BSP Consulting plays key role in the birth of new maternity facility

An award-winning design and development team featuring BSP Consulting is coming together again to build a new midwifery-led birthing centre near Birmingham.

The East Midlands-based civil and structural engineering firm is working in association with Ashby de la Zouch developer LSP Developments and Tamworth architects West Hart Partnership Ltd to build the new £1 million birthing facility at Sandwell in the West Midlands.

The team has worked together on a number of health schemes, including Freshney Green Primary Care Centre in Grimsby which last year won the HealthInvestor Property of the Year Award.

Planning permission has now been granted for the one-storey birthing centre at Sandwell, which will feature three delivery rooms, each with a birthing pool, and work is expected to get underway on site in March, with completion scheduled for early autumn.

LSP Developments secured by way of 3PD tender (third party developer) the project, which is being launched just as a medical, leisure and learning centre in Blackpool being built by the same team is poised to open.

The Moor Park Health, Leisure and Learning Centre in Blackpool features two GP surgeries, a library, chemist, swimming pool, fitness and exercise studios, a sports hall and outdoor play areas. It is due to open in spring 2011.

“BSP Consulting is delighted to be working once again with LSP Developments and West Hart Partnership Ltd on an innovative health scheme,” said BSP Consulting director Martin Breakwell.

“The midwifery-led facility in the West Midlands will provide purpose-built facilities for women who have a straightforward, uncomplicated pregnancy.”

BSP undertook the structural and civil engineering design aspects of the Sandwell scheme.

The firm carried out the ground investigation, flood risk assessment, and was responsible for all the structural and civil engineering for the award-winning three-storey Freshney Green Medical Centre, which now houses three GP practices with more than 32,000 patients, as well as a range of associated health services such as a pharmacy, podiatry clinic and dentistry.

BSP Consulting provides a comprehensive range of consultancy services to all sectors of the construction community, from architects, project managers and contractors to developers and estate agents. It is based in Oxford Street, Nottingham with offices at Pride Park, Derby, De Montfort Street, Leicester, and Solly Street, Sheffield.

www.bsp-consulting.co.uk

Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

Free innovation advice for East Midlands food and drink firms at Food and Drink iNet sessions

Food and drink sector businesses are being invited to a free event to discover more about the support for innovation that’s available in the East Midlands.

The Food and Drink innovation Network (iNet) is staging two events as part of its Innovation Showcase 2011 on March 23rd. They will turn the spotlight on support and funding for innovation generally, as well as more specifically about the latest engineering technologies that could overcome current manufacturing challenges.

Held at East Midlands Conference Centre, University Park, Nottingham, the events are open to firms working in Nottinghamshire, Leicestershire, Derbyshire, Lincolnshire, Northamptonshire and Rutland, and are designed to feed the strong appetite for innovation in the food and drink sector across the East Midlands.

“The Food and Drink iNet Innovation Showcase events are the perfect chance for food and drink businesses in the region to discover the help that’s available for innovation,” said Richard Worrall, director of the Food and Drink iNet, which encourages innovation in the sector by providing support and promoting and co-ordinating innovation activity 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.

The first event, Get Connected, which runs from 8.30am to 2pm, offers the opportunity for food and drink firms to meet iNet advisers, discover details about current support and funding for innovation, find out how to become part of the innovation network, and to update themselves on key topics for the sector.

This will be followed by a second iShowcase event, which runs from 1pm to 5pm, which is aimed at bringing together food and drink businesses and engineering companies. Organised under the Championing Innovation between the Engineering and Food Sectors (ChIEFS) project, it’s an opportunity for food processors to meet engineers, explain their needs and discover ways that engineering firms could help design and create innovative solutions to problems experienced by food manufacturers.

It will provide an introduction to the ChIEFS project, give examples of successful collaborations between engineering firms and food and drink businesses that have already occurred, and provide an update on the latest advances in hygienic design, as well as offer food manufacturers information about the latest engineering technologies.

