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The EPSRC Centre for Innovative Manufacturing in
Food would like to thank the EPSRC for funding
We would like to thank Food Matters Live for
sponsoring our drinks
Taking place at London’s ExCeL from 21-23
November 2017, Food Matters Live is the UK's
only cross-sector event bringing together the
food and drink manufacturers, retailers,
foodservice providers, government and those
working in nutrition, to enable collaboration
and innovation to support a sustainable food
landscape for the future.
The event combines an extensive exhibition of
over 800 companies – from global multinationals to young and emerging enterprises from the
UK and internationally – with a comprehensive education programme of conferences and
seminars featuring over 400 expert speakers.
The 16,000 visitors expected to attend Food Matters Live 2017 will benefit from a unique
mixture of exploring the many new products and ingredients on display with networking and
sharing knowledge through the diverse and varied programme of debates, seminars,
demonstrations and special events on offer. For more information visit:
www.foodmatterslive.com
www.manufacturingfoodfutures.com
MANUFACTURING FOOD FUTURES CONFERENCE 2017
WELCOME
I am delighted to welcome you to the EPSRC Centre for
Innovative Manufacturing in Food’s 3rd Annual Conference here
in Birmingham.
Our aim is to bring together the food and drink manufacturing
community from industry, government and academia, to
showcase the research findings of the Centre and other
research groups, and to provide a platform to discuss the
future opportunities for the UK’s food manufacturing sector.
The steering committee have developed a programme that
focuses on three key areas: Food Waste, Food Structure and
Redistributed Manufacture. Each session has been designed to
stimulate thinking through presentations from leading experts
and a selection of our researchers.
I would like to take this opportunity to thank the speakers and
delegates for taking part in this event, and do hope that you
enjoy the various networking and discussion opportunities over
the next two days.
Professor Tim Foster
Centre Director, EPSRC Centre of Innovative Manufacturing in
Food
MANUFACTURING FOOD FUTURES CONFERENCE 2017
PROGRAMME
Thursday, March 30, 2017
08:30 – 09:30 Registration & Posters
09:30 – 09:40 Welcome & Introduction
Shahin Rahimifard, Loughborough University
09:40 – 10:10 Challenges for the Future of our Food
Emma McLeod, Mondelez International, Bournville
Food Structure – Plenaries (Great Hall) | Chair: Professor Peter Lillford
10:10 – 10:40
Food Microstructure in the Era of Personalized Food Products
José M. Aguilera Radic, Department of Chemical Engineering and Bioprocesses, Pontificia
Universidad Católica de Chile
10:40 – 11:00 Formulation Design and Manufacture of Pickering emulsions
Fotis Spyropoulos, School of Chemical Engineering, University of Birmingham
11:00 – 11:20 Manufacturing Pickering emulsions: pitfalls and how to avoid them
Paul Clegg, School of Physics & Astronomy, University of Edinburgh
11:20 – 11:40 Break & Poster session
Food Structure Session (Great Hall) |
Chair: Professor Ian Norton
Food Waste Session (G33) |
Chair: Dr Elliot Woolley
11:40 – 12:00
O-01 Insect protein as a food additive
J. Gould 11:40 – 12:00
O-05 Minimising Consumer Food
Waste
A. Jellil
12:00 – 12:20
O-02 Food-grade Pickering emulsions via
rotating membrane emulsification
P.G. Arkoumanis
12:00 – 12:20
O-06 Functionalising cellulose
waste as a replacer for starch, as
a functional food ingredient
J. Phillips
12:20 – 12:40
O-03 Oil bodies as a source of naturally
pre-emulsified oil: novel methodologies
for extraction and stabilization
S. De Chirico
12:20 – 12:40
O-07 Quantifying the Embodied
Energy in Preventable
Manufacturing Food Waste
P. Sheppard
12:40 – 13:00
O-04 Foam Drainage: Microscale flow in
an ideal isolated system
C. Clarke
12:40 – 13:00
O-08 Ball Milling Effects on the
Selected Properties of Stabilised
Oat Bran Protein Concentrate
Powder and Slurry
K. Ramadhan
13:00 – 14:00 Lunch
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Redistributed Manufacture – Plenaries (Great Hall) | Chair: Professor Shahin Rahimifard
14:00 – 14:30
Innovative food production systems driven by resource efficiency and sustainability
principles
Alexander Mathys, Department of Health Sciences and technology, ETH Zurich
14:30 – 14:50
Water sustainability for the food manufacturing industry
Patrick Webb, Centre for Sustainable Manufacturing & Recycling Technologies, Loughborough
University
14:50 – 15:10 Redistributing Manufacturing: Localised Food Systems
John Ingram, Environmental Change Institute, University of Oxford
15:10 – 15:40 Break & Poster session
Redistributed Manufacture Session (Great Hall) |
Chair: Dr Tom Mills
Food Structure Session (G33) |
Chair: Dr Fotis Spyropoulos
15:40 – 16:00
O-09 Innovative Food Technologies for
Distributed Manufacturing
P. Gimenez-Escalante
15:40 – 16:00
O-13 Effect of osmotic dehydration
on oven and freeze dried
strawberries
V. Prosapio
16:00 – 16:20
O-10 The formulation and
characterisation of edible based filament
E. Warner
16:00 – 16:20
O-14 Understanding the role of
processing and formulation on
microstructure functionalisation
of rice bran wax oleogels
V. di Bari
16:20 – 16:40
O-11 Recrystallisation and Structuring of
Amorphous Cellulose via Additive
Manufacturing
S. Holland
16:20 – 16:40
O-15 Solid particles for the
stabilisation of foams
A. Lazidis
16:40 – 17:00
O-12 Utilization of ‘Internet of Things’
Concepts to Improve Resource
Efficiency of Food Supply Chains
S. Jagtap
16:40 – 17:00
O-16 Flour property comparison
for gluten free bread production
Y. Ren
19:30 Conference Dinner (Staff house – Noble Room)
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Friday, March 31, 2017
08:30 – 09:10 Poster, Coffee & Tea
Food Waste – Plenaries (Great Hall) | Chair: Dr Bettina Wolf
09:10 – 09:40 Directions in Waste Valorisation, Case studies from FoodWasteNet
Gavin Milligan, Group Sustainability Director, William Jackson Food Group
09:40 – 10:00 Unlocking Ingredients of Value from Underutilised Biomass
David Gray, Division of Food Sciences, University of Nottingham
10:00 – 10:20
The RCUK Centre for Sustainable Energy Use in Food Chains-Research into Energy
Demand Reduction
Savvas Tassou, Director of the Institute of Energy Futures, Brunel University
10:20 – 10:50 Break & Poster session
Food waste Session (Great Hall) |
Chair: Dr David Gray
Redistributed Manufacture Session (G33) |
Chair: Dr Patrick Webb
10:50 – 11:10
O-17 Resilience in UK Food Supply
Chains
J. Stone
10:50 – 11:10
O-20 Distributed Localised
Manufacturing of Food Products
P. Gimenez-Escalante
11:10 – 11:30
O-18 Development of a systematic
methodology for sustainable
management of food waste
G. Garcia-Garcia
11:10 – 11:30
O-21 Correlation between food
drying techniques and gel
rehydration rate by porosity
modulation
M. Cassanelli
11:30 – 11:50
O-19 Low-energy manufacture of food
emulsions using Confined Impinging Jet
Reactors
E. Tripodi
11:30 – 11:50
O-22 Production of Sustainable
Foods for Consumers with
Restricted Choices
R. Harastani
11:50 – 12:40 Lunch
12:40 – 14:50
Workshop:
Food: The Vital Ingredient (IChemE) Revised;
Outputs of the EPSRC CIM in Food Technology Roadmap;
Future Directions and Policy Influencing
14:50 – 15:00 Conference Closing
Shahin Rahimifard, Loughborough University
MANUFACTURING FOOD FUTURES CONFERENCE 2017
PLENARY INFORMATION
Emma McLeod BEng CEng FIChemE | Mondelez International
Emma is the Principal Engineer for process solutions in the Global
Chocolate R&D team of Mondelez International based at Bournville.
This involves working on all aspects of chocolate knowledge from
fundamental research via University links through to problem
solving in factories.
She graduated from Birmingham University in 1989 and joined
Cadbury on their technical graduate training scheme. Over the
years Emma has gained vast experience commissioning lines and
developing new manufacturing solutions both within Engineering and R&D
functions. Currently her team enjoy the challenges of creating new, novel, efficient
manufacturing processes that deliver great quality products to the consumer.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Professor. José M. Aguilera | Pontificia Universidad Católica de Chile
José M. Aguilera is an Emeritus Professor of Chemical and Food
Engineering at the P. Universidad Católica de Chile (PUC) in
Santiago. A chemical engineer, he holds a MSc. degree in food
technology from MIT, a MBA from Texas AM University and a PhD
in food science from Cornell University (minor in ChemE). His
research has focused on the role of food microstructure has in food
products, health and wellbeing, including areas such as structure-
property relationships, modeling microstructural changes in foods,
food structuring operations, and recently, gastronomic engineering.
Prof. Aguilera has published more than 200 articles in international journals, several
book chapters and co-authored the books Microstructural Principles of Food Processing
and Engineering (1999) and Food Materials Science (2008). He was recipient of a
Guggenheim fellowship (1991), the A. von Humboldt Foundation Research Prize
(2001), the Research and Development Award (2005) and the Marcel Loncin Research
Prize (2006) of IFT. In 2008 he was awarded the highest scientific honor bestowed by
Chile, the National Prize in Applied Sciences and Technology. In 2010 Prof. Aguilera
was elected a foreign member of the National Academy of Engineering of the United
States, and in 2014 a foreign associate of the Academie d’Agriculture de France.
Dr. Fotis Spyropoulos | University of Birmingham
Fotis Spyropoulos is currently a Senior Lecturer at the School of
Chemical Engineering of the University of Birmingham. He
obtained his first degree in Chemical Engineering (2001) from the
University of Patras (Greece) and subsequently obtained his MSc in
‘Food Biotechnology’ from the University of Ulster (NI). In 2006 he
completed his PhD at the University of Birmingham, where he then
remained as a Research Fellow. In November 2010, he was
appointed Lecturer (Chemical Engineering).
His current research interests focus on the areas of ‘Novel Emulsification Processes’,
‘Formulation Engineering of Emulsions and Soft Solids’ and ‘Encapsulation and Release
Technologies’ and his research activities have been supported through funding from
EPSRC, TSB (Innovate UK), Wellcome Trust and a number of industries. He is
currently an academic member on the steering group for BBSRC’s Diet and Health
Research Industry Club (DRINC), a member of the “Gums and Stabilisers for the Food
Industry” Conference Organising Committee, and a committee Member on IChemE’s
“Food and Drink Special Interest Group (SIG)”.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Dr. Paul Clegg | University of Edinburgh
Paul Clegg received his BSc degree in Physics from the University
of Liverpool (1994) and his PhD from the University of Oxford
(2000). Following this he held postdoctoral positions at MIT and
the University of Toronto. He then moved to the University of
Edinburgh where he is currently a Reader.
Over the past dozen years, Paul has developed a new research
strand within the Edinburgh Soft Matter group dedicated to
emulsions, liquid interfaces and bijels. With these systems it has
been essential to be attentive to preparation routes, an issue which strikes a chord
with many who apply soft matter industrially. Consequently, he currently works on
the application of soft materials in various areas including food and drink,
agrochemicals and energy technologies. He serves on the IoP’s Liquids and Complex
Fluids committee.
