CENTRE FOR SUSTAINABLE ENERGY USE IN FOOD CHAINS

Lead Research Organisation: Brunel University
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-gte 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 optunities. 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

Publications

10 25 50

publication icon
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

publication icon
Amienyo D (2014) Environmental impacts of consumption of Australian red wine in the UK in Journal of Cleaner Production

publication icon
Amienyo D (2016) Life cycle environmental impacts and costs of beer production and consumption in the UK in The International Journal of Life Cycle Assessment

 
Description Discovered a number of ways and methodologies to reduce energy consumption of processes and equipment in the food sector. Two patents have been granted and licensed to industry collaborators. These are mainly related to the storage and merchandising of food products.
Exploitation Route 2 patents have been filed and granted. The technologies have been licensed to two companies that will exploit the results.

A number of other outcomes will be taken up by the industrial collaborators to improve the efficiency of food manufacturing, distribution and retail processes to reduce energy consumption at all stages of the food chain.
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.
First Year Of Impact 2014
Sector Energy,Environment,Retail
Impact Types Societal,Economic

 
Description BIS/DECC Industry decarbonisation roadmaps
Geographic Reach National 
Policy Influence Type Participation in a 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 Agrifood Call-Innovate UK
Amount £240,000 (GBP)
Organisation Innova UK 
Sector Private
Country Unknown
Start 09/2013 
End 03/2016
 
Description EPSRC Working wioth EUED Centres
Amount £80,000 (GBP)
Organisation Engineering and Physical Sciences Research Council (EPSRC) 
Sector Academic/University
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 Academic/University
Country United Kingdom
Start  
 
Description Industrial Research
Amount £45,000 (GBP)
Organisation Mentor Graphics 
Sector Private
Country United States
Start 09/2014 
End 07/2016
 
Description Industry Funding
Amount £55,000 (GBP)
Organisation Unilever 
Sector Private
Country United Kingdom
Start 07/2013 
End 06/2015
 
Description KTP
Amount £175,000 (GBP)
Organisation Innovate UK 
Sector Public
Country United Kingdom
Start 04/2014 
End 03/2017
 
Description Alternative treatment of particulate food products 
Organisation Campden and Chorleywood Food Research Association
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 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 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 Public 
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 Public 
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 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 and Chorleywood Food Research Association
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 The development involved integrated thermal energy storage in freezers that leads to energy demand reduction 
IP Reference WO2016096358 
Protection Patent application published
Year Protection Granted 2014
Licensed Yes
Impact The impact is reduced running costs, up to 14% for frozen food refrigeration equipment.
 
Title Isothermal Refrigeration Shelf 
Description (EN)Refrigerative shelving arrangement comprising a heat-absorbing shelf formed from a panel having first and second main faces containing plural passages for conveying a working fluid in both liquid and gaseous states around an interior portion of the shelf ; and a condenser in fluid communication with the heat-absorbing shelf , wherein the heat-absorbing shelf and the condenser form a hermetically sealed system configured to allow the working fluid to circulate between the heat-absorbing shelf and the condenser without a compressor. 
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.
 
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 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 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