CENTRE FOR SUSTAINABLE ENERGY USE IN FOOD CHAINS
Lead Research Organisation:
Brunel University London
Department Name: Mechanical and Aerospace Engineering
Abstract
The UK food chain, comprising agricultural production, manufacturing, distribution, retail and consumption, involves more than 300,000 enterprises and employs 3.6 million people. The food and drink industry is the largest manufacturing sector, employing 500,000 people and contributing £80 billion to the economy. It is also estimated that the food chain is responsible for 160 MtCO2e emissions and 15 Mt of food waste, causing significant environmental impacts. Energy is an important input in all stages of the food chain and is responsible for 18% of the UK's final energy demand.
In recent years, progress has been made in the reduction of energy consumption and emissions from the food chain primarily through the application of well proven technologies that could lead to quick return on investment. To make further progress, however, significant innovations will have to be made in approaches and technologies at all stages of the food chain, taking a holistic view of the chain and the interactions both within the chain and the external environment.
The EPSRC Centre for Sustainable Energy Use in Food Chains will make significant contributions in this field. It will bring together multidisciplinary research groups of substantial complementary experience and internationally leading research track record from the Universities of Brunel, Manchester and Birmingham and a large number of key stakeholders to investigate and develop innovative approaches and technologies to effect substantial end use energy demand reductions.
The Centre will engage both in cutting edge research into approaches and technologies that will have significant impacts in the future, leading towards the target of 80% reduction in CO2 emissions by 2050, but also into research that will have demonstrable impacts within the initial five year lifetime of the Centre.
Taking a whole systems approach, the research themes will involve:
i) Simulation of energy and resource flows in the food chain, from farm-gate to plate to enable investigations of energy and resource flows between the stages of the chain and the external environment, and facilitate overall energy and resource use optimisation taking into consideration the impact of policy decisions, future food and energy prices and food consumption trends.
ii) Investigation of approaches and technologies for the reduction of energy use at all stages of the chain through reduction of the energy intensity of individual processes and optimisation of resource use. It is expected that a number of new innovative and more efficient technologies and approaches for energy reduction will be developed in the lifetime of the Centre to address processing, distribution, retail and final consumption in the home and the service sector.
iii) Identification of optimal ways of interaction between the food chain and the UK energy supply system to help manage varying demand and supply through distributed power generation and demand-response services to the grid.
iv) Study of consumer behaviour and the impact of key influencing factors such as changing demographics, increased awareness of the needs and requirements of sustainable living, economic factors and consumption trends on the nature and structure of the food chain and energy use.
Even though the focus will be on the food chain, many of the approaches and technologies developed will also be applicable to other sectors of the economy such as industry, commercial and industrial buildings and transportation of goods.
The Centre will involve extensive collaboration with the user community, manufacturers of technology, Government Departments, Food Associations and other relevant research groups and networks. A key vehicle for dissemination and impact will be a Food Energy and Resource Network which will organise regular meetings and annual international conferences to disseminate the scientific outputs and engage the national and international research and user communities
In recent years, progress has been made in the reduction of energy consumption and emissions from the food chain primarily through the application of well proven technologies that could lead to quick return on investment. To make further progress, however, significant innovations will have to be made in approaches and technologies at all stages of the food chain, taking a holistic view of the chain and the interactions both within the chain and the external environment.
The EPSRC Centre for Sustainable Energy Use in Food Chains will make significant contributions in this field. It will bring together multidisciplinary research groups of substantial complementary experience and internationally leading research track record from the Universities of Brunel, Manchester and Birmingham and a large number of key stakeholders to investigate and develop innovative approaches and technologies to effect substantial end use energy demand reductions.
The Centre will engage both in cutting edge research into approaches and technologies that will have significant impacts in the future, leading towards the target of 80% reduction in CO2 emissions by 2050, but also into research that will have demonstrable impacts within the initial five year lifetime of the Centre.
Taking a whole systems approach, the research themes will involve:
i) Simulation of energy and resource flows in the food chain, from farm-gate to plate to enable investigations of energy and resource flows between the stages of the chain and the external environment, and facilitate overall energy and resource use optimisation taking into consideration the impact of policy decisions, future food and energy prices and food consumption trends.
ii) Investigation of approaches and technologies for the reduction of energy use at all stages of the chain through reduction of the energy intensity of individual processes and optimisation of resource use. It is expected that a number of new innovative and more efficient technologies and approaches for energy reduction will be developed in the lifetime of the Centre to address processing, distribution, retail and final consumption in the home and the service sector.
iii) Identification of optimal ways of interaction between the food chain and the UK energy supply system to help manage varying demand and supply through distributed power generation and demand-response services to the grid.
iv) Study of consumer behaviour and the impact of key influencing factors such as changing demographics, increased awareness of the needs and requirements of sustainable living, economic factors and consumption trends on the nature and structure of the food chain and energy use.
Even though the focus will be on the food chain, many of the approaches and technologies developed will also be applicable to other sectors of the economy such as industry, commercial and industrial buildings and transportation of goods.
The Centre will involve extensive collaboration with the user community, manufacturers of technology, Government Departments, Food Associations and other relevant research groups and networks. A key vehicle for dissemination and impact will be a Food Energy and Resource Network which will organise regular meetings and annual international conferences to disseminate the scientific outputs and engage the national and international research and user communities
Planned Impact
The Centre will carry out world class research into the reduction of energy, greenhouse gas emissions, resource use and related environmental impacts in the food chain taking into consideration techno-economic and behavioural aspects. It will engage both in cutting edge research that will have significant impacts in the future, leading towards the target of 80% reduction in CO2 emissions by 2050, but also research that will have demonstrable impacts (20%-50% reduction for specific projects) within the initial five year funding period.
The Centre will involve extensive collaboration across all stages of the chain which will include food and drink producers, manufacturers of technology, retailers, NGOs, food associations, other relevant research groups and networks to ensure maximum dissemination and impact. The industrial partners will be closely involved through participation in project meetings, representation on the Steering Committee, provision of data, projects and case studies as well as access to premises and facilities and funding projects in their specific area of interest, through studentships, equipment contributions and technology development in collaboration with the Centre. Cash and in-kind contributions from the 33 initial partners will exceed £1.8 million. The 3 partner universities will also make significant investment of £2.9 million, bringing the total investment in the Centre to over £12 million.
