| Wednesday 13th July 2022 |
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8:30 - 9:00
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Registration and refreshments
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9:00 - 9:30
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Introduction and welcome
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Dr. Eleanor Binner, Conference Chair
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Sustainability at the University of Nottingham
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Amanda Pettingill, Conferencing and Hospitality, University of Nottingham
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9.30 – 11.00
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Social and political factors in sustainable food systems
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9.30 – 10.00
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Priorities for a sustainable agri-food system
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Dr Gavin Milligan, Director, GreenKnight Sustainability Consulting Ltd
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10:00 - 10:20
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Local industrial strategy: links to the food and agricultural sectors
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Will Morlidge, Chief Executive, Local Enterprise Partnership for Derby, Derbyshire, Nottingham and Nottinghamshire (D2N2LEP)
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10:20 - 10:40
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Exploring meat eating consumers’ willingness and motivations to reduce meat intake and accept protein alternatives between Australia, China and the UK.
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Hannah Ford, University of Nottingham
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10:40 - 11:00
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Why IP is essential in delivering sustainability
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Sara Holland, Alice Mortiboy and Lucy Sharples, Potter Clarkson LLP
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11:00 - 11:30
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Posters and refreshments
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11:30 - 12:40
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Green chemicals from the circular economy
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11:30 – 12:00
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To be confirmed
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Dr. Neil Parry, R&D Programme Director, Unilever
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12:00 – 12:20
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Lignin recovery from cocoa bean shell using microwave-assisted extraction (MAE) and deep eutectic solvents (DES)
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Yujie Mao, University of Nottingham
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12:20 – 12:40
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Production of 2,3-butanediol by Bacillus subtilis
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Suthkamol Suttikul, University of Reading. Awarded a student bursary sponsored by the Royal Society of Chemistry Food Group
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12:40 - 13:30
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Lunch break
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13:30 - 15:00
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Food production and farming practices
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13:30 - 14:00
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Alternative Protein Sources for Food and Feed
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Prof. Andy Salter, Future Food Beacon, University of Nottingham
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14:00 - 14: 20
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Atypical phase behaviour of quinoa protein isolate-maltodextrin mixtures
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Marina Campos Assumpção de Amarante, University of Birmingham and University of Melbourne
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14:20 - 14:40
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Microwave inactivation of enzymes in pulses
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Marilena Radoiu, Microwave Technologies Consulting
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14:40 - 15:00
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From Beer to Biorefinery: Extracting protein from Brewer’s Spent Grain
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Priyanka Kumar, Imperial College London. Awarded a student bursary sponsored by Inglehurst Foods
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15:00 - 15:30
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High Value Biorenewables Network (HVB) sponsored coffee break
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15:30 - 17:00
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Networking session
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19:00 -
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Conference Dinner at The Trent Building, University Park
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| Thursday 14th July 2022 |
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9:30 - 11:00
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Making sustainability decisions
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9:30 - 10:00
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Development of novel value chains from cocoa pod husks in Indonesia
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Prof. Dimitris Charalampopoulos, Department of Food and Nutritional Sciences, University of Reading
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10:00 - 10:20
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Greenhouse gas removals via biochar derived from food waste digestate
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Dr. Jon Mckechnie, Green Chemical Beacon, University of Nottingham
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10:20 - 10:40
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Life Cycle Analysis of Sugarcane Bagasse for Power Generation: Environmental Benefits and Economic Viability
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Ho Lau. PhD Student, University of Nottingham
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10:40 - 11:00
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Finding the right scale: evaluating the sustainability of local food production in the U.S. and UK
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Nicole J Kennard, PhD Student, University of Sheffield
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