Professor. Dr. Alexander Mathys | ETH Zurich
Alexander Mathys is food technologist and received his Ph.D. in
food processing in 2008. He is Assistant Professor (Tenure Track)
in Sustainable Food Processing at the ETH Zurich, Switzerland
since 2015, where he is focusing on more efficiency and
sustainability of value chains in food and feed. His current research
focus is on material and energetic utilization of plant based side
streams, micro process engineering and extrusion for tailored
structure formation and synthesis, innovative multi hurdle
technologies for gentle preservation of healthy and high quality
food, novel protein sources from algae and insects to improve food security as well as
life cycle sustainability assessment as basic analysis in food processing.
Dr. Mathys was Head of the Bioeconomy Department at German Institute of Food
Technologies DIL with 10 direct report in 2012-2015. He was expert in non-thermal
preservation and sterilization technologies at the Nestlé Research Centre Lausanne in
2009-2012. Dr. Mathys is the author of 60 publications and attended more than 80
international conferences. He won several prestigious research awards at the
International Union of Food Science and Technology IUFoST, International Congress
on Engineering and Food ICEF, Institute of Food Technologists IFT and European High
Pressure Research Group EHPRG. Furthermore Dr. Mathys was selected “Young
Researcher” of the 60th Meeting of Nobel Laureates 2010, “Einstein Young Scholar
2010” and “A.T. Kearney Scholar 2011 & 2012 at the Falling Walls conferences. He
also served as lecturer, teacher, reviewer and supervisor with several universities and
organizations.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Dr. Patrick Webb | Loughborough University
Patrick Webb is a Lecturer in Advanced Manufacturing in the
School of Mechanical, Electrical and Manufacturing Engineering,
and a member of the Centre for Sustainable Manufacturing and
Recycling Technology (SMART), both at Loughborough University.
The focus of his research with the Food CIM is to gain an in-depth
understanding of water consumption and waste at the unit
operation level in food manufacturing, in order to develop
appropriate tools and technologies to better manage this
consumption in the future. Dr Webb has a combination of commercial and academic
experience, including over three years as a Technical Specialist serving industrial
clients at the Manufacturing Technology Centre in Coventry.
Patrick’s expertise covers manufacturing process improvement and new process
introduction. Projects he has run have covered areas as diverse as injection moulding,
surface mount electronics assembly, biological cell handling, production track and
trace, product quality assurance, and extended product reliability. Dr Webb’s PhD is in
solid state physics, which was obtained from University of Abertay Dundee. He has
worked in the UK, Italy and Hong Kong and has published 34 refereed papers in
international journals.
Dr. John Ingram | University of Oxford
John Ingram leads the Food Systems Research Group in the
University of Oxford’s Environmental Change Institute. His
interests are in the conceptual framing of food systems; the
interactions among the many actors involved and their varied
activities, and the outcomes of their activities for food security,
livelihoods and environment; and food system resilience. He has
designed and led regional food system research projects in Europe,
south Asia, southern Africa and the Caribbean, and has led a range
of major international agri-food research initiatives. He has had substantial interaction
with a range of international organisations, with UK and other nations’ government
departments and agencies, and with NGOs and businesses in the food sector, helping
to establish research on the links between food security and environment through the
analysis of food systems.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Dr. Gavin Milligan | William Jackson Food Group
Gavin Milligan holds a PhD from the University of London and
worked for 9 years in the chemical industry before moving to the
food sector. He has worked for a number of businesses ranging
from SMEs to blue chip corporates in supply chain, operations and
commercial roles and is currently Group Sustainability Director for
the William Jackson Food Group where he is responsible for the
company’s social and environmental programmes. He is a member
director of Sedex, sits on the Management Committee of
FoodWasteNet and the consumer sustainable lifestyles
engagement working group at IGD, is a committee member of the Royal Society of
Chemistry’s agriculture sector group, chairs the Agri-food member interest group at
Campden BRI and sits on the Industrial Advisory Board at Sheffield Hallam
University’s centre for excellence in food engineering. He is also a former member of
the FDF’s sustainability steering group and WRAP’s Product Sustainability Forum.
Dr. David Gray | University of Nottingham
David Gray is an Associate Professor in Food Lipid Chemistry in the
Division of Food Science at the University of Nottingham. Dr. Gray
is interested in the general area of lipids, and is exploring novel
ways of incorporating healthy lipids into foods, with maximum
benefit to the consumer and minimum impact on the environment.
Recent projects include: Functional and nutritional properties of
lipid-rich plant cell organelles; Location of lipid soluble bioactives
in seeds; Sustainable processing of oilseeds to yield added value
ingredients for the food, nutrition and personal care products industries; Plant derived
omega-3 rich oils; and Oxidative stability of oil bodies.
Within the University of Nottingham Dr. Gray has research links with, Nutritional Biochemistry, the School of Pharmacy, and the School of Chemical and Environmental
Engineering, and the Faculty of Medicine and Health Sciences. Examples of recent external collaborators include: IFR Norwich, Kings College London, University of
Manchester; University of Bath; University of Massachusetts (USA); ADAS; Rothamstead; and a number of industrial companies.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Professor. Savvas Tassou | Brunel University
Savvas Tassou is the Director of the Institute of Energy Futures at
Brunel University London and Director of the Research Councils UK
(RCUK) Centre for Sustainable Energy Use in Food Chains (CSEF)
since 2013. Prior to this, he was Head of the School of Engineering
and Design for 10 years and Head of the Department of
Mechanical Engineering for 3 years. CSEF is one of 6 End Use
Energy Demand Centres established by RCUK to reduce the energy
required to achieve sustainable lifestyles. Prof. Tassou’s research
interests include energy efficiency and demand reduction in
heating, cooling and refrigeration processes, systems and applications in the built
environment and industry including the food sector. He has published extensively in
the field and has received substantial funding from national and international funding
bodies for his research. He is a member of a number of national and international
steering groups and committees on energy demand reduction and decarbonisation.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
ABSTRACTS OF ORAL PRESENTATIONS
O-01
Insect protein as a food additive
J. Gould and B. Wolf
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough
LE12 5RD, U.K.
Globally, at least 2 billion people consume one of the 1,900 species of edible
insects [1], however in developed countries insects are rarely part of the diet
apart from honey and carmine (E120). With this in mind, alongside the predicted
increase in global demand for protein, an increasing demand for sustainable and
natural ingredients as well as a desire to reduce consumption of dairy, one of the
ways to meet future protein demands is the utilisation of insects as an
alternative source.
Insect protein quality, assessed by total content, amino acid composition and
protein digestibility, is comparable if not better than other alternative sources
such as pulses. In addition to the apparent absence of dietary reasons not to opt
for an insect protein based diet, consumers may choose it as a more sustainable
diet. Insect farming is often considered to have a lower environment impact than
that of beef, pork or chicken farming due to the high fecundity, their
poikilothermic nature, higher feed conversion rate and lower land use
requirement. However, especially in the Western world, the general consumer
consensus is a unanimous rejection of insects as an attractive food. Recent
evidence though suggests that this rejection could be overcome by the
incorporation of “invisible insects” into food products to familiarise consumers
with this new protein source [2].
The objective of this project is to evaluate the microstructure functionality of
“invisible insect” protein extracted from mealworms as food emulsifier, foam
stabiliser and gelling agent.
1. Van Huis, A., et al., Edible insects: future prospects for food and feed security. 2013: FAO.
2. Schösler, H., J. De Boer, and J.J. Boersema, Can we cut out the meat of the dish?
Constructing consumer-oriented pathways towards meat substitution. Appetite, 2012.
58(1): p. 39-47.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-02
Food-grade Pickering emulsions via rotating membrane
emulsification
P.G. Arkoumanis, T.B. Mills, I.T. Norton and F. Spyropoulos
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
Over the past years industrial emulsification is carried out in large scale
mechanical equipment that apply high shear to break down pre-formed
emulsions and create new interfacial area for adsorption of emulsifiers1.
Rotating membrane emulsification uses an alternative approach: an emulsion is
formed drop-by-drop by pushing the to-be-dispersed phase through a porous
rotating membrane to permeate into the continuous medium under low shear
(Figure 1). As such, final emulsion microstructure can be controlled through a
number of process (e.g. trans-membrane pressure, dispersed phase flux) and
formulation (type/concentration of emulsifier) parameters. Ultimately it is
possible to achieve similar droplet characteristics to industrial techniques, yet
with narrower size distributions and in a more energy efficient manner.
Although fabrication of various structures through membrane emulsification has
been reported2, their formation and subsequent stability still heavily rely on the
emulsifiers used and the enhanced amphiphilicity that these display. As such,
the generation of emulsions stabilised by colloidal particles (Pickering emulsions),
which inherently do not possess the same level of interfacial affinity exhibited by
surface active species, through membrane emulsification is challenging3.
The present study investigates the potential of rotating membrane emulsification
for the manufacture of a range of Pickering food emulsions stabilised by edible
colloidal particles. For this purpose, oil-in-water (O/W) emulsions were produced
in a rotating membrane device with the colloidal suspension as the continuous
phase (Figure 2a). The addition of low or high molecular weight emulsifiers as
co-emulsifiers was also evaluated with regards to final emulsion droplet size and
stability (Figure 2b). Results have shown that rotating membrane emulsification
can be successfully applied to stabilise such particulate structures under certain
experimental conditions.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Figure 1: Schematic diagram of rotating membrane emulsification
1. Schubert, H., & Engel, R. (2004). Chemical Engineering Research and Design, 82(9), 1137-1143.
2. Vladisavljević, G. T. (2015). Advances in Colloid and Interface Science, 225: 53-87.
3. Pichot, R., Spyropoulos, F., & Norton, I. T. (2010). Journal of colloid and interface
science, 352(1), 128-135.
Figure 2: Emulsions containing 10 wt.% sunflower oil stabilised by dispersion of (a) only Ludox silica particles, (b) combined 1.5 wt.% Ludox silica particles and
Tween 20. A 6μm hydrophilic SPG membrane was used at a rotational speed of 2000 rpm and transmembrane pressure 0.1 bar.
10
100
0 0.05 3
Dro
ple
t d
iam
eter
[μm
]
Tween20 concentration [wt.%]
InitialDay 21
Emulsion
droplets
To-be dispersed
phase Membrane
(a) (b)
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-03
Oil bodies as a source of naturally pre-emulsified oil: novel
methodologies for extraction and stabilization.
S. De Chirico, V. di Bari and D. Gray
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington
Campus, Loughborough LE12 5RD, UK
Oil bodies (OB) are sub-cellular droplets representing the main form of energy
storage in oleaginous plant seeds. The current manufacturing process of oil
extraction and refining requires organic solvents and a significant energy input.
The release of intact oil bodies by wet milling oilseeds results in a natural
emulsion (no need for additional emulsifiers) and is likely to have a lower
environmental impact than conventional oilseed processing. The physical
stability of oil bodies can be compromised by the action of enzymes carried over
in the oil body preparation.
In this study lipase (a relatively heat stable enzyme) activity has been measured
as a marker of the effectiveness of thermal treatment applied to recovered oil
bodies. The properties and stability of OBs were analysed using zeta-potential
and particle size measurements. The optimal heating times for storage
experiments were chosen based on the residual activity of the lipase (>90%
inactivation).
The integrity of the extracted OBs was dependent on the extraction buffer used.
In the optimized condition, using Sodium Bicarbonate (0.1 M, pH 9.5), they had
a D4,3 of 1.5 µm and a zeta potential that changed from +60 mV to -60 mV as
the pH was increased from 3 to 10 (pI of 6.5). The oil bodies were stable to
thermal processing and lipase activity was reduced (presumably through enzyme
denaturation) by 90%after 6 minutes, improving the stability of the emulsion.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-04
Foam Drainage: Microscale flow in an ideal isolated system
C. Clarke, A. Lazidis, F. Spyropoulos and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
Drainage models in foams are based primarily on the flow of liquid through the
network of Plateau borders (PB) and junctions that define the foam geometry.
