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Global Challenges Research Fund

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16 October 2018

How food engineers are making rice milling more efficient

Thursday 16 October 2018 • Reading time: 1 minute

Our researchers are working with an engineering innovator to optimise the process, minimising waste and energy use while maximising productivity

Rice is a staple food in India, but the traditional production process is energy-intensive and inefficient, with around 50% of the crop lost between the paddy and the consumer.

Researchers at Sheffield Hallam University’s National Centre of Excellence for Food Engineering (NCEFE) are helping to change all that through a groundbreaking international partnership.

Building on low-energy technologies created by engineering innovators Koolmill, they are working to develop techniques that could decrease losses during the milling process by 20%, and increase total output by up to 12%.

At the same time, the UK-India partnership is exploring ways to reuse the milling industry’s waste products to create new food ingredients and sustainable construction materials.

This pioneering project has the potential to transform rice milling in India, with significant implications for public health, the environment and rural economies.

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More about the Global Challenges Research Fund

The Global Challenges Research Fund (GCRF) is funded by UK Research and Innovation (UKRI). It links UK researchers with local organisations for collaborative, community-based projects — making a difference to people's lives in areas of poverty, danger and disadvantage. 

Research themes

About this project

Explore the people and organisations behind this research, and find related publications by the research team.

Global Challenges Research Fund

The GCRF addresses urgent issues in the developing world through innovative research. Through the fund, we're applying our knowledge across the globe and making a positive impact on people's lives.

Get in touch

Find key contacts for enquiries about funding, partnerships, collaborations and doctoral degrees.

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