Working closely with some of the major food manufacturers (Cargill, Heineken, Heinz, Kraft, Pepsico, Premier Foods), major retailers (M&S, Iceland, Tesco, Waitrose), equipment manufacturers and suppliers (GEA Searle, WR Refrigeration, Monodraught, Hydropac), scientific and technical providers (Campden BRI, the Centre for Process innovation, Process Integration, Buro Huppold, DMAL, MML) the Centre will improve the energy performance, competitiveness and profitability of the UK food chain which will in-turn increase direct employment and training opportunities. The socioeconomic and behaviour aspects of the research will also identify key influencing factors that could lead to energy reduction as well as how energy demand might change in the future as a function of the changing demographics of the population, broad economic factors and the needs and requirements of sustainable living.
To maximise industry engagement, dissemination and impact, the Centre will involve active participation of all relevant Knowledge Transfer Networks (Biosciences, Chemistry Innovation, Environmental Sustainability) and trade associations and professional organisations (Food and Drink Federation, Food Storage and Distribution Federation, Institute of Food Science and Technology, IMechE, British Refrigeration Association) amongst others.
Another key vehicle for engagement and dissemination of scientific outputs will be the Food Energy and Resource Network which will organise regular meetings in collaboration with the other partner networks to engage the food sector and disseminate outputs and good practice. The Network will also organise annual international conferences to disseminate the scientific outputs and engage the international academic and research communities. Conference outputs will be published in relevant high quality international scientific journals and proceedings. The Network will also actively interact with all the other Energy Centres funded by RCUK.
The Centre will also provide a vehicle for the training of numerous post-doctoral and doctoral researchers (initially 40) in the fields of energy, food processing, sustainability, social research methods and behaviour change in a multidisciplinary environment to enable them to make valuable contributions in both industry and academia.
The KTNs and trade associations will also help bring together relevant industrial partners and the Centre to seek further funding from a range of sources to expand and extend its activities beyond the initial funding period.
The Centre will involve extensive collaboration across all stages of the chain which will include food and drink producers, manufacturers of technology, retailers, NGOs, food associations, other relevant research groups and networks to ensure maximum dissemination and impact. The industrial partners will be closely involved through participation in project meetings, representation on the Steering Committee, provision of data, projects and case studies as well as access to premises and facilities and funding projects in their specific area of interest, through studentships, equipment contributions and technology development in collaboration with the Centre. Cash and in-kind contributions from the 33 initial partners will exceed £1.8 million. The 3 partner universities will also make significant investment of £2.9 million, bringing the total investment in the Centre to over £12 million.
Working closely with some of the major food manufacturers (Cargill, Heineken, Heinz, Kraft, Pepsico, Premier Foods), major retailers (M&S, Iceland, Tesco, Waitrose), equipment manufacturers and suppliers (GEA Searle, WR Refrigeration, Monodraught, Hydropac), scientific and technical providers (Campden BRI, the Centre for Process innovation, Process Integration, Buro Huppold, DMAL, MML) the Centre will improve the energy performance, competitiveness and profitability of the UK food chain which will in-turn increase direct employment and training opportunities. The socioeconomic and behaviour aspects of the research will also identify key influencing factors that could lead to energy reduction as well as how energy demand might change in the future as a function of the changing demographics of the population, broad economic factors and the needs and requirements of sustainable living.
To maximise industry engagement, dissemination and impact, the Centre will involve active participation of all relevant Knowledge Transfer Networks (Biosciences, Chemistry Innovation, Environmental Sustainability) and trade associations and professional organisations (Food and Drink Federation, Food Storage and Distribution Federation, Institute of Food Science and Technology, IMechE, British Refrigeration Association) amongst others.
Another key vehicle for engagement and dissemination of scientific outputs will be the Food Energy and Resource Network which will organise regular meetings in collaboration with the other partner networks to engage the food sector and disseminate outputs and good practice. The Network will also organise annual international conferences to disseminate the scientific outputs and engage the international academic and research communities. Conference outputs will be published in relevant high quality international scientific journals and proceedings. The Network will also actively interact with all the other Energy Centres funded by RCUK.
The Centre will also provide a vehicle for the training of numerous post-doctoral and doctoral researchers (initially 40) in the fields of energy, food processing, sustainability, social research methods and behaviour change in a multidisciplinary environment to enable them to make valuable contributions in both industry and academia.
The KTNs and trade associations will also help bring together relevant industrial partners and the Centre to seek further funding from a range of sources to expand and extend its activities beyond the initial funding period.
Organisations
- Brunel University London (Lead Research Organisation)
- Spirax-Sarco Ltd (Collaboration)
- Hydropac Ltd (Collaboration, Project Partner)
- WATERLOO AIR PRODUCTS PLC (Collaboration)
- Nestlé Foundation (Collaboration)
- Mentor Graphics (Collaboration)
- GEA Searle Ltd (Collaboration)
- Bakkavor (Collaboration)
- Kellogg's (Collaboration)
- Kelvion (Collaboration)
- Unilever (Netherlands) (Collaboration)
- CAMPDEN BRI (Collaboration)
- Department of Energy and Climate Change (Collaboration)
- Yalumba (Collaboration)
- Mondelez International (Collaboration)
- Active Building Centre (Collaboration)
- UNIVERSITY OF LEEDS (Collaboration)
- University College London (Collaboration)
- Northumbrian Fine Foods Ltd (Collaboration)
- Hubbard Products (Collaboration)
- Econotherm Ltd (Collaboration)
- Maintenance Management Ltd (Project Partner)
- Doug Marriott Associates (Project Partner)
- Process Integration Limited (Project Partner)
- H J Heinz Co Ltd. (Project Partner)
- Centre for Process Innovation (Project Partner)
- WR Refrigeration (Project Partner)
- Institute of Food Science & Technology (Project Partner)
- Chartered Institute of Logistics and Transport (Project Partner)
- Department for Environment Food and Rural Affairs (Project Partner)
- Tesco (United Kingdom) (Project Partner)
- Food & Drink Federation (Project Partner)
- Marks and Spencer (United Kingdom) (Project Partner)
- BuroHappold (United Kingdom) (Project Partner)
- Premier Foods (United Kingdom) (Project Partner)
- Kellogg's (United Kingdom) (Project Partner)
- The Sustainability Consortium (Project Partner)
- INNOVATE UK (Project Partner)
- Federation of Environmental Trade Associations (Project Partner)
- Pepsi (United States) (Project Partner)
- Wrap (United Kingdom) (Project Partner)
- Environmental Sustainability KTN (Project Partner)
- Cargill Plc (UK) (Project Partner)
- Thorntons Budgens (Project Partner)
- John Lewis Partnership (United Kingdom) (Project Partner)
- Innovate UK (Project Partner)
- Heineken (Netherlands) (Project Partner)
- Monodraught (United Kingdom) (Project Partner)
- Kelvion Searle (Project Partner)
- Kraft Foods Worldwide Corporate HQ (Project Partner)
- Food Storage and Distribution Federation (Project Partner)
- Campden BRI (United Kingdom) (Project Partner)
- Iceland Foods Ltd (Project Partner)
Publications
Abboudi M
(2015)
Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips
in International Journal of Food Properties
Aberilla J
(2019)
Environmental sustainability of small-scale biomass power technologies for agricultural communities in developing countries
in Renewable Energy
Aberilla J
(2020)
Environmental sustainability of cooking fuels in remote communities: Life cycle and local impacts
in Science of The Total Environment
Aberilla J
(2020)
An integrated sustainability assessment of synergistic supply of energy and water in remote communities
in Sustainable Production and Consumption
Aberilla J
(2020)
Design and environmental sustainability assessment of small-scale off-grid energy systems for remote rural communities
in Applied Energy
Aberilla J
(2020)
Synergistic generation of energy and water in remote communities: Economic and environmental assessment of current situation and future scenarios
in Energy Conversion and Management
Aberilla JM
(2020)
Environmental assessment of domestic water supply options for remote communities.
