University of Nottingham
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The Centre intends to undertake a number of projects, some of varying lengths and on various topics. These will be conducted across the three academic institutions involved; the University of Nottingham, Loughborough University and the University of Birmingham.

  • Large projects will expect to be of a 4-year duration
  • Medium projects will be of a 2 year duration
  • Explore projects will be of a 6-12 months duration

Active projects

As the Centre is in its early stages, we are just beginning to develop our research focus. Our initial project ideas include:

  • Insect Protein as an Emulsifier
  • Understanding the Effect of Process and Formulation on Rice Bran
  • 3D Printing as a Restructuring Tool for Amorphous Cellulose Produced by Ball Milling
  • Ball Milling Effects on the Properties of Stabilised Oat Bran Protein Concentrate Powder
  • Functionalising Cellulose Waste as a Replacer for Starch, as a Functional Food Ingredient
  • Hydrocolloid Based Encapusulated Air Micro-Particles for Innovative Food Manufacture
  • Modelling and Predicting the Quality of Cheddar Cheese during Maturation
  • Modulation of Tomato Fruit Texture by Silencing Cell Wall Structure-Related Genes
  • Oil Bodies as a Source of Naturally Pre-emulsified Oil Novel Methodologies for Extraction and Stabilzation
  • Valorisation of Lignin Rich Food Waste Examined on the Examples of Cocoa Particles and Ground Coffee Waste
  • Process Manufacturing of Function Food Particles from Lignin Rich Feed
  • Food Particles for Stabilisation of Multiphase Foods (Fig 1)  
  • Novel Primary processing of Raw Materials for Improved Functional and Nutritional Properties (Fig 2)
  • Manufacturing Challenges in Removing Fats and Sugars (Fig 3)
  • Design of Microfluidic Devices for Flexible Production of Different Product Microstructures
  • Investigating Droplet Formation mechanism as it occurs in membrane emulsification processes
  • Physico-chemical Understanding of Food Hydration
  • Understanding the Process and Formulation for the Production of Dried Emulsion
  • Environmental Dashboard to Support Manufacturing Decisions in the Food Industry
  • Building Resilience in UK Food Supply Chains
  • Distributed Localised Manufacture of Food Products
  • Food Product Innovation to Improve Manufacturing Sustainability
  • How Much Embodied Energy is Lost in Food Waste at UK Manufacturing Sites
  • Minimising Consumer Food Waste
  • Production of Sustainable Foods for Consumers with Restricted Choices
  • Rice Bran Wax Oleogel Emulsions
  • Sustainable Management of Industrial Food Waste
  • Use of Robots to Provide Flexible Automation in Food Manufacturing
  • Utilising 'Internet of Things' (IoT) to Improve Environmental Sustainability of Food Supply Chain
  • Water-flow Modelling Based on Novel Non-invasive Monitoring Technologies
  • Impact of Sustainability on Food Supply Chain Resilience

Research Outcomes

Any published work will be listed in our Reports & Publications page.

If you are interested in gaining early access to our research, and possibly having an influence over the projects we undertake, you may be interested in becoming an industry partner.

      cim-project-1cim-project-2   cim-project-3

          (Fig. 1)                                                 (Fig. 2)                                                  (Fig. 3)


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