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UK Food Capability Landscape by Mind Map: UK Food Capability
Landscape
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UK Food Capability Landscape

This map outlines the capabilities of the UK research organisations. This document is monitored and updated, if you find any omissions, broken links or have any questions about the information please contact Serena Broadway (serena.broadway@the-ktn.org).

Engineering

Chemical

University of Bath

University of Birmingham

University of Bristol

Safety

University of Birmingham

Waste reduction

Imperial College London

Campden BRI

Process

University of Bristol

University of Cambridge

Campden BRI

Cranfield University

Grimsby Institute

Imperial College London

Kings College London

Leatherhead Food Research

University of Leeds

University of Lincoln

Loughborough University

University of Manchester

University of Newcastle

Reaseheath College

University of Strathclyde

Modelling /Simulation

University of Birmingham

Campden BRI

Sensors

Loughborough University

University of Strathclyde

Campden BRI

Transport/ Logistics

London South Bank University

Engineering

University of Cambridge

Grimsby Institute

University of Nottingham

Sheffield Hallam University

University of Warwick

EPSRC Centre for Innovative Manufacturing in Food

Taking a ‘Food System’ approach will provide a resource efficient and food secure future of the UK food industry, by engendering vision in the UK science base and improving uptake by the industry. KEY ACADEMIC AND INDUSTRIAL PARTNERS ACADEMIC University of Birmingham Loughborough University University of Nottingham INDUSTRIAL 2 Sisters Food Group AB Sugar Bioscience KTN Cargill FDF McCain Foods (GB) Ltd Manufacturing Technology Centre (MTC) Marks & Spencer plc Mars Nestle Pepsico Premier Foods J Sainsbury plc Unilever FURTHER DETAILSThe Centre provides a step change in process engineering, with the key transformations required in intelligent product design providing targets for novel resource efficient engineered processes. Delivering step changes requires a fundamental change in manufacturing practice linking long term consumer/product requirements, in a co-creation with industry, to provide pull through of technical unlocks in territories in which innovations are required. We will meet the current and future needs of the Food Manufacturing Industry, tackling issues in the 4 main areas of global need: a) Global food security - providing manufacturing capability for conversion of (under utilised) crops; b) Health enabling food structures manufactured with nutritional value and optimised nutrient delivery; c) Sustainable production - reduced energy and water requirements including, reduce/re-use waste (for valorisation into new materials), and d) Maximise the efficiency of food production and supply using advanced manufacturing strategies for example, flexible and distributed manufacture. KEY RESEARCH CHALLENGES The scope includes the manufacturing activities from ‘post-farm gate to supermarket shelf’, and more specifically the implications of these activities on the areas of Resource Efficiency and Sustainable Production. The Centre activities will tackle the research related to two specific Grand Challenges: 1) Innovative materials, products and processes and 2) sustainable food supply and manufacture, through a number of research themes: New processing technologies – use of novel processes (for example, Microwave-Vacuum-Drying, MVD) to be commercially used for the efficient manufacturing of foods structures Upgrading of ingredients for improved resource utilisation - recovery and valorisation of natural materials and transformation of waste streams Food manufacturing for healthy diets and lifestyles – how to manufacture healthy, nutritionally balanced wholesome food New flexible manufacturing processes - flexible manufacturing approaches such as distributed manufacture Eco-Food manufacturing - strategies, methodologies and tools for the food sector to measure and maximise resource efficiency in production Sustainable Food Supply Chain – how to produce the right amount of food at the right time in the right place using the minimum resources. CONTACTDr Tim Foster, EPSRC Centre DirectorTel: +44 (0) 115 951 6246E-mail: tim.foster@nottingham.ac.uk