Such models arise from the extension of theory and assumptions made at the
micro-scale, detailing flow through isolated PBs and nodes. Despite this, the
experimental verification of such microscopic flow models, especially those for
nodes, is limited.
We propose a novel experimental setup that utilises the convenience and
accuracy of stereolithography to allow for analysis of an ideal, isolated PB and
node system. A computer modelled geometry has been demonstrated to produce
a stable PB and node with PB height and liquid flow rate as user defined
variables. Measurements of PB radius, flow pressure changes and velocity of
tracked fluorescent particles will enable fitting of theoretical models to data,
determining flow profiles, average flow velocity and surface shear viscosity of
gas/liquid interfaces for a variety of surfactants.
Initial results are outlined that highlight the potential of this setup to provide
reliable data, furthering the understanding of both micro and macroscopic
drainage characteristics, as well as providing in-situ micro-rheological
measurements of the gas/liquid interface.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-05
Minimising Consumer Food Waste
A. Jellil, E. Woolley and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
In the UK, 55% of the total food waste generated across all food sectors is post-
consumer, highlighting a need to encourage more sustainable food consumption.
It is proposed that manufacturers and retailers can play a crucial role in
minimising consumer food waste (CFW), due to the strategic position they hold
in controlling the flow of goods from producers to consumers.
Moreover, it is argued that CFW is a symptom of a bigger societal problem
shaped by a food system that overproduces and encourages consumerism.
Therefore, food manufacturers and retailers should support the minimisation of
CFW by building more collaborative relationships with consumers to achieve an
actual synchronisation of food production and consumption. This research uses
the Methodology for System Design for Sustainability (Vezzoli et al., 2014) to
develop a new food provisioning system via 4 stages:
(1) Analyse the current UK food provisioning system in terms of its
characteristics that lead to or encourage a reduction in CFW;
(2) Identify feasible opportunities for converting the food provisioning system
into a product service system that could lead to reduced levels of CFW,
whilst also being economically viable and without negatively impacting
social aspects;
(3) Design (and demonstrate) the most promising product service system that
facilitates an overall reduction of CFW;
(4) Evaluate the new product service system against the current food
provisioning system in terms of CFW reduction
This presentation discusses the preliminary findings of the proposed new
approach for manufacturers and retailers to support reduction of food waste
generated at the household.
Vezzoli, C., Kohtala, C. and Srinivasan, A., 2014. Product-Service System Design for Sustainability.
Sheffield: Greenleaf Publishing Limited.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-06
Functionalising cellulose waste as a replacer for starch, as a
functional food ingredient
J. Phillips, W. Macnaughtan and T. Foster
Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire
LE12 5RD, UK.
Food Security and sustainability are threatened by the current exponential
growth in population, with experts projecting an increase from 7.4 billion in 2017
to 9.7 billion by 2050 [2]. Current solutions to combat threats include utilisation
of food waste, which is likely to be the most impactful solution. Excluding the
utilisation into animal feeds, 1/3 of all food production is wasted [1]; equating to
10 million tonnes annually just within the United Kingdom, of which 60% could
have been avoided [3]. This work aims to build understanding of the quality of
food waste and potential to be utilised as a functional food ingredient within
model systems.
One particular model of naturally occurring “green” cellulosic waste stream was
investigated: Pisum sativumn vines, stems and leaves (pea plant biomass once
seeds are removed). Specifically investigating the fibre (pulp) fraction recovered
from the pea biomass after juicing. The research presented will focus on
functional quality of the fractions following different means of processing.
Fibrillation of pea fibre is investigated by mechanical disruption using several
methods including milling and homogenisation. As well as ball-milling to enable
functionalisation of the waste material by controlling the degree of amorphous
cellulose. Properties of this ball milled material were explored with the potential
to replace or work in co-ordinance with starch for future healthier based food
products.
1) Godfray, C , Beddington, J , Crute, I, Haddad, L ,Lawrence, D ,Muir, J , Pretty, J ,Robinson,
S ,Thomas, S ,Toulmin,C. (2010). Food Security: The Challenge of Feeding 9 Billion People.
Science . 327 (1), 812-818.
2) United nations Department of Economic and Social Affairs. (2015). World population to
reach 9.7 billion by 2050. New York: United nations Department of Economic and Social
Affairs.
3) WRAP. (2017). Estimates of food surplus and waste arisings in the UK. WRAP.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-07
Quantifying the Embodied Energy in Preventable Manufacturing
Food Waste
P. Sheppard and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
Quantities of food waste arising in the UK at all stages of the supply chain have
been estimated in detailed studies and the potential for prevention and diversion
of that waste has been assessed. At the same time, the energy used to produce
food along the UK supply chain has also been estimated.
This work, carried out at the start of a larger study on energy efficiency in food
manufacturing, uses recently published data and analyses on food waste and
energy consumption by food manufacturers in the UK to estimate, as closely as
possible, the manufacturing embodied energy in food waste which is preventable
at the production site.
The research aims to support public and corporate decision-makers’ with a more
detailed understanding of the potential economic value and environmental
benefit of preventing food waste in manufacturing.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-08
Ball Milling Effects on the Selected Properties of Stabilised Oat
Bran Protein Concentrate Powder and Slurry
K. Ramadhan 1, 2 and T. Foster 1
1 Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Leicestershire
LE12 5RD, United Kingdom
2 Department of Food Science and Technology, Universitas Bakrie, Jl. H. R. Rasuna Said Kav C22,
Jakarta 12920, Indonesia
Stabilised oat bran protein concentrate (SOBPC) is the bran fraction of oat that
had undergone enzymatic and thermal processes, hence the protein was
concentrated to half of its dried weight, and large amount of carbohydrate and
lipid were preserved. This study aims to evaluate the selected properties of
SOBPC powder and slurry, i.e. particle size distribution, chemical conformation,
thermal, and rheological properties, as affected by different rotational frequency
of ball milling. The volume-weighted mean particle diameter size of ball milled
SOBPC decreased about ten times smaller of its original size. Protein
conformational changes occurred due to mainly the temperature raise effect
during high frequency ball milling for a short time, as observed in the Fourier
Transform Infrared spectroscopy study. Whereas the carbohydrate was prone to
mechanical impact by low frequency ball milling for a prolonged duration.
Scanning calorimetric studies revealed enthalpy increase and acceleration of
endothermic relaxation of SOBPC powder at low moisture as affected by high
frequency ball milling for a short time. Rheological study of SOBPC slurry showed
disruptive effects of ball milling has led to weakened structure of SOBPC slurry.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-09
Innovative Food Technologies for Distributed Manufacturing
P. Gimenez-Escalante and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
The food sector is now facing increased pressure from governments and
consumers to improve the sustainability of their products, production processes,
supply chain activities and business strategies. Traditional business models
focusing on the centralisation and large scale production of food products are
increasingly being challenged due to increasing demand for authentic local
products, food waste associated with large supply chains, consumer demand for
food sustainability, and concerns regarding the long-term resilience of complex
food systems. In this context, the concept of Distributed Manufacturing (DM) has
been identified as an emerging organisational theory that can support the food
industry in its upcoming and future challenges.
This research focuses on how food technologies could enable the shift from
centralised systems to distributed and localised systems. Numerous technologies
are available or in development with promising potential for application in
distributed food manufacturing. Fourteen criteria have been defined and used to
demonstrate the suitability and applicability of these existing and emerging food
technologies in support of DM. In addition, the research will explore a number of
related key research questions regarding the viability of DM within the food
sector, including the profitability of traditional technologies in smaller scale;
scalability, reliability and ability of novel food technologies to produce high
quality food products at affordable prices; and social and societal acceptance of
small factories within urban areas.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-10
The formulation and characterisation of edible based filament
E. Warner, I.T. Norton and T. Mills
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
Additive manufacturing has the potential to significantly change the way that
food is produced. Its versatility and ability to produce novel structure is thought
to lead to methods of producing and reproducing microstructure in edible
substances with predefined textural and release properties. In the future, this
level of control will allow the user to customise their food to get a personalised
experience.
The work being carried out by the EPSRC Centre of Additive Manufacturing in
food within the microstructure group at the University of Birmingham is currently
investigating the production of food structure via a fused deposition modelling
(FDM) printing mechanism. This technique generally uses a solid filament, which
is heated and extruded through a nozzle to create an object layer by layer.
This presentation reports the potential for extrusion of edible filaments, currently
focusing on a mixture of gelatin and kappa carrageenan. The properties of these
mixtures are compared against non-edible filaments such as polylactic acid (PLA)
to determine their suitability for printing via frequency testing and thermal
operational window through the use of a rheometer and differential scanning
calorimetry. Testing is also undertaken on both the PLA and gelatin/kappa
carrageenan mixtures after they have been through a printing to determine how
the materials react throughout the process and if their properties are affected
during that time.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-11
Recrystallisation and Structuring of Amorphous Cellulose via
Additive Manufacturing
S. Holland1,2, T. Foster 1 and C. Tuck2
1Division of Food Science, Sutton Bonington Campus, University of Nottingham
2EPSRC CIM in Additive Manufacturing, University Park, University of Nottingham
It is well established that mechanical attrition during ball milling may result in a
reduction of cellulose crystallinity to give an amorphous powder. In the current
work, thermal analysis has shown moisture and temperature dependencies on
the recrystallization of this amorphous cellulose, thus giving potential for
selective recrystallization to create cohesive structures of interest.
Binder jetting is an additive manufacturing (AM) technique combining a base
powder with a jetted liquid ink to build 3D objects layer by layer. With
amorphous cellulose as the powder component the water based ‘ink’ may be
deposited in specific areas between each layer of powder to build a 3D shape. A
post-printing heat step then causes recrystallization in these localised areas of
high moisture but not in the surrounding bulk powder, thus enabling a designed
crystalline cellulose structure to be created.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-12
Utilization of ‘Internet of Things’ Concepts to Improve Resource
Efficiency of Food Supply Chains
S. Jagtap and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
The food sector is increasingly under pressure to improve its resource efficiency,
with particular areas of focus on reduction of food waste, energy and water
consumption. In order to achieve this, it is vital for the Food Supply Chain (FSC)
actors to share and exchange information in a timely manner. The technology
and tools associated with the concept Internet of Things (IoT) is capable of
supporting numerous tasks in real-time such as tracking, locating, monitoring,
measuring, analysing, planning and managing and enhancing efficiency and
transparency within FSCs.
In this context, the application of IoT for reduction of food waste with FSCs is
being investigated in this research. The traditional methods of physically
monitoring the food wastes is labour intensive and complex, and is often time
consuming and costly. Thus, this research explores an innovative approach
based on an automated system consisting of an Image Processing Technology
(IPT) to monitor and detect the food waste types, Load Cell Technology (LCT) to
record the weight of food wastes produced, and a Food waste Tracking Server
(FTS) to record in real-time the types and values for various food waste and to
provide analytical capability based on historical data.
The proposed automated food waste monitoring and management system is
capable of supporting day-to-day waste disposal decisions and assisting with
long-term root cause analysis and preventive measures to reduce food waste
generation in various FSCs.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-13
Effect of osmotic dehydration on oven and freeze dried
strawberries
V. Prosapio and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
Drying of foods is one of the most common preservation processes. Water
removal inhibits microorganisms’ growth and enzyme activity, prolonging the
product shelf life; moreover, it reduces the food weight simplifying also its
transport and storage.
Conventional techniques, such as air drying and freeze drying, show some
drawbacks, mainly long processing time, low rehydration capacity and change in
food properties. In order to improve water desorption, osmotic dehydration pre-
treatment can be applied; in this way an intermediate moisture product is
obtained, reducing the overall processing time.
