‘How to do more with less?’ is a question many modern manufacturers are asking themselves. This is particularly true in the food sector due to concerns about long term availability and security of food resources. We need to change the way we grow, manufacture and consume food products to mitigate against the loss of arable land linked to climate change, the rapidly increasing global population, and changes in demand and dietary behaviours both within developed and developing countries. The unique attributes of food products such as the need for fresh perishable ingredients, health risks associated with inappropriate production environment, stringent storage and distributions requirements together with relatively short post-production shelf-life makes them considerably different to other manufactured goods.
Shahin Rahimifard will look at a number of key challenges facing modern food manufacturers, including improved productivity using fewer resources, making more food with ingredients extracted from food waste, localisation of food production, and utilisation of new sustainable sources of nutrition for provision of customised food products.