in Water research
Alaunyte I
(2014)
Dietary iron intervention using a staple food product for improvement of iron status in female runners.
in Journal of the International Society of Sports Nutrition
Almena A
(2019)
Optimising food dehydration processes: energy-efficient drum-dryer operation
in Energy Procedia
| Description | The project has led to the development of models and methodologies for the evaluation of the environmental impacts of food materials and products from cradle to grave. It also led to the development of energy efficiency measures along the food chains and new energy efficient and environmentally friendly technologies for the transportation, retail and preservation of food. |
| Exploitation Route | Models and technologies developed are used by the academic and research communities as well as industry. |
| Sectors | Energy Environment Retail |
| URL | http://www.foodenergy.org.uk |
| Description | CSEF works very closely with industry and trade associations to ensure the work addresses priority areas of energy demand reduction within the context of food chains. Since its establishment, the number of CSEF's industry stakeholders has more than doubled to over 50. Examples of impact include: • A number of projects in the food cold chain, funded by RCUK, directly from industry, innovate UK and the EU have demonstrated that it is possible through the development and deployment of new technologies to achieve energy demand reductions of between 10-25% in the near term (5-10 years). Stakeholders: Bakkavor, Unilever, ASDA, Sainsbury's, GEA Searle; Flint Engineering etc. • Work with Kellog's has shown that through improvement opportunities identified, carbon emissions reductions of up to 20% can be achieved along the supply chain. Through energy-efficiency measures alone, the primary energy demand and depletion of fossil resources could be reduced by 5%. • Work on the development of a highly efficient oven (HEO) for Whirlpool has shown 9%-62% lower environmental impacts than conventional ovens, 25% to 61% reductions in life cycle costs and 0.5-5.2 Mt of CO2 eq./yr emissions reductions in the EU-28. Work with GEA Searle/Kelvion on the development and optimisation of gas coolers for CO2 refrigeration systems has enabled the development of computer models and design methodologies for CO2 gas coolers. This has enabled the company to expand its business significantly in the UK and the USA. The research team has also organised dissemination events with the company to promote the research and the resulting products to industry and the academic community. (2016) A major activity during the funding period has been the optimisation of the performance of refrigerated fixtures particularly vertical display cabinets. This has led to the development of a patented simple fixture attached to the front of cabinet shelves that reduces air overspill and energy consumption of vertical display cabinets by 35%. This work is currently being continuing with a project funded by BEIS with the project lead company Aerofoil Energy Systems ltd becoming the major player in the supply of the aerofoil technology to the retail sector. The project titled 'Reengineering supermarket refrigeration for net zero' aims to investigate and develop approaches for further improvement of the efficiency of display fixtures. CSEF is a partner in the project with the primary responsibility of testing and evaluation of the new technologies in its state of the art facilities established as a result of the establishment of the Centre for Sustainable Energy Use in Food Chains. (on-going) A current project funded by The Royal Academy of Engineering and the EPSRC through the Daphne Jackson Trust on Demand Side Management of Supermarkets aims to investigate the potential of demand side approaches in supermarkets for the reduction of greenhouse gas emissions from retail food stores. (on-going) The CSEF Team at Brunel also worked on a project 'Auxiliary temperature reduction units (auxTRUs -Transport Refrigeration Units) in road transport in London' funded by Transport for London through CENEX. (2019) 'https://content.tfl.gov.uk/auxiliary-temperature-reduction-units-in-the-greater-london-area.pdfAs part of the project we developed models and used them to determine the environmental impacts of alternative transport refrigeration technologies' The report has quantified the emissions from transport refrigeration systems in London and has identifies technological and political solutions which can be progressed to improve the emission performance of the temperature controlled transport fleet. Funding from Innovate UK and support from CSEF enabled the development of: i) Solar powered off-grid food drying technologies, currently trialed in rural farming communities in Tanzania by the Tanzanian Horticultural Association. The technology developed by the CSEF team at Brunel was found to outperform significantly competing technologies on the market both in terms of product quality and speed of drying. Discussions are now under way on the upscaling and commercialisation of the technology in Tanzania and other African Countries. (2021) ii) The Sol-Cool project, again funded by Innovate UK and EPSRC through CSEF has led to the development of solar powered off-grid cold chain technologies for sub-Saharan Africa. The technology developed by the Brunel Team and shipped to our partners, TAHA in Tanzania, is being used to support the precooling of fresh vegetables in the field before they are transported to distribution centres for export or local consumption. This technology which has now been further refined will also be trialed in Nigeria and Kenya before it is commercialised. (2021) The facilities established through the grant and Brunel University and Industry support are being used to support consultancy and development work for industry. Since the end of the grant, a number of new projects funded by UKRI, BEIS (now DESNZ), Innovate UK and industry have been secured including: i) Improving the efficiency and temperature performance of serve-over refrigerated display cabinets for retail food applications - Funder: Proline Corporation - The work undertaken in collaboration with the company has brought product temperatures within ISO/BSI standards and improved energy efficiency by 10%. (2023) ii) A project funded by BEIS (2022-2024) with Aerofoil Energy Ltd, aims to improve the efficiency of open and doored vertical refrigerated cabinets has shown that the use on 'aerofoils' at the front of the shelves of the cabinets can increase efficiency by 35%. Aerofoils are now being used on the refrigerated cabinets of most supermarkets in the UK. Apart from increasing energy efficiency, aerofoils can also improve thermal comfort in the store through the reduction of Cold air spillage from the cabinets. We have also demonstrated that the use of aerofoils can be effective also in doored cabinets. Discussions are presently being held with the major food retailers in the UK to enable the rollout of aerofoils to doored cabinets as well. (2023-2024). Based on the experience gained through the CSEF project, we have been successful in attracting £2.6 million from UKRI for a Place Based Impact Acceleration Account (PBIAA) focused on the Park Royal Industrial Estate in West London. The project titled, 'Part Royal PBIAA Net_Zero Food Supply Chains' will engage the large number of food businesses at Park Royal with the aim of accelerating their transition to Net Zero. |
