EPSRC Centre for Innovative Manufacturing in Food

EPSRC 食品创新制造中心

• 批准号: EP/K030957/1
• 负责人: Timothy Foster
• 金额: $ 573.52万
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2013
• 资助国家: 英国
• 起止时间: 2013 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FK030957%2F1
• 关键词: EPSRC; Centre; Innovative; Manufacturing; Food

Centre vision: The EPSRC Centre for Innovative Food Manufacturing will meet the challenges of UK and global food security through developing world-leading technologies, tools and leaders, tailored to the specific needs of food products.With a turnover of £76.2bn (20% of the UK total), Food and drink is the largest manufacturing sector in the UK employing around 400,000 people. With an anticipated rapid growth in 'better value' products and in products designed for the nation's Health and Wellness, in particular for the ageing population, food manufacturing requires innovation in increased productivity - to produce more from less - to preserve natural resources such as water and energy, to minimise waste generation and to decrease the trade deficit in the sector. Crucially this will enable the UK food sector to be at the forefront of the next generation of sustainable production which are more natural and healthier., and to develop more resilient supply chains leading to state of the art manufacturing capability, in an increasingly competitive landscape.The proposed research focuses on identifying not only new sources of raw material but also on reducing the demand on existing resources through a simultaneous improvement of food products, manufacturing methods and supply networks. In this context, some of the key research questions are: How do we fully valorise biomass (including waste re-use) as new sources of raw material in food production?; How can we design and manufacture products with the high nutritional values using fewer raw materials?; How do we improve the efficiency of food production processes (e.g. through smart monitoring technologies; process intensification / flexible manufacturing) to consume fewer resources (materials, energy and water) across the supply chain?; How can we eliminate the production and post-production waste caused by inefficient supply and manufacturing activities and /or relationships?The scope of the proposed research focuses on the manufacturing activities from 'post-farm gate to supermarket shelf', and will be considered under two specific Grand Challenges (GC): 1) Innovative materials, products and processes and 2) Sustainable food supply and manufacture. These research challenges closely align with the EPSRC call for 'Centres for Innovative Manufacturing', in particular the three areas of Resource Efficiency in Manufacturing: processes and technologies towards complete reuse of key materials and components; the need to dramatically reduce energy demand, including the incorporation of smart energy monitoring and management technologies; optimisation of material and product re-use, re-manufacturing and recycling, Innovative Production Processes: manufactured foods being complex formulated systems, and Complex Multifunctional Products: food is a high volume product assembled using processes which operate from the nano- (raw material) to the macro-scales (packaged goods).The proposed EPSRC Centre brings together world leading expertise in the areas of biomaterial science, formulation engineering and sustainable manufacturing. Loughborough and Nottingham are involved in the current EPSRC Centres and will ensure complementarities with other EPSRC research portfolios. The Centre will deliver demonstrable tools, methods and specific technologies, will develop academic and industrial leaders, and will provide evidence to support future policy making, thus ensuring the long-term competitiveness and security of the UK and global food supply chain. The proposal benefits from the interest and support of a wide range of stakeholders from ingredient producers and manufacturers to retailers and governmental organisations and has exploitation opportunities as the research challenges fit with the strategic themes in the new TSB High Value Manufacturing Strategy 2012-2015.

