National Centre of Excellence for Food Engineering

1. National Centre of Excellence for Food Engineering Dr Martin Howarth

2. Supporting the sector Food & Nutrition Sensory analysis Packaging design Engineering

3. Collaborations to support the sector Equipment development Nalco FESTO Star Refrigeration Bradman Lake Spirax-Sarco Endress+Hauser Knight Warner Manufacturing Nestle Mars Warburtons Kelloggs Tate & Lyle McCains Dalehead Foods apetito Authentic Food Company GS Fresh Premier Foods William Jackson Group General Mills Cargill Systems Invensys Rockwell Schneider Electric

4. Objectives The Centre is a collaborative venture with the food and drink sector and delivers: 1. A Network hub and focus for the food industry 2. R&D and innovation solutions 3. Industry relevant competencies; CPD and work force development 4. Food standard and sector relevant laboratories, facilities and equipment 5. Food sector staff development (graduates, technical development, new staff)

5. Sheffield Hallam University’s contribution to the sector’s priority areas Thermo-dynamics/fluidanalysis Electronics, sensing Process improvement & lean operations Robotics, automation & logistics Packaging materials, electronics and design Logistics & Supply Chain Management

6. Modelling flow in fluids and colloids.

7. Robotics, Control, Automation and Simulation

8. Packaging Innovation

9. Packaging Materials

10. Heat and Energy:modelling thermal performance and efficiency

11. Illustrative project areas - Ref Trevor Gregory • Application of genetic and breeding approaches to crops and livestock • Food safety, authenticity and traceability • Improved methods to control yield/productivity loss or product quality deterioration • Improved resource efficiency and/or waste minimisation • Improving nutritional quality through better products or ingredients • Measurement, control and precision application technologies • Modern manufacturing methods • Packaging and logistics supply chain • Technologies, approaches or services which support the sustained modification of consumer or employee behaviours • Use of data • Use of systems-based approaches

12. Sheffield Hallam University’s contribution to the sector’s priority areas Thermo-dynamics/fluidanalysis Electronics, sensing Process improvement & lean operations resource efficiency • authenticity and traceability control yield/productivity Robotics, automation & logistics • Modern manufacturing methods Packaging materials, electronics and design Packaging Logistics & Supply Chain Management logistics supply chain

13. Summary 1. The centre's activity is in response to the needs of the industry 2. The centre of food engineering is supported by HEFCE and companies in the sector3. The centre delivers the first MEng Food Engineering course in the UK4. The centre delivers innovation through industrial and university collaboration5. Knowledge Transfer partnerships are a key element in the centre's support for the sector

14. Thanks – any questions ?

15. Projects suggestions • Meso to continuum scale transport properties of high volume fraction suspension using novel, direct numerical simulation • Enhancing product crispness in the chilled food chain • Long Horizon Model Predictive Control (MPC) as a Predictive Maintenance Tool for Efficiency and Reliability Improvement of Industrial Processes

16. Projects suggestions • Robot skill acquisition for manipulation of food products • Valorisation of waste from brewer's spent grain • Hot cutting and packing of baked food products to maximise shelf life