The role of science campuses in revolutionising the food supply chain

As the way consumers make food choices changes and as the global population continues to grow, the food supply chain has had to respond.

It’s led to an urgency to find more sustainable and efficient ways to bring produce to the market, to test its ideas and to distribute, and deliver food products even more effectively. This is why science innovation campuses serving this sector play an increasingly important role.

This blog post highlights how science-hub campuses such as the Welsh-based AberInnovation campus can prove pivotal in developing products for the food supply chain, ultimately contributing to a more resilient and sustainable global food system.

Research and development

Bringing together scientists, researchers, and experts from various disciplines creates an environment which encourages collaborative thinking and promotes excellence.

Why? Because a science campus surrounded by cutting edge research and development capabilities harnesses entrepreneurship and ignites more innovation, as well as acting to accelerate ideas and the speed at which products can be tested and researched and ultimately, brought to market.

In the context of the food supply chain, these campuses support the agri food and processing industries to develop new technologies ranging from the improvement of crop yields through to enhancing food preservation techniques.

Research that can adapt crops to be more pest or disease resistant is another way science can contribute to more reliable food supply.

Supporting sustainable agriculture initiatives

With sustainability being a top priority for today and the foreseeable future, scientific campuses are leading the way in developing sustainable practices which minimise environmental impact. This is as imperative to food and farming as any other industry.

Techniques that reduce the environmental impact of producing food, such as lowering water demands, reducing energy consumption, or minimising carbon emissions and greenhouse gases are at the forefront of research to deliver greener and more efficient food supply chains.  

Food safety and quality assurance

Science campuses can play a crucial role in researching and developing technologies and processes which detect and prevent foodborne illnesses, food contamination, and food spoilage.

Advanced testing facilities to help aid with food safety at AberInnovation include liquid and commodities processing, fermentation, butchery, retail and shelf life capabilities.  

Composition and nutrition, food quality testing and sensory analysis testing facilities are also a critical part of the testing facilities portfolio on-site. The strong links to Aberystwyth University’s students offers personnel to assist with projects as well as expertise from relevant academics.  

Thorough testing in these areas helps in the accuracy of weighting food quality considerations against the need to reduce food waste, but without harming consumer trust further along the supply chain – all while assessing where efficiencies can be made without compromising quality.  

Optimising food supply chains

With ‘farm to fork’ efficiency being a key element of food supply chains, using the technical capabilities, facilities and expert support available at AberInnovation can help streamline production processes.

Defining where inefficiencies lie can, in turn, help food chain supply processes become more cost effective and also more sustainable.

Creating novel food products

With a constantly evolving consumer demand for healthier, more sustainable and innovative food products, science campuses can help drive the development of novel food products to meet changing demands.

From plant-based foods to enriched foods or functional food and drink products with improved profiles for vitamins and nutrients; science campuses can help startups and existing brands create prototypes, test viability and refine production processes as well as make introductions to the marketplace through academic links and industry contacts.

Reducing food waste

With the issue of food waste being front of mind across the world, science campuses play an important role in the process of reducing food waste globally by offering testing, complementary processes and innovative solutions.

For example, aiding the development of biodegradable packaging, or materials which extend the shelf life of products, or food preservation technologies, demonstrate the value to efforts to cut food wastage.

Food trial success stories

Read about the successful companies whose product testing and research journeys began at AberInnovation.

Find out more

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