Materials

Colloids

University of Birmingham

University of Bristol

University of Leeds

Campden BRI

Dried structures

Campden BRI

University of Birmingham

Emulsions

University of Birmingham

University of Edinburgh

Heriot-Watt University

Institute of Food Research

University of East Anglia

Campden BRI

Encapsulation and Release

University of Birmingham

Flavouring

University of Birmingham

University of Nottingham

University of Reading

Food Microstructure

University of Birmingham

Campden BRI

Institute of Food Research

Leatherhead Food Research

Loughborough University

University of Nottingham

University of Reading

University of St Andrews

Functional Ingredients

University of Bristol

University of Cambridge

Leatherhead Food Research

University of Nottingham

University of Reading

University of Surrey

University of East Anglia

Campden BRI

Materials

University of Cambridge

University of Manchester

University of Nottingham

University of Reading

Nutraceutical ingredients

Campden BRI

Human Nutrition

Gut Biology

University of Glasgow

Institute of Food Research

Kings College London

Leatherhead Food Research

University of Manchester

University of Reading

Rowett Institute of Nutrition and Health

University of Ulster

Prebiotics

Kings College London

Leatherhead Food Research

University of Reading

Rowett Institute of Nutrition and Health

Probiotics

Kings College London

Leatherhead Food Research

University of Reading

Rowett Institute of Nutrition and Health

Allergens

University of Leeds

University of Manchester

Campden BRI

Clinical Studies

Leatherhead Food Research

University of Liverpool

Campden BRI

Lifestage/Heart

Aston University

Kings College London

University of Leeds

University of Liverpool

University of Nottingham

Rowett Institute of Nutrition and Health

University of Surrey

Campden BRI

Obesity/Weight Management/Satiety

University of Cambridge

University of Glasgow

Imperial College London

Leatherhead Food Research

University of Leeds

University of Liverpool

Plymouth University

Rowett Institute of Nutrition and Health

University of Ulster

University of East Anglia

Campden BRI

Sustainable Nutrition

University of Nottingham

Campden BRI

Nutrition Departments

MRC Human Nutrition Research Centre, Nutrition and Bone Health, BioMineral Research, Lipid Profiling and Signalling, Diet and Obesity Research, Physiological Modelling of Metabolic Risk

University of Glasgow, Gut, Food and Metabolism, Diet and Chronic Disease Translational Research Group

University of East Anglia

Institute of Food Research, Food & Health Programme, Gut Health & Food Safety Programme

Imperial College London

Kings College London, Diabetes Research (incorporating Ophthalmology), Diet & Cardiovascular Health, Diet & Gastrointestinal Health, Metal Metabolism

Leatherhead Food Research

University of Leeds, Food Chemistry and Biochemistry, Nutrition and Public Health

Manchester Metropolitan University

Newcastle University, Food Quality and Health, Molecular Nutrition, Public Health Nutrition

Northumbria University

University of Reading, Dietary fat composition and lipoprotein metabolism, Macronutrient intake and insulin sensitivity, Vascular function and reactivity, Nutrition, Cognition and Food Choice, Nutrigenetics and nutrigenomics, Phytochemicals and oxidative status, Nutrition and immune function, Plants, plant bioactives and cancer, Food production and processing, and enhanced food composition, Probiotics, prebiotics and health

Rowett Institute of Nutrition and Health, Gut Health, Life-long Health, Obesity and Metabolic Health

University of Surrey, Iodine and brain development, Nutritional metabolism and cardiovascular disease, Selenium in Health and Disease, Systems Biology

University of Ulster, Energy balance, appetite regulation and nutrition education, Folate and related B vitamins in health and disease, Phytochemicals and gut microflora in health and disease, Micronutrient modulation of immune and inflammatory responses, Nutrition, toxicology and child development, Psychological factors associated with food and nutrition

Queen's University Belfast

Safety

Microbiology

Campden BRI

University of Birmingham

Fera Science Ltd.

Harper Adams University

Institute of Food Research

Manchester Metropolitan University

University of Nottingham

Leatherhead Food Research

Toxicology

Campden BRI

Fera Science Ltd.

Food Chemistry and Contaminants

Campden BRI

Fera Science Ltd.

Other

University of Abertay

Campden BRI

Fera Science Ltd.

