Food Innovation

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Learn how to identify technological solutions for food processing and development. Produce new and innovative products!

This module will showcase new technologies for food production and quality assessment. Students will be given examples of possible technologies with in-depth explanations through case studies on how these technologies are currently used, before looking at some ‘future technologies’ and how a business might look to invest in such early stage technologies at research stage. Examples include Biorefining, Secondary and Tertiary Fermentation and Nutrient Separation, Metabolomics and Hyperspectral Imaging, and Insect Proteins for both Human and Livestock. 

Contents

• Industrial Processes - Biorefining, Spray Drying, Membrane Separation & Reverse Osmosis  
• Bioreactors and Fermenters - Bioreactor types, Fermentation, Case Studies (Kombucha · Yoghurt · Cheese)
• Food Analysis - Biodigester, Metabolomics, Nutrition
• Food Assessment - Taste Panels, Hyperspectral Imaging & Warner-Bratzler meat quality assessment
• Health Benefits of Food Innovation - Well-being and Health Assessment Research Unit (WARU), Case studies (tea and mushrooms), Psychological effects of fermented foods
• Novel Foods - Insect Protein, Lab Grown Meat, Regulations 
• Algae - micro and macro
• Sustainability

Assessments and Learning Outcomes for this module can be found HERE

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Qualifications which this Module may be Used Towards

PGCert Nuffield Farming Scholarship	Option
MSc Agrifood Innovation	Option
MRes Agrifood Innovation	Option
Professional Doctorate in BioInnovation	Option

Tutors

Tutors Name
Meirion Roberts