Holds a Food Science and Nutrition BSc from The University of Leeds with knowledge in food analysis & processing, new product development, quality assurance, industrial processing operations, microbiological and chemical food safety as well as human nutrition, functional foods, diet and diseases.
Team lead for a recipient group of the 2016 Marks & Spencer Innovation Prize.
New Food Product Development
Global Food Waste Management
• Cooking & Baking
Use of Robots to Provide Flexible Automation in Food Manufacturing
My project aims to explore the role robotics have in flexible automation in the food and beverage manufacturing sector, taking into account the need for cheaper automation options for small and medium enterprises (SMEs).
Currently the majority of manufacturers use rigid automated processes that are designed for mass production of a very small number of products. However, there is an increasing demand by consumers for a wider variety of foods and beverages. Flexible automation via utilisation of robotic systems would offer food manufacturers the ability to quickly respond to consumer demands, all while lowering production costs, improving quality and reducing waste. So far, automation has been focused on finishing processes such as packaging and palletising, but it can go beyond these for applications higher up the production line to increase productivity.