Grimsby Institute

London South Bank University

Agri-Food and Biosciences Institute

The Agri-Food & Biosciences Institute (AFBI) was created on 1st April 2006 as an amalgamation of the Department of Agriculture and Rural Development (DARD) Science Service and the Agricultural Research Institute of Northern Ireland (ARINI). AFBI is a DARD Non-Departmental Public Body (NDPB). AFBI carries out high technology research and development, statutory, analytical, and diagnostic testing functions for DARD and other Government departments, public bodies and commercial companies.. AFBI's NDPB status enables it to be innovative and entrepreneurial in its approach to business development. AFBI is forging new partnerships with other scientific institutes and research organisations and extending the range of services it offers. This enables AFBI’s unique breadth of scientific capabilities in the areas of agriculture, animal health, food, environment and biosciences to be offered to a wider prospective national and international customer base. (28Apr15)

Queens University Belfast

The complex feed and food supply chains pose many serious issues and risks to the consumer. Contamination by chemical and microbiological threats can occur at many critical control points. Additional risks to the safety of what we eat and posed by factors such as climate change, environmental pollution and fraud. The research is funded by many government agencies (local, national and international), Research Councils, European Commission and safefood. Food Safety The early detection of natural and manmade chemical contaminants and harmful bacteria in fresh water and marine environments, farm animals, animal feed materials, many types of foods and environmental samples is one of the primary drivers of the food safety research group. A wide range of biological and physicochemical tools are used in the development and validation of robust methods to assist in detecting and managing multiple risks. The use of in vitro bioassays in horizon scanning for emerging contaminants and elucidating their mechanism of action is also employed. These procedures are transferred to industry, regulators and academia through a number of mechanisms to ensure their maximum uptake. Dissemination of research is performed using many avenues such as the safefood all-island networks, industry workshops and peer review publications. Food Integrity To try and guarantee what we eat is actually what we think it is has become an enormous challenge. Due to globalisation of the feed and food supply chains the ability for fraudulent activity to be undertaken has risen enormously. Research within the Institute has centred on using ‘food fingerprinting techniques’ which can be used by the major stakeholders to test for signs of food adulteration in a number of foods such as palm oil, olive oil, honey etc. The ASSET Technology Centre The food safety and food integrity research within the institute is supported by a world class technology centre. Suites of technologies based on biosensor, spectroscopic and spectrometric platforms are available to conduct cutting edge research. (14Jan14)

Sustainable Production

Agri-Food

Abertay University

University of Bristol

Brunel University

Campden BRI

Fera Science Ltd.

Harper Adams University

University of Hull

Imperial College London

University of Manchester

University of Nottingham

University of Reading

Rothamsted

Marine

Swansea University

University of Cambridge

Professor Steve Evans Director of Research in Industrial Sustainability Industrial Sustainability T: +44 (0) 1223 339815 E: se321@cam.ac.uk Steve Evans spent 12 years in industry, rising to become Engineering Systems Manager at Martin-Baker Engineering, the world leading manufacturer of ejection seats. His industrial experience led to an emphasis on improving engineering performance and provided an excellent grounding for tackling complex, real-life problems. Steve has over 20 years of academic experience which includes working collaboratively with leading industrial and academic institutions from around the globe and supervising over 120 PhD. and MSc. students at Cranfield. His research seeks a deep understanding of how industry develop solutions that move us towards a sustainable future. He researches and conducts projects with organisations to improve their performance in various dimensions; recent work includes: Sustainable factories Food systems for people with reduced access to food Sustainable city re-generation design Sustainable design and operations for mainstream car manufacturers Cars with water for exhaust that do 300mpg (equivalent). He has observed that each sector (and each company in it) is only unique in the particular details which hold it back from better performance. The common issues (including lack of innovation, limited collaboration, poor performance management) can benefit from structured responses. Steve has helped organisations create and implement such structured responses to resolve a variety of problems. He has lead, or co-lead, the first UK EPSRC research projects in the fields of Concurrent Engineering, Co-development and Eco-design and is the Director of the new EPSRC Centre for Innovative Manufacturing in Industrial Sustainability external link. he is also the director of the Centre for Industrial Sustainability at the IfM. (15Jan14)

