors. It will then enable these actors to develop bespoke mitigation strategies that not only safeguard their long-term future but which also enhance resilience across the entire food supply chain.

Proposed solution to undertake a number of case studies across different food supply chains and analyse the results to produce a better understanding of trade-offs involved in achieving resilience across the entire supply chain.
Year(s) Of Engagement Activity 2015
 
Description Presentation by Jo Gould and Vincenzo diBari CIM team members. at the M&S Innovation Day, July 2016 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Attending gave the opportunity to describe the research conducted in the CIM to the M&S team at their innovation day. The day aimed to spark interest and ideas within the M&S team.

A significant outcome attracted interest in the research.
Network expanded.
Year(s) Of Engagement Activity 2016
 
Description Research Impact and the UK Parliament - in London attended by Jamie Stone 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Other audiences
Results and Impact The purpose was to learn about how the Food CIM can more actively engage its research with policy makers in parliament to ultimately influence policy formation and possibly legislation. The act of becoming more actively involved with Parliament is anticipated to result in significant promotion of the Food CIM not just to policy makers, but also to industry lobbies, the wider research field and relevant non-governmental organisations. An outcome of this training event was the creation of a policy guide document initially distributed to Loughborough researchers but available to the wider Food CIM upon request.
Year(s) Of Engagement Activity 2016
URL http://www.parliament.uk/get-involved/
 
Description Showcasing the best of the City across all sectors with specific events on STEM, how brexit will affect science and technological transfer and also food sustainability. attended as delegate James Huscroft. 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Industry/Business
Results and Impact CIM members attended visit to the research organisation, which sparked questions and discussions afterwards, and increased interest related subject areas. Stand holder in the STEM for the future (University of Nottingham), delegate to the food sustainability workshop on how to alter diets for a more sustainable future, active question asking member of the audience on how Brexit will change the way British science is across the board and how we can link that with changes to STEM legislation.

Useful day showcasing Nottingham's role in not only the up and coming research in the food sector and through Industry links (CIM) but also how this is being applied across the range of sectors (automotive, IT, technology, etc.).
Year(s) Of Engagement Activity 2016
URL http://www.nottinghaminparliamentday.uk
 
Description Sustainable Food Expo 15th Nov 2016 conference delegate Elliot Woolley 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Industry/Business
Results and Impact Elliot Woolley CIM member attended visit to the research organisation, which sparked questions and discussions afterwards, and increased interest related subject areas. Presentation on Presentation entitled 'Food Waste and Why We Can't Just Eat It' which detailed research indicating that we should better manage food waste from factories and limit the production of food waste in homes. Discussion with resource future regarding future collaborations on reporting in writing. Visit by Baxter Story to SMART to discuss crossover of approaches for reducing food waste.
Year(s) Of Engagement Activity 2016
URL http://www.sustainablefoodexpo.com
 
Description Sutton Trust Summer School Workshop, July 2016 - CIM team Jo Gould, Michelle Neville, Jade Phillips, Steve Johnson and Vincenzo diBari 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Public/other audiences
Results and Impact CIM members attended the Workshop which sparked questions and discussions during and afterwards, and increased interest related subject areas. The CIM team ran an interactive workshop titled ' Creating Food Microstructures'. The session demonstrated typical processes used to create different microstructures in foods and how these affect the final product. The aim of running a session as part of the summer school was to inspire the students into thinking about attending University with a particular focus on considering the study of food science.
Year(s) Of Engagement Activity 2016
URL http://www.suttontrust.com/
 
Description UoN delegation to Brazil 
Form Of Engagement Activity
Part Of Official Scheme? No
Primary Audience
Year(s) Of Engagement Activity
 
Description Wolfson School PhD Researcher Conference 15 June 2016 CIM team member Guillermo attended this Conference 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach Local
Primary Audience Industry/Business
Results and Impact Presentations from PhD students from the Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University

Title of presentation and abstract: Optimising industrial food waste management.

This was good experience for Guillermo to practice his presentation skills.
Year(s) Of Engagement Activity 2016
 
Description Yr 11 Pathways to STEM Demonstration Presentation by Jo Gould from the CIM 
Form Of Engagement Activity A talk or presentation
Part Of Official Scheme? No
Geographic Reach National
Primary Audience Public/other audiences
Results and Impact Yr 11 Pathways to STEM programme is aimed at encouraging students to consider their future options in terms of attending the University of Nottingham as well as which STEM subject to study. Alongside Plant Science, ran a session of Global Food Security which included a debate on global food security led by Plant Science followed by several interactive food science demonstrations. Students appeared inspired, with one student asking the grade requirements for studying in the School of Biosciences.
Year(s) Of Engagement Activity 2016
URL http://www.suttontrust.com/