Winners of the East Midlands fbe Awards 2016 revealed

Overall winner of the fbe Awards 2016

A university’s carbon neutral laboratory building which is a centre of excellence for green chemistry has been crowned the overall winner of the East Midlands fbe Awards 2016.

The GlaxoSmithKline Carbon Neutral Laboratory for Sustainable Chemistry at the University of Nottingham’s Innovation Park on the Jubilee Campus had earlier also taken the top prize in the Non-residential category at the annual awards ceremony held at the City Rooms in Leicester.

The building has been constructed by the university in partnership with the Higher Education Funding Council for England (HEFCE) and Impact: The Nottingham Campaign, the university’s largest ever fundraising appeal to change lives, tackle global issues and shape the future. 

Nominated by main contractor Morgan Sindall Construction & Infrastructure Ltd, the project team also included architects Fairhursts Design Group (FDG), structural engineer Curtins Consulting and AECOM (BREEAM and LEED assessors, concept structural engineer, M&E consultant), KLH Sustainability (Embodied Carbon Consultant), and Anthesis (Embodied Carbon Auditor).

The judges said: “Superb collaboration between stakeholders sits behind many of the award-winning attributes of this project. From striking design, to high-levels of sustainability, this scheme showcases world-class design using natural materials. The judging panel felt this scheme far surpasses any other submission in terms of its contribution to the creation of new employment which should be acknowledged.  An exceptional building that will become a world hub for new science while simultaneously delivering an architectural landmark for generations of students to enjoy.”

The winner of the Residential category was a short-stay accommodation scheme for nationwide charity Canine Partners at Osgathorpe in north west Leicestershire. The £750,000 project is part of a three-phase £4 million investment to create a new Midlands centre for the charity, which trains assistance dogs for people with disabilities. It was nominated by North Midland Construction PLC. Other members of the team were architects PWP, structural engineer ASP Consulting and project manager/employer’s agent Baqus Ltd.

The judges said: “This scheme expertly showcases the use of low carbon materials resulting in accommodation that meets the precise needs of the brief. Using a variety of materials and finishes, the building is both aesthetically pleasing yet delivers a strong visual identity. The judging panel was particularly impressed by the way the design reflected the practical needs of its residents.”

Nottingham’s new £3.7 million London Road Fire Station, built by J Tomlinson Ltd for Nottinghamshire Fire and Rescue Service, took the honours in the Regeneration category. The architect was CPMG, structural engineer Curtins, project manager was CPMG’s client Turner & Townsend, and mechanical and electrical consultants was Couch Perry Wilkes.

The judges said: “Demonstrating excellent use of technology and natural elements, this is a complex project needing to take into account the practical needs of the fire station and blend with the city’s existing south side regeneration plans. This scheme should be highly commended for showcasing our industry to the local community and indeed showcasing construction as a profession.”

A new category at this year’s awards ceremony, which attracted around 150 professionals from across the East Midlands construction, property and development sector, was Best Rising Star – an award for the younger generation of professionals who are making a significant contribution to the built environment.

Part II Architectural Assistant at RG+P in Leicester, Sarah Grocock, was named the inaugural winner after impressing the judges with her academic and practical experience and abilities.

The judges said: “Sarah’s contribution to the construction industry is already impressive. She is a true rising star and will undoubtedly go on to influence other young construction professionals throughout her career. The judging panel were impressed by her boundless energy and commitment to learning and developing her skills. Without question Sarah has already made a significant contribution to our industry through her work on a range of housing schemes and will no doubt become an influential architect.” 

Her nominators William Smedley and James Badley said: “Sarah already has a host of achievements and a wealth of talent. As her passion for the industry grows, so does her knowledge and ability. Sarah will undoubtedly go on to lead and influence the construction industry.”

Jef Todd, regional chairman of the East Midlands fbe and business development director at civil and structural engineering company BSP Consulting, was delighted by the success of the awards ceremony and praised the diversity and strength of the nominations.

“We had an excellent array of nominations from across the region and across a range of sectors, illustrating the high standard of developments that are being completed in the East Midlands built environment,” he said. “I’d like to congratulate all those who were shortlisted, as well as the winners, and thank the construction, property and development sector in the region for their support of these awards, which focus on sustainability, good design, and interaction and engagement with the local community.”

The awards, hosted once again by former BBC East Midlands political editor John Hess, were sponsored by D W Hicks Building Co Ltd, integrated building solutions company J Tomlinson Ltd, civil engineering, mechanical and electrical (M&E) engineers BSD, engineering and environmental consultants M-EC Consulting Development Engineers and chartered accountants and business advisers Duncan & Toplis. Civil and structural engineering company BSP Consulting sponsored the drinks reception. 

During the evening, £1,800 was raised for the NSPCC.