The Centre for Ecology & Hydrology

Context Ensuring adequate provision of food, fuel and water while conserving biodiversity and vital ecosystem functions is a key issue facing humankind. Achieving this goal requires novel land management approaches to optimise our natural resources, yet account for the effects of human-mediated environmental change. CEH will: develop and test economically-viable solutions to conserve biodiversity and mitigate against future threats. develop practical solutions to restore and enhance ecosystem functions responsible for the delivery of goods and services crucial for human wellbeing. Contact:Dr Richard PywellScience Area Lead, Sustainable Land Management Centre for Ecology & HydrologyMaclean BuildingBenson LaneCrowmarsh GiffordWallingfordOxfordshireOX10 8BBT: +44 (0)1491 692356M: +44 (0)7889 373912E-mail: Dr Richard Pywell (20Apr15)

Institute of Food Research

Keith Waldronkeith.waldron@ifr.ac.uk Research interests For the last 15 years Ihave been implementing a research strategy that focuses on the economic exploitation of food chain biomass by characterising the molecular and polymeric structural (cell wall) components and developing IP-novel approaches for their disassembly, modification and exploitation. This was initiated by research into the exploitation of food-processing waste co-products, which led to the formation of the "Sustainability of the Food Chain Exploitation Platform" and then the Biorefinery Centre at the IFR. Current research interests include development of biofuels and platform chemicals from agri-food chain waste biomass, therefore avoiding a conflict with food production. The Biorefinery Centre is closely allied with the National Collection of Yeast Cultures, also located at the IFR. (15Jan14)

University of Liverpool

Living with Environmental Change Addressing Global Challenges The consequences of climate change for ecosystems, health, infrastructure, and sustainability now figure among the most pressing global challenges. Study at Liverpool is focusing on the drivers of environmental change, such as ocean warming, the effects on the transmission of human and animal diseases, and the political dimensions of environmental concerns.

Rothamsted

Prof John Pickett john.pickett@rothamsted.ac.uk +44 (0) 1582 763 133 ext: 2321 He is a world authority on semiochemicals in insect behaviour and plant defence, and plays a leading rôle in the move away from the traditional use of wide-spectrum pesticides to more precise control through compounds targeted against specific pests at crucial stages in their life cycles.  His work centres on the chemical ecology of interactions between insects, between insects and their plant or animal hosts, and between plants.  This specifically involves the chemical characterisation of molecular structures for semiochemicals via synthesis and spectroscopy.  Research extends to the biochemistry and molecular biology of secondary plant metabolites that act as semiochemicals and the mechanisms via which they are employed by insects. (15Jan14)

Crisis Management

Leatherhead Food Research

Tony HinesHead of Corporate Services & Crisis Management at Leatherhead Food Research+44 (0)1372 822245 thines@leatherheadfood.com (17Jan14)

Campden BRI

Risk and crisis management risk management In any business, things can sometimes go wrong - occasionally badly wrong. Effective management of risk can help prevent crises or reduce their impact on your business. By taking a disciplined decision-making approach and treating risk as something which can be managed, Campden BRI can help you to make an accurate assessment of the risks of a situation and realise the benefits of risk management. We have joined forces with RAZOR (experts in crisis management in the food industry) to provide a new and more comprehensive range of risk, crisis and issue management services. We offer: A proactive approach to risk, issue and crisis management. A unique, pre-emptive, comprehensive, responsive and effective system. A modular approach to risk assessment based on a cycle of 'Diagnose', 'Assess', 'Reform' and 'Evaluate'. Richard Leathers richard.leathers@campdenbri.co.uk John Holah john.holah@campdenbri.co.uk Anton Alldrick anton.alldrick@campdenbri.co.uk (17Jan14)

Advanced Food Training

Fera Science Ltd.

