TotalFood2022

David Rupérez from the University of Zaragoza is presenting his work on active packaging based on cyclodextrin nanosponges for ethylene removal. David is awarded a student bursary sponsored by the #RoyalSocietyofChemistryFoodGroup. #totalfood2022

Professor Grant Campbell from the University of Huddersfield is talking on #totalfood2022 on the Synergistic benefits for the food industry from the emergence of the biorefinery sector.

Ali Taqi from the University of Nottingham is presenting his Ph.D. work on the understandings of how "Enhanced Extraction in Biomass-Solvent Systems Under Microwave Heating" may be achieved by modeling. He is awarded a student bursary sponsored by #InglehurstFoods.

Azzurra Stefanucci from the University G. d'Annunzio-Chieti is sharing to the delegates about her work ablout "Pomace and grape seeds oil from Vitis vinifera L. cv. Montepulciano d'Abruzzo". Azzurra is joining us from online. #totalfood2022

Dr. Eleanor Binner is giving an overview on the current status of microwave-assisted extraction of pectin. Dr. Binner from the University of Nottingham is an invited speaker at #totalfood2022 Conference.

Maria Ioana Malliaroudaki is sharing her modeling work on "moving dairy manufacturing and distribution towards net zero carbon by 2050". Maria is a third-year Ph.D. student from the University of Nottingham.

Nicole Kennard from the University of Sheffield is presenting her Ph.D. work on the evaluation of the sustainability of local food production in the US and UK using Life Cycle Analysis (LCA). #totalfood2022

In this presentation, Ho Lau, PhD student from the University of Nottingham, is sharing his work on Life Cycle Analysis (LCA) of Sugarcane Bagasse for Power Generation.

Now we have Dr. Jon Mckechinie from the University of Nottingham, giving a talk entitled "Greenhouse gas removals via biochar derived from food waste digestate". #totalfood2022 #Greenchemicalbeacon #UoN

Good morning! Prof. Dimitris Charalampopoulos is giving an invited presentation entitled "Development of novel value chains from cocoa pod husks in Indonesia" at #TotalFood2022 conference!

Priyanka Kumar from Imperial College London is giving a presentation about "Extracting protein from Brewer's Spent Grain". Priyanka is awarded a student bursary sponsored by Inglehurst Foods. #Totalfood2022 @InglehurstFoods

Marilena Radoiu from Microwave Technologies Consulting is giving a talk entitled "Microwave inactivation of enzymes in pulses". This work is achieved by collaborating with the University of Nottingham. #totalfood2022

Marina de Amarante from the University of Birmingham is giving a talk about protein mixtures and their phase behavior.

Professor Andy Salter talking about the "Alternative Protein Sources for Food and Feed" #totalfood2022 @futurefoodbeacon

Total food 2020 is finally here! #totalfood2022 @jubileeconferencecenter @univeristyofnottingham

Are you conducting research in sustainable food production or waste valourisation? – there is still time to submit a poster presentation abstract and enter the Best Poster Competition. For more information, please visit: nottingham.ac.uk/go/totalfood20…

Our conference programme has been updated! Check out here: nottingham.ac.uk/go/totalfood20… Don't miss your chance to Early Bird registration, deadline is 25th FEB! #totalfood2022

Abstract deadline extended to 24th Jan! We are still expecting abstracts under the themes "Emerging technologies for waste valorisation" and "Navigating the impact of reduction of single-use plastics on the food supply chain". #totalfood2022 nottingham.ac.uk/go/totalfood20…

We are excited to announce Inglehurst Foods Ltd and Potter Clarkson LLP as conference exhibitors at #totalfood2022 inglehurst.co.uk potterclarkson.com

We are excited to announce Prof Andy Salter, Professor of Nutritional Biochemistry, University of Nottingham, will speak about the sustainable production of novel sources of proteins at #totalfood2022 nottingham.ac.uk/go/totalfood20…