Introduction to the RCUK National Centre for Sustainable Energy in - - PowerPoint PPT Presentation

Introduction to the RCUK National Centre for Sustainable Energy in Food Chains at Brunel University

• Dr. Valentina Stojceska

Valentina.Stojceska@brunel.ac.uk

Brunel University

Institute of Energy Futures Institute of Environment, College of Engineering, Design and Physical Sciences College of

Brunel University London

Brunel University London

Environment, Health and Societies Institute of Materials and Manufacturing Business, Arts and Social Sciences College of Health and Life Sciences

Brunel University London

Institute of Energy Futures RCUK – National Centre for Sustainable Energy Use in Food Chains

Vision

To be a premier Centre for research into energy, resource use and sustainability of the food chain with International Reputation, Visibility and Impact

Mission

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Mission

To carry out: i) fundamental research into innovative technologies and approaches that will have significant impacts and contribute to the Government’s long term greenhouse gas emissions reduction targets, and ii) research that will have demonstrable impacts in the short term, while taking into consideration socio-economic and behavioural aspects.

Institute of Energy Futures RCUK – National Centre for Sustainable Energy Use in Food Chains (CSEF)

Internationally leading groups with complementary expertise covering all post farm stages of the food chain

Brunel University: Profs. SavvasTassou; Maria Kolokotroni; Jim Song; Drs; Yunting Ge; Valentina Stojceska, Hussam Jouhara

Brunel University London

University of Manchester: Profs. Adisa Azapagic; Ada Wossink; Drs. Kostantinos Theodoropoulos; Andrew Stewart University of Birmingham: Profs. Peter Fryer; Ian Norton; Dr, Serafim Bakalis 33 partner organisations: 7 major food and drinks manufacturers; 4 major retailers; 8 equipment manufacturers and service providers; 14 professional institutions, KTNs, food related trade associations.

Partners of the CSEF

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Main Objectives and Key Challenges of the CSEF

Quantification of energy demand in the various life cycle stages of the food chain and development of Integrated modelling approaches to determine and analyse future energy requirements taking into consideration changes in demographics, climate change, disposable income, urbanisation, consumer attitudes and policy interventions

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Investigation, development, assessment and application of innovative approaches, processes and technologies for energy demand reduction at all stages of the food chain Identification of optimal ways the food chain can utilise different energy sources and interact with the energy supply system.

The Themes of the CSEF

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Working with the CSEF

Industry Engagement and Participation

• Projects on main Centre themes to be funded by the Centre with in-kind

input and support from stakeholders

• Specific projects on energy and resource savings at the various stages of

the food chain to be formulate based on industry interest and contribution.

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One, two or more companies to co-fund the project with the Centre. Particularly suitable for SME participation

• IP to be negotiated on a project by project basis
• Collaborative bidding between Centre and industry partners for funding

from other sources: TSB, DEFRA, EU, RCUK etc. Already a number of successes

My involvement in the CSEF

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Earlier research

Projects funded by EU, TSB, DEFRA, Welsh assembly, British Council, RoFar and food industry: Sustainable exploitation of food manufacturing materials and co- products Use of functional ingredients and processing techniques to improve the quality of the food products Food Security – improving food handling skills for food

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manufacturers A number of intervention studies were performed on improving:

serum iron level in child-bearing aged women blood glucose level in healthy volunteers sports performance in female runners

Current research

Development of Sustainable Food Manufacturing System for Producing High Quality Products

• Project funded by Innovate, UK
• Collaboration with the food industry based in

the UK

• Develop management practices to improve

resource efficiency including waste and

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resource efficiency including waste and energy reduction

• Develop resilience in the supply chain to

minimise operational risk to niche raw ingredient suppliers

• Understand the manufacturing process and

formulation to overcome the current problems related to the consistent production

• f high quality bakery products

I thank you for your attention Any question?

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