| First Year Of Impact | 2023 |
| Sector | Agriculture, Food and Drink,Energy,Environment,Manufacturing, including Industrial Biotechology,Retail,Transport |
| Impact Types | Societal Economic |
| Description | BIS/DECC Industry decarbonisation roadmaps |
| Geographic Reach | National |
| Policy Influence Type | Participation in a guidance/advisory committee |
| Impact | Engagement has led to decarbonisation road maps for the food and drink industry. Current activity involves the development of action plans for decarbonisation. |
| Description | 'SolCOOL' Solar Powered Cold Food Chains for Food Waste Reduction and Value Addition |
| Amount | £344,961 (GBP) |
| Funding ID | 105670 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 11/2019 |
| End | 07/2021 |
| Description | Agrifood Call-Innovate UK |
| Amount | £240,000 (GBP) |
| Organisation | Innova UK |
| Sector | Private |
| Country | United Kingdom |
| Start | 08/2013 |
| End | 03/2016 |
| Description | EPSRC Working wioth EUED Centres |
| Amount | £80,000 (GBP) |
| Organisation | Engineering and Physical Sciences Research Council (EPSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 01/2015 |
| End | 11/2017 |
| Description | Energy Catalyst |
| Amount | £100,000 (GBP) |
| Funding ID | 751697 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 01/2014 |
| End | 07/2015 |
| Description | Engineering and Physical Sciences Research Council (EPSRC) |
| Amount | £245,081 (GBP) |
| Funding ID | EP/R000298/1 |
| Organisation | Engineering and Physical Sciences Research Council (EPSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | |
| Description | Industrial Research |
| Amount | £45,000 (GBP) |
| Organisation | Mentor Graphics |
| Sector | Private |
| Country | United States |
| Start | 08/2014 |
| End | 07/2016 |
| Description | Industry Funding |
| Amount | £55,000 (GBP) |
| Organisation | Unilever |
| Sector | Private |
| Country | United Kingdom |
| Start | 06/2013 |
| End | 06/2015 |
| Description | KTP |
| Amount | £175,000 (GBP) |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 03/2014 |
| End | 03/2017 |
| Description | Solar Powered Horticulture Cold Chains (Sol-Tech) |
| Amount | £779,377 (GBP) |
| Funding ID | EP/T015535/1 |
| Organisation | Engineering and Physical Sciences Research Council (EPSRC) |
| Sector | Public |
| Country | United Kingdom |
| Start | 09/2019 |
| End | 12/2022 |
| Description | SolarSAVER-Solar Powered Modular Food Drying System to Reduce Food Losses for Off Grid Africa |
| Amount | £257,276 (GBP) |
| Funding ID | 105316 |
| Organisation | Innovate UK |
| Sector | Public |
| Country | United Kingdom |
| Start | 05/2019 |
| End | 07/2021 |
| Title | Rotary vane energy recovery device for seawater reverse osmosis desalination systems - final CFD simulation results |
| Description | The data relate to the results of the publication linked to this dataset. The files are: (1) a spreadsheet of the results, (2) the mesh of the optimised geometry, (3) the results of the CFD simulation with the optimised geometry. |
| Type Of Material | Database/Collection of data |
| Year Produced | 2021 |
| Provided To Others? | Yes |
| URL | https://brunel.figshare.com/articles/dataset/Rotary_vane_energy_recovery_device_for_seawater_reverse... |
| Description | Alternative treatment of particulate food products |
| Organisation | Campden BRI |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF Post Doctoral Research Assistant and 2 PhD students at the University of Birmingham have developed understanding of a novel process for the thermal treatment of food powders (grains and flours) that can be used to set process parameters. |
| Collaborator Contribution | Campden BRI has allowed access to pilot plant to enable the experiments to be run at process scale. |
| Impact | This collaboration has produced journal papers and a conference paper: Journal Papers Keppler, S., Leadley, C. E., Bakalis, S., & Fryer, P.J. (2015). A systematic study of the residence time of flour in a vibrating apparatus used for thermal processing, submitted to Innovative Food Science and Emerging Technologies. Keppler, S., Bakalis, S., Leadley, C. E. & Fryer, P. J. (2015). Residence Time of Barley Grains in a Vibrating Conveyer Used for Thermal Processing, submitted to Innovative Food Science and Emerging Technologies. Conference Paper Keppler, S., Bakalis, S., Leadley, C. E., & Fryer, P. J. (2015). Dynamics of the residence time of barley grains in a vibrating apparatus. Oral presentation at 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18 June, 2015. |
| Start Year | 2013 |
| Description | Biopolymer composites for food packaging applications |
| Organisation | Hydropac Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF PhD student has designed, developed and tested new technologies to mass produce environmentally friendly thermal packaging for food products. The techniques are currently being further refined |
| Collaborator Contribution | Hydropac Ltd has provided funding. |
| Impact | ??? |
| Start Year | 2014 |
| Description | Charriot distributed manufacturing of value added surfactant products |
| Organisation | University of Leeds |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | Two CSEF Post Doctoral Research Assistants and two PhD students have |
| Collaborator Contribution | University of Leeds have |
| Impact | ??? |
| Start Year | 2014 |
| Description | Collaboration with Active Building Centre, UK |
| Organisation | Active Building Centre |
| Country | United Kingdom |
| Sector | Charity/Non Profit |
| PI Contribution | Undertake research on the development of high temperature heat pumps |
| Collaborator Contribution | Active Building Centre is funding the research. They are also providing in-kind support in terms of the manufacture of some of the heat pump components |
| Impact | Project is still in progress. High temperature heat pumps are still under development. A draft journal publication has been prepared. |
| Start Year | 2021 |
| Description | Design optimisation and control of CO2 food refrigeration gas coolers |
| Organisation | GEA Searle Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF PhD student from Brunel University London has worked on this project designing and testing an experimental rig and developed modelling tools to analyse the output. |
| Collaborator Contribution | GEA Searle have provided technical input & supplied the equipment. |
