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Grain, Cereal and Bakery Waste Valorisation

FoodWasteNet

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:

 

10.30

REGISTRATION & REFRESHMENTS

 

11.00

Welcome

Chair: Dimitris Charalampopoulos, University of Reading

11.05

Food Waste Mapping & Valorisation for the Bakery Sector

Tina Schmieder-Gaite and Ruta Dauksaite, WRAP

11.35

Valorisation of Bakery waste for Lactic Acid Fermentation

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

 

Short Talk

 

12.05

Bioproducts derived from Distillers Dried Grain with Solubles (DDGS)

Dimitris Charalampopoulos, University of Reading

12.20

Flash Presentations TBC (25 mins total 5x4mins)

 

12.45

LUNCH & NETWORKING

 

 

Chair: Keith Waldron, Institute of Food Research

13.45

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

Weili Li, University of Chester

14.15

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

14.35

Delegate Presentations (25 mins total 5x5mins)

 

15.00

REFRESHMENTS

 

 

Chair: TBC

15.30

High value chemicals from waste derived sugars

Karen Wilson, Aston University

 

Short Talk

 

16.00

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

Keith Waldron, Institute of Food Research

16.15

Delegate Presentations (25 mins total 5x5mins)

16.40

Open Discussion

17.20

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
Whiteknights
RG6 6UR Reading
United Kingdom

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


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Organiser

FoodWasteNet

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 www.foodwastenet.org/register/

Further information from Network Manager, Vicki Aldmington (foodwastenet@reading.ac.uk)

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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