BSP Consulting MD undertakes new challenge for MS research

Dave Sumner in the Lake District ahead of his walk for the MS Society

Managing director of East Midlands-based civil and structural engineering firm BSP Consulting, David Sumner, is preparing to lace up his boots for his latest fundraising challenge in aid of MS research.

Over the years, David and his supporters have raised thousands of pounds for the MS Society – a cause close to his heart, as his wife Pat has been living with the condition for more than 20 years.

In 2014, David raised more than £6,000 for MS Society research after climbing Mt Kilimanjaro.

In 2016, he took part in the 10in10 – an annual walk which conquers ten peaks in ten hours in the Lake District and which raises money for the charity to spend on research into the debilitating neurological condition.

After collecting almost £1,850 last year, he has decided to undertake the challenge for a second time and on 24^th June will be embarking on the walk once more with the aim of raising a further £2,000. But this time he hopes to ‘fell run’ most of the 16-mile distance.

“One of the main goals in MS research currently is to encourage repair of the damage to the myelin surrounding the nerve cell, hopefully restoring function to the nerve and protecting it from damage,” said David. “There are no treatments yet but research is making great strides all the time and is looking promising. The hope that one day there may be a treatment for this disease is what really spurs me on to continue fundraising.”

A total of £250,000 has been raised for research by the 10in10 challenge since it began in 2011 – created by Yvonne Booth in response to her husband Duncan’s diagnosis with Multiple Sclerosis in 2010, at the age of 39.

David, the MD of Nottingham-headquartered BSP Consulting, will be joining others for the 16-mile event, which starts at Newlands Valley near Keswick and takes in Causey Pike, Sail, Crag Hill, Wandope, Whiteless Pike, High Snockrigg, Robinson, Dale Head, High Spy, and Maiden Moor.

He has set up a fundraising page for donations here https://www.justgiving.com/fundraising/David-Sumner2

“I am so grateful to all the colleagues, associates and clients in the construction sector in the East Midlands and beyond who have supported me most generously in the past, along with friends and family,” said David. “I really hope they can continue that superb support and help find a treatment for this devastating condition.”

BSP Consulting, which has its head office in Oxford Street, Nottingham, and branches in Derby, Leicester and Sheffield, provides a comprehensive range of consultancy services in civil, structural, geotechnical, transportation and environmental engineering to all sectors of the construction community, from architects, project managers and contractors to developers and estate agents. It was founded in 1999 and operates across the UK.

For more information, visit www.bsp-consulting.co.uk

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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

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Salt reduction strategies coming under the spotlight for food and drink firms

East Midlands food manufacturers are being invited to discover more about how they could reduce the amount of salt in their products.

They are also being given the chance to take part in ground-breaking salt-reduction research, which is being supported by the Food and Drink iNet.

The iNet is running an event at The University of Nottingham’s Food and Biofuel Innovation Centre at Sutton Bonington, near Nottingham, which will turn the spotlight on some of the latest innovations in how to manage salt use in food manufacturing, whilst retaining eating quality.

The session, which is being held on Wednesday February 29th from 2pm to 6pm and is specifically aimed at small and medium-sized companies, comes amid calls by NICE (National Institute for Health and Clinical Excellence) for an acceleration of the reduction in salt intake in the population.

There is a strong link between high salt intake and high blood pressure, and the food industry has successfully reduced the amount of salt in many processed products. NICE is aiming for a maximum intake of 6g per day for adults by 2015 and 3g daily by 2025.

The Food and Drink iNet is now one of the key contributors of two pieces of research at The University of Nottingham which are looking at ways of cutting down on salt use in some foods.

The first is focusing on how salt crystals could be developed to get across the saliva barrier faster. This would enable less salt to be used in food products, but with the same salt perception by the consumer.

The second piece of research centres on developing physically modified hydrocolloids, so that they can thicken food products, whilst retaining the great flavour characteristics associated with foods like soups, stocks and gravy granules.

Both projects could have major implications for the food industry in the East Midlands and beyond, as well as the nation’s long-term health.

“Reducing salt use is a key industry issue, and the Food and Drink iNet has helped to fund a number of different research projects that are looking at overcoming the challenges,” said Food and Drink iNet director Richard Worrall. “The event on February 29th will be the chance for SMEs to find out about the very latest research and case studies that demonstrate success to date. There will also be the chance for some companies to work with a University of Nottingham researcher on solving salt reduction issues.”

Small or medium-sized companies that would like to attend the event on February 29th, which is free, should call 0115 9758810 to book or email enquiries@foodanddrinkforum.co.uk

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.

www.foodanddrink-inet.org.uk

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Crack down on counterfeit whisky gets support from the Food and Drink iNet

An exciting research project to crack down on counterfeit whisky and wine is being supported by The Food and Drink iNet.

Experts at The University of Leicester’s Space Research Centre are working with colleagues at De Montfort University to create a handheld device which will detect fake whisky and wine – through the bottle.

The technology has already been developed by the University of Leicester team to spot counterfeit medicines by scrutinising the packaging. Now the experts are working to transfer the technology to analyse liquids in bottles.

As well as helping to stamp out the big problem of counterfeit whisky and fine wine, this could also have major potential for airline security systems, they believe.

The project is one of five Collaborative Research and Development grants worth a total of more than £235,000 announced by the Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the East Midlands.

Funded by East Midlands Development Agency (emda) and the European Regional Development Fund (ERDF), the Food and Drink iNet is one of four regional iNets that has developed an effective network to link academic and private sector expertise and knowledge with local food and drink business innovation needs.

“This is a fascinating research project between the University of Leicester, De Montfort University, the Scotch Whisky Research Institute and Leicestershire brewery Everards, which brings together space technology and the food and drink sector and offers real commercial benefit,” said Food and Drink iNet Director Richard Worrall. “Being able to test a liquid such as whisky or wine for authenticity without opening the bottle would bring major benefits to the drinks industry, as well as having opportunities in other fields, such as airport and airline security.

“The Food and Drink iNet Collaborative Research and Development programme is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and this is one of the more interesting and beneficial.”

The team has been awarded £50,000 towards the almost £71,000 cost of the research project.
T
he technique relies on detecting the differences between the characteristics of light reflected from printed packaging. Originally developed from a spectrometer designed and built by the Space Research Centre for astronomical research, the technique was adapted for use in the pharmaceutical world by the University of Leicester team in conjunction with university spin-out firm Perpetuity Research and Consultancy International Limited which is a specialist crime and security consultancy.

Now the technology is being adapted again by the University of Leicester team for use in detecting fake liquids, with experts at De Montfort University providing skills in product design and rapid proto-typing so that a handheld device can be created.

“The support from the Food and Drink iNet will allow us to take the technology and apply it in the case of whisky and fine wines,” said Tim Maskell, Knowledge Transfer Manager in the Space Research Centre at the University of Leicester. “The iNet funding will enable us to design, build and test a laboratory prototype that will allow us to prove the technology works. If we can then take the technology and do something similar with other liquids there are potential airport security opportunities too.”

The team is working with The Scotch Whisky Research Institute and Leicestershire brewery Everards to help with the research and product trials.

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 Food Processing Faraday, 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.eminnovation.org.uk/food


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