| Impact | Two journal articles and two conference papers have been produced as a result of this collaboration: Journal Articles Ge , Y.T., Tassou, S.A., Dewa Santosa, I., Tsamos, K. (2015). Design optimisation of CO2 gas cooler/condenser in a refrigeration system. Applied Energy. 160, 973-981. http://dx.doi.org/doi:10.1016/j.apenergy.2015.01.123 - NOT OPEN ACCESS Ge , Y.T., Tassou, S.A., Dewa Santosa, I., Tsamos, K. (2015). Design optimisation of CO2 gas cooler/condenser in a refrigeration system. Energy Procedia, 61 (2014), 2311-2314. http://dx.doi.org/doi:10.1016/j.egypro.2014.11.1191 Conference Papers Ge, Y.T., Tassou, S.A., Tsamos, K. M., Santosa, ID.M.C. (2015). Effect of Geometry on the Performance of CO2 Gas Cooler/Condenser and its Associated Refrigeration System. ICR2015. The 24th IIR International Congress of Refrigeration, 16-22 August 2015, Yokohama, Japan. Tsamos, K. M., Ge, Y.T., Santosa, ID.M.C., Tassou, S.A. (2015). Experimental Investigation of Gas Cooler/Condenser Designs in a CO2 Booster System. 3rd Sustainable Thermal Energy Management International Conference (SusTEM2015), 7-8 July 2015, Newcastle upon Tyne, UK. |
| Start Year | 2013 |
| Description | Design optimisation and control of frozen food refrigerated display cabinets |
| Organisation | Unilever |
| Department | Unilever Research and Development |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | Two CSEF Post Doctoral Research Assistants (PDRAs) at Brunel University London have designed and tested experimental cabinets and developed models. As a result, Intellectual Property (IP) has been generated for Unilever. |
| Collaborator Contribution | Unilever supplied the experimental cabinets and had face-to-face / Skype meetings every 2 months to supervise and guide progress. |
| Impact | As a result of these collaborations, some Intellectual Property (IP) has been generated and assigned to Unilever. In addition, a conference paper and book chapter have been produced: Book Chapter: Tassou S.A., Gowreesunker B.L., Parpas, D., & Raeisi, A. (2015). Modelling cold food chain processing and display environments. In Bakalis, S., Knoerzer, K., & Fryer, P.J. (eds). Modelling Food Processing Operations. Oxford: Woodhead Publishing, 185-208. Conference Paper: Gowreesunker, B.L., Tassou, S. A. and Raeisi, A.H. (2014). Numerical study of the thermal performance of well freezer cabinets, 3rd IIR International Conference on Sustainability and the Cold Chain (ICCC2014), London, UK, 23-25 June 2014. |
| Start Year | 2013 |
| Description | Development of cold chain refrigeration systems |
| Organisation | Hubbard Products |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | Developed solar powered cold chain technologies for developing countries in the global south |
| Collaborator Contribution | Technical support and advice as well as equipment |
| Impact | This collaboration has led to the development of solar powered mobile refrigeration systems for food chain applications in developing countries. |
| Start Year | 2019 |
| Description | Energy recovery with CO2 ORC systems |
| Organisation | GEA Searle Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF Post Doctoral Research Assistant (PDRA) and a PhD student at Brunel University London designed the Organic Rankine Cycle (ORC) system, the fabrication, installed the test facilities and conducted testing. |
| Collaborator Contribution | GEA Searle has provided equipment, met with CSEF team monthly provide advice and guidance. Mentor Graphics have provided funding and guidance and have analysed the data produced by the ORC test system. |
| Impact | This collaboration has produced a journal paper and a conference paper: Journal paper Li, L., Ge, Y.T., Luo, X., Tassou, S.A. (2015). Thermodynamic Analysis and Comparison between CO2 Transcritical Power Cycles and R245fa Organic Rankine Cycles for Low Grade Heat to Power Energy Conversion. Submitted to Applied Energy, under review. Conference paper Li, L., Ge, Y.T., Luo, X., Tassou, S.A. (2015). Thermodynamic Analysis and Comparison between CO2 Transcritical Power Cycles and R245fa Organic Rankine Cycles for Low Grade Heat to Power Energy Conversion. 3rd Sustainable Thermal Energy Management International Conference (SusTEM2015), 7-8 July 2015, Newcastle upon Tyne, UK. |
| Start Year | 2013 |
| Description | Energy recovery with CO2 ORC systems |
| Organisation | Mentor Graphics |
| Country | United States |
| Sector | Private |
| PI Contribution | A CSEF Post Doctoral Research Assistant (PDRA) and a PhD student at Brunel University London designed the Organic Rankine Cycle (ORC) system, the fabrication, installed the test facilities and conducted testing. |
| Collaborator Contribution | GEA Searle has provided equipment, met with CSEF team monthly provide advice and guidance. Mentor Graphics have provided funding and guidance and have analysed the data produced by the ORC test system. |
| Impact | This collaboration has produced a journal paper and a conference paper: Journal paper Li, L., Ge, Y.T., Luo, X., Tassou, S.A. (2015). Thermodynamic Analysis and Comparison between CO2 Transcritical Power Cycles and R245fa Organic Rankine Cycles for Low Grade Heat to Power Energy Conversion. Submitted to Applied Energy, under review. Conference paper Li, L., Ge, Y.T., Luo, X., Tassou, S.A. (2015). Thermodynamic Analysis and Comparison between CO2 Transcritical Power Cycles and R245fa Organic Rankine Cycles for Low Grade Heat to Power Energy Conversion. 3rd Sustainable Thermal Energy Management International Conference (SusTEM2015), 7-8 July 2015, Newcastle upon Tyne, UK. |
| Start Year | 2013 |
| Description | Energy reduction in chilled food processing |
| Organisation | Bakkavor |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF Post Doctoral Research Assistant (PDRA) and a PhD student based at Brunel University London have evaluated current systems and designed a more efficient air distribution system for the food processing facilities at Bakkavor. |
| Collaborator Contribution | Bakkavor have provided the food processing factory facilities and all the data related to this. Waterloo will be manufacturing the prototype air distribution system for testing. |
| Impact | A book chapter and a number of conference papers have been produced as a result of this collaboration (see below). Book Chapter: Tassou S.A., Gowreesunker B.L., Parpas, D., & Raeisi, A. (2015). Modelling cold food chain processing and display environments. In Bakalis, S., Knoerzer, K., & Fryer, P.J. (eds). Modelling Food Processing Operations. Oxford: Woodhead Publishing, 185-208. Conference Papers: Parpas, D., Amaris, C., Tassou, S., Gowreesunker, B., & Terkuile, W. (2015). Investigation into air distribution systems and temperature control in chilled food manufacturing facilities, 3rd International Sustainable Thermal Energy Management Conference (SusTEM 2015), July 7 - 8, 2015, Newcastle, United Kingdom. Parpas, D., Amaris, C., & Tassou, S. (2015). Experimental study and modelling of air distribution systems and temperature control for chilled food factories in a scaled test facility, 14th International Conference on Sustainable Energy Technologies - SET 2015, August 25 - 27, 2015, Nottingham, United Kingdom. Parpas, D., Amaris, C., Tassou, S., & Gowreesunker, B. (2015). Coupled Air Flow and Refrigeration System Modelling for Chilled Food Manufacturing Facilities, 29th European Federation of Food Science and Technology (EFFoST) International Conference, November 10-12, 2015, Greece, Athens. |
