STFC Food Network+ Extension

STFC 食品网络延伸

• 批准号: ST/T002921/2
• 负责人: Sonal Choudhary
• 金额: $ 95.26万
• 依托单位: University of York
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2021
• 资助国家: 英国
• 起止时间: 2021 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=ST%2FT002921%2F2
• 关键词: STFC; Food; Network+; Extension

STFC Food Network+ (SFN 1.0 hereafter) brought together STFC researchers and facilities with research and industry in the agri-food sector (>700 members with >80 non-academia). The network has built an interdisciplinary community including NERC, ESRC and BBSRC-funded researchers, working to provide a sustainable, secure supply of safe, nutritious and affordable high-quality food using less land, with reduced inputs, in the context of global climate change and declining natural resources. SFN 1.0 has kick-started innovative interdisciplinary projects providing key opportunities for the research community, industries and policy makers, making a meaningful contribution to the food system. It has supported over 40 small projects covering areas such as forecasting crop yields using SENTINEL data, radio astronomy; investigating the microstructure architecture of snacks and arsenic in rice using Diamond and ISIS facilities; assuring the authenticity of fruit juices and high value products such as avocadoes, packaged salads through Raman Spectroscopy and Gas Chromatography-Mass Spectrometry; predicting successful cattle pregnancy through IR Thermography and the application of Blockchains for food safety and cryogenics to food supply chains to reduce food waste. STFC Food Network+ Extension (hereafter SFN 2.0) offers exceptional value to the STFC by building on and substantially extending existing investments on SFN 1.0 that have proven themselves highly capable of wide-ranging user engagement with STFC CAPABILITIES in (a) data science, (b) technology and (c) facilities for better understanding and addressing food challenges in via THEMES of (i) Sustainable production, (ii) Resilient supply chains and (iii) Improved Nutrition and Consumer Behaviours. Over the life of the SFN 2.0, it will galvanise the research community in the UK and beyond to deliver new models of interdisciplinary, co-designed, user-engaged research through a GIVE framework:Globalisation: While continuing to have focus on STFC core capabilities in the UK, the SFN 2.0 would aim to create an impact by globalising STFC capabilities across the targeted international countries and widening Network+ membership and partnerships of SFN with global partners.Impact-led projects: Leveraging on the innovative project initiation by SFN 1.0 (14 of which included industry participation) and its relations with multiple policy and business stakeholders, SFN 2.0 will provide platform to further realise impact on ground by co-developing and perhaps also co-funding impact-driven projects of national importance with non-academic beneficiaries. SFN 2.0 will also focus on new area of research in all the food themes including but not limited to smart farms, palm oil, aquaculture, permaculture, insects, cultured meat, innovative production systems such as hydroponics, vertical farming and food for space stations, food safety, transparency, diets for healthy ageing population, acceptance of new healthy/ innovative products, alternative proteins whilst reducing waste and demands on land, energy and water.Visibility: While continuing to focus on increasing its visibility within the UK, SFN 2.0 would aim to highlight the core capabilities of STFC by leveraging on its expertise in high speed computing, thermal engineering, big data analytics, sensor technologies, Blockchain and other disruptive technologies internationally through regular knowledge exchange activities, partner visits, and STEM activities. Early Career Enhancement: SFN 2.0 will engage early career researchers from STFC and food research to build capacity for long-term sustainability of SFN. Involve existing STFC Doctoral Training Centre (DTC) as well as with food industry/ policy/ international organisations for providing secondment or internship opportunities to early career researchers (PhDs/ Post-doc/ Lecturers - both UK and international) in one of the SFN themes.