In this work, in order to evaluate the influence of osmotic dehydration on the
final product characteristics, it was applied prior to oven drying and freeze
drying of strawberries. The pre-treatment operating conditions were optimised in
order to obtain dried products (moisture content lower than 20 % w/w and
water activity lower than 0.6) with high rehydration ability. The results were
compared with those obtained with the traditional techniques without the
application of osmotic dehydration. The samples were characterised in terms of
final moisture content, water activity, rehydration ability, textural properties and
microstructure.
It was observed that for both the techniques, the application of the pre-
treatment allowed to considerably reduce the processing time, improve the
rehydration ability and better retain the food properties.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-14
Understanding the role of processing and formulation on
microstructure functionalisation of rice bran wax oleogels
V. di Bari, H. Zhang, A. Trouchon, B. Wolf, D. Gray and T. Foster
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington,
Loughborough, LE12 5RD, UK.
Fats are used in foods to achieve microstructural and functional properties. Solid
lipids consist mostly of a mixture of saturated and trans-unsaturated high
melting triglycerides. Since the consumption of these triglycerides is considered
a risk factor for the development of cardiovascular diseases, there is a strong
consumer demand for healthier alternatives. Oleogels, i.e. lipid gels where the
solid-like consistency is provided by non-triglyceride molecules, are a promising
alternative to fats. In order to tailor their functional properties, the aim of this
work was to understand the effect of processing and formulation on rice bran
wax (RBW) oleogels. Results show that RBW can form oleogels at concentration
of 0.5% (wt%) in edible oils. Microstructure visualisation revealed that the
network is formed by plate crystals appearing as needle-like shaped particles
under polarised light. The melting ranges determined by DSC were 77-87°C and
53-70°C for RBW and oleogels, respectively. Gels strength was investigated as
function of RBW concentration (0.5, 1, 2, 3, 5%, wt%). Results suggest that gel
shear elasticity and hardness both increase with increasing RBW concentration.
Data on the effect of cooling rate suggest that a cooling above 5°C/min leads to
firmer networks. These results, in combination with microscopy, indicate that
networks consisting of a large number of small crystals with high degree of
inter-connectivity are formed when fast cooling is applied. Rheological
characterisation revealed that gels elastic modulus remains constant up to a
temperature close to melting point suggesting that RBW can effectively trap oils
over a large temperature range.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-15
Solid particles for the stabilisation of foams
A.Lazidis, F. Spyropoulos and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
The ability of hydrophobic particles to adsorb to oil water (o/w) or air water (a/w)
interfaces and stabilise them is known1. Particles that entail this ability need to
have a certain inherent hydrophobicity in order to be strongly adsorbed to the
interface2. A material which has demonstrated potential to create hydrophobic
particles that can stabilise emulsion droplets is wax3,4. In this study, particle
suspensions of waxes (Paraffin and Bees wax) were fabricated via the molten
emulsification route using two different methods, high pressure homogenisation
and sonication with different levels of surfactant (Tween 80). The resulted
particles had submicron sizes even in the absence of the surfactant, although its
addition reduced the sizes and prevented creaming. Bees wax had the ability to
create smaller particles than Paraffin, at the same surfactant concentrations and
processing conditions, which is attributed to its higher melting point (64 ºC
compared to 57 ºC) and also its low interfacial tension (10 mN/m2 compared to
26 mN/m2). The functional properties of both systems were evaluated in terms
of emulsion stability and foaming. Emulsions made by the produced wax
particles were stable to coalescence for at least 2 weeks. Both wax particle
systems could create foams that exhibited augmented stability.
1Ashby, N. P., & Binks, B. P. (2000). Pickering emulsions stabilised by Laponite clay particles.
Physical Chemistry Chemical Physics, 2(24), 5640–5646.
2Hunter, T. N., Pugh, R. J., Franks, G. V., & Jameson, G. J. (2008). The role of particles in
stabilising foams and emulsions. Advances in Colloid and Interface Science, 137(2), 57–81.
3Binks, B. P., & Rocher, A. (2009). Effects of temperature on water-in-oil emulsions stabilised
solely by wax microparticles. Journal of Colloid and Interface Science, 335(1), 94–104.
4Li, C., Liu, Q., Mei, Z., Wang, J., Xu, J., & Sun, D. (2009). Pickering emulsions stabilized by
paraffin wax and Laponite clay particles. Journal of Colloid and Interface Science, 336(1), 314–321.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-16
Flour property comparison for gluten free bread production
Y. Ren and T. Foster
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough
LE12 5RD, U.K.
In the absence of gluten whose function is maximised in normal wheat bread as
structure creator and stabiliser, gluten free bread tends to have inferior qualities
such as small loaf volume, fragile crumb, sandy texture etc. These problems can
be solved to some extend by hydrocolloids, especially cellulose derivatives; but
the properties of flour applied also exert a dramatic influence which, in addition
to the variability and versatility of hydrocolloids’ properties and functions, bring
about extra complexity in gluten free bread production.
Two types of rice flour (N and D) were applied in this study to understand the
influence of flour properties on gluten free bread.
Compare to N flour, D flour has a lower pasting temperature, lower gelatinisation
temperature, higher water absorbing ability and higher swelling ability. It
contains softer starch granules under heat treatment. Proton relaxation spectra
show that the amorphous region of their starch granules is different in term of
water-binding ability.
Baking tests were designed with response surface method. According to
prediction equations, D loaves are superior to N loaves without assistance from
hydrocolloids. A higher amount of water is required when hydrocolloids are
added to improve the quality. However, it is risky to produce bread with big air
pockets in crumb when water and methyl cellulose content are high, which was
more frequently observed in D loaves. This can be explained by higher water
absorptivity in doughs, as well as lower pasting temperatures and softer starch
granules which cause unstable dough and loaves.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-17
Resilience in UK Food Supply Chains
J. Stone and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
Contemporary UK Food Supply Networks are able to offer a huge and previously
unimaginable variety of safe and competitively priced food products to UK
consumers. A number of changes over recent decades have enabled this,
including globalisation of supply chains based on a centralised manufacturing
and “leaning” of supply networks so as to remove all non-value adding features.
The benefits of such an approach are substantial, but so too is the risk, when the
non-value adding features which are cut include traditional buffers against
disruption.
Only very recently, we have seen vegetable shortages in the UK as a result of
poor weather in Spain and we can expect the risk of further such disruptions to
grow in light of global stressors such as climate change, population growth and
dietary transition. Understandably, it is increasingly realised that the UK’s food
supply networks must be made more resilient. Yet resilience is something of a
buzzword, used interchangeably with related themes such as sustainability, and
with poor consensus of definition.
In response, this research aims to categorically define resilience through the
development of unique taxonomies of vulnerabilities and mitigating capabilities
which can be filtered to represent different key actors from across the UK’s food
supply network. This talk will describe the theory behind these taxonomies as
well as the practical framework that has been developed to guide the
implementation of balanced resilience for any given actor. In doing so, it
explores how resilience can be coordinated with supply chain partners and how it
may align with individual long term sustainability commitments.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-18
Development of a systematic methodology for sustainable
management of food waste
G. Garcia-Garcia, E. Woolley and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
Nearly one third of all food waste and food by-products generated in the UK
comes from the manufacturing stage of its lifecycle, with significant
environmental, social and economic ramifications. The overall aim of this
research is to investigate the suitability of various technologies and management
practices to maximise benefits and mitigate impacts when recovering value from
different types of food waste generated during manufacture.
A systematic methodology is proposed to increase sustainability performance of
food-waste management. The methodology includes five stages: (1) a novel
food-waste categorisation process which allows the classification of all food-
waste types and identification of characteristics necessary to select the most
sustainable solution for food-waste management; (2) an analysis of food-waste
management systems and sustainability implications of feasible solutions for
food-waste management; (3)a food-waste management procedure that includes
the definition of quantitative attributes and the identification of connections and
dependencies amongst attributes; (4) a network of information flows for food-
waste management, and; (5) a scheme to identify optimal calculation steps of
attributes.
The implementation of such a methodology allows the identification of the most
sustainable solution to manage each food-waste type along with supporting
analysis necessary to predict possible benefits and impacts of food-waste
management. The applicability of the methodology is demonstrated via case
studies completed with two UK food manufacturers.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-19
Low-energy manufacture of food emulsions using Confined
Impinging Jet Reactors
E. Tripodi, A. Lazidis, I.T. Norton and F. Spyropoulos
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
In food emulsions, the emulsification method largely influences the final
properties of the product. Established emulsification processes have the major
disadvantage of being energy intensive, unavoidably wasting a large part of their
energy input.
Confined Impinging Jet Reactors (CIJRs) represent a novel emulsification route
that combines low-energy operation with high product throughputs. The present
study aims to evaluate the emulsification performance of CIJRs for the
production of oil-in-water (o/w) emulsions by investigating a number of
processing and formulation parameters
Emulsions were produced under jet hydrodynamic conditions varying from a
laminar (jet Reynolds number of ~2,000) to a fully turbulent flow regime (jet
Reynolds number of ~11,000). Increasing the system’s residence time within the
high energy-dissipation zone by repeatedly recirculating the formed emulsions
through the CIJR was also studied. Overall, it is demonstrated that emulsion
droplet size is mainly affected by the flow regime, while prolonging the system’s
residence time only resulted in the narrowing of the droplet size distribution. In
addition, it is determined that the type and concentration of emulsifier do impact
upon the final emulsion droplet size but only for impingement of jets with lower
Reynolds numbers.
Our work offers insight into CIJR operation and the suitability of this approach as
a realistic lower-energy alternative to industrially preferred emulsification
methods.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-20
Distributed Localised Manufacturing of Food Products
P. Gimenez-Escalante and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
The need for a shift towards smaller-scale local manufacturing has been
highlighted by a range of factors such as changes in transport and labour costs,
the availability and access to materials, energy and water; and the need for
long-term resilience to market changes. The unique attributes of food products
make them particularly suitable for localised, distributed manufacturing as they
require considerations for fresh perishable ingredients, stringent storage and
health risks associated with inappropriate distribution together with short post-
production shelf-life.
This research aims to develop an assessment framework based on ‘product
attributes versus market conditions’, to highlight those food applications in which
distributed manufacturing is economically feasible, environmentally beneficial, as
well as having potential to support local economies. In addition, a number of
‘Distributed and Localised Food Manufacture’ implementation models, tailored to
specific characteristics of various food products categories, will be developed.
These implementation models will form the foundations for a simulation-based
decision support tool to allow ‘what-if’ scenario planning to assess their
feasibility and viability.
The expected outcome from the research will support the provision of
customised/personalised food products in support of dietary requirements,
creation of more agile and shorter supply chains, minimisation of the
environmental impact and the cost associated with food transportation.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-21
Correlation between food drying techniques and gel rehydration
rate by porosity modulation
M. Cassanelli, I.T. Norton and T. Mills
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
The aim of this work is to try to understand how the drying technique can
modulate the bulk porosity of gels and how the rehydration rate is consequently
affected. Specifically, CP Kelco low acyl gellan gum is used in a quiescent form.
A comparison of three drying techniques (freeze, air and supercritical fluid drying)
in terms of generated porosity, without changing the system formulation, and
assessing the induced rehydration rate.
Firstly, drying effectiveness is evaluated as a function of water activity and
moisture content. The gel porosity is both quantitatively and qualitatively
represented.
This work explains why freeze drying produces a gel structure more likely to
regain water, while the rehydration rate for air dried gels is significantly lower.
