The Centre brings together multidisciplinary research groups of substantial complimentary experience and internationally leading research track record from the Universities of Brunel, Manchester and Birmingham as well as key stakeholders to investigate and develop innovative approaches and technologies to effect substantial end use energy demand reductions. The Centre engages both in cutting edge research into approaches and technologies that will have significant impacts in the future, leading towards the target of 80% reduction in CO2 emissions by 2050, but also in research that can have demonstrable impacts in the shorter term, within the initial five year lifetime of the Centre.

 

Vision:

To be a premier Centre for research into energy, resource use and sustainability of the food chain with International Reputation, Visibility and Impact.

Mission:

To carry out: 

I) fundamental research into innovative technologies and approaches that will have significant impacts and contribute to the Government’s long term greenhouse gas emissions reduction targets, and

 ii)  research that will have demonstrable impacts in the short term, while taking into consideration socio-economic and behavioural aspects

 

 

One of (End Use Energy Demand) EUED Centres

The Team:

Internationally leading groups with complementary expertise covering all post farm stages of the food chain. 

3 University Groups

Brunel University (lead): Prof. Savvas Tassou;

University of Manchester: Prof. Adisa Azapagic;

University of Birmingham: Prof. Peter Fryer;

33 partner  organisations: 7 major food and drinks manufacturers; 4 major retailers; 8 equipment manufacturers and service providers;  14 professional institutions, KTNs, food related trade associations.   

For the full list of investigators and researchers click here.

 

Research Themes

CSEF carries out work in a number of vertical and horizontal cross-cutting themes that address the main sectors of the food chain.  Each theme involves a number of Work Packages and projects.

 

 

Facilities:

3 State-of-the-art Environmental Chamber Rooms

Chamber Room temperature 5 deg C to 40 deg C

Fully Complied with ISO-23953

 

 

Projects:

Click here for project details undertaken at the Centre.

 

 

 

A major research theme involves whole system modelling and optimisation based on both bottom up and top down approaches to identify optimal ways for reducing energy use in food chains. A number of energy scenarios are explored, considering different configurations of food supply chains, UK energy prices and policy decisions.

Another research theme investigates technologies for reducing energy use at all stages of the chain; this can be by optimisation of resource use, or by lowering the energy needs of individual food-manufacturing processes from thermal treatment and pasteurisation, to mixing, baking, drying, cooling and freezing. Emerging and new technologies are also being considered.

A third strand of the research considers both corporate and individual consumer behaviour alongside other factors such as changing demographics and increasing awareness of sustainable living on food consumption trends and how these affect food chain structure and energy use.

As well as research activities the Centre engages in an extensive programme of network and people-based activities, engaging in this way the wider national and international research community and industry.

Further information can be found here.