Food & Drink Research

Food & Drink is Scotland’s largest manufacturing sector generating £9.5 billion per annum whilst employing over 360,000 people. The Scottish Governments Economic Strategy has identified Food & Drink as one of six priority industrial sectors required to drive economic growth in Scotland. The Scottish National Food & Drink Policy presents an integrated strategy for Scotland linking economic, health and environmental agendas. Abertay’s Food & Drink strategy aligns with this through industry facing, multidisciplinary research, innovation and knowledge exchange.

Food & Drink Research and Innovation expertise at Abertay ranges from biotechnological applications, brewing and distillation, food ingredients and dairy science, dietary antioxidants and functional foods, food processing, lipid oxidation, micro-emulsions, food preservation, food waste to bio-fuel/gas, and anaerobic digestion. As our research and innovation is mostly industry led and solutions orientated, we draw upon the expertise of other researchers and groups within the University. Examples would include working with SIMBIOS on the application of CT scanning for investigation of food microstructure; with ACE and UWTC (& Prof. Graeme Walker) on the production of biofuels from food processing waste; human visual perception and interaction technology such as eye tracking to investigate food perception and obesity issues (Dr Andrea Szymkowiak); complex systems modelling and computer games technology to develop interactive simulations and tools to assist with decision making in the food industry (Prof. Jim Bown).

Our commercial arm Food Innovation @ Abertay (FIA) is a practical innovation support service to food and drink businesses particularly small to medium sized ones, from bakers and butchers, to ingredients manufacturers and distillers. FIA has worked with around 100 companies to date, offering creative solutions to business challenges by the use of specialist staff, equipment and facilities.