STFC Food Network+（以下简称SFN 1.0）将STFC的研究人员和设施与农业食品部门的研究和工业联系在一起（超过700名成员，超过80名非学术界成员）。该网络建立了一个跨学科社区，包括NERC，ESRC和BBSRC资助的研究人员，致力于在全球气候变化和自然资源减少的背景下，使用更少的土地，减少投入，提供安全，营养和负担得起的高质量食品的可持续，安全供应。SFN 1.0启动了创新的跨学科项目，为研究界、行业和政策制定者提供了关键机会，为食品系统做出了有意义的贡献。它支持了40多个小型项目，所涉领域包括：利用SENTINEL数据预测作物产量、射电天文学;利用Diamond和ISIS设施调查小吃的微观结构和大米中的砷;通过拉曼光谱学和气相色谱-质谱法确保果汁和鳄梨、包装沙拉等高价值产品的真实性;通过红外热成像技术预测成功的牛妊娠，并将区块链应用于食品安全和食品供应链的低温学，以减少食物浪费。STFC食品网络+扩展（以下简称SFN 2.0）通过在SFN 1.0的基础上建立并大幅扩展现有投资，为STFC提供了卓越的价值，这些投资已经证明了自己在（a）数据科学，（B）技术和（c）通过主题（i）可持续生产，（二）有弹性的供应链和（三）改善营养和消费者行为。在SFN 2.0的生命周期中，它将激励英国及其他地区的研究界通过GIVE框架提供跨学科，共同设计，用户参与研究的新模式：全球化：在继续专注于STFC在英国的核心能力的同时，单频网2.0的目标是通过在目标国际国家实现全球化的空中交通管制能力和扩大网络+来产生影响森林论坛的成员资格以及与全球伙伴的伙伴关系。利用SFN 1.0发起的创新项目（其中14次包括业界参与）及其与多个政策和商业利益攸关方的关系，SFN 2.0将提供一个平台，通过共同开发和共同资助影响，进一步实现对实地的影响-与非学术受益人的国家重要性的驱动项目。SFN 2.0还将专注于所有食品主题的新研究领域，包括但不限于智能农场，棕榈油，水产养殖，永续栽培，昆虫，养殖肉类，创新生产系统，如水培，垂直农业和空间站食品，食品安全，透明度，健康老龄化人口的饮食，新的健康/创新产品的接受，替代蛋白质，同时减少浪费和对土地、能源和水的需求。在继续专注于提高其在英国的知名度的同时，SFN 2.0将利用其在高速计算、热工程、大数据分析、通过定期的知识交流活动、合作伙伴访问和STEM活动，在国际上推广传感器技术、区块链和其他颠覆性技术。早期职业发展：SFN 2.0将吸引STFC和食品研究的早期职业研究人员参与，以建立SFN长期可持续性的能力。参与现有的STFC博士培训中心（DTC）以及食品行业/政策/国际组织，为早期职业研究人员（博士/博士后/讲师-英国和国际）提供借调或实习机会。

项目成果

Germination and growth of horticultural crops irrigated with reclaimed water after biological treatment and ozonation

• DOI: 10.1016/j.jclepro.2021.130173
• 发表时间: 2022-01-10
• 期刊: JOURNAL OF CLEANER PRODUCTION
• 影响因子: 11.1
• 作者: Amori, Precious Nneka;Mierzwa, Jose Carlos;Saroj, Devendra Prakash
• 通讯作者: Saroj, Devendra Prakash

Simulating value creation opportunities for FSA inspection processes using digital twins

使用数字孪生模拟 FSA 检查流程的价值创造机会

• DOI: 10.46756/sci.fsa.wca758
• 作者: Choudhary S

Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

• DOI: 10.3390/app11188347
• 发表时间: 2021-09
• 期刊: Applied Sciences
• 作者: Mehrvash Varnasseri;H. Muhamadali;Yun Xu;Paul I. C. Richardson;N. Byrd;David I. Ellis;P. Matousek;R. Goodacre

Mitigating Post-Harvest Food Loss: Business Model in an Emerging Economy Context

减少收获后粮食损失：新兴经济背景下的商业模式

• 发表时间: 2022
• 作者: Subhanjan Sengupta

Business Model Framework for Reducing Loss and Waste of Fresh Produce in Vegetable Value Chain

减少蔬菜价值链中生鲜农产品损失和浪费的商业模式框架

• 发表时间: 2022
• 作者: Subhanjan Sengupta