Supercritical carbon dioxide drying does not make the gel structure collapse, yet
the rehydration rate is lower than the freeze-dried one.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
O-22
Production of Sustainable Foods for Consumers with Restricted
Choices
R. Harastani and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
Non Communicable Diseases (NCDs) are increasingly imposing a significant
burden on public health. Most cases of obesity, cardiovascular disease and type
II diabetes are preventable as these diseases are directly linked to unhealthy
dietary habits and sedentary lifestyles. In addition, life expectancy is on the rise
in the majority of developed countries and senior citizens are expected to
constitute 25% of the UK population in 2050. Despite these facts, current efforts
to provide the market with industrial healthy foods are very timid and limited.
This highlights an urgent need for investigating various options for provision of
personalised nutritious food products specially tailored to the specific
requirements of consumers with restricted food choices.
This research is exploring the reformulation, customisation and personalisation
of popular ready to eat food products. A holistic system view of the
requirements for producing these types of foods will be evaluated based on
product customisation and production flexibility, as well as, retail and consumer
acceptability.
The initial stage of the research will review the current status of population food
preferences and their markets together with the bespoke dietary requirements of
people with restricted choices. This review will inform the investigation into a
range of technical food reformulation scenarios and their impact on existing
large scale food production facilities. The applicability of proposed approaches to
develop and produce customised and personalised food products for consumers
with restricted food choices will be illustrated through a number of industrial
examples in the latter stages of this research.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
ABSTRACTS OF POSTER PRESENTATIONS
P-01
Food product innovation and development for improved
manufacturing sustainability
L. Azanedo and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
Product Innovation is increasingly used to enhance people’s lifestyles while
reducing the negative impact of manufacturing on the planet. In this context,
product design and development processes must focus on consumer experience
and customization/personalisation of the product as well as factors such as
resource efficiency, resilience in supply chains and long term sustainability.
Food manufacturers are increasingly forced to consider product customisation
due to ever-changing consumer preferences and health requirements. This
research aims to investigate the benefits and challenges involved in adoption of
such radical changes in food product innovation and development processes.
These could include considerations for intelligent food packaging design that
helps to increase the shelf life of a fresh product and minimizes post-production
waste, use of alternative protein sources for nutritionally optimized foods, and
product reformulation based on seasonal and locally available ingredients.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-02
Use of Robots to Provide Flexible Automation in Food
Manufacturing
F. Bader and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
With consumer preferences continuously changing, the food industry is
struggling to keep up with their demands and short term inclinations to certain
products. This has led to many manufacturers producing a wider variety of
products in smaller batches that are suitable for a number of individual tastes.
However, they face the issue of having rigid automated processes that are often
designed for mass production of a very small number of products, thus limiting
their flexibility in production.
Flexible automation offered through utilisation of robotic systems would allow
manufacturers to quickly respond to market and customer changes by making
the most of trends, seasonal products and frequently changing product designs,
while reducing production costs and improving quality. Currently, automation in
the food industry is mainly focused on finishing processes such as packaging and
palletizing, but there is an inherent need for more automation within other
production processes to increase productivity.
In addition, Small and Medium Enterprises (SMEs) make up 85% of the UK’s
food sector. The substantial investment required in implementing large scale
automation has often been a prohibiting factor for SMEs to adopt automated
processes within the production line. In this context, the low-cost flexible
automation provided through use of robots would be an ideal solutions for SMEs
to improve their flexibility, productivity and product quality
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-03
Please refer to:
O-22 Production of Sustainable Foods for Consumers with
Restricted Choices
R. Harastani and S. Rahimifard
P-04
Please refer to:
O-05 Minimising Consumer Food Waste
A. Jellil, E. Woolley and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
P-05
Please refer to:
O-18 Development of a systematic methodology for sustainable
management of food waste
G. Garcia-Garcia, E. Woolley and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-06
SELF-OPTIMISING CLEAN IN PLACE
I. Sterritt1, E. Woolley2, A. Simeone2, N. Watson3
1Martec of Whitwell Ltd, Midway Business Centre Bridge St Industrial Estate, Bridge St, Clay Cross,
Chesterfield S45 9NU
2Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
3Department of Chemical and Environmental Engineering, University of Nottingham, NG7 2RD, UK
Cleaning of production lines is one of the most time consuming and costly stages
of food and drink manufacturing. Cleaning is also one of the most inefficient
stages as Clean in Place (CIP) systems are designed and commissioned for the
worst case scenario. This is the food materials and operating conditions which
are known to foul the equipment the most. In daily use this often results in the
over cleaning of the production lines coming at a great expense to food
manufacturers. This is primarily due to unnecessary line downtime and resource
utilization.
The alternative approach (Self-Optimising CIP) proposes a multi-sensor
approach including an optical and ultrasonic system for CIP monitoring, aimed at
assessing cleanliness of inner surfaces of vessels and pipework. Digital images
and ultrasonic signal specimens were acquired and processed extracting relevant
features from both sensing units. These features were inputted to an intelligent
decision making support tool for the real-time assessment of fouling. The closed
loop feedback provides the ability to autonomously optimize the CIP process in
real time. This technology will dramatically reduce the time, cost and
environmental impact of cleaning.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-07
Re-dispersible Dry Emulsions stabilised with Maillard Conjugates
G.M. Manecka, T.Mills and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
Generally encountered in liquid or paste form, emulsions can also be present as
dry powders in food products destined to be rehydrated (soups, creamers,ect.).
Over the last few years, dry emulsions have become systems of great interest
since they increase shelf life and decrease industrial costs. To produce re-
dispersible oil-in-water dry emulsions, the emulsifier has to be chosen wisely
since it is the main mechanical protection [1] of the oil droplet during drying but
also becomes the outer layer of the resulting powder. Currently, few studies
address the question of the reconstitution [2, 3]of the native emulsion after
rehydration or how some parameters; emulsifier type, oil and water ratios,
drying process and possible additives, can influence the reconstitution.
For this study, the type of emulsifier chosen was a Maillard conjugate, a covalent
complex between a polysaccharide and a protein, and the drying process freeze-
drying. By changing the protein and polysaccharide used to create the conjugate,
different reconstitution abilities were observed.
This part of the work focuses on understanding what are the main parameters
making an emulsion reconstitute after drying and rehydration (same droplet size,
same rheological behaviour) and another not. Looking at the coverage of the
emulsifier, the thickness of the layer it forms at the interface, the elasticity of
the droplet, the aspect of the dry emulsion or the solubility and wettability of the
emulsifier, it seems possible to predict the outcome of the drying.
1. Guzey, D. and D.J. McClements, Formation, stability and properties of multilayer emulsions
for application in the food industry. Advances in Colloid and Interface Science, 2006. 128–
130: p. 227-248.
2. Marefati, A., et al., Freezing and freeze-drying of Pickering emulsions stabilized by starch
granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2013. 436:
p. 512-520.
3. Christensen, K.L., G.P. Pedersen, and H.G. Kristensen, Preparation of redispersible dry
emulsions by spray drying. International Journal of Pharmaceutics, 2001. 212(2): p. 187-
194.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-08
Valorisation of lignin-rich food waste examined on the example of
ground coffee waste
H. Cuthill1, J. Gould1, E. Beuling2 and B. Wolf1
1Division of Food Sciences, University of Nottingham, Loughborough LE12 5RD, UK
2Reading Science Centre, Mondelēz International, Reading RG6 6LA, UK.
Processing and consumer waste from coffee is a lignin-rich waste stream which
has been demonstrated to be a suitable feedstock for the creation of functional
food ingredients with emulsifying1 and foaming ability. In the cited work, the
whole waste particles were processed. On the other hand, the possibility of
creating lignin-based emulsifiers following extraction of the lignin-rich polymer
fraction from softwood has previously been reported2. The overall aim of this
PhD (2016-2019) is to explore the creation of hydrophobic or amphiphilic food
particles from lignin extracted from food waste based on an understanding of the
impact of feedstock and particle formation process on their functionality.
Extraction and precipitation approaches discussed in literature almost exclusively
involve solvents or processing aids which would preclude application of the
particles in foods. Another knowledge gap relates to the control over
precipitation as spherical particle, their composition, and the impact of (food-
allowed) co-precipitants to adjust particle hydrophobicity in view to tailor to
application. Preliminary results towards obtaining tailored lignin-based food
particles from ground coffee waste based on small scale extraction processes will
be presented.
1J. Gould, G. Garcia-Garcia, B. Wolf, Materials 2016, 9, 14 10.3390/ma9090791.
2H. Stewart, M. Golding, L. Matia-Merino, R. Archer, C. Davies, Food Research International 2014,
66, 93-99 10.1016/j.foodres.2014.08.046.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-09
Please refer to:
O-02 Food-grade Pickering emulsions via rotating membrane
emulsification
P.G. Arkoumanis, T.B. Mills, I.T. Norton and F. Spyropoulos
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
P-10
Please refer to:
O-14 Understanding the role of processing and formulation on
microstructure functionalisation of rice bran wax oleogels
V. di Bari, H. Zhang, A. Trouchon, B. Wolf, D. Gray and T. Foster
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington,
Loughborough, LE12 5RD, UK.
P-11
Please refer to:
O-04 Foam Drainage: Microscale flow in an ideal isolated system
C. Clarke, A. Lazidis, F. Spyropoulos and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-12
Using the interfacial protein BslA to stabilize anisotropic emulsion
droplets
K.M. Bromley, C.E. MacPhee
Department of Physics and Astronomy, University of Edinburgh
Emulsions are a central component of many modern formulations in food,
pharmaceuticals, agrichemicals and personal care products. The droplets in
these formulations are limited to being spherical as a consequence of the
interfacial tension between the dispersed phase and continuous phase. The
ability to control emulsion droplet morphology and stabilise non-spherical
droplets would enable the modification of emulsion properties such as stability,
substrate binding, delivery rate and rheology. One way of controlling droplet
microstructure is to apply an elastic film around the droplet to prevent it from
relaxing into a sphere. We have previously shown that BslA, an interfacial
protein produced by the bacterial genus Bacillus, forms an elastic film when
exposed to an oil- or air-water interface. In this poster, we highlight BslA’s
ability to stabilise anisotropic emulsion droplets, both via arrest of dynamic
emulsification processes and via partial coalescence of frozen droplets that are
subsequently melted. Beyond this, we utilised BslA’s ability to preserve emulsion
droplet structural integrity during the melting process to design emulsion
droplets with a chosen shape and size. Finally, we show how BslA is capable of
stabilising multiple interfaces in ice cream, a complex aerated frozen emulsion.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-13
Valorisation of sugar beet waste using microwave-assisted
hydrothermal extraction
Y. Mao, C.G. Winkworth-Smith and E. Binner
Microwave Process Engineering, Faculty of Engineering, University of Nottingham, University Park ,
NG7 2RD
The global prebiotics market is expected to reach US $7 billion by 2024. Pectic
oligosaccharides (POS) are a promising source of prebiotics which have superior
properties to other commercial prebiotics such as fructooligosaccharides.1 POS,
which are not found in pectins from common commercial sources such as citrus
peel or apple could become a leading source of prebiotics due to their excellent
therapeutic effects. They have been shown to promote growth of bifidobacteria
in vitro, inhibit adhesion of pathogenic bacteria and toxins and stimulate
apoptosis of human colonic adenocarcinoma cells.2
7.5 million tonnes of sugar beet are grown each year in the UK. The majority of
sugar beet waste is currently used for low value anaerobic digestion or animal
feed. Sugar beet pectin (SBP) has been found to be a good source of POS due to
its high level of neutral side-chains.
