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Chipping Campden, United Kingdom

Grant
Agency: Cordis | Branch: FP7 | Program: CP-IP | Phase: NMP.2011.3.4-1 | Award Amount: 17.03M | Year: 2012

Chemical Industry provides the highest potential for increasing eco-efficiency in industrial water management. E4Water addresses crucial process industry needs, to overcome bottle necks and barriers for an integrated and energy efficient water management. The main objective is to develop, test and validate new integrated approaches, methodologies and process technologies for a more efficient and sustainable management of water in chemical industry with cross-fertilization possibilities to other industrial sectors. E4water unites in its consortium large chemical industries, leading European water sector companies and innovative RTD centers and universities, active in the area of water management and also involved in WssTP and SusChem and collaborating with water authorities. E4Water builds on state-of-the-art and new basic R&D concepts. Their realization, improvement, utilization and validation, with the compromise of early industrial adaptors, are clearly innovative. E4water realizes this by (1) developing and testing innovative materials, process technologies, tools and methodologies for an integrated water management, (2) providing an open innovation approach for testing E4Water developments with respect to other industries (3) implementing and validating the developments in 6 industrial case studies, representing critical problems for the chemical industry and other process industries, (4) implementing improved tools for process efficiency optimization, linking water processes with production processes, and eco-efficiency assessment. E4Water aims to exceed the expected impacts defined in the call text; an expected reduction of 20-40% in water use, 30-70% in wastewater production, 15-40% in energy use and up to 60% direct economic benefits at the case study sites ensures a wide acceptance of the solutions developed during the project. The complementarity of the sites guarantees the transfer of solutions from the project to Chemical Industry and related sectors.


Grant
Agency: Cordis | Branch: FP7 | Program: CP-TP | Phase: KBBE.2011.2.3-01 | Award Amount: 3.86M | Year: 2012

SUSCLEAN will contribute to the development and implementation of a new generation of environment-friendly equipment sanitation and food product decontamination technologies ensuring food safety. Susclean is focused on minimally-processed vegetables (MPV) i.e. vegetables physically altered from their original form by slicing and cutting but remaining in a fresh state. We will develop knowledge, methods and tools aimed to; a) design new decontamination approaches for MPV and sanitation strategies for their processing equipment along the supply chain; b) propose guidance and recommendations to renew the best available processing techniques (BAT); c) consider the impact of sanitation and decontamination strategies in line with the Directive on Integrated Pollution Prevention Control (IPPC) 2008/1/CE, and d) improve the hygienic design of equipment for the fresh-cut product industry. The hazard analysis critical control point (HACCP) method will be carried out from post-harvest to processing, taking into account shelf-life after packaging. For each critical point considered, we will study the microbial colonisation patterns, improve the equipment geometry and surface features, and propose innovative and/or optimised current sanitation and decontamination strategies. This will lead to holistic cleaning and disinfecting strategies combining the design of alternative equipment geometries and surfaces (preventive), proposals for innovative cleaning techniques (curative) and application of alternative disinfecting agents (remediation). These achievements will lead to reduction of the use of water and chemicals (chlorine) up to 20-50%, whilst ensuring food safety, sustainable practices and preserving fresh-cut food European quality and competitiveness. A well-balanced partnership has been built with research institutes and industries (SMEs and one end-user large corporation). 40% of the budget will be devoted to SMEs.


Mycotoxins provide additional challenges to food businesses in terms of successful management of food-safety management systems. These reflect, in part, an unusually high dependency on the activities of others in the supply chain to ensure that levels of contamination remain within set limits. Consequently analyses for mycotoxins by food businesses are primarily commissioned for one or a combination of two reasons: to determine compliance with regulatory or commercial standards or; as part of an exercise to verify the efficacy of the businesses foodsafety management systems. Given the regulatory/commercial implications, the standard of evidence needed to demonstrate (non)compliance will be the greater than that needed for simple verification. Consequently, decisions relating to matters of regulatory or commercial arbitration need to be based on agreed and well defined methods of analysis, which are normally laboratory-based. These data are also often sufficient to be used to verify foodsafety management systems. However, supply conditions may predicate the need for increased levels of verification and rapid mycotoxin test-kits have the potential to both meet this need and satisfy the requirements of statistical process control. Nevertheless, it is important to note that deployment of such test-kits cannot be considered to be a 'turnkey' exercise and that, as in the case of laboratory-based assays, care must be taken in the validation and subsequent verification of their use for a given material being used within a food business. In particular, this means demonstrating under local conditions that results from the use of these test-kits are comparable to those that would be obtained using official or reference methods. Source


Alldrick A.J.,Campden BRI
Quality Assurance and Safety of Crops and Foods | Year: 2014

Cereals are a significant food-source for man and his animals and, as such, are extensively traded on the international market. Given the quantities consumed, even low levels of chemical contamination can have significance both in terms of consumer health and the agri-food economy. In terms of the food-safety aspects of cereals and their products, considerable attention has been paid to the role of chemical contaminants. These can arise both during cultivation and/or when cereals are processed. Contamination can arise as a consequence of natural phenomena (e.g. heavy metals and mycotoxins) or by the direct actions of man himself (e.g. pesticides and food process toxicants). However, even where natural phenomena are the direct cause, the presence of the resulting contaminants can be aggravated or mitigated by agronomic and/or subsequent processing practices. In terms of assuring consumer safety, these issues are being addressed as part of the ongoing development of an international consensus on food-safety in terms of good agricultural and manufacturing practices as well as through the evolution of regulatory limits and codes of practice to achieve them. © 2014 Wageningen Academic Publishers. Source


Grant
Agency: GTR | Branch: EPSRC | Program: | Phase: Research Grant | Award Amount: 1.67M | Year: 2014

The aim of the Prototyping Open Innovation Models cluster 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 idea for the platform is inspired by behaviours that are emerging on social media sites that see participants congregate around a current issue (citizen journalism - Arab Spring), ICT problems (user fora), leisure activities (maker/hacker communities - Ikea Hacker, Hackerspaces, food hacking), knowledge (Wikipedia), citizen science (Nasas Stardust@home), and create and share content around such aspects. 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). Packaging is not only a container, but it is one of the means of communication of the product that will make it recognized and remembered. 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 objectives of the cluster are: - To design, develop, test and evaluate open innovation models for food manufacturing with real case studies from our industrial collaborators focused on enabling conversation and collaboration between consumers and brands for developing new food products - To design and implement mechanisms to feedback the Crowds needs and real world use, interaction and experience and translate these into design specifications of desired attributes for the food product they wish to consume, by collaborating directly with product development and manufacturing specialists - To develop facilities to allow a range of formal and informal relationships (interaction models) to be managed in a manner that is sensitive to the issues of privacy, IP and responsibility - To develop the methodology, ICT tools and a knowledge base to convert desired attributes of food into food product and packaging specification that can be produced and delivered to the consumer - To develop responsive manufacturing models and an ICT toolset to enable fast response to new and emerging food products by flexibly aligning and coordinating manufacturing resource to such needs - To implement and integrate all tools and methodologies into a collaborative cloud-based ICT platform enabling the digital collaboration between consumers, product developers and manufacturers - To conduct a series of feasibility studies identified jointly with our industrial partners to test and demonstrate our approach, methodologies and ICT tools - To conduct a series of workshops, seminars and outreach activities to disseminate our findings and methodologies and develop and extend our industrial user network

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