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FastTrack for Food - FT1108

Description
Fast Track for Food provides funding for good new ideas, with the potential to add value to food manufacturing, to be tried in a proof of concept study. Previous Fast Track funding was accessed by 17 academic institutions and provided a total of 49 projects. Topics range from the innovative idea of using explosive charges to generate ultra high pressures for food processing through new methods for testing the adhesion between food scale and equipment surfaces to the effect of baking conditions on glycaemic index of bread.

Funds will be directed towards projects which meet the research strategy set out in the KTN Business Plan, with the potential to be implemented by industry. Emphasis will be placed on seeeking projects having the potential to contribute to energy, water and waste reductions in industrial practice.
Objective
The objectives of the Fast Track Faraday are to generate 15 approved projects per annum and deliver a range of follow-up projects which amount to 70% of the total number of projects approved. Follow up projects may be industrailly sponsored, LINK sponsored or funded by other mechanisms for post graduate research. The projects should be novel and with the potential to deliver a real benefit to the food industry. Projects must meet the research strategy published in the Food Processing KTN Business Plan or subsequent updates of the plan.

1. To generate 15 projects per annum which meet the requirements for novelty, plausibility and potential for exploitation in the food industry.
2. To achieve a follow-up rate of 70% on the number of approved projects.
3. To produce annual reports of Fast Track Faraday
Project Documents
• Final Report : FT1108_Fast Track Outcome   (832k)
Time-Scale and Cost
From: 2006

To: 2009

Cost: £70,000
Contractor / Funded Organisations
Food Processing Faraday Partnership
Keywords
Food and Drink              
Food Chain              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Manufacturing Efficiency              
Fields of Study
Resource Efficient and Resilient Food Chain