中心愿景：EPSRC创新食品制造中心将通过开发世界领先的技术、工具和领导者来应对英国和全球食品安全的挑战，这些技术、工具和领导者是为食品的特定需求量身定做的。食品和饮料的营业额为762亿GB(占英国总营业额的20%)，是英国最大的制造业，雇用了约40万人。随着“物有所值”产品以及为国民健康和福祉设计的产品的预期快速增长，特别是为老龄化人口设计的产品，食品制造业需要在提高生产率方面进行创新--从更少的产品生产更多的产品--以保护水和能源等自然资源，最大限度地减少废物产生，并减少该行业的贸易逆差。至关重要的是，这将使英国食品行业处于更自然、更健康的下一代可持续生产的前沿，并在竞争日益激烈的环境中发展更具弹性的供应链，从而获得最先进的制造能力。拟议的研究不仅专注于寻找新的原材料来源，而且通过同时改进食品、制造方法和供应网络来减少对现有资源的需求。在这种背景下，一些关键的研究问题是：我们如何充分评估生物质(包括废物再利用)作为食品生产中新的原材料来源的价值？我们如何使用更少的原材料设计和制造具有高营养价值的产品？我们如何提高食品生产过程的效率(例如，通过智能监测技术；过程集约化/柔性制造)，以减少整个供应链的资源(材料、能源和水)的消耗？我们如何消除由低效的供应和制造活动和/或关系造成的生产和生产后浪费？拟议的研究范围集中在从“农场大门到超市货架”的制造活动上，并将在两个具体的重大挑战(GC)下被考虑：1)创新的材料、产品和工艺；2)可持续的食品供应和制造。这些研究挑战与EPSRC呼吁的“创新制造中心”密切相关，特别是制造业资源效率的三个领域：实现关键材料和部件完全再利用的工艺和技术；大幅减少能源需求的需要，包括纳入智能能源监测和管理技术；优化材料和产品的再利用、再制造和循环再利用，创新的生产流程：人造食品是复杂的配方系统，以及复杂的多功能产品：食品是一种大量的产品，使用从纳米(原料)到宏观(包装商品)的过程进行组装。拟建的EPSRC中心汇集了生物材料科学、配方工程和可持续制造领域的世界领先专业知识。拉夫堡和诺丁汉参与了目前的EPSRC中心，并将确保与EPSRC的其他研究组合相辅相成。该中心将提供可演示的工具、方法和特定技术，将培养学术和行业领袖，并将为未来的政策制定提供证据，从而确保英国和全球食品供应链的长期竞争力和安全。该建议得益于从配料生产商和制造商到零售商和政府组织的广泛利益相关者的兴趣和支持，并具有开发机会，因为研究挑战符合新的TSB高价值制造战略2012-2015年的战略主题。

项目成果

A comparison of the sensory and rheological properties of different cellulosic fibres for food

• DOI: 10.1039/c7fo01495c
• 发表时间: 2018-02-01
• 期刊: FOOD & FUNCTION
• 影响因子: 6.1
• 作者: Agarwal, Deepa;Hewson, Louise;Foster, Tim J.
• 通讯作者: Foster, Tim J.

Microwave-Assisted Nanonization of Poorly Water-Soluble Curcumin

• DOI: 10.1021/acssuschemeng.8b06377
• 发表时间: 2019-06-03
• 期刊: ACS SUSTAINABLE CHEMISTRY & ENGINEERING
• 影响因子: 8.4
• 作者: Aditya, Nayak P.;Hamilton, Ian E.;Norton, Ian T.
• 通讯作者: Norton, Ian T.

A novel approach to the determination of the pyruvate and acetate distribution in xanthan

• DOI: 10.1016/j.foodhyd.2014.08.014
• 发表时间: 2015-02-01
• 期刊: FOOD HYDROCOLLOIDS
• 影响因子: 10.7
• 作者: Abbaszadeh, A.;Lad, M.;Foster, T. J.
• 通讯作者: Foster, T. J.

Effect of moisture content on thermal and water absorption properties of microfibrillar cellulose with polymeric additives.

水分含量对含有聚合物添加剂的微原纤纤维素的热性能和吸水性能的影响。

• DOI: 10.1016/j.carbpol.2019.02.004
• 发表时间: 2019
• 期刊: Carbohydrate polymers
• 影响因子: 11.2
• 作者: Agarwal D

A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.

• DOI: 10.1016/j.foodhyd.2013.04.018
• 发表时间: 2014-03
• 期刊: Food hydrocolloids
• 影响因子: 10.7
• 作者: Abson R;Gaddipati SR;Hort J;Mitchell JR;Wolf B;Hill SE
• 通讯作者: Hill SE