21st Century Abattoir Review for FSA

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There have been rising concerns about resource efficiency, food safety and food fraud within meat industry in the UK and worldwide. Such concerns raises questions on how 21st Century Abattoir should function and what are the scope of automating some the processes, utilise different data science capabilities and emerging technology adoption for improving resource efficiency and monitoring food quality, food safety and fraud issues within the supply chain. The study will explore viability and opportunities for using STFC space science and technologies capabilities in Harwell Campus (RAL Space, Cryox, Diamond, ISIS, Harwell Green Hub) and Daresbury (Hartree Centre, ASTeC) along with food and supply chain research centres in Sheffield, Hull and Manchester for enhancing resource efficiency, enabling traceable supply chain, sensing food quality and detecting food safety/ food fraud issues in UK meat industry, focusing particularly on British Abattoirs. Interdisciplinary research would include but not limited to broad areas of: 1. Meat Processing: Cleaning, curing, smoking, drying, fermentation, thermal processing, other treatments, packaging2. Infrastructure: Flooring that affects hygiene, food quality, worker safety and cost effectiveness3. Quality inspection: quality assurance and inspection efficiencies, intervention points, mistake proofing (Poka Yoke)4. Technology enablement - Real-time analytics, real-time detection, in-line integrity checks, multiple inspection points, artificial intelligence, automation in meat processing 5. Management practices: KPI identification, current processes, resource efficiencies, process re-engineering opportunities, transfer of best practices, lean and six sigma applicability 6. Legislation: certification, labelling, standards, traceability, consumer awareness