Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Abertay launches specialist centre to support Scots food and drink business in world marketplace

25.01.2007
Food and drink businesses in eastern Scotland can now get expert help developing new products and processes to help them compete in the world marketplace, thanks to a new initiative by the University of Abertay Dundee.

The University today launched food innovation @ abertay (FIA), a dedicated technology transfer unit aimed at supporting small and medium-sized companies.

Supported by £80,000 from the European Regional Development Fund, FIA will offer academic and business expertise to companies looking to develop new, healthier products and new markets as well as make use of new technologies and training.

Business leaders from the industry joined representatives of Abertay and Scottish Enterprise for the launch today, which took place at Dudhope Castle in Dundee.

Figures from Scottish Enterprise show that there are around 1,600 food and drink sector workplaces in Scotland, employing 53,200 people – about 17% of the total Scottish manufacturing workforce. The industry is closely linked to Scotland’s £2.47 billion tourism sector, but surveys have highlighted some structural and regional weaknesses.

More than two out of three Scottish food and drink companies employ fewer than 50 people, and in Tayside both employment and export sales have been on a downward trend in recent years.

Food industry expert Jennifer Bryson, who has joined Abertay to run FIA, commented: “The Scottish food industry is still very fragmented and lacks scale, making it harder than it need be to compete at European and world level.

“Yet we have some of the world’s finest food and drink products, and a strong track record of creativity and quality – all the ingredients for success, in fact. FIA aims to support the creation of a world-class Food and Drink Innovation Network, bridging the gap between industry and academia so as to help more SMEs in eastern Scotland taste international success.”

FIA will offer consultancy and applied research in food and drink, particularly in health and nutrition; adding value through innovation and brand development; and the exploitation of growth market opportunities particularly in foodservice.

It will advise companies on how to use university food technology expertise better, how to be more creative with new product development, how to add value and how to extend shelf-life so as to open up markets further afield. The main targets will be premium growth segments of the foodservice sector and value-added meal solutions within the retail sector.

Abertay is well-equipped to host FIA. The University’s School of Contemporary Sciences includes a Health and Food Sciences Division containing among others, food technologists, microbiologists and chemists. As well as running degree programmes in food science and food product design, the Division already carries out a lot of consultancy and research work for the food and drink industry.

Current research projects include the use of ultrasound for disinfecting water supplies to food and drink plants, working with major distillers on ways to prevent the counterfeiting of spirits, and new ways of using and controlling yeast in the food industry. Academic staff involved in this research will support FIA’s work, along with other experts in food and consumer law and marketing from Abertay’s Dundee Business School.

Professor Mike Swanston, Vice-Principal (Academic Development) at Abertay University, said: “FIA is a good example of how a university can do more than provide educational programmes. Knowledge transfer, as it’s now known, is a crucial activity. We need to make sure that the centres of expertise and knowledge set up to support education are available to the industries in which graduates will work.

“I’m delighted that we have key representatives of the Scottish Food Industry here this afternoon. I’m sure that today will be the platform for a successful future relationship between the university and the food industry. That type of relationship is a key requirement for modern universities and one that Abertay is fully committed to.”

Ian Findlay, a manager in the SE Tayside business growth team, presented an overview of the work done by SE’s food and drink team. He said: “The food and drink processing sector is a major contributor to the Tayside economy, employing more than 2,500 people directly across most of the industry sub-sectors, including meat, poultry, game, ready meals, bakery, vegetables, soft fruit and bottled water. Its importance to the local economy is significantly greater as most of the raw materials are also sourced within Tayside.

“We work with a number of companies within the sector, giving them a wide-range of support and advice to help them increase their productivity and potential, and we welcome this initiative.’’

Speakers at today’s launch included:

- Professor Mike Swanston, Vice-Principal (Academic Development), Abertay University;
- Sylvia Halkerston, HR Director, Macphie of Glenbervie;
- Ian Findlay, Company Development Manager, Scottish Enterprise Tayside;
- Jennifer Bryson, Business Development Director, food innovation @ abertay.

Kevin Coe | alfa
Further information:
http://www.abertay.ac.uk

More articles from Business and Finance:

nachricht Mathematical confirmation: Rewiring financial networks reduces systemic risk
22.06.2017 | International Institute for Applied Systems Analysis (IIASA)

nachricht Frugal Innovations: when less is more
19.04.2017 | Fraunhofer-Institut für Arbeitswirtschaft und Organisation IAO

All articles from Business and Finance >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Ultrafast snapshots of relaxing electrons in solids

Using ultrafast flashes of laser and x-ray radiation, scientists at the Max Planck Institute of Quantum Optics (Garching, Germany) took snapshots of the briefest electron motion inside a solid material to date. The electron motion lasted only 750 billionths of the billionth of a second before it fainted, setting a new record of human capability to capture ultrafast processes inside solids!

When x-rays shine onto solid materials or large molecules, an electron is pushed away from its original place near the nucleus of the atom, leaving a hole...

Im Focus: Quantum Sensors Decipher Magnetic Ordering in a New Semiconducting Material

For the first time, physicists have successfully imaged spiral magnetic ordering in a multiferroic material. These materials are considered highly promising candidates for future data storage media. The researchers were able to prove their findings using unique quantum sensors that were developed at Basel University and that can analyze electromagnetic fields on the nanometer scale. The results – obtained by scientists from the University of Basel’s Department of Physics, the Swiss Nanoscience Institute, the University of Montpellier and several laboratories from University Paris-Saclay – were recently published in the journal Nature.

Multiferroics are materials that simultaneously react to electric and magnetic fields. These two properties are rarely found together, and their combined...

Im Focus: Fast, convenient & standardized: New lab innovation for automated tissue engineering & drug

MBM ScienceBridge GmbH successfully negotiated a license agreement between University Medical Center Göttingen (UMG) and the biotech company Tissue Systems Holding GmbH about commercial use of a multi-well tissue plate for automated and reliable tissue engineering & drug testing.

MBM ScienceBridge GmbH successfully negotiated a license agreement between University Medical Center Göttingen (UMG) and the biotech company Tissue Systems...

Im Focus: Silencing bacteria

HZI researchers pave the way for new agents that render hospital pathogens mute

Pathogenic bacteria are becoming resistant to common antibiotics to an ever increasing degree. One of the most difficult germs is Pseudomonas aeruginosa, a...

Im Focus: Artificial Enzymes for Hydrogen Conversion

Scientists from the MPI for Chemical Energy Conversion report in the first issue of the new journal JOULE.

Cell Press has just released the first issue of Joule, a new journal dedicated to sustainable energy research. In this issue James Birrell, Olaf Rüdiger,...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

“Lasers in Composites Symposium” in Aachen – from Science to Application

19.09.2017 | Event News

I-ESA 2018 – Call for Papers

12.09.2017 | Event News

EMBO at Basel Life, a new conference on current and emerging life science research

06.09.2017 | Event News

 
Latest News

“Lasers in Composites Symposium” in Aachen – from Science to Application

19.09.2017 | Event News

New quantum phenomena in graphene superlattices

19.09.2017 | Physics and Astronomy

A simple additive to improve film quality

19.09.2017 | Power and Electrical Engineering

VideoLinks
B2B-VideoLinks
More VideoLinks >>>