Food and Drink

Webinar: Senior Moulton Medal Winners - A particle-based modelling approach to food processing operations

Webinar: Senior Moulton Medal Winners - A particle-based modelling approach to food processing operations
  • Date From 13th September 2022
  • Date To 13th September 2022
  • Price Free of charge, open to all.
  • Location Online. 09:00 BST. Duration 1 hour.


Substantial challenges must be addressed to simulate food processing operations including realistic prediction of liquid and solid mixing, fragmentation of solids and liquids, multiphase behaviour and interactions with complex geometries. A particle-based modelling approach is presented which comprises SPH representations of liquids and solids, coupled with DEM representations of discrete components such as solid particulates and bubbles. The simulation is demonstrated for six example applications that are common in food manufacturing and that are difficult to model with other numerical approaches.


Dr Matt Sinnott, Senior Research Scientist, SCIRO Data 61

Dr Matt Sinnott is a Senior Research Scientist and Project Leader within the Modelling and Simulation Team in CSIRO Data61, Australia. The team are world leaders in the development of Particle Based Modelling (PBM) methods Discrete Element Method (DEM) and Smoothed Particle Hydrodynamics (SPH), and the coupling of these and additional solvers to model multi-physics systems. Matt has a steadily growing international research profile as a science leader in applying PBM to the fields of mineral processing and digestive transport. From a background in computational & particle physics, he was awarded his PhD in high energy astrophysics at Adelaide University in 2002 and joined CSIRO to simulate dynamic complex physical systems involving fluid/granular/material flows.

Any opinions are the presenter's own and do not necessarily represent those of IChemE or the Food & Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.


09:00–10:00 BST.


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This webinar is free of charge and open to all to attend, but if you wish to access the slides and a recording to replay on demand then you will need to be a member of the Food & Drink Special Interest Group.

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