| Start Year | 2013 |
| Description | Energy reduction in chilled food processing |
| Organisation | Waterloo Air Products PLC |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF Post Doctoral Research Assistant (PDRA) and a PhD student based at Brunel University London have evaluated current systems and designed a more efficient air distribution system for the food processing facilities at Bakkavor. |
| Collaborator Contribution | Bakkavor have provided the food processing factory facilities and all the data related to this. Waterloo will be manufacturing the prototype air distribution system for testing. |
| Impact | A book chapter and a number of conference papers have been produced as a result of this collaboration (see below). Book Chapter: Tassou S.A., Gowreesunker B.L., Parpas, D., & Raeisi, A. (2015). Modelling cold food chain processing and display environments. In Bakalis, S., Knoerzer, K., & Fryer, P.J. (eds). Modelling Food Processing Operations. Oxford: Woodhead Publishing, 185-208. Conference Papers: Parpas, D., Amaris, C., Tassou, S., Gowreesunker, B., & Terkuile, W. (2015). Investigation into air distribution systems and temperature control in chilled food manufacturing facilities, 3rd International Sustainable Thermal Energy Management Conference (SusTEM 2015), July 7 - 8, 2015, Newcastle, United Kingdom. Parpas, D., Amaris, C., & Tassou, S. (2015). Experimental study and modelling of air distribution systems and temperature control for chilled food factories in a scaled test facility, 14th International Conference on Sustainable Energy Technologies - SET 2015, August 25 - 27, 2015, Nottingham, United Kingdom. Parpas, D., Amaris, C., Tassou, S., & Gowreesunker, B. (2015). Coupled Air Flow and Refrigeration System Modelling for Chilled Food Manufacturing Facilities, 29th European Federation of Food Science and Technology (EFFoST) International Conference, November 10-12, 2015, Greece, Athens. |
| Start Year | 2013 |
| Description | Energy reduction in chocolate manufacturing |
| Organisation | Mondelez International |
| Country | United States |
| Sector | Private |
| PI Contribution | A CSEF EngD student at the University of Birmingham studied the processes of mixing and refining of chocolate to increase understanding and allow process energy use to be reduced. |
| Collaborator Contribution | Mondelez have provided access to pilot plant equipment and support from staff. |
| Impact | This collaboration has produced a Conference Paper: Iosson, C., Bakalis, S., Fryer, P. J., Brown, A. J., Harris, L., Freeman, T., Millington-Smith, D., Armstrong, B. and Ingram, I. (2015). Chocolate paste: characterization of a rheologically complex material in an industrial mixing process, Oral presentation at 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18 June, 2015. |
| Start Year | 2013 |
| Description | Energy reduction in coffee manufacturing |
| Organisation | Mondelez International |
| Country | United States |
| Sector | Private |
| PI Contribution | A CSEF Post Doctoral Research Assistant and 2 PhD students at the University of Birmingham carried out fundamental work on reduction of energy in freezing and freeze drying. |
| Collaborator Contribution | Mondelez have worked in parallel to provide pilot plant access and apply the work to confidential commercial systems. |
| Impact | As a result of this collaboration journal papers and conference papers have been produced: Journal Papers Corrochano, B. R., Melrose, J. R., Bentley, A.C., Fryer, P. J., & Bakalis, S. (2015). A new methodology to estimate the steady-state permeability of roast and ground coffee packed beds, Journal of Food Engineering, 150, 106-116. http://dx.doi.org/doi:10.1016/j.jfoodeng.2014.11.006 Lopez-Quiroga, E., Wang, R., Gouseti, O., Fryer, P. J., & Bakalis, S. (2015). Modelling freezing processes of high concentrated system, IFAC Papers - Online, 48, 749-754. http://dx.doi.org/doi:10.1016/j.ifacol.2015.05.140 Lopez-Quiroga, E., Wang, R., Gouseti, O., Fryer, P. J., & Bakalis, S. (2015), Crystallisation in high concentrated systems: a modelling approach, submitted to Applied Energy. Conference Papers Corrachano, B. R., Melrose, J. R., Fryer P. J. & Bakalis, S. (2015). Kinetics of coffee extraction and particle microstructure: Numerical modelling and experimental validation. Poster presentation 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18 June, 2015. Corrachano, B. R., Melrose, J. R., Fryer P. J. & Bakalis, S. (2015). Modelling espresso coffee extraction. Poster presentation 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18 June, 2015. |
| Start Year | 2013 |
| Description | Environmental impacts in the convenience food sector |
| Organisation | Nestlé Foundation |
| Country | Switzerland |
| Sector | Private |
| PI Contribution | The collaboration with Nestle for the project entitled 'Environmental impacts in the convenience food sector'... |
| Collaborator Contribution | The collaboration with Nestle for the project entitled 'Environmental impacts in the convenience food sector'... |
| Impact | The collaboration with Nestle resulted in the publication of a journal article: Schmidt Rivera, X.C., Espinoza Orias, N. and Azapagic, A. (2014). Life cycle impacts of convenience food: Comparison of ready and home-made meals. Journal of Cleaner Production, 73: 294-309. http://dx.doi.org/10.1016/j.jclepro.2014.01.008 |
| Start Year | 2014 |
| Description | Environmental impacts in the drinks sector |
| Organisation | Yalumba |
| Country | Australia |
| Sector | Private |
| PI Contribution | Life Cycle Analysis (LCA) was conducted... |
| Collaborator Contribution | Data was provided by the Yalumba Wine Company |
| Impact | A journal article was published in collaboration with colleagues from the Yalumba Wine Company: Amienyo, D., Camilleri, C. and Azapagic, A. (2013). Environmental impacts of consumption of Australian red wine in the UK. Journal of Cleaner Production, 72: 110-119. http://dx.doi.org/10.1016/j.jclepro.2014.02.044 |
| Start Year | 2013 |
| Description | Environmental impacts of cereals |
| Organisation | Kellogg's |
| Country | United States |
| Sector | Private |
| PI Contribution | The CSEF Team at the University of Manchester collaborated with Kellogg's to carry out: - Business level hotspot analysis - Life Cycle Analysis (LCA) of selected products - Evaluations of packaging alternatives - Identification of energy efficiency opportunities. LCA was used as a tool to build environmental sustainability considerations into the design of food products and packaging by Kellogg's. |
