News and events
Latest news and events | News and events archive
- Our Food Supply: A scientific view into the future
- Securing a valued future workforce - the food and drink skills summit
- Centre named Food Innovation Champion
- Students on a mission for nutrition
- Giving the food and drink industry an appetite for innovation
- High salt levels in food could be banished by seaweed
Our Food Supply: A scientific view into the future
July 2011
The supply and demand of food is shifting.
Food, water and energy shortages are affecting supply, whilst consumer choices, household practices and public health are altering demand.
Understanding and adapting to these challenges will require a range of scientific insights, including those from the social sciences and nutrition science, as well a deep look into agricultural productivity.
In July 2011, the general public joined some of the City's leading academics to hear what challenges we face in the food sector, and the science behind finding a solution.
Securing a valued future workforce - the food and drink skills summit
14 October 2009
We held a key event for those working in food and drink which offered lively debate around the support needed for product, process and packaging improvements, and the people and skills needed to achieve this. The day featured innovative speakers, and revealed the findings of research into Yorkshire and Humber's skills requirements in this important sector.
The event, organised jointly by the National Skills Academy for Food and Drink Manufacturing and Sheffield Hallam University, gave organisations a unique opportunity to voice their requirements for skills and training. This input is vital to ensure companies are provided with the right courses, training and public sector support to meet their needs.
> Find out more about this event
Funding boost for companies taking up a Knowledge Transfer Partnership
August 2009
Knowledge Transfer Partnerships (KTP) are now even better value for money, thanks to a funding boost which could see you save up to 30 per cent.
Extra funding is available for small to medium sized companies to help enhance competitiveness and productivity. By employing a recent graduate, supported by an academic supervisor, you could tap into expert knowledge, technology and skills to tackle a specific project.
To find out more, please visit the University's services for business channel.
Centre named Food Innovation Champion
April 2009
The Centre for Food Innovation has been selected to lead a training network charged with driving innovation in the food and drink industry.
We have been accredited as champion of the National Skills Academy (NSA) for Food and Drink Manufacturing's innovation network, and will be responsible for establishing a national network of providers offering specialist training in innovation to food companies.
John Sorsby, Head of the Centre, said, 'We are delighted to become the NSA's Food Innovation Champion, as it provides a clear message to the food and drink industry of our long term commitment to driving the provision of relevant, applied innovation, learning and skills for the sector.'
Justine Fosh, executive director of the NSA for Food and Drink Manufacturing, said, 'One of key the priorities for UK food and drink companies, especially in the current economic climate, is finding low-cost, effective ways of adding value to their business. Innovative and creative thinking has a major role to play in the industry's future, and it is important we work to harness the skills of academic and research experts to guide development in this area.
'Sheffield Hallam University's Centre for Food Innovation already has a fantastic reputation for doing just that, and being champion of our innovation network will give it a crucial role in raising innovation skills in food and drink businesses across the UK.'
Students on a mission for nutrition
February 2009
How can you make a healthy meal on a tight budget? How many calories are in a glass of wine? What's the easiest way to get your five a day? These questions and more were answered at Sheffield's fifth annual Nutrition Fair on Wednesday 11 March.
Health, diet and lifestyle were on the agenda at the Sheffield Hallam University event, which was organised by registered nutritionist and senior lecturer Jenny Paxman. Nutrition students from the University hosted over 60 stalls, which covered everything from the best foods for pregnant women and children to eating for an active lifestyle.
This year the fair was sponsored by The Co-operative Membership Group. Suzanne Heron, the Co-operative's regional secretary, said, 'Encouraging healthy living, including a good diet, is an important part of The Co-operative's social goals. We are delighted to support Sheffield Hallam University's Annual Nutrition Fair which reflects our commitment to food matters.'
Giving the food and drink industry an appetite for innovation
October 2008
An exciting new initiative, Appetizing Innovation, is bringing together leading academic expertise to support food and drink manufacturing businesses in their efforts to produce innovative products and packaging to meet the demands of consumers and retailers.
The initiative, supported by Yorkshire Forward, brings the best academic knowledge to the factory floor and translates it into workable, targeted solutions to meet the specific needs of individual companies. In addition seminars, workshops and special reports, as well as access to innovation surgeries and a new packaging materials resource centre will be on offer.
Appetizing Innovation will work proactively to approach businesses, using a team of 'technology translators' who have a wide range of experience in the food and drink industry, to ensure everyone can access the appropriate help they need and are properly supported throughout the project.
John Sorsby, previously food and drink manager for Yorkshire Forward and now head of the Centre for Food Innovation, said 'we believe there is great potential for food and drink businesses in the region to take advantage of the world class research, knowledge and equipment on their doorstep. This initiative will help them compete successfully - in the near term as well as further in the future. Innovation offers business cost saving opportunities as well as new high value opportunities - a recipe for success!'
High salt levels in food could be banished by seaweed
September 2008
In a project that could revolutionise the food industry and improve the health of millions, researchers at Sheffield Hallam University have been working with Seagreens® to develop the use of seaweed granules as an alternative to salt in processed food.
Dr Andrew Fairclough, lead researcher on the project, explains, 'Seagreens® came to us with a proposal for using their wild Arctic wrack seaweed granules as an alternative to salt, but wanted to find out more about how this would affect foods, in particular their shelf life.
'Our research has found that as well as maintaining the taste of the food, the seaweed granules reduce the numbers of certain micro-organisms thereby helping to, lengthen its shelf life in a similar way to salt. When you also factor in the other health benefits of seaweed this has the potential to have a massive effect on the food industry, and to impact on the health of millions.'
Simon Ranger, Chief Executive of Seagreens® explains, 'It has now been clearly demonstrated that seaweed not only matches salt in terms of food flavouring and its comprehensive nutrient profile, but that it can also effectively extend the shelf life of food, making it a real winner for improving the taste and quality of our food on a much wider basis in future.'
