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Researchers at the Scottish Universities Environmental Research Centre (SUERC, University of Glasgow) were the first to develop methods and equipment for screening foodstuffs for irradiation. Their work led to new UK and European standards (BS EN 1788 and BS EN 13751) which provide protection and reassurance to consumers. Professor David Sanderson's laboratory is recognised as the world-leader in the detection of food irradiation. The laboratory is also the only establishment to develop, design and sell photostimulated luminescence (PSL) systems to detect irradiated food. Since 2008 134 laboratories worldwide have taken up these UK-manufactured PSL systems to prevent irradiated ingredients from entering the food manufacturing chain.
Research at the University of Nottingham (UoN) has generated a deep understanding of how semi-crystalline biopolymers, particularly starches and cellulosics, can be controlled through processing to create products with predictable behaviour and with enhanced functionality, especially for texture creation. This knowledge has been transferred to the food industry and to other manufacturers who use natural materials. Concepts developed by UoN have become the bedrock of understanding for large and small manufacturers, enabling them to reduce waste, adapt recipes allowing for cleaner labels and additive reduction, expand the range and quality of materials they can utilise and attempt novel manufacturing procedures.
Research conducted at the University of Bristol between 2002 and 2006 directly influenced a significant commercial decision about use of a food additive to aid appetite control, which protected consumers from an ineffective product. Concerns about increasing levels of obesity worldwide and the toll this takes not only on human health but on health care costs, have led to the development of food ingredients that satisfy hunger for longer (enhance satiety). One such major new ingredient, Fabuless, which is owned by DSM (Dutch State Mines), a leading global manufacturer of food ingredients, was being considered by Unilever for inclusion in its range of diet foods. DSM and Unilever contacted Professor Peter Rogers, who is known for his novel methods for the experimental study of appetite control, to test the effectiveness of Fabuless. Rogers demonstrated no satiety effect of Fabuless when consumed in realistic products, which caused Unilever to abandon Fabuless as a potential food ingredient in 2009. Publication of the research also meant that other food manufacturing companies and regulatory authorities were informed about the ineffectiveness of Fabuless.
OxCal is the most popular software package world-wide for calibrating and analysing dates within the carbon dating process, enabling the accurate dating of objects from the past. The brainchild of Prof. Christopher Bronk Ramsey, Director of the Oxford Radiocarbon Accelerator Unit (ORAU), OxCal is based on chronologies refined by the use of Bayesian statistical methods, and provides users with access to high-quality calibration of chronological data, now the basis for global chronologies. It is available online and free to download, and has played a highly significant role in establishing the ORAU as one of the pre-eminent international radiocarbon dating facilities. Funded by the NERC, and used widely within professional archaeology as well as other disciplines, OxCal has also played a key role in research projects (within Oxford and beyond) brought to the attention of the general public by the media.
Bangor research has significantly affected vegetable sourcing and distribution policies and practice of major fresh producers and UK supermarkets. Using a novel carbon footprinting model that incorporates all components of the production chain, the research demonstrated that footprints of vegetables vary with season, origin, production processes, transport and storage. The application of this model by industry partners has resulted in measures by food producers, suppliers and supermarkets to reduce carbon footprints, providing direct economic and environmental benefits through both waste reduction and technology implementation. Furthermore, the findings have impacted on sustainability policy development by the World Bank, international NGOs and Welsh Government, and influenced consumer awareness and debate on the environmental impact of food.
Research at the University of Reading into the origin of acrylamide, a neurotoxin and probable human carcinogen, in cooked cereal and potato products has provided crucial information for the food industry and government agencies. This has enabled important mitigation strategies to be developed. When acrylamide was unexpectedly discovered in food in 2002, there was no explanation for its origin. Pioneering research at Reading showed that it was formed during heating from naturally-occurring sugars and the amino acid asparagine. Because of this knowledge it was then possible to investigate factors affecting acrylamide formation and develop methods of mitigation. Subsequently investigations were undertaken worldwide, including work at Reading, to minimise the problem.
Bradford's pioneering research into geophysical prospecting has significantly changed the approach to heritage management in the UK and internationally. Our research has influenced the development of commercial survey instruments in this field as well as changing industry guidance/practice. The changes include increased use of more sustainable, non-invasive methods for archaeological investigation and the gathering of richer data about the buried past. Our guidelines for legacy archaeological data have created standards in the archiving of this valuable information resource for public re-use. The group's involvement with Time Team has enhanced public awareness of geophysical prospecting which is demonstrated in the increased use of these techniques by community groups.
The tropical root crop, cassava, is a food security crop for 450 million people in Africa. This case study describes the impact pathway from strategic research on transformation to make safe, cheap and valued products for food and industrial use, to impact on the ground in Africa benefitting 90,000 smallholder farmers with strong prospects to increase to 250,000 within eight years. The impact pathway involved using:
a) strategic research on cyanogen reduction during cassava processing, overcoming problems with mycotoxin contamination, improved processing and sensory evaluation;
b) adaptive research to develop market-based solutions to use cassava as a commercial/industrial commodity;
c) large scale impact on the ground in Africa through Bill and Melinda Gates Foundation funding and take up of the products by the private sector.
The University of Nottingham (UoN) has developed two novel food-allowed additives based upon xanthan gum. The generation of these structurally modified forms allow xanthan to be used more efficiently in food manufacturing applications and provide nutritional and health benefits. The invention of the new xanthans benefits the global food industry by facilitating new product development and formulation.
The School of Chemistry has a long track record of pioneering and innovative outreach activities aimed at stimulating public interest and understanding in chemistry research and its societal impact. During the period 2008-2013 it successfully communicated to a wide-ranging audience the significance of a series of "firsts" in the areas of nanoscience and materials for energy applications. Using YouTube, Royal Society Summer Science Exhibitions, roadshows and science festivals, this award-winning approach has engaged hundreds of thousands through digital media and thousands more face-to-face, raising public awareness, inspiring interest in science and delivering educational benefits for students and teachers alike.