A networking lunch will be held between the two sessions.

To book a free place at one or both iShowcase events or for more information, call 0115 9758810, or visit the events section of www.eminnovation.org.uk/food

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


Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

Bug-busting kitchen surface idea wins support from the Food and Drink iNet

Scientists researching the development of a bacteria-busting coating for kitchen surfaces and food preparation areas are being backed by the Food and Drink iNet.

Experts at Nottingham Trent University’s School of Science and Technology have teamed up with colleagues at the Holbeach Campus of the University of Lincoln to try to develop a permanent spray-on coating technology that will kill or reduce the growth of bacteria, germs and other bugs.

The process could have major implications for food hygiene and safety in both domestic kitchens and commercial food processing environments, as well as potential use with food processing equipment.

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 an exciting research project between Nottingham Trent University and the Holbeach Campus of Lincoln University, with far-reaching potential,” said Food and Drink iNet Director Richard Worrall. “The development of a spray-on coating that can help kill or reduce bacteria could bring major benefits to the food and drink industry, as well as in domestic environments.

“The Food and Drink iNet Collaborative Research and Development support is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and this fits the bill perfectly.”

The team, which also includes the School of Animal, Rural and Environmental Sciences at Nottingham Trent University, has been awarded almost £50,000 towards the almost £66,000 cost of the research project.

The research is being run by Dr Fengge Gao, reader in nanotechnology at NTU, who led the NTU team that was crowned 2009 Food and Drink iNet Innovation Champion for its work on the development of an exciting new material for food and drink packaging. They successfully solved the problem of leaching in bottles and took the technology a step further to add antimicrobial properties which kill or lessen micro-organisms.

Now this research is being widened to look at how the technology could be applied to surfaces.

It has been sparked by calls from the UK Research Council, the Engineering and Physical Sciences Research Council, and food and drink research group CCFRA for research to develop better hygiene technology for detachment of micro-organisms on the surface of food processing facilities and preventing attachment of food on the surface of the equipment.

“The success of the development of this easy spray nano coating technology could lead to immediate commercial application,” said Dr Gao. “The technology does not require sophisticated manufacturing equipment and hence is suitable for both small and medium-sized enterprises and large manufacturers.”

The team will first target domestic application in the home kitchen, as well as in restaurant kitchens.

“The application of this technology to food processing equipment may take a little longer since this may cause the interruption of manufacturing process,” added Dr Gao. “The coating materials for equipment coating application also need more tolerance to stress, friction and other health and safety requirements.”

The coating will exhibit antimicrobial behaviour, meaning it can kill or inhibit the growth of micro-organisms such as bacteria or fungi, non-biocidal leaching and also superhydrophobic properties. The superhydrophobic surface will expel water and other wet dirty species, which will further enhance the antimicrobial behaviour by reducing the chance for bacteria to be attached on the surface. The superhydrophobic properties will also reduce the shear stresses (frictions) between food and the surface of food processing equipment. The reduced shear stresses will lead to energy reduction in food processing - making environments greener.

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


Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

Invitation to East Midlands engineers could bring new business opportunities

Engineers in the East Midlands are being invited to take part in a free event that will give them the chance to demonstrate how their skills could help the region’s food and drink businesses overcome production challenges.

The Food and Drink Innovation Network (iNet) is staging an iShowcase event on March 23rd which aims to bring together engineers and food producers from around the region.

Organised under the Championing Innovation between the Engineering and Food Sectors (ChIEFS) project, it’s an opportunity for engineers to meet food processors, understand their needs and explain how their businesses could help design and create innovative solutions to problems experienced by food firms.

The event, which is being held at East Midlands Conference Centre, University Park, Nottingham, from 1pm to 5pm, is part of a day of Innovation Showcase events organised by the Food and Drink iNet, which encourages innovation in the sector by providing support and promoting and co-ordinating innovation activity 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.

