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Fpktn 2009 Short
- 1. Introduction to the Food Processing Faraday Partnership Limited Sue Wigram Operations Director Food Processing Faraday Partnership Knowledge Transfer Network [email_address]
- 4. Technology Transfer “ We want to be recognised as a world class initiator, translator and disseminator of food processing research and knowledge” Industry Academia
- 5. I found the mission to Japan useful… I am going to partner with Singapore Polytechnic to take students on placement and perhaps to send out people on courses in Singapore to learn techniques that no UK educational establishment knows about. John Foster, Foster’s Bakery
- 8. "We have had individual contacts with academia in the past, but it often felt as though we were speaking different languages. FPFP really does help bring the two sides together in a very constructive way." Neil Sanderson, Managing Director, Tryton Foods " We very much appreciate your input, and fully recognise that we would not have got anywhere near this far without your ability to martial the industry's thoughts.“ Corrine Vaughan, Food Standards Agency
- 9. CHIEFS
- 13. … We have secured new business with new customers through being involved with this project (Chiefs)……. Defabs (T.Morley) … .thanks for identifying a local engineering company who can supply our proposed facility with bespoke process equipment …..Nottingham University (Dr.Sandra Hill)
Editor's Notes
- Ken to talk to innovation/research projects Insect detector project came from discussions with Horticultural Development Council and their Technical committee. Reduced use of pesticides has lead to greater risk of insects in salads and the prepared salad market is particularly intolerant of presence of insects. Inability of suppliers to be sure that there are no insects present reduces amount of produce that they can process, and the costs of a consumer complaint of insect presence run into hundreds of pounds per complaint (retailer “fine” plus staff time). There is no adequately sensitive and robust technique for insect detection to date, but we believe we have identified one, using a spectroscopic method enhanced by technology normally used in climate research and in space technology – LIDAR. Bridge LINK funded by DEFRA had very positive outcome and we are pulling together a full LINK project to run over 2 years and enable a commercial instrument to be built. Full supply chain from research through OEM suppier and systems integrator/sales and support provider to end-users. Reduxdo is a CRAFT Project involving partners in 5 countries. I will reduce the amount of rework in pastry manufacture from around 25% to less than 10%. Pastry manufacturers suffer high levels of waste which has to be sent to landfill – one medium sized UK company reported annual costs of over £100k attributed to pastry waste. The project will produce a piece of equipment which reshapes hexagons into circles and thus utilises a sheet of pastry more efficiently. The shelf life of chilled ready meals is limited to 10 days by guidance issued by the Advisory Committee on Microbial Safety of Foods. The Sustainable Shelf Life Extension project will collect, for the first time, a large body of information on the incidence of botulinum spores in ready meal ingredients and will use cutting edge statistical and risk analysis methods to calculate whether the 10 day limit can be extended without prejudicing safety. The savings arising even from a modest increase in shelf life (say 2 days) are estimated at 50,000te/annum. The Food Standards Agency engaged with the KTN in spring 2007 to help it formulate a research project aimed to help manufacturers of premium bread to reduce salt content. The agency was getting mixed messages from industry and research providers and the KTN facilitated a workshop to identify the most important problems (lack of process tolerance) and a scientific program to address these. This gave the opening, in March 2008 for the KTN to present to a group of public health agencies from 13 EU countries, on the practical aspects of the salt reduction challenge for high volume manufacturers and for SMEs. The prototype program, as previously mentioned, has over 22 prototypes logged. The pile levelling prototype came from industry visits to vegetable processors and from general experience in handling dry goods. The first version of the prototype was a cardboard model, shown here, which has now been realised as a continuously operating conveyor for which a patent has been written. The prototype will be shown for the first time in public at the Targeting Innovation Event in Sherwood Forest on 11 th June.
- BOB Our grant is substantially smaller than many KTNs. In order to impact on our (substantially larger) sector, we have leveraged cash from other sources which allow us to fulfil out KTN remit. The Food Processing KTN has been particularly successful in winning and delivering RDA contracts for the benefit of the food industry and the food engineering sector. At the mid term review, we were recognised as the KTN setting best practice in this area. Our activities cover the whole range from targetted, cutting edge research to technical support to SMEs. Following from a couple of very successful Missions on Functional foods, we have been instrumental in the establishment of a new department of Functional foods at Oxford Brookes. Another facet of our KTN is the development of prototype machines for specific purposes. We identify needs through road mapping and on-going discussions with food manufacturers and seek ways to meet these needs and then produce a physical device to demonstrate the principle. Some of these prototypes are then licensed to equipment manufacturers under a royalty arrangement and sold to the user community. As you are already probably aware, our activites have lead to a large portfolio of case studies which we use to publicise the benefits of the KTN and attract further members.