IAgrE Powder Handling and Granular Flow Seminar - Thursday 24 June 2021 - for those working within food, processing, engineering, technology & research, this webinar will explore the challenges and diverse approaches to Powder Handling & Granular Flow - a donation is appreciated but this event is FREE to IAgrE members - BOOK HERE
IChemE Webinar: Brexit, COVID and other thoughts - Thurs 29 April 2021, 8am BST - During this webinar Professor Ian Noble, Senior Director of R,D&Q at Mondelez, will take some time to consider the implications of the past and coming years on the food and drink industry globally and with regard to the evolving EU landscape - sign up here
IAgrE Honey Technology - Weds 21 April 2021 - For those working within food, engineering, technology & research on the subject of honey - The programme included 5 speakers and ran from 12noon to 1.30pm BST - this was a very polular event and we hope to repeat something similar in the future - the speaker presentations may be found on this page and we hope to have the recording available soon.
IFST Food Waste Webinar Series: What about the packaging? Date: 10 March 2021 Time: 11.00 - 12.00 FREE TO ATTEND
Booking link: https://www.ifst.org/events/1038/ifst-food-waste-webinar-series-what-about-the-packaging
IAgrE Dairy Event - 22-26 February - For those working within food, engineering, technology & research and gives an overview of the future of dairy industry worldwide - The programme was recorded in daily sessions from 12noon to 1pm GMT each day and featured 2 speakers - it is hoped to publish the recordings in the near future.
December 2020 - The Engineering for Food Group recently held an excellent online Seminar on the subject and the recordings are available on the IAgrE Videos YouTube page in a playlist - find it here
The end of the 20th century and the global realisation that nature’s resources are finite introduced two new dimensions, other than growth and profitability, to the food industry namely; Environmental and Sustainability issues.
A recent report from the Ellen Mc Arthur foundation entitled “Cities and the Circular Economy” for Food puts a number on it; for every $1 spent on food $2 is incurred to produce it.
The need to re-engineer our existing food system from a consumer’s perspective, future population and urbanisation growth and or a greater societal cost creates no doubt that a fundamental rethinking and radical redesign of the entire food chain and its practices is required.
“At the heart of re-engineering is the notion of discontinuous thinking—of recognizing and breaking away from outdated rules and fundamental assumptions that underlie existing operations. Unless we change these rules, we are merely rearranging the deck chairs on the Titanic”. Hammer & Champy.
Given societal costs and consequences as related to current global food production unless we re-engineer the industry from farm to fork then Hammer’s apt metaphor applies.
Unlike other engineering disciplines, there is still no universally accepted definition of the term Food Engineering in place! (Kostaropoulos AE. Food Engineering within Sciences of Food).
Our IAgrE member Daniel Hefft, a passionate food engineer defines food engineering as:
“Food Engineering is a technical multidisciplinary profession that deals with the system and structures of food, production processes as well as physical, (bio)chemical and biological transformation processes. It is based on scientific laws and economical, ecological and social, cultural and religious norms.”
IAgrE seeks to promote food engineering as a worthwhile and rewarding career and aims to do this by:
Food engineering related courses may be studied in the UK at:
University of Nottingham: MSc Food Process Engineering
Teesside University: BSc (Hons) Food Technology and Engineering
Sheffield Hallam University: BSc (Hons) Food Engineering