The fbe is a national organisation, with branches across the UK and is the longest established networking group for the property, development and construction industries. As well as running the annual awards scheme, the organisation also organises a number of social and other events. The East Midlands branch covers Leicestershire, Derbyshire, Nottinghamshire and Lincolnshire.

Press release issued by Nottingham based pr company Perfect 10 PR www.perfect10pr.co.uk 

Food and Drink iNet-funded project to help food firms keep food safe from Listeria

East Midlands food businesses that make, distribute and sell chilled, ready-to-eat products are to be given help and advice to help them keep their products safe from Listeria.

According to data from the Food Standards Agency (FSA) serious cases of laboratory-confirmed Listeria infection in the UK almost doubled between 2000 and 2009. In 2010 numbers decreased but were still higher than during the 1990s.

This bacteria can be found in a range of foods – particularly ready-to-eat meat products, pâtés, fish and prepared fruit and vegetables, but serious infection tends to occur only in people with reduced immunity, such as the over-60s, pregnant women, new-born babies and those undergoing long term treatments.

As the elderly and those with already-weakened immune systems are particularly at risk, the FSA is targeting food provision in the National Health Service as well as examining how these vulnerable groups store and handle food they buy themselves.

It is also targeting small and medium-sized food manufacturers, distributors and retailers to help reduce the risk of infection. Tests have shown most Listeria-related incidents have involved chilled ready-to-eat meats, meat products, cheese, fish and shellfish as well as sandwiches and sandwich fillings.

The FSA is working to encourage best practice and compliance among food manufacturers and enforcement agencies as well as better understanding of regulations relating to storage and shelf-life of high-risk, ready-to-eat products. The Food and Drink iNet, which is run by trade organisation The Food and Drink Forum, is funding a six-month collaborative research and development project at The University of Nottingham working with the food hygiene specialists Diversey, to turn the spotlight on the issue.

As part of the project, a seminar is being run to give small and medium-sized businesses in the chilled food sector, guidance and advice about how to manage the risk of Listeria. The seminar will be held in the Plant Sciences Building at the University’s Sutton Bonington campus between 4 pm and 6.45 pm on Wednesday February 13.

Food and Drink iNet director Richard Worrall said: “It is important that food businesses are able to play their part in tackling the increase in cases of listeriosis.

“This event is particularly aimed at technical managers, production managers and owner-managers of small and medium-sized food businesses. Everyone attending will receive a guidance document containing the latest advice on how best to control Listeria.”

It will include a food industry update by Dr Cath Rees from The University of Nottingham, and Dr Karen Middleton, from Diversey will discuss good hygiene practices, before Dr Jerry Avis gives an introduction to the University’s Food and Biofuel Innovation Centre.

The Food and Drink iNet, which is part-funded by the European Regional Development Fund (ERDF), is managed by a consortium, led by the Food and Drink Forum and including Nottingham Trent University, the University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region to offer a range of support to small and medium-sized enterprises that work in the sector.

To book places at the seminar email iNet advisor Jo Murphy at jo.murphy@foodanddrink-inet.org.uk and for more information visit www.foodanddrink-inet.org.uk

Dr Rees is Associate Professor of Microbiology within The University of Nottingham Food Sciences Division. Visit www.nottingham.ac.uk/biosciences/divisions/food/index.aspx

Diverseys is a sustainable cleaning, sanitation and hygiene business. It is part of the Netherlands-based Sealed Air Corporation, a global leader in food safety and security, facility hygiene and product protection. Visit www.diversey.com

Press release issued by Louise Duffield, Perfect 10 PR www.perfect10pr.co.uk

It’s a cracker! Research proves how blue cheese gets its distinctive smell

As the nation prepares to tuck into mounds of Stilton this Christmas, researchers have pinpointed for the first time a particular yeast which enhances the smell of blue cheese.

A study undertaken by the University of Northampton and the University of Nottingham, and funded by the Food and Drink iNet (Innovation Network), has discovered a particular ‘secondary microflora component’ is responsible for boosting the aroma of blue cheese.

The scientists have been looking at the role of the various microorganisms in the production of the East Midlands’ famous blue cheeses, like Stilton.

The mould Penicillium roqueforti is added by manufacturers to produce the ‘blue’ in cheeses but now the researchers can confirm that a yeast called Y. lipolytica directly influences the distinct smell of the popular dairy products.

They used a team of trained sensory experts to test different cheese models which contained varying yeast levels to work out which particular strain was responsible for the aroma.

“The panel was able to discriminate between samples with different yeast levels, suggesting that the variation in microbial flora was noticeable in the aroma. Limiting aroma variation is paramount to producing more consistent blue cheeses,” said researcher Dr Kostas Gkatzionis.

