Food Processing Waste: Maximising Hidden Resources for Sustainable Food Processing

Friday 10th July 2015 


Over 80 people attended the event held in the UCD O'Brien Centre for Science on the 8th June. It was a very topical and informative workshop with speakers from academia, industry and regulatory bodies discussing the issues involved and the opportunities that can arise across the food chain.

The presentations from the meeting can now be dowloaded from the links below:

An overview of the current problem of waste across the Food Chain; Dr Dimitris Charalampopoulos,  Head of Food and Bioprocessing Sciences Research Group, University of Reading.

A regulatory and enforcement perspective on food processing waste; Pat Byrne, Senior Inspector, Environmental Licensing, EPA

Food Cloud;  Aoibheann O'Brien, Food Cloud

Is “food waste” waste?  Prof Nicholas Holden, UCD School of Biosystems Engineering

Dairy industry - Dairy streams as a source of bioactive oligosaccharides; Dr Mariarosaria Marotta, Teagasc Food Research Centre, Moorepark

Extracting Value from Fat, Oil and Grease (FOG) Waste; Dr Tom Curran, UCD School of Biosystems Engineering

Enrichment of bioactives from food by-products: A Luxury or a necessity? Dr Nigel Brunton, UCD School of Agriculture and Food Science

Getting Value from Beverage and Food Industry Wastes; Mr Michael Clancy, FDT Consulting Engineers &  PUReOPE

Sustainable Polymers for Packaging; Dr Kevin O'Connor, UCD School of Biomolecular and Biomedical Science

Sustainable Waste Management in the Meat Processing Industry; Mr Robert Kirwan, Irish Country Meats

Biosecurity in the food and feed chain. Mr Justin Byrne, Department of Agriculture, Food and the Marine.

Reduction of fossil Fuel Dependency through the utilization of anaerobic digestion (Waste to Energy). Dr Gabriel Kelly, Group EHS Manager, Dairygold.