Training Fera International Food Safety Training Laboratory (IFSTL)The Fera IFSTL offers hands-on laboratory based training in fit-for-purpose analytical techniques for food safety testing, to meet the stringent regulatory requirements for food being imported into the EU. The Fera IFSTL draws on our extensive expertise as world leaders in the application of analytical chemistry and molecular techniques to measure residues and contaminants in foods and establish food authenticity, and as the UK National Reference Laboratory for chemical contaminants in food and animal feed, pesticide residues and veterinary drug residues (27May15)

Regulatory Advice

Campden BRI

Food legislation advice service Maintaining an awareness of current legislation, understanding its implications and remaining alert to likely changes is, increasingly, challenging. To help meet these needs, Campden BRI's experienced Food Law Advisory Team offers a valuable, extensive and authoritative information and advisory service, on: Current UK and EU food law and related standards Guidance documents, codes of practice, planned and proposed legislation Environment legislation, relevant to the food supply chain Controls in countries within and outside the EU, often in conjunction with experts in those countries Amongst an extensive portfolio we offer: Food Law Alert - an electronic alerting service providing members with prompt and succinct news of developments in UK and EU food and environment legislation Food Law Notes - An extensive, comprehensive compilation of EU and UK food legislation Label Review Service - to help ensure that your product labels not only meet legal requirements, but also take full account of the considerable array of formal and informal guidance which covers many aspects of food labelling and presentation. Scheduled and customised training. Steve Spice steve.spice@campdenbri.co.uk (17Jan14)

Leatherhead Food Research

Providing comprehensive coverage of global food law spanning over 80 countries. We help you understand, interpret and stay compliant with local food regulations. Global Regulatory Services Food law has evolved considerably in the last two decades and this trend is likely to continue. Keeping abreast of regulatory developments and their impact on specific products can be challenging for food companies. Delving through the mass of international food law presents additional challenges with respect to language and cultural barriers. Leatherhead Food Research’s Regulatory Services team provides you and the food and drink industry with a first-class global food regulatory advisory service covering more than 80 countries. Our multi-lingual team of over 20 Regulatory Advisors covers 25 languages including Arabic, Chinese (Mandarin), Japanese, Russian, Hebrew and the majority of European languages, helping you to understand, interpret and stay compliant with local food regulations. We have recently expanded our international coverage with Korean, Malaysian and Indonesian speaking Regulatory Advisors. Key focus areas include: Consultancy projects Health claims substantiation Marketing and claims service Legal highlights Member enquiries Multi-lingual label checks and translations Online regulatory guides Publications Regulatory (tailored) training Core areas of regulatory expertise include: Nutrition and health claims (including dossier preparation) Food and nutrition labelling Novel foods (including support with dossier preparation) Genetically modified foods or food ingredients Food additives (including support with dossier preparation) Flavourings Food supplements Food fortification Foods for particular nutritional uses (PARNUTS) Pesticides and maximum residue limits Contaminant maximum levels Compositional standards Materials and articles intended for food contact use Food safety and hygiene provisions (17Jan14)

Packaging

University of Bath

Glen Mullineux Tel: +44 1225 386159Fax: +44 1225 386928Email: g.mullineux@bath.ac.uk (17Jan14)

Brunel University London

Prof Jim Song Tel: +44 (0)1895 266692 Email: jim.song@brunel.ac.uk Research Interests Computer modelling of materials behaviour and materials processing. Ceramic & ceramic composites processing. Microengineering of materials using inkjet printing and electrostatic atomisation. Cellular solids and composites. Biodegradable materials from renewable natural resources. Biodegradable packaging materials. (17Jan14)

