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Wednesday 13th July 2022

8:30 - 9:00

Registration and refreshments

9:00 - 9:30

Introduction and welcome  

Dr. Eleanor Binner, Conference Chair 

Sustainability at the University of Nottingham

Amanda Pettingill, Conferencing and Hospitality, University of Nottingham

9.30 – 11.00 

Social and political factors in sustainable food systems

9.30 – 10.00 

Priorities for a sustainable agri-food system 

Dr Gavin Milligan, Director, GreenKnight Sustainability Consulting Ltd

10:00 - 10:20 

Local industrial strategy: links to the food and agricultural sectors 

Will Morlidge, Chief Executive, Local Enterprise Partnership for Derby, Derbyshire, Nottingham and Nottinghamshire (D2N2LEP)

10:20 - 10:40

Exploring meat eating consumers’ willingness and motivations to reduce meat intake and accept protein alternatives between Australia, China and the UK 

Hannah Ford, University of Nottingham 

10:40 - 11:00

Why IP is essential in delivering sustainability 

Sara Holland, Alice Mortiboy and Lucy Sharples, Potter Clarkson LLP 

11:00 - 11:30

Posters and refreshments

11:30 - 12:40

Green chemicals from the circular economy 

11:30 – 12:00 

To be confirmed 

Dr. Neil Parry, R&D Programme Director, Unilever

12:00 – 12:20 

Lignin recovery from cocoa bean shell using microwave-assisted extraction (MAE) and deep eutectic solvents (DES)

Yujie Mao, University of Nottingham

12:20 – 12:40 

Production of 2,3-butanediol by Bacillus subtilis 

Suthkamol Suttikul, University of Reading. Awarded a student bursary sponsored by the Royal Society of Chemistry Food Group

12:40 - 13:30

Lunch break

13:30 - 15:00

Food production and farming practices 

13:30 - 14:00

Alternative Protein Sources for Food and Feed 

Prof. Andy Salter, Future Food Beacon, University of Nottingham

14:00 - 14: 20 

Atypical phase behaviour of quinoa protein isolate-maltodextrin mixtures

Marina Campos Assumpção de Amarante, University of Birmingham and University of Melbourne

14:20 - 14:40

Microwave inactivation of enzymes in pulses  

Marilena Radoiu, Microwave Technologies Consulting

14:40 - 15:00

From Beer to Biorefinery: Extracting protein from Brewer’s Spent Grain 

Priyanka Kumar, Imperial College London. Awarded a student bursary sponsored by Inglehurst Foods

15:00 - 15:30

High Value Biorenewables Network (HVB) sponsored coffee break 

15:30 - 17:00

 Networking session

19:00 -  

 Conference Dinner at The Trent Building, University Park

 Thursday 14th July 2022

9:30 - 11:00 

 Making sustainability decisions 

9:30 - 10:00

Development of novel value chains from cocoa pod husks in Indonesia

Prof. Dimitris Charalampopoulos, Department of Food and Nutritional Sciences, University of Reading 

10:00 - 10:20

Greenhouse gas removals via biochar derived from food waste digestate 

Dr. Jon Mckechnie, Green Chemical Beacon, University of Nottingham

10:20 - 10:40

Life Cycle Analysis of Sugarcane Bagasse for Power Generation: Environmental Benefits and Economic Viability  

Ho Lau. PhD Student, University of Nottingham  

10:40 - 11:00

Finding the right scale: evaluating the sustainability of local food production in the U.S. and UK  

Nicole J Kennard, PhD Student, University of Sheffield

11:00 - 11:20

Moving dairy manufacturing and distribution towards net zero carbon by 2050: An energy consumption modelling tool  

Maria Ioana Malliaroudaki, PhD Student, University of Nottingham  

11:20 - 11:45

Posters and refreshments

11:45 - 13:15

Emerging technologies for waste valorisation  

11:45 - 12:15

Current status of microwave assisted extraction of pectin 

Dr. Eleanor Binner, Department of Chemical and Environmental Engineering, University of Nottingham

12:15 - 12:35

Pomace and grape seeds oil from Vitis vinifera L. cv. Montepulciano d'Abruzzo: from waste to a potential functional food  

Azzurra Stefanucci, University G. d'Annunzio-Chieti

12:35 - 12:55

Enhanced Extraction in Biomass-Solvent Systems Under Microwave Heating May Not Be Caused by Cell Rupture. 

Ali A. Taqi, PhD Student, University of Nottingham. Awarded a student bursary sponsored by Inglehurst Foods

12:55 - 13:15

Synergistic benefits for the food industry from the emergence of the biorefinery sector 

Prof. Grant Campbell, School of Applied Sciences, University of Huddersfield 

13:15 - 14:00

Lunch break

14:00 - 15:30

Navigating the reduction of single-use plastics in the supply chain 

14:00 - 14:30

To be confirmed

Dr. Nick Tucker, Associate Professor in Materials and Manufacturing, University of Lincoln 

14:30 - 14:50

Control of Listeria monocytogenes in RTE foods using novel antimicrobial and biodegradable interleave film.   

Filomena Silva, University of Zaragoza

14:50 - 15:10

Innovative, eco-friendly, biodegradable and non-toxic: an active packaging based on cyclodextrin nanosponges for ethylene removal.  

David Rupérez, University of Zaragoza. Awarded a student bursary sponsored by the Royal Society of Chemistry Food Group

15:10 - 15:30 

 Conference closing  



The University of Nottingham
University Park

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