Enabling innovation in alternative proteins and food waste utilisation

Posted on: 21/08/2018

The Enabling Innovation team are hosting two workshops for the food and drink manufacturing communities on 11th October 2018.

Do you work in Food and Drink Manufacturing?  The Enabling Innovation team would like to invite you to attend two free workshops (0.5 day each) that they are hosting at the University of Nottingham, Sutton Bonington campus on 11th October 2018.

These events will address key questions including:

  • Food Waste – Opportunities & Challenges
  • Alternative Proteins – Plant and Insect based
  • Free From, Food Allergy and Intolerances

Photo galleries are not available for content from the previous KTN website: we apologise for this.

Alternative Protein Event

11 October 2018, 8.45 a.m. – 12.30 p.m.

This workshop will aim to cover an introduction to the following areas:

  • Sustainable new protein sources/ingredients
  • Future Protein: nutrition issues and health benefits
  • Free from ‚Äì food allergies and intolerance
  • Sourcing & application of Plant based protein
  • Panel discussion with SME representatives

RSVP to linda.molyneux@nottingham.ac.uk.

Food Waste Utilisation Event

11 October 2018, 1.15 p.m. – 4.30 p.m.

This workshop will provide an introduction to:

  • Food waste prevention/reduction
  • Solutions for Food & Drink SMEs
  • Valorisation of Agri/Food waste as animal feed
  • Bioenergy from Agri/Food waste
  • Bio-sustainable packaging from Agri/Food waste
  • Panel discussion with SME representatives

RSVP to linda.molyneux@nottingham.ac.uk.

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