National Library of Medicine – Planetary Protein Sources: balancing food innovation, sustainability, nutrition and health

A summary of a conference focussing on alternative protein sources; covering a broad range of sustainability factors to consider. As a chemical engineer it is important to consider the whole system prior to formulating specific formats of alternative proteins.

Anti-microbial resistance

NOVEMBER 2023 Water Industry Forum webinar and BBC News report on anti-microbial resistance

Ultra‐processed foods: Processing versus formulation

OCTOBER 2023 Formulation vs Processing? Ultra-processed foods are getting a lot of publicity - but is it really about the processing or more to do with the formulation? The article considers the processing opportunities for producing more novel healthier foods.

Science Direct – Optimising diets to reach absolute planetary environmental sustainability through consumers

JULY 2023 Presenting IChemE's Senior Moulton Medal Winner. An interesting paper considering food dietary patterns and using this to reduce our environmental impacts.

Our World In Data – Food production is responsible for one-quarter of the world's greenhouse gas emissions

JULY 2023 Whilst designing and manufacturing novel healthy, sustainable foods it is crucial to consider the emissions associated with the food - this link outlines globally the breakdown of emissions.

How can we solve water scarcity?

SEPTEMBER 2022 The droughts in Europe have put extra pressures on the food supply chain. This article from the New Food Magazine reviews the problem and what we can do working in the industry to use water efficiently.

Antibiotic resistance

JUNE 2022 The World Health Organization (WHO) has developed a fact sheet on Anti-Microbial Resistance (AMR). They state that AMR is “one of the biggest threats to global health, food security, and development today”. Chemical engineers involved in the pharma, food and water industries have a role to play in preventing and controlling the spread of antibiotic resistance.

The Institute of Food Science and Technology (IFST) Sustainability Knowledge Hub

JUNE 2022 Did you know that the IFST has created a Sustainability Knowledge Hub that focusses on sustainability knowledge and advice for people working in the food science and technology business? You will find guidance and resource links targeted to support food businesses, policy makers, educators, and consumers.

Recycling potato skins to make prebiotics

MAY 2022 A third of the world's food is wasted. Searching for methods to reduce this wastage and reuse for other benefits is desired and this article is a great example of repurposing for a desirable health benefit.

The role of chemical engineers in COVID

JANUARY 2022 An article highlighting the work of chemical engineer, Jingyue Ju, in "identifying molecules with COVID-19 therapeutic potential." There are also links to general explanatory information on how the COVID-19 vaccines work.

The pharmaceutical industry: Engineering frustrations

JANUARY 2022 An article explaining the pharma drug development life cycle. It considers a complete engineering re-design to the 'flow-chart' for medicine R&D programmes and a simultaneous development of robust, efficient processing systems and supply chains to deliver new drugs to market.

Carbon dioxide monitors could track indoor COVID-19 risk in near real-time say researchers

JANUARY 2022 An article explaining how the application of chemical engineering principles are used to model the spread of the COVID-19 virus in enclosed spaces and how a simple CO2 monitor can be used to reduce the risk to occupants.