Conventional acid extraction results in the hydrolysis of these target side chains
so alternative, cost effective, extraction methods are required.3 Microwave-
assisted acid extraction has been shown to greatly reduce the extraction time,
often from around 2 hours for conventional extraction to minutes for MAE. In
this work, we have compared conventional water bath heating to microwave
heating, with or without a chelator. Importantly, we have controlled the
temperature, stirrer speed, vessel size and solid to liquid ratio so a direct
comparison between conventional and microwave-assisted extraction can be
made.
1. Gómez B, Gullón B, Yáñez R, Schols H, Alonso JL. Prebiotic potential of pectins and pectic
oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation.
Journal of Functional Foods. 2016;20:108-21.
2. Onumpai C, Kolida S, Bonnin E, Rastall RA. Microbial utilization and selectivity of pectin
fractions with varying structures. Applied and environmental microbiology. 2011:AEM. 00179-11.
3. Fraeye I, De Roeck A, Duvetter T, Verlent I, Hendrickx M, Van Loey A. Influence of pectin
properties and processing conditions on thermal pectin degradation. Food Chemistry.
2007;105(2):555-63.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-14
Applying oleogel technology to oil-in-water emulsions
H. Zhang, V. di Bari, T. Foster and B. Wolf
Division of Food Sciences, University of Nottingham, Loughborough LE12 5RD, UK
Many manufactured foods are based on oil-in-water (o/w) emulsions, for
example mayonnaise, soups, creams, yoghurt. The oil phase in these products
contributes to the product’s calorific load and healthier emulsion formulations
are highly sought. One approach to reduce this lipid based calorific load would be
to replace a fraction of the oil phase with a wax that withstands lipolysis. A wax
crystal structured oil phase is referred to as an oleogel. To the best of our
knowledge applying oleogel technology to o/w emulsions has rarely been
investigated. In addition to examining this technology, as a vehicle to reduce the
calorific load of emulsion based foods, it is hypothesised that structuring the
surface of the oil droplets with wax crystals would delay lipolysis as the digestive
enzyme would be sterically hindered from accessing the digestible lipid. Delaying
lipolysis has been linked with increased satiety, which contributes to eating less
overall.
The overall aim of this PhD research is to evaluate rice bran wax (RBW; by-
product of rice milling) as oleogelator for o/w emulsions and its impact on
emulsion properties and lipolysis. It was found that a polymeric emulsifier (gum
Arabic) is required to formulate stable emulsions with RBW structured oil
droplets. The crystals were located inside the droplets (not at the interface) and
had little impact on lipolysis rates. To initiate crystal formation at the o/w
interface a lipophilic surfactant (Span 60) had to be added as nucleator. These
emulsions featured non-spherical droplet structures indicative of a jammed
particle laden surface.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-15
Development of Novel Microwave Precipitation for Nanoparticle
Fabrication
J. Noon, A. Nayak, T. Mills and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
A wide variety of bioactive compounds are present in plant and animal products.
Bioactive compounds are extra-nutritional components found in certain foods
that provide several health benefits. However, most of the bioactive compounds
have limited bioavailability due to their pharmacokinetic mismatch (i.e. low
dissolution rate, poor stability etc.).
Use of nanoparticles is an exquisite option to overcome the drawbacks
associated with the pharmacokinetic mismatch. Numerous techniques are
available for nanoparticle fabrication and these can be classified as being either
“top-down” or “bottom-up” processes. Bottom-up processes synthesise
nanoparticles starting from an atomic/molecular scale and generally provide
better control over nanoparticle properties such as size, degree of
monodispersity and morphology.
The microwave precipitation process is a bottom-up technique that represents a
novel approach to nanoparticle fabrication. This technique uses microwave
energy to heat a solvent-antisolvent mixture (in which a bioactive compound is
dissolved in the solvent) in order to precipitate nanoparticles. Microwaves
provide rapid, selective, and volumetric heating, which ensures a high and
uniform level of supersaturation to provide the driving force for nanoparticle
precipitation (formation).
In the current study, this process is exemplified using a model water insoluble
compound curcumin. Dynamic light scattering and X-ray diffraction studies have
shown the conversion of native crystalline curcumin particles (which were
~20µm) into amorphous, nanosized (~150 nm) and monodispersed (PDI <0.1)
particles. An SEM study confirmed that fabricated nanoparticles were spherical in
shape.
Here, for the first time, microwave energy has been successfully utilised to
fabricate nanoparticles of organic compounds.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-16
Please refer to:
O-01 Insect protein as a food additive
J. Gould and B. Wolf
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough
LE12 5RD, U.K.
P-17
O-13 Effect of osmotic dehydration on oven and freeze dried
strawberries
V. Prosapio and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
P-18
O-08 Ball Milling Effects on the Selected Properties of Stabilised
Oat Bran Protein Concentrate Powder and Slurry
K. Ramadhan 1, 2 and T. Foster 1
1 Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Leicestershire
LE12 5RD, United Kingdom
2 Department of Food Science and Technology, Universitas Bakrie, Jl. H. R. Rasuna Said Kav C22,
Jakarta 12920, Indonesia
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-19
Hydrocolloid based encapsulated air micro particles for innovative
food manufacture
C.K.J. Tengku Farizan Izzi, S. Johnson, J. Gould and B. Wolf
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington
Campus, Loughborough LE12 5RD, UK
The vision of this research is to provide the food industry with encapsulated air
micro particles as an ingredient to manufacture foam based products. This would
cut out traditional whipping processes and open opportunities for novel product
development. We have chosen spray drying as the process of particle
manufacture based on literature reports on hollow hydrocolloid based sprayed
particles1 and the hollow SODA-LO® Salt Microspheres are also produced via
spray processes2. The requirements for air micro particles as food ingredient to
provide foam microstructure are quite different though from hollow salt or sugar
particles which are designed to dissolve upon contact with the aqueous
environment of human saliva. Our innovative ingredient needs to retain its
microstructure during incorporation in the food matrix and in subsequent
processing steps, unless, the subsequent processing steps kinetically trap the air
allowing then for the hydrocolloid based particle shell to hydrate. It becomes
apparent that particle contact angle or wettability is a key property requiring
control through surface active components in the formulation, which will also
critically impact on the spray drying process and the morphology of the particles
produced. Here we report from our initial research based on gum Arabic as the
amphiphilic functional hydrocolloid in the particle forming matrix. Particles
produced were hollow, of spherical shape and without apparent breakage.
1 Paramita, V., Iida, K., Yoshii, H. and Furuta, T. (2010). Effect of additives on the morphology of
spray-dried powder. Drying Technology, 28, 323–329.
2 Minter, S. J. and Maude, S. Salt product. U.S. Patent 8435555 (2013).
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-20
Stabilisation of foams by agar fluid gels
A.L. Ellis, A.B. Norton, T. Mills and I.T Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
The aeration of foods has important applications in a variety of products, from
whipped cream to aerated chocolate. The presence of air reduces the calorific
value and lowers the cost of foods whilst at the same time provides a luxurious
texture that is desirable to the consumer. However, there is still a high
percentage of fat in some aerated products. In addition, foams are
thermodynamically unstable systems and generally have significantly shorter life
times when compared to emulsions. As the recent consumer trend demands
foods to be ‘natural’ by a ‘clean label’, there is a need to increase the stability of
foams and lower the fat content using readily available food ingredients.
A novel natural system has recently been investigated to increase stability of
foams using polymers. Hydrocolloid fluid gels have the ability to stabilise foams;
gelled particles can be used to mimic fat droplets and also stabilise foams
through “plugging” film layers and plateau borders. Innovative processing has
developed fluid gels for the functionality of aeration, which has built upon this
understanding. Unexpectedly, the most influential factor contributing to the
mechanism of stability was particle elasticity.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-21
Process manufacturing of functional food particles from lignin-rich
feed
J. Huscroft1, J. Gould1, G. Bown3, E. Binner2 and B. Wolf1
1Division of Food Sciences, The University of Nottingham, Loughborough, LE12 5RD, UK
2Faculty of Engineering, The University of Nottingham, Nottingham, NG7 2QL, UK
3Campden BRI Limited., Chipping Campden, GL55 6LD, UK
After cellulose, lignin is the second most abundant natural polymer found in
vascular plants. As such it finds its way into many waste streams and by-
products of the food industry. Lignin is a class of complex organic molecules
providing structural support and it has been demonstrated to impart Pickering
emulsifying ability to small food particles1,2. While some lignin-rich food particles
may be natural hydrophilic emulsifiers, others, or to act as lipophilic emulsifier,
require relocation of the lignin from the plant cell walls onto the particle surface
using a hydrothermal treatment. Building on these lab scale findings, the overall
aim of this PhD (2016-2019) is to explore process manufacturing routes to
impart emulsifying ability to a range of lignin-based feedstocks and to assess
their commercial viability as a future functional food ingredient. Specific
objectives include selection of feedstock based on composition and to develop an
understanding of how this affects functionality, investigation of established
thermal process technology as process manufacturing route, and to explore
whether utilising microwave technology to functionalise the feedstock imparts
superior functionality.
To establish processing and analytical protocols, Brewers’ Spent Grain (BSG)
was selected as widely available lignin-rich by-product and in this instance
received from the SAB Miller Pilot Brewery. The BSG was dried, milled since
Pickering emulsion droplet size is inversely related to Pickering particle size, and
thermally processed above its glass transition temperature. Currently,
fluorescence microscopy and emulsion assays are applied to evidence particle
transitions; more complex assays to provide quantitative insights are under
development.
1J. Gould, J. Vieira, B. Wolf, Food & Function 2013, 4, 1369-1375. 2J. Gould, G. Garcia-Garcia, B.
Wolf, Materials 2016, 9.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-22
Please refer to:
O-21 Correlation between food drying techniques and gel
rehydration rate by porosity modulation
M. Cassanelli, I.T. Norton and T. Mills
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
P-23
Please refer to:
O-03 Oil bodies as a source of naturally pre-emulsified oil: novel
methodologies for extraction and stabilization.
S. De Chirico, V. di Bari and D. Gray
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington
Campus, Loughborough LE12 5RD, UK
P-24
Please refer to:
O-10 The formulation and characterisation of edible based
filament
E. Warner, I.T. Norton and T. Mills
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-25
Modelling and Predicting maturation in Cheddar Cheese
Y. Chen, W. Macnaughtan and T. Foster
Division of Food Sciences, The University of Nottingham, Loughborough, LE12 5RD
Cheese maturation, is crucial to the cheese making process producing the
distinct flavours and textures of cheese. Ripening involves chemical
modifications of high complexity and is time-consuming and consequently
expensive for the Industry. This work has the aim of using measurable physical
and chemical attributes of cheese to predict the quality of cheddar during
ripening and whether it is worth extending the maturation time of a particular
batch of cheese to yield a higher value more mature product. The much used
model in industry is the Lawrence model developed in 1937.This does not now
completely fulfil the requirement for a predictive model. In order to provide an
improved model we have defined a series of attributes during cheese maturation
using 4 techniques. These include texture profile analysis (TPA), Fourier
transform infrared spectroscopy (FTIR), Gas chromatography–mass
spectrometry (GC-MS) and high resolution nuclear magnetic resonance (NMR).
Attributes which changed significantly during maturation were selected as
suitable markers for measuring ripening. Analytical results coupled with
chemometric analysis offered a detailed profile of maturation marker attributes
of cheddar cheese. In an extension of this project, these key attributes will be
measured during the course of ripening of a series of cheddar cheese production
blocks and followed from initial production through to final maturation.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-26
Valorization of Citrus Waste by Microwave Treatment
E. Melo and A. Matharu.
GCCE, Department of Chemistry, University of York, UK.
