Support for the food industry Engage. Engineer. Enable.
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1 Support for the food industry Engage. Engineer. Enable.
2 National Centre of Excellence for Food Engineering Engage. Engineer. Enable. Overview NCEFE objectives and core activities Food Engineering Education o MEng Food Engineering o Degree Apprenticeship in Food Engineering Food Engineering Facilities Innovation and collaborative R&D Current and future projects
3 National Centre of Excellence for Food Engineering Engage. Engineer. Enable. Objectives and core activities To deliver world class capability and competitiveness of the UK's largest manufacturing sector through: Educating and developing outstanding engineers, ensuring a supply of highly qualified, sector trained professionals entering and growing the industry. Development and delivery of world class innovative engineering solutions to drive continued growth of the sector
4 Education: Routes to Food Engineering ABP Food Group, ABF, Baker Perkins, Cargill, Coca Cola, Fletchers, KP Snacks, McCains, Mondelez, Nestle, Pipers Crisps, Premier Foods, Pepsico, Primula, Princes, Siemens, Warburton's MEng Food Engineering 4 year degree programme including 50 weeks industrial placement in 3 blocks MSc Food Processing Engineering New MSc programme for UK (FT &PT) UK/EU and international students Degree Apprenticeships Food Engineering Working with companies in the sector to develop and deliver food engineering degree programmes for new and employed staff ABP Food Group, Arla, Faccenda, Haribo, Heineken, Heinz, Karro, KP Snacks, McVities, Muller, Nestle, Pladis, Premier Foods, Princes, Tulip, Two Sisters, Warburton's
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7 Engage. Engineer. Enable. National Centre of Excellence for Food Engineering Masters in Food Engineering (MEng) Established with full support and engagement from the food and drink sector Curriculum designed in collaboration with industry 3 industrial placements: year 1 (12 weeks) year 2 (12 weeks) year 3 (30 weeks) Level 7 qualification - meets the requirements for a professional engineering degree (CEng) MEng degree is IMechE accredited 4th cohort is currently being recruited
8 Engage. Engineer. Enable. Food Engineering Education MEng Student activity Industry based projects Analysis and improvement of process capability and waste reduction to improve quality Analysis of capping and filling machine dynamics to reduce downtime due to machine stoppages Improving line efficiency and waste reduction Development of next generation mixers for increased efficiency Optimisation of stoves to reduce energy consumption
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10 Engage. Engineer. Enable. National Centre of Excellence for Food Engineering Degree Apprenticeship in Food Engineering NCEFE has been part of the working group set up to establish the apprenticeship standard for food engineering Employer group comprising circa 20 food manufacturers, co-ordinated by NSA F&D and cochaired by Princes Engineering Director and Faccenda s HR Director Level 6 standard has been submitted and the assessment (EPA) and curriculum is in development The educational requirements for the MEng have informed the academic requirements of the degree apprenticeship Appropriate delivery patterns are being evaluated
11 Food and Drink Advanced Engineer: Key subjects Level 4 modules engineering principles mechanical engineering in the food industry engineering maths computer methods for engineering design food engineering practice food composition and safety Level 5 modules thermo fluid dynamics for food engineering dynamics and control instrumentation and electrical systems and quantitative analysis engineering business management environment and society packaging machinery design and mechanics food processing
12 Key subjects Level 6 modules automation and robotics for the food industry process dynamics and control total quality management food processing applications individual project (EPA) Specialist Options - additional knowledge o Mechanical (reliability centred maintenance, CAD-FEA) o Automation (instrumentation & control system engineering, automation) o Production (CI & food production efficiency)
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14 National Centre of Excellence for Food Engineering Engage. Engineer. Enable. 600 sq m specialist food grade laboratory space Supporting services, workshop, food product stores, changing facilities for staff and students Teaching, seminar and CPD delivery
15 Engage. Engineer. Enable. National Centre of Excellence for Food Engineering Collaborative R&D R&D Funding - Technology Readiness Levels
16 Engage. Engineer. Enable. National Centre of Excellence for Food Engineering Collaborative R&D Innovate UK funding initiatives: Improving Food Supply Chain Efficiency Energy efficiency, process capability, productivity Optimising Food Composition: salt, fat, sugar and fibre Technical innovation to address healthy and balanced nutrition Manufacturing and Materials Technical advances in manufacturing productivity and materials performance Health and life sciences Techniques and capabilities that have the potential to improve food production in the future Knowledge Transfer Partnerships Focussed innovation/investigation into manufacturing challenges Other funding sources EPSRC/BBSRC/EU/Newton funds/global & Industrial Strategy Join our Innovation Group to develop and address technical challenges
17 Engage. Engineer. Enable. National Centre of Excellence for Food Engineering Current projects Improving Food Supply Chain Efficiency NCEFE awarded 609k in 3 projects with a total value of 2.3 million Recover 'dirty' waste heat from industrial ovens Project developed out of a SHU KTP and PhD Waste Heat Recovery From Nestle Kitkat Wafer Ovens Effective milk processing with variable composition Develop an inline process control system that will achieve an optimum level of protein and solids in raw material milk; maximise process capability to 80%; increase productivity by 8%; improve Nestlé's energy consumption. Development of advanced control techniques to be able to monitor multiple material variations. Analysis of data, computational modelling and lab scale trials.
18 Engage. Engineer. Enable. National Centre of Excellence for Food Engineering Current projects Optimising Food Composition: salt, fat, sugar and fibre NCEFE awarded 250k in 1 project with a total value of 890k Process innovation to reduce fat and salt in cheese as a food ingredient Novel microencapsulation technique will be used Newton-Bhabha: solutions to challenges in the agri-food value chain in India NCEFE awarded 320k in 1 project with a total value of 1 million 6 UK partners and 6 Indian partners Rice milling optimisation Rice waste valorisation - rice bran and rice husk ash Improving economic situation for rice growers and millers in India
19 Collaborative R&D Future funding Energy catalyst round 5 13 million to address the global need for clean, affordable and secure energy. Closes 28th June 2017 Materials and manufacturing round 3 15 million fund for projects that are technically or commercially challenging and which lead to increased productivity, competitiveness and growth. Closes 12th July 2017 Health and Life Sciences round 3 15 million in projects addressing technical or commercial challenges in health and life sciences including food processing and manufacture. Expected Autumn 2017
20 Collaborative R&D: National Centre of Excellence for Food Engineering Innovation Group Potential projects to enhance food processing and manufacturing capability Automation and robotics to support flexible, agile and highly productive food manufacturing systems Process development to enhance food properties and optimising nutritional content Equipment development utilising anti-bacterial materials and coatings Valorisation of food waste streams
21 National Centre of Excellence for Food Engineering Thank you Any questions? Dr Martin Howarth
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