| Collaborator Contribution | Kellogg's allowed the CSEF Team to identify key environmental hot spots and improvement opportunities along the Kellogg Europe's supply chain, and to identify improvement opportunities and prioritise their implementation. Kellogg's provided CSEF with data, case studies, and guidance. The collaborative project helped in developing benchmarks and identifying hotspots and improvement opportunities for reducing environmental impacts. The hotspot analysis indicates that improvement opportunities lie across the supply chain, these include: - Engaging with farmers and helping them to improve agricultural practices - Research in product formulation - Increasing the use of low-carbon energy - Improving the energy efficiency of manufacturing processes - Reducing waste - Using alternative packaging and transportation means - Engaging with the consumers to raise awareness. |
| Impact | Savings in carbon emissions helping Kellogg's to reach their targets. A journal paper has been co-authored with Kellogg's on the basis of our work with them on this: Jeswani, H. K., Burkinshaw R., & Azapagic, A. (2015). Environmental sustainability issues in the food-energy water nexus: breakfast cereals and snacks. Sustainable Production and Consumption 2 17-28. |
| Start Year | 2014 |
| Description | Heat transfer optimisation in heat pipe heat exchangers |
| Organisation | Econotherm Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF PhD student at Brunel University London has been gathering data. |
| Collaborator Contribution | Econotherm Ltd has Flint Ltd has Spirax Sarco has |
| Impact | Some Intellectual Property (IP) has been generated and assigned to |
| Start Year | 2014 |
| Description | Heat transfer optimisation in heat pipe heat exchangers |
| Organisation | Spirax-Sarco Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | A CSEF PhD student at Brunel University London has been gathering data. |
| Collaborator Contribution | Econotherm Ltd has Flint Ltd has Spirax Sarco has |
| Impact | Some Intellectual Property (IP) has been generated and assigned to |
| Start Year | 2014 |
| Description | Kelvion |
| Organisation | Kelvion |
| Country | Germany |
| Sector | Private |
| PI Contribution | Supply gas coolers and instrumentation of testing and research and development |
| Collaborator Contribution | Provide technical support and advice as well as equipment for testing and validation of simulation models |
| Impact | Simulation models for the design of CO2 gas coolers |
| Start Year | 2017 |
| Description | Knowledge Transfer Partnership KTP009484: To develop an innovative sustainable manufacturing baking system for producing a range of high quality bakery products with enhanced functional properties |
| Organisation | Northumbrian Fine Foods Ltd |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | The CSEF Knowledge Transfer Partnerships (KTP) Associate is based in Northumbrian Fine Foods Ltd. developing an innovative sustainable manufacturing baking system for producing a range of high quality gluten-free and derivative gluten-free baking products with enhanced functional properties. Professor Savvas Tassou and Dr Valentina Stojceska have contributed the Knowledge base, and Dr Valentina Stojceska attends monthly meetings, local management committee meetings every 4 months and spends 2 days a month based in Northumbrian Fine Foods Ltd. working with and assisting the KTP Associate. |
| Collaborator Contribution | Northumbrian Fine Foods Ltd have employed the KTP Associate and allowed them to use the equipment and facilities and are funding 40% of their work. Northumbrian Fine Foods Ltd has monthly meetings to provide guidance, in addition to local management committee meetings every 4 months. |
| Impact | New business has been established for the company. |
| Start Year | 2014 |
| Description | Modelling energy flows and environmental impacts in the food chain using UKTM model |
| Organisation | Department of Energy and Climate Change |
| Country | United Kingdom |
| Sector | Public |
| PI Contribution | A CSEF Post Doctoral Research Assistant (PDRA) from Brunel University London has gathered and reviewed data from various sources and is updating the food module for the UKTM model. |
| Collaborator Contribution | University College London (UCL) initially developed the UKTM model and is now updating all other sectors except the Food Chain. Department for Energy and Climate Change (DECC) has been supervising and advising on all activities related to this project and been meeting bi-annually with all parties. |
| Impact | The multidisciplinary team for this project consists of engineers, social scientists, economists, financial analysts, as well as industry representatives. |
| Start Year | 2014 |
| Description | Modelling energy flows and environmental impacts in the food chain using UKTM model |
| Organisation | University College London |
| Country | United Kingdom |
| Sector | Academic/University |
| PI Contribution | A CSEF Post Doctoral Research Assistant (PDRA) from Brunel University London has gathered and reviewed data from various sources and is updating the food module for the UKTM model. |
| Collaborator Contribution | University College London (UCL) initially developed the UKTM model and is now updating all other sectors except the Food Chain. Department for Energy and Climate Change (DECC) has been supervising and advising on all activities related to this project and been meeting bi-annually with all parties. |
| Impact | The multidisciplinary team for this project consists of engineers, social scientists, economists, financial analysts, as well as industry representatives. |
| Start Year | 2014 |
| Description | Surface sterilisation of food packaging |
| Organisation | Campden BRI |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | Two CSEF PhD students at the University of Birmingham have studied the energy usage within spray pasteurisers, and developed optima that minimise heat loadings. |
| Collaborator Contribution | Campden BRI has worked with a series of industry contacts to study real processes and relate them to the modelled situations. |
| Impact | This collaboration has produced two conference papers: Lopez-Quiroga, E., Hansriwijit, S., Bakalis, S., & Fryer, P. J. (2015). Spray pasteurization of food packages; heating dynamics and process efficiency, Oral presentation at 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18 June, 2015. Challou, F., Simmons, M. J. H., & Fryer, P. J. (2015). Surface pasteurization of food packages by the method of inversion, Oral presentation at 12th International Congress on Engineering and Food (ICEF12), Quebec City, Canada, 14-18 June, 2015. |
| Start Year | 2013 |
| Title | FREEZER FOR FROZEN PRODUCTS |
| Description | A freezer for frozen products comprising: a substantially sealed openable chamber suitable for storing frozen products, wherein the chamber has a base, side walls and upper surface; an evaporation circuit (6); and phase changing material (PCM), (7). The evaporation circuit (6) is embedded in the PCM (7), such that at least part of the evaporation circuit surface area is in direct thermal contact with the inner wall (8). At least 50% of the surface of the inner wall (8) is in thermal contact with the PCM (7). |
