Introduction to the RCUK National Centre for Sustainable Energy in Food Chains at Brunel University Dr. Valentina Stojceska Valentina.Stojceska@brunel.ac.uk
Institute of Energy College of Futures Engineering, Design and Physical Sciences Institute of College of Brunel University Brunel University Environment, Environment, Business, Arts and Health and London Social Sciences Societies Institute of College of Health and Materials and Life Sciences Manufacturing Brunel University London
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 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. Brunel University London
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 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. Brunel University London
Partners of the CSEF Brunel University London
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 � 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. Brunel University London
The Themes of the CSEF Brunel University London
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. 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 Brunel University London
My involvement in the CSEF Brunel University London
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 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 Brunel University London
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 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 of high quality bakery products Brunel University London
I thank you for your attention Any question? Brunel University London
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