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Manufacturing Food

Futures 2017

30 - 31 March 2017 University of Birmingham, Birmingham, UK

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

http://www.foodmatterslive.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


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


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


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)


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


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


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.


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)”.


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.


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.


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.


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.


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.


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.


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)


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.


O-04

Foam Drainage: Microscale flow in an ideal isolated system

C. Clarke, A. Lazidis, F. Spyropoulos and I.T. Norton


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.


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.


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.


O-07

Quantifying the Embodied Energy in Preventable Manufacturing

Food Waste

P. Sheppard and S. Rahimifard



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.


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.


O-09

Innovative Food Technologies for Distributed Manufacturing

P. Gimenez-Escalante and S. Rahimifard



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.


O-10

The formulation and characterisation of edible based filament

E. Warner, I.T. Norton and T. Mills


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.


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.


O-12

Utilization of ‘Internet of Things’ Concepts to Improve Resource

Efficiency of Food Supply Chains

S. Jagtap and S. Rahimifard



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.


O-13

Effect of osmotic dehydration on oven and freeze dried

strawberries

V. Prosapio and I.T. Norton


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.


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.


O-15

Solid particles for the stabilisation of foams

A.Lazidis, F. Spyropoulos and I.T. Norton


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.


O-16

Flour property comparison for gluten free bread production

Y. Ren and T. Foster


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.


O-17

Resilience in UK Food Supply Chains

J. Stone and S. Rahimifard



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.


O-18

Development of a systematic methodology for sustainable


G. Garcia-Garcia, E. Woolley and S. Rahimifard



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.


O-19

Low-energy manufacture of food emulsions using Confined

Impinging Jet Reactors

E. Tripodi, A. Lazidis, I.T. Norton and F. Spyropoulos


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.


O-20

Distributed Localised Manufacturing of Food Products




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.


O-21

Correlation between food drying techniques and gel rehydration

rate by porosity modulation

M. Cassanelli, I.T. Norton and T. Mills


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.


O-22

Production of Sustainable Foods for Consumers with Restricted

Choices

R. Harastani and S. Rahimifard



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.


ABSTRACTS OF POSTER PRESENTATIONS

P-01

Food product innovation and development for improved

manufacturing sustainability

L. Azanedo and S. Rahimifard



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.


P-02

Use of Robots to Provide Flexible Automation in Food

Manufacturing

F. Bader and S. Rahimifard



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


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



P-05

Please refer to:

O-18 Development of a systematic methodology for sustainable


G. Garcia-Garcia, E. Woolley and S. Rahimifard




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


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.


P-07

Re-dispersible Dry Emulsions stabilised with Maillard Conjugates

G.M. Manecka, T.Mills and I.T. Norton


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.


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.


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


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


United Kingdom


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.


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.


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.


P-15

Development of Novel Microwave Precipitation for Nanoparticle

Fabrication

J. Noon, A. Nayak, T. Mills and I.T. Norton


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.


P-16

Please refer to:

O-01 Insect protein as a food additive

J. Gould and B. Wolf


LE12 5RD, U.K.

P-17

O-13 Effect of osmotic dehydration on oven and freeze dried

strawberries

V. Prosapio and I.T. Norton


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


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



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).


P-20

Stabilisation of foams by agar fluid gels

A.L. Ellis, A.B. Norton, T. Mills and I.T Norton


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.


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.


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


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



P-24

Please refer to:

O-10 The formulation and characterisation of edible based

filament

E. Warner, I.T. Norton and T. Mills


United Kingdom


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.


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.


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.


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.


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


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


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.


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.


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.


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.

http://www.britest.co.uk/


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.


P-37

Please refer to:

O-16 Flour property comparison for gluten free bread production

Y. Ren and T. Foster


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


United Kingdom

P-39

Please refer to:

O-07 Quantifying the Embodied Energy in Preventable

Manufacturing Food Waste

P. Sheppard and S. Rahimifard




P-40

Water sustainability for the food manufacturing industry

P. Webb, E. Woolley and S. Rahimifard



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.


P-41

Please refer to:

O-09 Innovative Food Technologies for Distributed Manufacturing




P-42

Please refer to:

O-20 Distributed Localised Manufacturing of Food Products




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



P-44

Please refer to:

O-17 Resilience in UK Food Supply Chains

J. Stone and S. Rahimifard




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

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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.


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.

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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


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*


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


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


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


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


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


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

MANUFACTURING FOOD FUTURES 2017€¦ · Manufacturing Food Futures 2017 30 ... Cadbury on their...

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