Forging new frontiers in sustainable food manufacturing Shahin Rahimifard Elliot Woolley Patrick Webb Guillermo Garcia-Garcia Jamie Stone Aicha Jellil Pedro Gimenez-Escalante Sandeep Jagtap Hana Trollman 2134/24925 https://repository.lboro.ac.uk/articles/conference_contribution/Forging_new_frontiers_in_sustainable_food_manufacturing/9558098 One of the most prominent challenges commonly acknowledged by modern manufacturing industries is ‘how to produce more with fewer resources?’ Nowhere is this more true than in the food sector due to the recent concerns regarding the long-term availability and security of food products. The unique attributes of food products such as the need for fresh perishable ingredients, health risks associated with inappropriate production environment, stringent storage and distributions requirements together with relatively short post-production shelf-life makes their preparation, production and supply considerably different to other manufactured goods. Furthermore, the impacts of climate change on our ability to produce food, the rapidly increasing global population, as well as changes in demand and dietary behaviours both within developed and developing countries urgently demands a need to change the way we grow, manufacture and consume our food products. This paper dis-cusses a number of key research challenges facing modern food manufacturers, including improved productivity using fewer resources, valorisation of food waste, improving the resilience of food supply chains, localisation of food production, and utilisation of new sustainable sources of nutrition for provision of customised food products. 2017-05-11 13:41:48 Resource efficient food manufacturing Valorisation of food waste Resilience in food supply Provision of customised food products Mechanical Engineering not elsewhere classified