Last year a grant from the Food and Drink iNet, part-funded by the European Regional Development Fund (ERDF) and run by the Food and Drink Forum, helped to prove the fact that secondary microflora was a key influencer when it came to a cheese’s flavour.

These microflora are not added deliberately during cheese production - they are selected during the cheese making process from various sources including the cheese factory environment.

The iNet awarded a second grant so that the research team could develop a small scale cheese model in the lab which allowed the scientists to delve into the role of the secondary microflora in more detail.

And now they‘ve been able to prove that a particular yeast gives blue cheese its distinct aroma.

“Ultimately, we hope this work will lead to greater consistency during production for Britain’s cheese makers, which will help them achieve a greater slice of the worldwide blue cheese market, which is worth millions,” said Food and Drink iNet director Richard Worrall.

The research team, which was run by Dr Kostas Gkatzionis, a researcher in the School of Health at The University of Northampton, in conjunction with his colleague Prof Carol Phillips, and Prof Christine Dodd and Dr Robert Linforth from The University of Nottingham, Division of Food Sciences, along with two postgraduate research students, had a £53,871 grant from the iNet for the second stage of their research. They worked in conjunction with Stichelton Dairy in north Nottinghamshire on the project.

The research findings are being shared with cheese producers across the UK in the hope that it will help them to achieve greater consistency in production.

The model created in the lab will also be used to research other cheese-production issues.

“The development of the mini cheese model provides a tool for cheese producers to investigate other issues that concern the industry, such as the testing of new starter cultures, alternative rennets and the effect of modifications in the production procedure, for example reducing salt,” added Prof Christine Dodd at the University of Nottingham.

The Food and Drink iNet aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes. It is managed by a consortium, led by the Food and Drink Forum and including Nottingham Trent University, the University of Lincoln, and the University of Nottingham.

It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region. For more information visit www.foodanddrink-inet.org.uk

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Probiotics research supported by Food and Drink iNet

The Food and Drink iNet is backing a research project which is delving into how probiotics work in the gut.

A team at The University of Nottingham is investigating the optimum way of carrying and releasing probiotics – substances containing live microorganisms that claim to be beneficial to humans by restoring the balance of microflora in the digestive tract.

The research aims to pinpoint how effectively probiotics work when in the gut, obtain proof that they are effective, and to look at whether probiotics could become part of everyday foods such as bread.

Now the Food and Drink iNet, which encourages innovation in the food and drink sector, is backing the work with a £39,500 grant, and hoping that the results of the study could bring key benefits to the food and drink sector in the East Midlands.

The team is also looking for an industrial partner to join the consortium to add value to the project by producing food products which contain probiotics for testing via the developed device.

The potential partner would need to have an interest in developing a probiotic food product, and would be expected to help develop the food ingredients and conduct factory/pilot scale trials in preparation for clinical trials.

The project could be suitable for a range of different food products as the collaborators are actively interested to identifying novel applications.

“This research has great potential for local businesses because it will help to identify an effective probiotics delivery method and should provide substantiated evidence that probiotics are effectively delivered to the gut, which will mean that manufacturers can use this information to substantiate claims on their packaging and marketing material,” said Food and Drink iNet director Richard Worrall.

“Ultimately it may help manufacturers to add probiotics to a range of different products, which could help to improve the nation’s gut health.”

The project is being led by Dr Ian Fisk, a lecturer in food chemistry at The University of Nottingham, who is working with a range of different collaborators.

“Once the initial part of the research has been carried out, a number of small and medium-sized businesses in the East Midlands will be invited to trial the use of probiotics in their products,” said Richard Worrall.

Dr Fisk said: “It is envisaged that this research will generate increased revenue for the East Midlands and the UK, enhance the training of key skilled workers within the project and through dissemination contribute to a healthier society and a more sustainable UK economy. We are grateful for the Food and Drink iNet support.”

The team is currently looking for an industrial partner that can offer an ‘in–kind’ contribution of up to £50,000 in return for a small grant to the partner of £5,000. The contribution can comprise time, access to pilot facilities, the use of equipment or other types of investment.

Part-funded by the European Regional Development Fund (ERDF), The Food and Drink iNet co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

It has developed an effective network to encourage the collaboration of academic expertise and knowledge, and local food and drink business innovation needs. It aims to build on the tradition of innovation in the food and drink industry in the region by helping to create opportunities to develop knowledge and skills, and to help research, develop and implement new products, markets, services and processes.

The Food and Drink iNet is managed by a consortium, led by The Food and Drink Forum and including Nottingham Trent University, The University of Lincoln, and The University of Nottingham. It is based at Southglade Food Park, Nottingham, with advisors covering the East Midlands region.

Interested industrial partners should contact Jo Murphy at the iNet via Jo.murphy@foodanddrink-inet.org.uk

www.foodanddrink-inet.org.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk