Food and Drink
Wednesday 7 November 2007
Event summary
This event provided a broad insight into the specialist academic expertise available to the food & drink industry. A line up of speakers from academia and industry highlighted units and expertise available from SCRI & University of Abertay Dundee and two successful collaboration projects.
Event PowerPoint download
To get a flavour of the presentations on the day click here to download a PDF of the Food and Drink event PowerPoint presentation.
Speakers
Dr Jonathan Snape (Mylnefield Research Services Ltd)
Andrew Allsebrook (Food Innovation @ Abertay)
Paula Cormack (Macphie of Glenbervie)
Andrew Allsebrook and Douglas Scott (Scottish Federation of Meat Traders Association)
Dr Gordon McDougall (SCRI)
Event detail and schedule
17.00 – 17.20 - Networking + Buffet
17.20 -17.25 – Jamie Henderson (Manager, Innovation Portal) Introduction and brief overview of the Innovation Portal
17.25 -17.30 – Dr Jonathan Snape (Mylnefield Research Services Ltd)
Jonathan will justify why innovation is necessary in the industry, not only to maintain a competitive advantage, but to address consumer demand and legislation. In addition, he will discuss areas where there are opportunities for innovation in raw materials and how this can influence product development. Jonathan will illustrate with examples of his own involvement with SMEs
17.30 – 17.50 – Andrew Allsebrook (Food Innovation @ Abertay) and Paula Cormack (Macphie of Glenbervie)
Macphie of Glenbervie and Food Innovation @ Abertay collaborated on a very successful sensory analysis project. Andrew will provide an account of the project and highlight the importance of independence in sensory analysis, while Paula will describe how Macphie used the project outcomes to help the company.
17.50 - 18.05 – Andrew Allsebrook and Douglas Scott (Scottish Federation of Meat Traders Association)
The Scottish Federation of Meat Traders' Association (SFMTA) represents the interests of its clients in several areas, such as Meat Product Regulations, Health and Safety and Employment Law. Food Innovation @ Abertay has carried out fat and salt analysis on beef sausages from SFMTA members. Andrew and Douglas will discuss the results of the project and how these results could be used to produce healthier products.
18.05 – 18.25 – Dr Gordon McDougall (SCRI)
Gordon will present an overview of SCRI's strengths related to food and drink research, summarise some health benefits that can be associated with foods and provide examples of potential applications to industrial partners. In addition, Gordon will discuss some of the past and current SCRI projects with companies such as Pomegrate, Kettle Produce and Macphie of Glenbervie.
18.25 – 18.35 - Questions
18.35 – 18.40 - Refreshments
18.40 – 19.00 – Group Focus – An opportunity to have your say
A breakout session for small groups
- What are the main barriers to innovation in the sector
- What are the 3 most important innovations to your company
Each group to present findings to the Workshop
19.00 – 19.15 – Feedback Session (Jonathan Snape)
Post group findings: feedback, advice, further probing and suggestions
19.15 – Networking + Feedback Forms
Feedback
We asked the attendees of The Food and Drink event for their feedback.- 70% of attendees rated the event very good
- 50% of attendees said they would consider working with academia
- 70% of attendees said that the event highlighted areas for development. Suggestions for future topics included, Healthy Eating, How to make pastry products healthier, Using innovation to increase sales and profit, funding opportunities.