Lincoln academic publishes international textbook on Food Safety and Quality Assurance

A new book by University of Lincoln academic, Mark Swainson, combines Food Science and Technology disciplines with high level management practice to advance the assurance of food quality, safety and legality in the UK’s largest industrial sector – Food Manufacturing.

As the world’s most vital industry, food manufacturing is complex, multifaceted and continuously scrutinised. Food scares and product recalls – on national and international scales – demonstrate the persistent challenge to identify, monitor and control all hazards (microbiological, chemical, physical & allergens) and also address the increasing criminal threats of food fraud, adulteration and contamination.

Mark Swainson is Deputy Head and Lead for Higher Education & Research at the National Centre for Food Manufacturing (NCFM), the University’s dedicated Food Manufacturing Centre operating within the College of Science.

Published and distributed by Elsevier – one of the world’s major providers of scientific, technical, and medical information – “Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector” is focused on this expansive and highly demanding subject area.

When asked about the new book Mark said: “I am very proud to have a book published in the Woodhead Publishing Series of Food Science, Technology and Nutrition – a series of books that has always been so widely respected by food industry practitioners, researchers and other stakeholders in the sector.”

Additional information: https://www.elsevier.com/books/swainson-s-handbook-of-technical-and-quality-management-for-the-food-manufacturing-sector/swainson/978-1-78242-275-4

Find out more about the National Centre for Food Manufacturing online.

Blockchain or bust for the food industry? | Our assessment is published in Food Science and Technology Journal

Tom Hollands, Wayne Martindale, Mark Swainson and John G. Keogh explore the benefits and pitfalls of Blockchain.There has recently been a wave of enthusiasm for applying Blockchain technology in the food sector. This article aims to clarify many of the questions surrounding Blockchain technologies, in particular:

 

is Blockchain the future for the food industry and therefore does my company need a Blockchain?

 

Traceability has been achieved for many years using systems that connect core business processes with strategic management of product and supply chain data, namely Enterprise Resource Planning (ERP) platforms. Companies must determine what Blockchains can offer that is different from existing ERP systems and what is the value of using them. Working within a secure cloud platform is mainstream today but this was not the case five years ago.While ERP systems have significant benefits that can be realised, they are often very expensive to implement, with the cost of implementation linked to the operational complexity. The full costs can range broadly from £150,000 to £1,000,000+ and therefore are prohibitive for many SMEs, which make up 96% of the UK Food industry

Read the assessment here: Blockchain or bust for the food industry? | Food Science and Technology

University of Lincoln Commended for Plans to Tackle Global Research Challenges

The University of Lincoln, UK, has been commended for its cutting edge approach in tackling global research challenges.

From developing low-cost food technologies to improving water health, the University’s strategy to create projects that will help benefit developing communities has been hailed as best practice by Research England.

The strategy was submitted to the Global Challenges Research Fund which is part of the UK’s Official Development Assistance (ODA) commitment. The Government has allocated £58m from this fund to Research England to distribute to English universities who received Quality-related Research (QR) funding in the 2018-19 academic year.

More than 100 universities submitted strategies and the University of Lincoln, UK, is one of only 10 who submitted what Research England described as ‘exemplary strategies’ and said: “The University of Lincoln’s strategy has a clear link to their overall institutional strategy and is clear and concise in identifying specific activities that will be undertaken and the developing countries they will benefit”.

The University of Lincoln has been awarded £136,436 from the fund to split between two major research projects working with communities predominantly in India and Africa.

Global SCOPE – Supply Chain Optimisation and Engagement, led by Mark Swainson, Deputy Head for Higher Education and Research at the National Centre for Food Manufacturing, will examine the food supply chain in an effort to come up with ways to reduce poverty by focusing on understanding and developing low-cost technologies to reduce food waste.

The Lincoln Centre for Water and Planetary Health (LCWPH) has been purposely configured to facilitate a step change in water health and sustainability science and the GCRF will be used to develop a regional hub for water and planetary health in South Asia (Afghanistan, Bangladesh, Bhutan, Maldives, Nepal, India, Pakistan and Sri Lanka) with an initial focus on the Ganga River and its tributaries in India. Key aspects of the plan will include forging relationships with communities globally, developing solutions-based research that will have a real impact on a significant scale and change the lives of some of the world’s poorest communities.

Deputy Vice Chancellor Andrew Hunter said: “Our strategy is aligned with an overarching aim of the University which is to identify and address opportunities and challenges presented by the rapidly changing world.

“International research and innovation is critical to achieving this.”

Original post: http://www.lincoln.ac.uk/news/2018/12/1500.asp

Food Nutritionals- how to get a balance with great expectations and declarations 

The National Centre for Food Manufacturing (NCFM) is currently working with a number small medium enterprises (SME’s) in the food industry supporting them to incorporate nutritional information in their menu items. Our work has assisted in nutritional calculation and provision of nutrition information including allergen information, Ingredient list, daily intake values and the ‘traffic light.’ Nutrition Facts Information (NFI). Such insight into menus and food offers can improve business outlook and stimulate innovations, examples of these are reported here…….

Source: Food Nutritionals- great expectations and declarations – Food Insights and Sustainability @NCFM

Event: Fresh Ideas for Future Food Production in Lincolnshire

Join us for breakfast and networking on Wednesday 5th December at the University of Lincoln’s Riseholme Conference Centre (pictured above).

Between now and October 2020, the University of Lincoln are leading a European Regional Development Fund project to support small to medium sized agri-food enterprises in Lincolnshire to support innovation of services, products and process and development.

The Lincoln Institute for Agri-Food Technology, will host a networking event allowing business owners, managers and decision makers to meet with our experts. This will be an opportunity to find out about the services available to business, but also to get involved with the project and benefit from the expertise.

The agenda for the event can be found here.

Experts will outline their specialist areas, covering the whole food supply chain:

– Food Safety, Quality & Legality incl. food chemistry & microbiology
– Food Sustainability and Market Insights
– Automation and Robotics
– Soils, sustainability and the environment
– Post Harvest Technology (Fresh Produce)
– Refrigeration and Engineering
– Advanced Process Technology
– Supply Chain
– Computer Science and Technology

There will also be the opportunity to network and discuss with our experts on a one-to-one confidential basis about a concept, idea or new product development, to prepare a plan and gain support.

Book your place online.