Research
Applied research is undertaken in the areas of
- food innovation
- biomedical
- design
- materials and engineering
- psychology
- health and wellbeing
- individual and organisational development
Within each of these key themes, a programme of applied research projects with industry have been concluded in the following areas of activity.
| Food packaging and waste review | Reduction in packaging flights |
| Retail ready packaging and straight-to-shelf packaging formats | |
| Food waste extractives - ways of extracting added value constituents from food waste | |
| Logistics review | Hospitality and catering - investigating ways to link local suppliers with local restaurants and catering facilities |
| Bakery supply chain innovation - measuring carbon dioxide emissions | |
| Ingredients review | Omega 3 - development of an ingredient from cereals rather than a traditional fish source |
| The use of sea-greens as a salt replacement in a variety of foods | |
| Replacement of sulphites as preservatives | |
| Replacement of modified starches | |
| Replacement of unnatural colours | |
| Replacement of hydrogenated vegetable oil | |
| Authentication of ingredients - qualitative analysis and due diligence to assure consumers and manufacturers that products are GM free | |
| Extraction of antioxidants from fruit seeds | |
| Recipes | The effects of processing on recipes |
| The use of traffic lights in recipe development | |
| Psychology of satiety in recipes | |
| Use of sensory science in recipe development | |
| Recipe formulation with non-fish Omega 3 | |
| Investigation of Lactobacilli bacteria in meat products to make them less prone to spoilage or development of pathogens | |
| Fish protein hydrolysates - investigating fish industry waste and utilisation of hydrolysates as a source of protein in other products | |
| Development of pre-biotic sources for incorporation into products whilst retaining organoleptic properties | |
| Manufacturing process | Automation of food processing using Multivariate Statistical Process Control (MSPC) |
| Performance improvement techniques for smaller food manufacturers | |
| Optimisation of frying oil usage | |
| Modelling of food processing to reduce the need for stabilisers and emulsifiers | |
| Packaging initiatives | Solutions for cheese - better packaging formats for ripened cheeses where the packaging currently accelerates deterioration in cheese shelf life |
| Novel pizza packaging - an alternative to polystyrene pizza bases, either obviating the need or offering a biodegradable alternative | |
| Deli counter pots - improved recyclability and reuse | |
| Health and wellness | Food provision and consumption in the work-place - regime changes for food in the workplace linked to individual fitness regimes |
| Food and older people - assessment of the need for a different approach regarding food provision for older people | |
| Psychology of food choice |
For details of our research outputs, please visit the individual staff profile pages.