In the morning, the iNet will be holding a Get Connected session for food and drink firms which will focus on the current support and funding for innovation that’s available in the East Midlands, illustrate how firms could become part of the innovation network in the region, and provide an update on key industry issues.

This is followed by a session in the afternoon for engineers and food businesses, which will introduce the ChIEFS project, give examples of successful collaborations between engineering firms and food and drink businesses that have already occurred, and provide an update on the latest advances in hygienic design.

“The ChIEFS project aims to develop the East Midlands’ position as a leading region for food process engineering, and this event for engineers will provide the perfect opportunity for them to meet local food producers, discover the challenges that they face, and hopefully team up to jointly develop some innovative solutions,” said Richard Worrall, interim director of the Food and Drink iNet.

“In the past, the ChIEFS project has helped several engineering and food businesses to create mutually beneficial business relationships, and this event could be the springboard for future successful links. We hope that as many engineering firms in the region as possible take advantage of this free opportunity.”

To book a free place at the iShowcase event or for more information, call 0115 9758810, or visit the events section of www.eminnovation.org.uk/food

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


Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

Keeping soft fruit ‘fur free’ for longer idea wins support from the Food and Drink iNet

Scientists researching a new way of keeping soft fruit ‘fur free’ for longer have been given support by the Food and Drink iNet.

Experts at The University of Nottingham have joined forces with colleagues at Loughborough University to look into how cold plasma technology might be used to prevent fruit from going mouldy so quickly.

The cold plasma expertise is already used in the medical world to safely clean bacteria from wounds. But now the team is hoping the technology can be applied to soft fruit, like strawberries, so that bugs that cause moulds can be eradicated before the fruit is packed.

This would give products an extra five days of shelf-life and help prevent the large amount of spoilage and waste currently experienced by the soft fruit industry.

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.

“We are pleased to be able to support this innovative research project between The University of Nottingham, Loughborough University and soft fruit supplier Berryworld, which has important potential for the soft fruit sector,” said Food and Drink iNet Director Richard Worrall. “Discovering a non-destructive, non-contact and non-residue leaving process that helps extend the shelf-life of soft fruit and prevent wastage could bring major benefits.

“Our Food and Drink iNet Collaborative Research and Development funding is designed to provide help for innovative research schemes that will benefit the food and drink sector in the future, and we are proud to be associated with this project.”

The work is being led by researchers in the Division of Food Sciences in the School of Biosciences at the University of Nottingham’s Sutton Bonington campus, who are working with the Department of Electronic & Electrical Engineering at Loughborough University and in conjunction with soft fruit supplier Berryworld.

The Food and Drink iNet has awarded the team almost £46,500 of the just over £73,500 cost of the research project.

It was a chance discovery that led them to believe that cold plasma technology might be useful in the fruit sector. They had previously been using the technology – which involves a tiny controllable beam of plasma, similar to lightning - to control micro-organisms and to clean surfaces.

“While we were doing that we discovered that we could treat soft fruit with the plasma,” said Dr Cath Rees, senior lecturer in microbiology at The University of Nottingham.

Soft fruit is notoriously difficult to keep ‘fur free’ for long, as it bruises easily when handled and becomes contaminated. The cold plasma technology would present a way of eradicating moulds early in the packing process.

“Our findings showed that we could prevent that perennial problem of fruit going mouldy once you get it home. This means better value for the customers and fewer losses for the producers, who normally remove the mouldy ones before the fruit is sold,” said Dr Rees.

Millions of tonnes of soft fruit is lost and wasted each year through mould, and the team hopes this could prove to be a practical solution to the problem.

“Allowing us to try the cold plasma technology in a food context is all down to Food and Drink iNet sponsorship,” said Dr Rees.

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


Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

Creative writing workshops in French at Nottingham Language Academy

Nottingham Language Academy is launching creative writing workshops in French for lovers of the French language.