Brunel University London

Dr Sharon BaurleyHead of Design (Reader) Tel: +44 (0)1895 265296Email: sharon.baurley@brunel.ac.ukFrom 2013 to 2018 I will be PI on Prototyping Open Innovation Models for ICT-Enabled Manufacturing in Food and Packaging (EP/K014234/1), funded by the EPSRC Future ICT-enabled manufacturing – cross-disciplinary research clusters initiative. We are in an age of participation, where consumers no longer need to be on the periphery of development. Companies are increasingly finding that ideas and innovations originate from outside their organisations. 'Crowd-sourcing' is gathering pace, as companies seek to tap into the global knowledge base through their 'open innovation' strategies. Brands need to develop new relationships with Prosumers in which they may become a substantial part of the design and development process. We propose to apply this model of behaviour to explore opportunities for open innovation whereby a disparate group of individuals congregate around food and packaging design and production (two of the largest industry sectors in the UK). The aim of this £4M project (£2.4M from EPSRC + £1.6M from industry) is to design and develop a new crowd sourced food and package design and innovation platform comprised of a suite of ICT tools for state-of-the-art manufacturing processes and implementing "customers in the loop" co-creation product development processes. The platform and the tools will enable (i) Harvesting content from the crowd and lead users, (ii) Synthesising content into an actionable format, and (iii) Integrating design and production systems. The platform and plug-in tools comprise a virtual food product development environment that aims to de-bottleneck and streamline the food innovation pipeline by a cloud-based software platform and through the use of open innovation models to engage the consumer in the product development loop. This will significantly shorten the time to market for such new products by aligning and integrating design, manufacturing processes and systems with people. The project is being led by Brunel Design & Advanced Manufacturing (AMEE) in collaboration with Horizon Digital Economy Research Institute (University of Nottingham), and industry partners. (17Jan14)

Campden BRI

Food packagingFood PackagingFood and drink, its processing and its packaging are increasingly viewed as an integrated whole, with consideration of them collectively as well as individually being essential in assuring end product quality and safety. Not only must it retain its integrity and have the correct physicochemical characteristics to do the job, but it must also not affect the product by causing taints or loss of quality.Our expertise in all these food packaging areas enables us to take this holistic approach, and to view innovations such as active and intelligent packagings in the context of wider industrial developments. As well as being able to advise on packaging suitability in product development, we can carry out trials to assess its reaction to microwave and conventional reheating, chilling and freezing, and other manufacturing processes. We have a range of packaging analysis and strength and integrity testing facilities and both chemical and sensory taint analysis capabilities. Craig Leadleycraig.leadley@campdenbri.co.ukDanielle Cawdrondanielle.cawdron@campdenbri.co.uk (17Jan14)

Fera Science Ltd.

Food Packaging & Migration Our expertise focuses on research, surveillance and targeted commercial analysis of known and unknown migrants in food contact materials and articles, foods and food simulants. Our staff are experts in policy and legislation in this area as well as in the analysis of these matrices. Our skills are applied to the development and validation of analytical methodology for a variety of food contaminants from other sources (e.g. processing and environmental contaminants) and problem solving. Fera is the UK National Reference Laboratory for Materials and Articles in Contact with Food. Key capabilities Melamine analysis To help tackle the risk of products tainted with melamine entering the food chain, we offer a service for melamine analysis using advanced techniques to deliver the reliable results you need. Latest news of melamine detection Identification of unknowns in complex matrices (foods, food simulants and food contact materials and articles) utilising a range of advanced chromatographic and mass spectrometric techniques including headspace gas chromatography (GC)-mass spectrometry (MS), GC-MS and liquid chromatography (LC)-time of flight (TOF)-MS. Extensive collaboration with industry, academia and other testing laboratories on a number of UK Government and European funded research project as well as providing training and testing services for both the public and private sectors. (27May15)

Robotics

Campden BRI

Food manufacturing and processingFood manufacturing and processingMaking food and drink is what it's all about. And there are many ways to go about it.From the preservation processes of heating, chilling and freezing, and drying, which can all be investigated in our extensive pilot plant facilities, to the 'nuts and bolts' of product development - ingredient preparation, product formulation and packaging development – Campden BRI has expertise in all aspects of food manufacturing including brewing and malting, and bakery technology.Where would we be without the microwave oven? Much of the pioneering work on the development of foods suitable for microwave processing and reheating was done here.We are now particularly involved in evaluating other novel methods of food manufacturing - such as high-pressure processing. Alan Campbellalan.campbell@campden.co.ukLynneric Potterlynneric.potter@campdenbri.co.ukEmma Hanbyemma.hanby@campdenbri.co.uk (17Jan14)

