The future of our food, its security and developments in food science and engineering will be discussed at a high level conference today (Friday 16th October 2009), when members of the food manufacturing industry, retailers and academia will meet at the University of Birmingham's School of Chemical Engineering.
The future of our food, its security and developments in food science and engineering will be discussed at a high level conference today (Friday 16th October 2009), when members of the food manufacturing industry, retailers and academia will meet at the University of Birmingham’s School of Chemical Engineering.
Speakers will cover topics such as ‘the future of food crops, environmental changes and land use pressures’, ‘reducing and using food waste’ and ‘the role of public sector science and engineering developments in food production’.
The aim of the conference is to discuss the research needed within the Food Chain to ensure food security and sustainability in the UK and Europe in the next 40 years, and the scientific opportunities, challenges and barriers to food manufacture and distribution
Professor Ian Norton at the School of Chemical Engineering, says, ‘At Birmingham we have a strong research theme into food engineering and are currently looking at ways to develop healthy everyday foods without its changing taste or texture. We are delighted to host this meeting and to receive high profile members of the food manufacturing and retailing community to discuss such an important topic.’
The conference will inform the development of the next stage of the Royal Society of Chemistry’s and the Institute of Chemical Engineering’s Vital Ingredient Report and will contribute to policy for future science and technology development and the challenge of food security.
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For further information
Kate Chapple, Press Officer, University of Birmingham, tel 0121 414 2772 or 07789 921164.
