Food Processing Waste: Maximising Hidden Resources for Sustainable Food ProcessingFriday 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.