| IP Reference | WO2016096358 |
| Protection | Patent application published |
| Year Protection Granted | 2016 |
| Licensed | Yes |
| Impact | The impact is reduced running costs, up to 14% for frozen food refrigeration equipment. |
| Title | Heat transfer apparatus |
| Description | A refrigerated shelving unit comprising a heat absorbing shelf 10 formed with a plurality of passages to convey liquid or gas around an interior of the shelf 10 and a condenser 35 in fluid communication with the shelf wherein the shelf 10 and condenser 35 form a hermetically sealed system. The condenser 35 may be cooled, be in the form of a panel and be elevated above the shelf 10. The condenser 35 may have thermally conductive fins formed from a helical length of material or annular pieces. The pipes may have a protrusion and the arrangement may be retrofitted to a shelving system. The device is designed to provide more uniform cooling of retail products displayed on the shelf 10 when compared to other methods. |
| IP Reference | GB2531365 |
| Protection | Patent granted |
| Year Protection Granted | 2016 |
| Licensed | Yes |
| Impact | The invention will lead to 20% reduction in the electrical energy consumption of refrigerated display cabinets. |
| Title | Thermal design of on-farm storage systems for horticulture products |
| Description | The software can be used for the sizing and design of mobile cold storage facilities for horticulture products in developing countries. |
| Type Of Technology | New/Improved Technique/Technology |
| Year Produced | 2020 |
| Impact | Impact will arise from the use of the software to design food cold storage and distribution systems for different regions in the global South. |
| Description | CO2 seminar |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Seminar on 'New Developments on CO2 Transcritical Refrigeration System, expected to attract over 100 delegates from industry, 40 or so from outside the UK. |
| Year(s) Of Engagement Activity | 2015 |
| URL | http://www.foodenergy.org.uk |
| Description | CSEF Centre Launch |
| Form Of Engagement Activity | Participation in an open day or visit at my research institution |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Professional Practitioners |
| Results and Impact | Launch of the Centre for Sustainable Energy Use in Food Chains (CSEF) |
| Year(s) Of Engagement Activity | 2014 |
| URL | http://www.foodenergy.org.uk |
| Description | CSEF Industry Day 2015 |
| 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 | • CSEF Industry day and launch of CSEF facilities at Brunel (July 2015): more than 200 attendees from industry, academia, RCUK, and Government departments. |
| Year(s) Of Engagement Activity | 2015 |
| Description | External Engagement CSEF |
| 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 | Participated and provided input to the Food and Drink Industrial Decarbonisation Roadmap prepared for DECC and BIS by Parsons Brinckerhoff, in 2014-15. |
| Year(s) Of Engagement Activity | 2015 |
| Description | I-ThERM Symposium |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Symposium on heat recovery and efficient conversion and utilization of waste heat |
| Year(s) Of Engagement Activity | 2017 |
| Description | I-ThERM Workshop |
| 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 | Follow up workshop covering heat recovery potential in EU28, low temperature heat to power conversion, high temperature heat to power conversion |
| Year(s) Of Engagement Activity | 2017 |
| Description | ICSEF 2017 Conference |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Bringing together researchers from both academia and industry to report on the latest thinking, technologies and approaches for energy demand reduction and minimization of resource use, including water and waste as well as related environmental impact across all stages of food chains from primary production to processing, distribution, retail, consumption and waste management. |
| Year(s) Of Engagement Activity | 2017 |
| Description | Industry Day |
| 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 | Institute of Energy Futures and CSEF Industry day on Energy Efficiency and Demand Reduction (25 February 2016) - Attended by over 230 participants. Emphasis was on heat recovery and waste heat to electrical power conversion. |
| Year(s) Of Engagement Activity | 2016 |
| Description | LoCITY |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | National |
| Primary Audience | Professional Practitioners |
| Results and Impact | London auxTRU project introduction |
| Year(s) Of Engagement Activity | 2017 |
| Description | Manchester Science spectacular |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Public/other audiences |
| Results and Impact | • Exhibition of CSEF's work at the Science Spectacular aimed at the public and run by The University of Manchester. Over a 100 visitors to the CSEF stand and discussions with the public on how to reduce energy use and consume food more sustaina |
| Year(s) Of Engagement Activity | 2015 |
| Description | Meeting with Kellog's |
| 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 | • Participation in Kellogg's Engagement Day, where work carried out by CSEF was presented to Kellogg's employees at the plant in Manchester. This has led to ideas for new projects with the company, ranging from engineering applications to human behaviour. |
| Year(s) Of Engagement Activity | 2015 |
| Description | Reducing Energy Demand and Emissions |
| Form Of Engagement Activity | A magazine, newsletter or online publication |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Professional Practitioners |
| Results and Impact | Article, Institute of Food Science Journal, September 2016 . Reducing Energy Demand and Emissions, September 2016 issue, http://fstjournal.org/features/30-3/reducing-energy-demand |
| Year(s) Of Engagement Activity | 2016 |
| URL | http://fstjournal.org/features/30-3/reducing-energy-demandttp |
| Description | Science Festival |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Public/other audiences |
| Results and Impact | Exhibition of CSEF's work at the Science Festival and Manchester Museum activites aimed at the public and run by The University of Manchester. Over a 100 visitors to the CSEF stand and discussions with the public raising awareness of the importance of energy reduction in food consumption |
| Year(s) Of Engagement Activity | 2016 |
| Description | Sustainability of Biofuels |
| Form Of Engagement Activity | A broadcast e.g. TV/radio/film/podcast (other than news/press) |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Public/other audiences |
| Results and Impact | The University of Manchester - media launch relating to the study on Sustainability of Biofuels which was covered by all major national media and interview by the BBC Radio 4 |
| Year(s) Of Engagement Activity | 2017 |