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EPSRC Support by Research Topic in Food processing

We classify grants using one or more research topics. Value is the total value of the grants awarded, not the proportion assigned to different research topics, so it does not show the level of investment in different research areas.

Grant TitlePrincipal
Investigator
OrganisationDepartmentTotal Grant
Value (£)
EPSRC Centre for Innovative Manufacturing in FoodFoster, Professor TUniversity of NottinghamSch of Biosciences 4,501,050
Modelling supply chain optimisation in the food and beverages industry: Helping SMEs in South West England work towards the circular economyBoehm, Professor SUniversity of ExeterManagement 391,325
Newton Fund: Enhanced Rice Milling and Maximised Valorisation of Rice Milling By-productsHowarth, Dr MSheffield Hallam UniversityFaculty of Arts Computing Eng and Sci 323,750
Recovering and processing of high value food and pharmaceutical ingredients from waste egg shellsPerry, Professor CNottingham Trent UniversitySchool of Science & Technology 147,204
Water Energy Food: STEPPING UPLarkin, Professor AUniversity of Manchester, TheMechanical Aerospace and Civil Eng 1,408,691
Water Energy Food: WEFWEBsScott, Professor MUniversity of GlasgowSchool of Mathematics & Statistics 1,395,661

Total Number of Grants: 6
Total Value of Grants: £8,167,679

The grant value may include the cost of access to facilities (these funds are not awarded to the grant holding organisation).