The sessions will be run by French native speaker Lucille Venn and are suitable for those who have at least a French A-level or equivalent.

Based at The Ropewalk, Nottingham, the academy offers lessons in seven different modern languages, as well as English as a foreign language.

The latest creative writing workshops, which will last three hours a session, will be held fortnightly, starting in April, either during the evening or at weekends – depending on what suits those taking part.
They are designed for lovers of the French language or for those who need it for their professional work.

Using examples drawn from literature but far from the restrictions of academic essay writing, the workshops will be lively and interactive, and explore language in a playful way to enable students to widen their vocabulary, to polish their grammar, to play with syntax and to find their own style.

“This course is ideal for someone who’s fond of writing and who has a certain level of French and would like to write more creatively in the language,” said Linda Walker, who is a Business Language Champion in the East Midlands and who launched Nottingham Language Academy in September 2010.

The school, which offers tuition to individuals and businesses, teaches the modern languages of French, Spanish, German, Italian, Japanese, Greek and Mandarin.

Classes are run during the day, evenings and at weekends, and are designed for people who want to improve their job prospects, travel and see the world, live and work abroad, gain a place at university or learn something new for the fun of it.

The modern foreign languages courses are linked to the Common European Framework of Reference for Languages (CEFR) which now forms the basis of language teaching and learning in most EU countries.

Nottingham Language Academy is based at 8 The Ropewalk, Nottingham. For more information visit www.nottinghamlanguageacademy.co.uk or call 0330 333 6192.

Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk

New food and drink festival seeks speciality food and drink producers

Speciality food and drink producers across England are being invited to take part in an exciting new food and drink festival launching in April.

The Loughborough English Food and Drink Festival will be held four times a year – starting with a two-day event on Easter Sunday and Monday, April 24th and 25th.

Run by regional food group East Midlands Fine Foods on behalf of Charnwood Borough Council, the event will feature a market packed with tasty goodies from across the country, bringing together the best traditional English produce from each region.

“Shoppers have a big appetite for regional food and drink, and Loughborough English Food and Drink Festival will bring together Britain’s love of traditional markets with the opportunity for people to buy some excellent regional products,” said East Midlands Fine Foods events co-ordinator Jo Taylor.

“Seasonal entertainment will be on offer, including cooking demonstrations, and we’re hoping to create a great family atmosphere on Easter Sunday and Monday. This is an excellent chance for producers from around the country to sell direct to the public in an area that’s renowned for its interest in all things foodie.

“It’s close to Melton Mowbray, the rural capital of food, and in an area of Leicestershire that’s home to many artisan producers.”

Now East Midlands Fine Foods is inviting applications from across the country from suitable producers who want to be part of the event, which will be staged in Loughborough’s Market Place and feature up to 150 stalls.

The organisation is hoping to recruit firms that produce and sell seasonal fruit and vegetables, speciality and rare breed meat including sausages, cakes, jams, pickles and chutneys, charcuterie, sweet and savoury pies and pastry products, dairy products including cheese, butter, yoghurt and ice-cream, confectionery, beers, wines and ciders, drinks including tea, coffee and soft drinks, plus any other artisan products.

The food and drink festivals are also being planned for June 26th and 27th, August 28th and 29th and October 23rd and 24th – with discounts available for stallholders who book for more than one market.

East Midlands Fine Foods, which is managed by regional business support organisation The Food and Drink Forum, supports speciality food and drink producers across the region.

In conjunction with Nottingham City Council, East Midlands Fine Foods has run the monthly two-day Regional and Speciality Food and Drink Market in Nottingham for almost four years.

For more information please contact Jo Taylor on 0115 9758810 or visit www.eastmidlandsfinefoods.co.uk and scroll down to the Loughborough Food and Drink Festival section.

Nottingham PR consultant Perfect 10 PR www.perfect10pr.co.uk