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Grain, Cereal and Bakery Waste Valorisation


Wednesday, 7 June 2017 from 10:30 to 17:30 (BST)

Grain, Cereal and Bakery Waste Valorisation

Registration Information

Type End Quantity
Meeting registration
Registration includes refreshments and lunch
Ended Free  

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Event Details

This free-of-charge event aims to examine current and emerging technologies for the valorisation of waste and low value by-products from the primary and secondary processing of cereals, including cereal milling, starch and protein production, and brewing operations. The programme will include case study presentations from academia and industry, focused on two main themes:

  • Production of platform chemicals and biofuels through industrial biotechnology
  • Extraction of macromolecules and bioactives

All participants are invited to submit an abstract, relevant to the workshop themes, for oral presentation at the meeting, or a title of an offered poster. Limited funding is available to support travel costs of UK based early-career FoodWasteNet members presenting work at the meeting.

Draft Programme:






Chair: Dimitris Charalampopoulos, University of Reading


Food Waste Mapping & Valorisation for the Bakery Sector

Tina Schmieder-Gaite and Ruta Dauksaite, WRAP


Valorisation of Bakery waste for Lactic Acid Fermentation

Joachim Venus, Leibniz Institute for Agricultural Engineering and Bioeconomy Potsdam (ATB)


Short Talk



Bioproducts derived from Distillers Dried Grain with Solubles (DDGS)

Dimitris Charalampopoulos, University of Reading


Flash Presentations



Microwave breakdown of biomass

Stephen Roe, Advanced Microwave Technologies Ltd


Bread Waste Valorisation

Viacheslav Tverezovskiy. Bangor University


Valorisation of Bakery Waste to Produce Bio-emulsifier

Soukayna Azhari, Teesside University


Release of Ferulic Acid from Sweet Corn Cob by Clostridium Ferulic Acid Esterase and Trichoderma Xylanase

Tiffany Lau, University of Reading


Valorization technologies for Grain, Cereal and Food waste conversion from fungi

Maria Tuohy, NUI Galway





Chair: Keith Waldron, Institute of Food Research


Bioactive fiber: Extraction and bioactivity of cereal arabinoxylans in relation to their sources and structure

Weili Li, University of Chester


Consolidated bioprocessing (CBP) of waste bread: a low cost bioethanol production from UK sandwich waste bread by an amylolytic thermophilic bacterium that requires no enzyme addition.

Chris Ibenegbu, University of Bath


Flash Presentations



Arabinoxylan - dietary fibre in DDGS

Ondrej Kosik, Rothamsted Research


Food waste into energy

Paul Clark, PRM Waste Systems


Adding value to starchy food processing by-products and wastes

Mark Grownow, Biorenewables Development Centre (BDC)


Promoting Bio-innovation in Europe

Lucie Pfaltzgraff, NNFCC


Understanding lignocellulose on the molecular level

Tom Simmons, University of Cambridge





Chair: Dimitris Charalampopoulos, University of Reading


High value chemicals from waste derived sugars

Karen Wilson, Aston University


Short Talk



Optimising the exploitation of Distillers’ Dried Grains with Solubles (DDGS)

Keith Waldron, Institute of Food Research


Flash Presentations


Some opportunities for processing lignocellulosic waste with microwaves

Eleanor Binner, University of Nottingham


Wheat grain composition and human health

Alison Lovegrove, Rothamsted Research


'Omics' analysis and impact on selecting the most suitable valorisation technique for different feedstock

Ifyinwa Kanu, Herriot Watt University


Use of bioelectrochemical microbial systems for waste treatment and valorisation

Claudio Avignone Rossa, University of Surrey


Open Discussion


Closing Remarks and Session End

Registration deadline 5 April.

Do you have questions about Grain, Cereal and Bakery Waste Valorisation? Contact FoodWasteNet

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When & Where

Meadow Suite, Park House, University of Reading
RG6 6UR Reading
United Kingdom

Wednesday, 7 June 2017 from 10:30 to 17:30 (BST)

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Deriving increased value from food waste and by-products

Food-processing waste and by-products are potentially rich sources of feedstock for the production of higher value products including platform & fine chemicals, composites, bioplastics and food ingredients. Making products from food-processing waste reduces impact on the environment, reduces our reliance on oil and boosts the UK economy

Some companies have already developed exciting new products derived from food waste. FoodWasteNet aims to build on this success.

Join FoodWasteNet and enjoy a range of excellent benefits

  • Access to funding to help solve business challenges
  • Engagement with an innovative community
  • Free of charge events

Register as a member at

Further information from Network Manager, Vicki Aldmington (

The Food Waste Network (FoodWasteNet) is a Biotechnology and Biological Sciences Research Council funded Network in Industrial Biotechnology and Bioenergy (BBSRC NIBB).

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Grain, Cereal and Bakery Waste Valorisation
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