national centre of excellence for food engineering dr martin howarth

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National Centre of Excellence for Food EngineeringDr Martin Howarth

Food & NutritionSensory analysisPackaging designEngineering

Supporting the sector

The journey so farthe university has a strong reputation for consultancy and research in a number of key disciplines related to the food and drink sector.With this knowledge and expertise we have partnered with FDF and NSA and a number of you here today to launch the UKs first MEng degree in Food Engineering.

However, there is a need for the research, development, testing and evaluation of new ideas in the sector, so we are pleased that HEFCE have supported the Centre of Excellence in Food Engineering with 6.9M. We thank the FDF, the NSA and the 23 companies who have already pledged support to make it a success.

We are now in a position to deliver the resources and support for the industry.

As the slide says, the centre will make a key contribution to a viable and sustainable food sector which is economically robust and internationally competitive.2Collaborations to support the sector

ManufacturingNestleMarsWarburtonsKelloggsTate & LyleMcCainsDalehead FoodsapetitoAuthentic Food CompanyGS FreshPremier FoodsWilliam Jackson GroupGeneral MillsCargillEquipment developmentNalcoFESTOStar RefrigerationBradman LakeSpirax-SarcoEndress+HauserKnight Warner

SystemsInvensysRockwellSchneider Electric

31. A Network hub and focus for the food industry2. R&D and innovation solutions 3. Industry relevant competencies; CPD and work force development 4. Food standard and sector relevant laboratories, facilities and equipment5. Food sector staff development (graduates, technical development, new staff)

Objectives

The Centre is a collaborative venture with the food and drink sector and delivers:The Centre will be a collaborative venture with the food and drink sector and it will deliver; 1. A Network hub and focus for the food industry based on a unique core of engineering expertise which is complementary to and brings a new perspective to those working in food science, ingredients, manufacturing and other related areas. 2. R&D and innovation solutions delivering industry informed and innovation aware engineering services to the food and drink sector, drawing on the University's expertise and proven track record of innovation for the food sector which includes, product and packaging design, materials and packaging sustainability, food waste and the environment, process modelling and simulation, leadership and staff development, sensory and ingredients, hospitality and retail. 3. Industry relevant competencies; CPD and work force development for those engineers working in the food and drink sector and those qualified engineers considering a career in the food and drink sector. 4. Food sector standard facilities and equipment as a resource to deliver R&D, innovation and work force development solutions to individual companies and the wider food sector. 5. Food sector employment opportunities challenging graduates' perceptions of the food sector as a career of choice and promoting the recruitment of graduate engineers into the food sector.

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Thermo-dynamics/fluidanalysisProcess improvement & lean operationsRobotics, automation & logisticsPackaging materials, electronics and designElectronics,sensingLogistics & Supply Chain ManagementSheffield Hallam Universitys contribution to the sectors priority areas

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Modelling flow in fluids and colloids. Robotics, Control, Automation and Simulation

Packaging Innovation

Packaging Materials

ProfessorBreenhas worked on clay-organic complexes for 30 years and has recently transferred this expertise into the production,characterisationand use of clay-based polymernanocomposites.9Heat and Energy:modelling thermal performance and efficiency

T&T Vicars Limited T&T Vicars Ltd today has a mission: to design, make, sell and service the best wafer ovens in the world.Energy analysis of cooking and heating in the food sectorHeat/energy capture and re-use10Illustrative project areas - Ref Trevor GregoryApplication of genetic and breeding approaches to crops and livestockFood safety, authenticity and traceabilityImproved methods to control yield/productivity loss or product quality deterioration Improved resource efficiency and/or waste minimisation Improving nutritional quality through better products or ingredientsMeasurement, control and precision application technologiesModern manufacturing methodsPackaging and logistics supply chainTechnologies, approaches or services which support the sustained modification of consumer or employee behavioursUse of dataUse of systems-based approaches