Citrus is one of the largest fruit crops in the world, with production above 70
Gtons/year. From that, at least 50% is lost as bagasse/peel waste from juice
processing. In this work, we present a novel valorisation methodology for an
ideal Citrus Waste Biorefinery, by using additive-free microwave hydrothermal
treatment to convert citrus waste into a cascade of bioproducts, with special
focus on porous nanocellulose, which derives from the final residue left after
extraction of limonene, pigments, free sugars, pectin and other cell wall
polysaccharides. Porous nanocellulose composition and structure was
successfully characterized by spectroscopic, morphologic and microscopy.
Furthermore, a model for the microwave interaction with the biomass is
proposed: the microwave selective fractionation and scissoring of biomass.
Attempts to produce cellulose (including porous and nanocellulose) from citrus
and other biomass has been reported in the literature, however the
physicochemical (pre)treatments used required energy-intensive technologies,
several processing steps, as well as toxic and nasty chemicals which are neither
economically viable or environment-friendly. Considering the lack of greener
approaches for producing chemicals and materials like nanocellulose, the
biorefinery methodology presented here offers a promising alternative for the
valorisation of citrus waste and similar biomass.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-27
Creation of Research Facility for Processing, Packaging and Filling
of Particulates
I. Sebastine1, R. Ahmad D1. Smith2 and T. Jackson1
1The Centre for Process Innovation (CPI), UK
2DJS Process Consulting Ltd., Falls Farm, Hett, Durham, DH6 5LN
The abstract outlines a pilot scale research facility for particulates mixing,
processing, packaging and filling at Centre for Process Innovation (CPI). The
success of any formulated product is not only dependent upon its formulation
but also the packaging within which it is sold. Handling and processing of
powders and particles pose many challenges in manufacturing. The performance
of a packing line process is a function of the equipment /process design, the
physical properties of the product & the process control strategy employed. The
industry is heavily reliant on packaging as both the means to present the
product to the consumer and as the method of providing protection to the
product between manufacture and end use. Currently a major industrial
capability gap in the behaviour of new formulations and it is not known until a
new product moves to full scale production trials. A research facility with a very
broad application based upon common powder handling and dosing equipment
would enable to understand the behaviour of new powder and complex particle
formulations. CPI is creating a package filling research capability for formulations
of particulates based around a highly instrumented pilot line. The state of the art
instrumentation will enable a seamless integration with particle modelling
activities such as model validation and real life technical insights guiding model
development. The facility could be used by clients to make test runs with new
products and packages creating representative packed samples for consumer
testing or other technical tests.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-28
What is Caramel?
S. Weir, K.M. Bromley, A. Lips and W.C.K. Poon
SUPA and School of Physics & Astronomy, University of Edinburgh, James Clerk Maxwell Building,
Peter Guthrie Tait Road, Edinburgh, EH9 3FD
Caramel is a mixture of sugars, milk proteins, fat and water cooked at high
temperatures to initiate Maillard reactions. We delimit compositions that create
caramels. Oscillatory rheology of these caramels reveals that we can superpose
the mechanical spectra of different caramels into a single pair of G'(w);G''(w)
master curves using time-composition superposition (tCS). Thus, these caramels
are instances of an underlying ‘universal material’. This insight constrains the
molecular mechanisms for structure formation, and implies that measuring a
couple of parameters suffices to predict the rheology of caramels.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-29
Please refer to:
O-06 Functionalising cellulose waste as a replacer for starch, as a
functional food ingredient
J. Phillips, W. Macnaughtan and T. Foster
Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Leicestershire
LE12 5RD, UK.
P-30
Please refer to:
O-15 Solid particles for the stabilisation of foams
A.Lazidis, F. Spyropoulos and I.T. Norton
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
P-31
O-11 Recrystallisation and Structuring of Amorphous Cellulose
via Additive Manufacturing
S. Holland1,2, T. Foster 1 and C. Tuck2
1Division of Food Science, Sutton Bonington Campus, University of Nottingham
2EPSRC CIM in Additive Manufacturing, University Park, University of Nottingham
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-32
The structure of self-assembled edible organogels
A. Matheson1, H. Vass1, V. Koutsos1, S. Euston2, P. Clegg1
1School of Physics & Astronomy, University of Edinburgh, James Clerk Maxwell Building, Peter
Guthrie Tait Road, Edinburgh, EH9 3FD
2School of Life Sciences, Heriot-Watt University, Edinburgh, EH14 4AS
In many food stuffs, crystallising saturated fats act as structurants. These fats
are linked to cardiac disease. Phytosterol based organogels offer a possible route
to replacing these saturated fats. We have characterised phytosterol organogels
using a range of rheological, imaging and spectroscopic techniques, to better
understand their structure and formation kinetics. This insight will hopefully
inform the incorporation of these gels into foodstuffs, and encourage the
development of novel organogelators.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-33
Collaborative Research and Development- How working together
with Campden BRI can help boost your growth
M. Adams
Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK
Collaborative research and development can be a powerful method to utilise
resources from a number of fields to discover insights of benefit to all
parties.Campden BRI collaborates through a range of research projects to
provide expertise and industrially relevant solutions to the food and drink
industry. One example of this is Innovate UK. Innovate UK work with people,
companies and partner organisations to find and drive the science and
technology innovations that will grow the UK economy. Campden BRI are
currently involved in 6 Innovate projects across the food and drink supply chain,
encompassing workstreams looking at waste reduction, novel technologies, and
improving the health and nutrition profile of a number of foods, and are always
looking for suitable partners to develop new propositions.Innovate UK funding
represents a significant opportunity for companies to de-risk, from a financial
perspective, highly innovative strategies and products that could benefit the UK
economy.An alternative collaborative model is the Club model. Club projects are
precompetitive research ventures, consisting of a number of members in allied
fields, such as the Bakery supply chain, focusing primarily on fundamental
research, and its applications to innovation, however with clear stated objectives
at each stage. These clubs can generate substantial budgets with modest costs
per partner, with input into trial aims and methodologies by all members.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-34
Modulation of Tomato Fruit Texture by Silencing Cell Wall
Structure-Related Genes
D. Wang1, G.B. Seymour1, Rupert Fray1 and Tim Foster2
1Division of Plant Sciences, The University of Nottingham, Loughborough, LE12 5RD, UK
2Division of Food Sciences, The University of Nottingham, Loughborough, LE12 5RD, UK
Cell wall structural remodelling including solubilisation and depolymerisation of
pectin polysaccharides, and depolymerisation of hemicelluloses normally occurs
during the process of tomato fruit softening, which is a consequence of the
combined action of multiple gene products involved in modulation of cell wall
structure. The tomato genome sequence contains more than 700 gene models
annotated as having cell wall-related functions; Of these around 50 are
expressed during fruit development and ripening (Tomato Genome Consortium,
2012). However, only a small proportion of these genes are highly up-regulated
during the ripening process. In this project we are focusing on the six most
highly ripening-related cell wall genes to test if knocking them out by DNA
editing can influence the progress of tomato fruit softening and extend shelf life.
Results indicated that the CRISPR/Cas9 system was efficient in tomato for
generating Double Strand Break-induced target gene editing. Germ line
transmission and heritability analysis of CRISPR/Cas9-generated mutations
indicated that gene mutations could be passed to the next generation. Enzyme
activity was significantly reduced in CRISPR transgenic lines compared with the
control azygous wild-type line. One of these genes was found to be responsible
for a substantial portion of tomato fruit softening. Immunocytochemistry is
underway on a range of transgenic plants with altered cell wall enzyme levels.
Tomato Genome Consortium (2012) The tomato genome sequence provides insights into fleshy
fruit evolution. Nature. 485: 635–641.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-35
Chemical Engineering and Whole Process Understanding for
Innovative Food Manufacturing
G. Jenkins
Britest Limited, The Innovation Centre, Sci-Tech Daresbury, Keckwick Lane, Daresbury, Cheshire,
WA4 4FS Tel 01925 607030 www.britest.co.uk
The Britest approach to whole process understanding enables cross-disciplinary
teams to capture information and knowledge about a process and translate this
into whole process understanding. This structured approach to process
improvements targets those parts of the whole process system that have a
significant impact on the overall process sustainability and resource efficiency.
Originally developed to help the chemical industry embrace new technologies
and methods of manufacture, the Britest approach is now helping innovative
food manufacturers gain value from chemical engineering principles, increased
process understanding, and focused innovation. Our poster will highlight how our
tools and techniques can be embedded into your organisation to help you
maximise the benefit of future food manufacturing.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-36
APRIL the Robotic Chef (Automated Processing Robotic Ingredient
Loading)
J. Norman1 and M. Swainson2
1OAL, A1 Parkway, Orton Southgate, Peterborough, Cambridgeshire, PE2 6YN, United Kingdom
2University of Lincoln, National Centre for Food Manufacturing, Holbeach Technology Park, Park
Road, Holbeach, Lincolnshire, PE12 7PT, United Kingdom
Food manufacturing is presented with a perfect storm driven by the national
living wage; flat line productivity and food deflation. Advanced technology and
robotics can address these issues yet the UK is seriously lagging the developed
world in its implementation.
OAL have been working with the University of Lincoln to develop APRIL, a robotic
chef that allows users to scale up how chefs prepare restaurant food using
flexible robotic cells. APRIL links proven state of the art cooking and materials
handling technologies with automated robotic ingredient loading. A full-scale
demonstration system is installed at the University's National Centre for Food
Manufacturing.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-37
Please refer to:
O-16 Flour property comparison for gluten free bread production
Y. Ren and T. Foster
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough
LE12 5RD, U.K.
P-38
Please refer to:
O-19 Low-energy manufacture of food emulsions using Confined
Impinging Jet Reactors
E. Tripodi, A. Lazidis, I.T. Norton and F. Spyropoulos
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT,
United Kingdom
P-39
Please refer to:
O-07 Quantifying the Embodied Energy in Preventable
Manufacturing Food Waste
P. Sheppard and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-40
Water sustainability for the food manufacturing industry
P. Webb, E. Woolley and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
Availability and sustainable management of scarce freshwater resources is a well
recognised priority in the food sector. A major barrier to effective monitoring and
control of water consumption in food processing is lack of real-time and process-
specific water content data. Currently available data typically comes from
periodic sampling conducted at the main outfall of an industrial plant, and sent
to a laboratory for analysis to check for discharge consent compliance. From the
point of view of tackling the fundamentals of water and effluent reduction, this
approach is inadequate due to the significant lag time between generation of
effluent and receipt of analysis results, and the fact that samples are the
aggregate output of multiple processes in the production chain, which makes it
difficult to attribute results to specific process steps or plant operational
conditions.
To address these shortcomings, there is an urgent need for real-time capable
instrumentation for continuous in-plant characterisation of individual water using
processes and of the effluent load of the water streams they produce. Progress
in developing a system with the required capability will be reported. The system
is composed of two functional parts – an element for assessing and monitoring
the contribution to water waste arising from cleaning processes, and another for
characterising variations in water effluent magnitude and types. Potential direct
application of the system for real-time control of water using food processes to
improve water sustainability through reuse and in-plant recycling of waste water
will be discussed.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
P-41
Please refer to:
O-09 Innovative Food Technologies for Distributed Manufacturing
P. Gimenez-Escalante and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
P-42
Please refer to:
O-20 Distributed Localised Manufacturing of Food Products
P. Gimenez-Escalante and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
P-43
Please refer to:
O-12 Utilization of ‘Internet of Things’ Concepts to Improve
Resource Efficiency of Food Supply Chains
S. Jagtap and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
P-44
Please refer to:
O-17 Resilience in UK Food Supply Chains
J. Stone and S. Rahimifard
Centre for SMART, Wolfson School of Mechanical and Manufacturing Engineering, Loughborough
University, Leicestershire, LE11 3TU, UK
MANUFACTURING FOOD FUTURES CONFERENCE 2017
INFORMATION AND MAPS
WiFi
To connect to the WiFi network please follow the instructions below:
1. Select WiFiGuest from the list of networks.
2. Open a browser or tab in a web browser
3. You will be redirected to a sign in page, follow the steps for
registration and sign in.
