Frozen food supplies to benefit from nanobiotechnology
The Nanobiotechnology Research Group at the University of Kent has received a new grant of over 800,000 euros from the European Commission. The grant will help the research group contribute their expertise to a wider EU consortium that is developing and integrating novel technologies to improve safety and quality assurance of the chilled and frozen food supply chain.
Ian Bruce, Professor of Nanobiotechnology and leader of the research group, said: ‘New materials and chemistry being developed at the University of Kent will significantly improve the efficiency of food testing for identity and therefore improve consumer confidence and choice.’
Professor Bruce joined the University of Kent from the University of Urbino, Italy, in 2004. Since then he has won grant funding of over 2 million euros from the European Commission.
Celebrating the new grant announcement, Professor Peter Jeffries, Head of the Department of Biosciences at Kent, said: ‘This recent grant is a significant addition to the funding of our Nanobiotechnology Research Group, one of 20 research teams within the Department of Biosciences. It typifies the exciting, multidisciplinary research that our Department is leading.’
The Nanobiotechnology Research Group conducts work in the general area of nanotechnology. It has a strong track record in both academic and commercial research and product development. Current collaborations include project work with mainstream process engineers, biochemists, molecular biologists, geneticists, microbiologists, software engineers and statisticians outside and within the University, and other UK and European universities and industries.
Karen Baxter | alfa
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