Grimsby Institute

Members of the Food Refrigeration and Process Engineering Research Centre (FRPERC) at the Grimsby Institute have been active in food process engineering research, consultancy and education for over 45 years. They have established an international reputation with particular emphasis on the food cold chain (including chilling, freezing, thawing and refrigerated storage transport and display), but also including most other aspects of food process engineering, such as hygienic processing, surface decontamination,and automated/robotic handling. As well as carrying out research for government agencies, such as the Food Standards Agency, they also deliver cutting edge services to industry. They have assisted many food businesses, from start-ups and SMEs through to multinationals, to grow and to improve their profitability. Christian James Senior Research Fellow Email: jamesc@grimsby.ac.uk Christian has been active in food process engineering research for over 20 years. He has carried out studies on rapid cooling, initial freezing points and super-cooling, the use of heat pipes and tempering among others. He has also been very active in thermal processing of food including cooking and surface decontamination studies (particularly the application of steam and hot water interventions for treating meats and produce). Dr Graham Purnell Senior Research Fellow Email: purnellg@grimsby.ac.uk Graham has over 26 years experience in Food Process Engineering R&D. He has built extensive Food Process Engineering experience in both research and industrial consultancy. He has built up substantial experience of food cutting, decontamination, and hygienic primary meat production issues, and been involved with many R&D projects as diverse as robotic butchery, waste sludge processing, automated systems for hand washing, confectionery slicing, vegetable decontamination and alcoholic beverage cooling." 3Sep15

Shelf Life

Campden BRI

Shelf-life testing It is the manufacturer's responsibility to assign a shelf-life for each product that is produced. Even if predictive mathematical models have been used to give a firm idea of the shelf-life of a product, a laboratory based determination of microbiological activity within a food over time will still often be necessary. Product is stored under the required storage conditions and tested at suitable time points for relevant organisms. In addition Campden BRI offers a complete shelf life evaluation service which can also incorporate sensory and chemical analysis. Product can also be produced and/or packaged on site in our process hall. Sarah Chapman sarah.chapman@campdenbri.co.uk Gary Tucker gary.tucker@campdenbri.co.uk Helen Brown helen.brown@campdenbri.co.uk Gail Betts gail.betts@campdenbri.co.uk (17Jan14)

Grimsby Institute

Members of the Food Refrigeration and Process Engineering Research Centre (FRPERC) at the Grimsby Institute have been active in food process engineering research, consultancy and education for over 45 years. They have established an international reputation with particular emphasis on the food cold chain (including chilling, freezing, thawing and refrigerated storage transport and display), but also including most other aspects of food process engineering, such as hygienic processing, surface decontamination,and automated/robotic handling. As well as carrying out research for government agencies, such as the Food Standards Agency, they also deliver cutting edge services to industry. They have assisted many food businesses, from start-ups and SMEs through to multinationals, to grow and to improve their profitability. Christian James Senior Research Fellow Email: jamesc@grimsby.ac.uk Christian has been active in food process engineering research for over 20 years. He has carried out studies on rapid cooling, initial freezing points and super-cooling, the use of heat pipes and tempering among others. He has also been very active in thermal processing of food including cooking and surface decontamination studies (particularly the application of steam and hot water interventions for treating meats and produce). Dr Graham Purnell Senior Research Fellow Email: purnellg@grimsby.ac.uk Graham has over 26 years experience in Food Process Engineering R&D. He has built extensive Food Process Engineering experience in both research and industrial consultancy. He has built up substantial experience of food cutting, decontamination, and hygienic primary meat production issues, and been involved with many R&D projects as diverse as robotic butchery, waste sludge processing, automated systems for hand washing, confectionery slicing, vegetable decontamination and alcoholic beverage cooling." 3Sep15