4. You will now be connected to the guest WiFi service.
The service will be available across all University of Birmingham sites.
If you are a current UoB Member of Staff or a Student please
continue to use UOBwifi or Eduroam as your primary wireless
connection.
Photographer
Please be aware that a photographer has been commissioned by the
EPSRC CIM in Food to take photographs at this event for use in
publicity material.
The photographs may be used in any ofthe media used by the EPSRC
CIM in Food for promotion including, newsletters, event materials,
leaflets, posters and on the EPSRC CIM in Food website. They may also
be circulated to the media. Photographs taken at this event may be
kept on file indefinitely for future use. The EPSRC CIM in Food name
will only use the photographs for similar purposes for which they were
originally taken.
If you do not wish to appear in any images please inform us so that we
can take appropriate steps to ensure you are not included.
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Parking
If you wish to park at the University you must follow the following
guidelines:
Parking on Campus Monday – Friday (8:30- 17:00)
The University has three car parks available for visitors to use:
o North East Car Park
o North Car Park
o Pritchatts Road Car Park
The following rates apply:
Pay and display car parks are highlighted on the campus map in the
following page.
Parking on Campus Monday – Friday (17:00 – 8:30)
If you are attending the conference dinner and wish to park on campus
please inform the university security at the gate which event you are
attending. Security will direct visitors to the most appropriate car park.
Chancellor’s court is not available for guests to park in, unless a request
has been submitted prior to arrival and confirmed by the security team.
Parking Restrictions
The University is patrolled throughout the day and penalties will be issued
to any vehicle that is parked in a prohibited area.
0 – 1 hour £2
1 – 3 hours £3
3 – 5 hours £4
5 – 8 hours £6
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Maps
*The Conference dinner will take place in the Noble room which is
located on the 3rd floor of Staff House.
North East
Car Park
North
Car Park
Pritchatts
Road Car Park
The Great
Hall & G33
Staff House
- Noble Room*
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Emergency Contact Details
Useful telephone numbers
Conference Park Hotel 0121 625 3383
Taxis
TOA Black Cabs 0121 427 8888
Elite Cabs 0121 475 5000
Conference Organisers
Natalie Chiu 0776 622 3960
Julie Corden 0756 851 4387
Hana Trollman 0777 446 6126
University of Birmingham Address
The University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
South Birmingham GP Walk-in Centre
South Birmingham GP Walk-in Centre, Katie Road, Selly Oak, B29 6JG
0121 415 2095
MANUFACTURING FOOD FUTURES CONFERENCE 2017
DELEGATE LIST
Last Name First Name Company
Adams Michael Campden BRI
Akkermans Richard Campden BRI
Aldmington Vicki FoodWasteNet
ALI ALI LIAQAT CORP LTD
Amjad Hammad
Antoli Vincent The Fine Food Forgager
Arkoumanis Panagiotis EPSRC CIM in Food
Asmah Charlotte Tabernacle
Asmah Effie Tabernacle
Azanedo Lucia EPSRC CIM in Food
Azzan Jolade Aston University
Bader Farah EPSRC CIM in Food
Ballard-Robinson Sam University of Birmingham
Barra Mariella Premier Foods
Baty Simon Food Innovation Network
Bech Sofie Unibake
Benlloch-Tinoco Maria EPSRC CIM in Food
Bent Julian Unilever
Bent Stella Unilever
Bermúdez Alejandra Alejandra Bermúdez
Berry Mandie North Somerset Council
Beuling Evelien Mondelez
Bianchi Lavinia University of Warwick (WMG)
Brambilla Giovanni Formulaction
Broadway Serena KTN
Bromley Keith University of Edinburgh
Brookman Jayne KTN
Burrow Amanda University of Birmingham
Cameron Ryan DEVRO
Caporaso Nick Universit of Nottingham/ Campden BRI
Carlotta-Jones Daniel WMG - University of Warwick
Cassenanelli Mattia EPSRC CIM in Food
Chiu Natalie EPSRC CIM in Food
Christie Keith DEVRO
Clarke Chris EPSRC CIM in Food
Corden Julie EPSRC CIM in Food
Cordina Robert Mondelez
Cuthill Holly EPSRC CIM in Food
Dahwan Murad
De Chirico Simone EPSRC CIM in Food
MANUFACTURING FOOD FUTURES CONFERENCE 2017
di Bari Vincenzo EPSRC CIM in Food
Dicken Adam Environmental Process Systems Ltd
Dickson Jennifer UCL
Dolby Ruth Food Science Fusion Ltd
Dugmore Tom University of York
Eccles Ruth The University of Nottingham
Ellis Amy EPSRC CIM in Food
Feuerhelm Sue Bakkavor Foods Ltd
Firsova Antonina Royal Haskoning DHV
Fisher Oliver University of Nottingham
Flavell-While Claudia IChemE
Fodor Eszter Atelierkite
Fris Lorna BBSRC
Froemder Tina University of Warwick (WMG)
Garcia-Garcia Guillermo EPSRC CIM in Food
Gaunt Sarah SPG Innovation Ltd
Gimenez Pedro EPSRC CIM in Food
Gladkowska Balewicz
Izabella University of Leicester
Glover Jane University of Birmingham
Gonzalez
Espinosa
Yadira National Centre for Excellence for Food
Engineering
Gould Jo EPSRC CIM in Food
Gouseti Ourania EPSRC CIM in Food
Granero Alberto PepsiCo Int.
Gray John University of Manchester
Gray David EPSRC CIM in Food
Green Tori Bradgate Bakery, Samworth Brothers
Greenwood Richard Univ of Bham
Hackett Rachel Greencore
Halford Nigel Rothamsted Research
Harastani Rania EPSRC CIM in Food
Harding Ben SUEZ RECYCLING & RECOVERY UK
Harris Lawrence Mondelez
Hazell Mark PepsiCo
Hickman Sam University of Birmingham
Hidderley Matthew Lorien Engineering - Food & Drink Capital Projects
Higgins Seamus University of Nottingham
Hilton Eric Nutrapharma
Hilton Amanda Nutrapharma
Holland Sonia EPSRC CIM in Food
Hotchkiss Sarah CyberColloids
Hotchkiss Sarah CyberColloids
House Alistair Purnhousefarm
Howarth Rob The University of Nottingham
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Howarth Martin National Centre of Excellence for Food
Engineering
Hunn Greg Greencore
Huscroft Chris CSM Bakery Solutions
Huscroft James EPSRC CIM in Food
Ibbett Roger University of Nottingham
Ingmire Tim PepsiCo
Irvine Sally Diamond Light Source
Jagtap Sandeep EPSRC CIM in Food
Jellil Aicha EPSRC CIM in Food
Jenkins Gareth Britest
Jing Hao China Agricultural University
Jones Alice University of Nottingham
Jones David PepsiCo International
King Benjamin UCB
Kumar Amie
Laceby Darcy UCB
Lazidis Aris EPSRC CIM in Food
Leung Yuen Wai Marketing Birmingham
Lillford Peter Advisory Board member
Linter Bruce Linter PepsiCo
Lloyd David Unilever
Lois Esmorís Diego University of Nottingham
Malhi Laura Mondelez
Mao Yujie University of Nottingham, Faculty of Engineering
Marry Manecka Gladness EPSRC CIM in Food
Matheson Andrew University of Edinburgh
Md Nazar Munirah University College Birmingham
Meek Ellen EPSRC
Melo Eduardo University of York
Metcalfe Philip Efficiency Technologies Limited
Milligan Gavin William Jackson Food Group
Mills Tom EPSRC CIM in Food
Mishra Amrish University of Nottingham
Mughal Noman Open Move
Munaf Asif DATE Smoothie
Nawaz Khatija EPSRC CIM in Food
Nayak Aditya EPSRC CIM in Food
Neville Michelle EPSRC CIM in Food
Nightingale Fred McCain
Noble Ian Mondelez
Noon John EPSRC CIM in Food
Norman Jake OAL
Norton Ian EPSRC CIM in Food - Deputy Director
Norton Abigail EPSRC CIM in Food
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Oladokun Olayide EPSRC CIM in Food
Park Debbie Bakkavor Foods Ltd
Parry Stephen CIM Independent Advisor
Parsons Hannah Bakkavor Foods Ltd
Paul Gordon DEVRO
Pealing Sophie Leatherhead Food Research
Pelan Eddie Unilever Plc
Pham Thuy
Phillips Jade EPSRC CIM in Food
Piatka Michael Rich Products Corporation
Pineau Pierre-Yves Mondelez
Plasencia Ines Mondelez International
Pople Georgina UCL
Powell Hugh Nestle Product Technology Centre
Confectionery
Primrose David Synergy Food Ingredients Ltd
Prosapio Valentina EPSRC CIM in Food
Pye James Bakkavor Foods Ltd
Qureshi Ejaz University of Nottingham
Rahimifard Shahin EPSRC CIM in Food - Deputy Director
Ramadhan Kurnia EPSRC CIM in Food
Rayment Matt Manufacturing Technology Centre
Reiser Ralf Rich Products Corporation
Ren Yi EPSRC CIM in Food
Richardson Jessica Trade Invest Uk
Robu Daniel Dairy Crest
Rodriguez Garcia Julia University of Reading
Rosenthal Andrew University of Nottingham
Rowe Danielle University of Birmingham
Russell David DPR R&D Ltd
Ryall Zuazo Marisa Marisa Ryall Zuazo
Rynberk Emma Ixion Ltd
Samanci Saniye EPSRC CIM in Food
Schou Jodal Annie-Sophie Unibake
Scotford Dave Superherochilli Co
Scullion Simon PepsiCo
Sebastine Immanuel Centre For Process Innovation
Segens Adrian
Settle Paul ClearMotivation
Sheppard Phil EPSRC CIM in Food
Singh Nick
Smith Helen Greencore
Smith David D J S Process Consulting Ltd
Sobanwa Motolani EPSRC CIM in Food
Solomons Lindsey NPD Edge Ltd
Spyropoulos Fotis EPSRC CIM in Food
MANUFACTURING FOOD FUTURES CONFERENCE 2017
Sterritt Ian Martec of Whitwell Ltd
Stone Jamie EPSRC CIM in Food
Swainson Mark National Centre for Food Manufacturing.
Tengku Izzi EPSRC CIM in Food
Thomas Joy Cornelius
Thurstun-Crees Olivia Thames Water
Tripodi Ernesto EPSRC CIM in Food
Trius Angie CyberColloids
Trivedi Chetna
Trollman Hana EPSRC CIM in Food
Umar Zainudin PepsiCo
Urquhart Andrew SUEZ RECYCLING & RECOVERY UK
Vadodaria Saumil University of Birmingham
Voong Amy EPSRC CIM in Food
Vouters Marianne New Food Innovation
Wakeford Malcolm Anamet Europe
Wallecan Joel Cargill
Warner Eleanor EPSRC CIM in Food
Watson Nik University of nottingham
Webb Patrick EPSRC CIM in Food
Weir Simon University of Edinburgh
Welch Natalie Pura Panela
Whiteside Kerry Bradgate Bakery, Samworth Brothers
Wibisono Muhammad Fauzi
University of Birmingham
Williams Rebecca EPSRC
Wills Simon ClearMotivation
Winkworth-Smith Charlie University of Nottingham, Faculty of
Engineering
Wolf Bettina EPSRC CIM in Food
Woolley Elliot EPSRC CIM in Food
Worrall Richard University of Nottingham Food Sciences
Zhang Henry EPSRC CIM in Food
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