Page11Application of genetic and breeding approaches to crops and livestock: e.g. to improve product quality, nutritional content, resilience to abiotic and biotic environmental shocks and stresses.Food safety, authenticity and traceability: technologies or approaches to maintain product safety and quality, assure provenance or protect against food fraudImproved methods to control yield/productivity loss or product quality deterioration during growth, harvesting, storage, processing, transportation.Improved resource efficiency and/or waste minimisation : e.g. through characterisation, retention, or improvement of nutritional content throughout the manufacturing process; feed conversion, valorisation of waste or co-products; reduce resource inputs across the supply chainImproving nutritional quality through better products or ingredients: e.g., enhanced bioavailability, optimisation for different life stages; formulation (e.g. reduced salt, fat and sugar), inclusion of novel bioactives or supplements Measurement, control and precision application technologies: e.g. to improve animal health and welfare, improve production/process efficiency, reduce waste across the supply chain etc.Modern manufacturing methods: e.g. more portable, modular, flexible food processing systems; methods to enhance product longevity, improve taste, nutritional content; increase efficiency e.g. cool or cold processing for chilled/cold productsPackaging and logistics supply chain: e.g. smart/recyclable packaging and storage at different processing stages to maintain product quality or extend shelf life; detection of contaminants; customised formulation/delivery for specific customer needs. Technologies, approaches or services which support the sustained modification of consumer or employee behaviours, e.g. for improved nutrition and/or health, healthier food choices, personalisation of diet, productivity, reduction of wasteUse of data: e.g. improved methods for the application of omics information; generation and interpretation of large data sets relevant to agri-food supply chain; tools or products that take account of impacts on the environment and ecosystem services; improving the traceability of raw materials and supplyUse of systems-based approaches to improve sustainability, resilience and productivity within the agri-food supply chain

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Thermo-dynamics/fluidanalysisProcess improvement & lean operationsRobotics, automation & logisticsPackaging materials, electronics and designElectronics,sensingLogistics & Supply Chain ManagementSheffield Hallam Universitys contribution to the sectors priority areas

authenticity and traceability

control yield/productivityModern manufacturing methodsPackaginglogistics supply chainresource efficiency121. The centre's activity is in response to the needs of the industry

2. The centre of food engineering is supported by HEFCE and companies in the sector

3. The centre delivers the first MEng Food Engineering course in the UK

4. The centre delivers innovation through industrial and university collaboration

5. Knowledge Transfer partnerships are a key element in the centre's support for the sectorSummary

13Thanks any questions ?Projects suggestionsMeso to continuum scale transport properties of high volume fraction suspension using novel, direct numerical simulationEnhancing product crispness in the chilled food chainLong Horizon Model Predictive Control (MPC) as a Predictive Maintenance Tool for Efficiency and Reliability Improvement of Industrial Processes

We propose to extend the multiple immiscible fluids lattice Boltzmann equation methods initiated in 2006 to deal with the transport of high volume fraction suspensions. Novel meso-scale methods will be developed and validated, to work in 3D and with large explicit deformable particle counts, using the expertise of ECR-Spencer.

The objective of this project is to find innovative solutions to retain crispness of chilled products, extending the required level of crispness from 3 hours to 30 hours. Model Predictive Control is an advanced method of process control used in many processing industries. It relies on constant recomputation of the optimal process parameters for current timeslots using a relatively short, finite, future prediction horizon. This project proposes to explore the development of a long horizon MPC system that focuses on system energy efficiency and associated cost savings

15Projects suggestionsRobot skill acquisition for manipulation of food productsValorisation of waste from brewer's spent grainHot cutting and packing of baked food products to maximise shelf life

Significant areas of food manufacture are underdeveloped with few robots used, due to the complexity of the manipulation required. Robots have the dexterity required, but the task is currently too complex to be achieved through conventional programming. The skills acquisition proposed in this project will provide the capability to apply robotics to these far more challenging tasks.

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