Cover story
Andrew Lee, Technical Services Manager at GRODAN explains the company’s philosophy on Precision Growing and gives examples of how this is enabling greenhouse growers to produce crops more sustainably. 
Food Innovation Network

A new Food Innovation Network (FIN) was launched in October by the Environment Secretary, Andrea Leadsom. The aim is to provide British food businesses with access to research, skills and expertise and different funding mechanisms, which are currently impeding R&D and innovation [5].

An online portal will offer help with tackling complex issues, such as intellectual property and developing new technology, as well as providing access to first-class facilities, such as test kitchens and laboratories, to help food businesses launch new products into the market.

Antimicrobial resistance

Professor Guy Poppy, the FSA’s Chief Scientific Adviser, published the latest edition of his Science Report in September, which examines the science behind antimicrobial resistance (AMR) and presents the latest findings around the role that food plays in this problem [4].

The report identifies how AMR microbes can be spread via food:

• Faecal contamination when the animal is slaughtered could transfer AMR microbes to meat and meat products.

GM wheat field trials

Rothamsted Research has submitted an application to Defra for permission to carry out GM field trials on the Rothamsted Farm in 2017 and 2018 [1] . Scientists at Rothamsted Research, in collaboration with researchers at the University of Essex and Lancaster University, have developed wheat plants that can carry out photosynthesis more efficiently. This trait has the potential to result in higher yielding plants.


How will the Internet of Things Impact the Food Industry?

Many of us will have heard of the Internet of Things (IOT) and recognize it as part of the digital revolution, but it may be unclear what it really means and how it is likely to impact the Food Industry. There are many different definitions, but in essence IOT is about everyday objects and products becoming associated with electronic devices that network together, and with software systems to collect and exchange data with little or no human intervention.

N8 AgriFood

Malou Lindholm and Professor Katherine Denby describe the multidisciplinary approach to sustainable, resilient and healthy food supplies at the N8 universities in the North of England, where over 370 researchers work in the HEFCE-funded N8 AgriFood Resilience Programme.

3D printing in Food manufacture

Simon Hammond of 3D Systems Europe describes the application and advantages of 3D printing in food manufacturing processes.

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