Harper Adams University

Dr Jim MonaghanPrincipal Lecturer - Fresh ProduceTel: +44 (0)1952 815425My research work covers two main areas and is carried out at the Fresh Produce Research Centre:1. Manipulating the pre and post-harvest environment to improve vegetable crop quality2. Maintaining food safety during fresh produce production (28Apr15)

Leatherhead Food Research

The shelf life of a product is based on specific factors affecting product quality. In the case of chilled products and products with high water activity (aw), microbiological stability is likely to be the determining factor for shelf life. However, for ambient stable products and those with low aw, sensory and physico-chemical changes determine the shelf life. These include staling, rancidity development, breakdown of texture, loss of flavour, colour changes and loss of functionality. Key Service Features Re-formulation to extend shelf life and troubleshooting relating to structural breakdown - e.g. separation/precipitation/graining/bloom Risk assessment and complete microbiological analysis of your products during storage Micro-structural assessment of changes during storage Measurement of changes in texture, colour, rheology, and nutritional parameters such as vitamins and sugars Sensory profiling using a highly experienced trained panel, to give a complete description of product quality characteristics and the way in which they change Consumer testing to measure changes in acceptability levels over time Accelerated shelf-life testing under controlled climatic conditions Results interpretation and guidance as to what the results mean to your products Case Studies: Shelf-life trials on ready-to-eat products and raw products stored at chilled conditions. Shelf-life testing of filled salad wraps stored at chilled conditions. Monitoring the effect of different packaging on the shelf-life of ready-to-eat product at chilled conditions. Shelf-life testing of beverages, snacks, dressings and bakery products stored under ambient conditions Accelerated shelf life testing on frozen samples (17Jan14)

Consumer Studies

Sensory Science

Campden BRI

Harper Adams University

Leatherhead Food Research

University of Nottingham

Behavourial Science

University of Bristol

Campden BRI

University of Leeds

Leatherhead Food Research

University of Surrey

University of Sussex

University of Liverpool

Consumer Choice

Campden BRI

University of Bristol

University of Surrey

University of Sussex

Provenance

Fera Science Ltd.

Abertay University

Leatherhead Food Research

Leatherhead's Sensory & Consumer department offers you sensory evaluation and consumer insight research for food manufacturers, ingredient suppliers, materials suppliers, food service companies and retailers. In addition, our services can be applied to non-foods. Tailored training courses, consultancy and audits can also be provided in the different expertise areas. The Sensory & Consumer team can provide: SenseReachTM - online consumer research tool Sensory Perception Consumer Insight Product Benchmarking Preference Mapping Retail Audits Sensory Ring Testing Sensory Research (14Jan14)

Newcastle University

Professor Lynn Frewer Professor of Food & Society Email: lynn.frewer@ncl.ac.uk Telephone: +44 (0) 191 208 8272 Lynn has academic interests in all areas of food and society, including those areas which require transdiciplinary collaboration between the social and natural sciences. Lynn is also interested in translating the results of research into actional policy recommendations. Understanding and measuring societal and individual responses to risks and benefits associated with food, health, sustainability and safety. Developing and testing risk (benefit)communication strategies and other public health interventions related to food choice, including policy translation of scientific results. Developing qualitative and quantitative methodologies to understand attitudes and behaviours related to food, (including both microbiological food hazards and societal and consumer responses to emerging food production technologies Stakeholder analysis and operationalising scientific foresight regarding research agenda setting, policy and governance in the area of emerging food technologies, and food and agricultural risks. Adapting and applying systematic literature review methodologies to social science publications in the area of consumers and food choice Developing new approaches to assessing social-economic impacts of food risks and other food issues. Evaluating the effectiveness of public engagement in the agrifood sector, as well as measuring policy impact (14Jan14)

This map gives details on the organisations involved in the UK Food and Drink Landscape. This document is monitored and updated, if you find any omissions, broken links or have any questions about the information please contact Serena Broadway (serena.broadway@ktn-uk.org).