industrial expectations from new technologies · • extraction processes may alter composition ....
TRANSCRIPT
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Food Innovation Gateways
Industrial Expectations from New Technologies
Henry Lyons Nov 2016
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Summary
• Overview of innovation and technology transfer
• Expected benefits
• Barriers and negatives
• Marine food and ingredients - challenges
• Primary food production
• Future
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The 20 Most Significant Inventions in the History of Food and Drink -1 to 10
1. Refrigeration 2. Pasteurization / sterilization 3. Canning 4. The oven 5. Irrigation 6. Threshing machine/combine harvester 7. Baking 8. Selective breeding / strains 9. Grinding / milling 10. The plough
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The 20 Most Significant Inventions in the History of Food and Drink – 11 to 20
11. Fermentation
12. The fishing net
13. Crop rotation
14. The pot
15. The knife
16. Eating utensils
17. The cork
18. The barrel
19. The microwave oven
20. Frying
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Sources of new technology
• Universities/ Third Level Institutes
• State food research centres
• Manufacturers
• Patents , trade magazines
• Trade shows, Exhibitions
• Technology transfer, brokers
• Converging technologies
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Sources of new technology-2
• Word-of-mouth contact with peers
• Internal / In house
• Internet
• Acquisitions
• Serendipity
• Salesmen!
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Expectations - general
• New product(s)
• New/improved process(es)
• Competitive advantage
• Economics : Energy, labour, increased capacity
• Quality
• Environment
• Regulations
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Expectations - Food Industry
• Natural, Minimal processing, organic
• Green technology
• Integrated process(es)/waste minimisation
• Recycling
• Craft , artisan
• Back to basics
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Barriers
• Risks , fear of failure
• Long term fit – not a fad or flash in the pan
• Unforeseen implications,
• Costs esp capital
• IP, confidentiality
• Competition
• Regulations
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Barriers cont’d
• Planning
• Environmental issues
• Timescale
• Commercial vs academic outcomes
• Focus
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Marine Algae Sector
• Biomass in the oceans
• Traditionally : Food in Far East,
Alginate, agar and carrageenan
• Attention/ Focus now on nutraceuticals, functional foods, supplements and pharma products
• Unique biopolymers ; alginate , fucoidan, laminarin, ulvan
• Oligosaccharides
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Industry
• Industry – up to now one component extracted and rest dumped as waste
• New approach. Biorefinery /integrated manufacture
• Research in Ireland/ EU.
• Nutramara
• Irish resource
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Challenges
• Natural raw material of variable composition
• Composition is function of species, location, season etc
• Complex biopolymers-cell walls & intracellular sites
• Degree of polymerisation
• Often found in combined forms e.g. glycoproteins
• Polyphenols bound to proteins ---enzyme inhibition
• Extraction processes may alter composition
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Structure and Bioactivity
• Biopolymers
• Linear and branched, linkages (eg glucose)
• Oligosaccharides eg beta glucans
• Degree of polymerisation
• Degree of sulphation for fucoidan
• Synergies
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Processing Technologies
• Drying, milling and micronising
• Solvent extraction (Vary pH, T, P, Time )
• Cryocrushing
• Differential pressure – cell bursting
• Ensilation
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New technologies being tested
• Bioprocessing
• Microwave
• Ultrasonics
• High Pressure Processing
• Supercritical fluid extraction
• Expectations
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Chitin and Chitosan
• Crustacean shells – crab and shrimp
• Second most abundant biopolymer
• Estimate 10 trillion tonnes
• Applications – chitosan and glucosamine
• Challenges --oligochitosans
• Expectations
• Munster University research
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Primary Food Production
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The Challenge
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Growers “Tool Box”
Pesticides
Fertilizers
Enabling Technology
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Some Potential Solutions
Precision agriculture
Digital technology, Big data etc
GM technologies
Natural Plant Protection Products and Biostimulants using bioactive oligosaccharides and peptides derived from:
• Marine algae
• Crustacean, Yeast and other food wastes
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Go raibh maith agaibh
Thank You
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