Forging New Frontiers in Sustainable Food Manufacturing

Research Area:
Sustainable Food Manufacturing

Year:
2017

Publication:
Keynote - SDM 2017

SMART Authors:
Shahin Rahimifard , Elliot Woolley , Guillermo García García , Jamie Stone , Patrick Webb , Aicha Jellil , Sandeep Jagtap , Pedro Gimenez-Escalante


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One of the most prominent challenges commonly acknowledged by modern manufacturing industries is ‘how to produce more with fewer resources?’ Nowhere is this more true than in the food sector due to the recent concerns regarding the long-term availability and security of food products. The unique attributes of food products such as the need for fresh perishable ingredients, health risks associated with inappropriate production environment, stringent storage and distributions requirements together with relatively short post-production shelf-life makes their preparation, production and supply considerably different to other manufactured goods. Furthermore, the impacts of climate change on our ability to produce food, the rapidly increasing global population, as well as changes in demand and dietary behaviours both within developed and developing countries urgently demands a need to change the way we grow, manufacture and consume our food products. This paper discusses a number of key research challenges facing modern food manufacturers, including improved productivity using fewer resources, valorisation of food waste, improving the resilience of food supply chains, localisation of food production, and utilisation of new sustainable sources of nutrition for provision of customised food products.

Link to Loughborough University Repository:

https://dspace.lboro.ac.uk/2134/24925

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