Sheffield Hallam University’s National Centre of Excellence for Food Engineering (NCEFE) has marked five years at the forefront of collaborative research and innovation for the food sector, with an event bringing together partners from academia, industry and the local community.

The milestone event was hosted at NCEFE’s state of the art facility at Sheffield Olympic Legacy Park, where the co-directors announced a strategic re-focusing of the Centre, positioning it as a hub for problem-led, collaborative research, innovation, and knowledge exchange, focused on the food and drink system.

NCEFE’s expertise in food engineering, combined with state-of-the-art facilities, serve as a distinctive foundation for addressing the complex challenges faced by the food system. Additionally, the Centre will act as a gateway to the broader expertise available within Sheffield Hallam University, facilitating multi-disciplinary solutions to these challenges.

Previous collaborations include a research and innovation partnership over several years with Koolmill. The Centre has worked closely with the company to transform the future of rice milling by optimising processes to reduce loss, damage and waste.

They initially collaborated on a project to investigate rice processing and waste valorisation that received £1.1m from the Newton Fund through Innovate UK and were at the heart of an international partnership made up of 13 academic and industrial organisations in the UK and India.

Through a wider academic network, Koolmill were able to explore the development of by-products including converting rice bran from an animal feed to a valuable and nutritious human food ingredient, creating additional revenue streams for millers.

Academics from NCEFE and the University of Bradford’s Faculty of Engineering and Informatics are currently working alongside Yorkshire-based business Rakusen’s to transform production methods to support the business to reduce emissions and energy consumption by 60 per cent.  

The project will also support the 100-year-old business, that produces flame-baked water crackers and biscuits in the UK, to meet demand for growth in international markets and help it to meet net zero targets while maintaining its heritage.

Reflecting on what motivated her to join Sheffield Hallam University and NCEFE, Amanda Johnston, Co-Director (Innovation), said: “Food is an essential part of our lives; however, the UK and global food systems require significant investment in research and development in order to address the challenges of food security, health and environmental sustainability.   In the UK, the food system can serve as a driving force for employment, innovation, value creation and growth.  The sector offers a wide array of career pathways, allowing individuals to start from entry-level positions and develop their skills over time. NCEFE is well-positioned to push the boundaries of research and innovation for the food system and make a lasting impact through its collaborations.”

Dr Hongwei Zhang, NCEFE Co-Director (Academic), said: “As we celebrate five years of progress at NCEFE, we’re proud of the partnerships we’ve built and the innovative solutions we’ve developed with our industry and academic collaborators. Our work has driven sustainability and efficiency in the food sector, while also shaping the next generation of engineers. Looking ahead, we’re excited to expand these collaborations and continue delivering impactful research and innovation that addresses the evolving challenges of the global food system.”