Appetite for Engineering 2018 – Conference Programme

Morning Sessions

8:30 am

Registration, Coffee & Networking

Take the opportunity to visit the booths, network with your peers and talk through your own issues with food industry experts.

9:00 am

Chairperson’s welcome

Chris Buxton, director and CEO, British Fluid Power Associaton (BFPA)

Chris will talk us through the order of the day.

SESSION 1 – PREPARING FOR THE FUTURE

9.30: Simon Pearson, Lincoln University Find out what impact technologies such as AI and Blockchain might have across the food industry supply chain in the coming years.

9.55: James Fenton, engineering manager at Walkers Snack Foods, (part of PepsiCo) – Reducing downtimes with an online condition monitoring solution. A fryer stack fan that removes heat and fumes from the process would often become built up with polymerised oil over a period of time until it fails if not cleaned, taking the whole manufacturing process down. A condition monitoring solution on the fan uses vibration analysis to help ensure timely fan cleaning. This has improved uptime on the line and reduced costs.

10.20: Coffee and networking

11.00: David Cobbledick, electrical and instrument team manager at British Sugar Using the latest instrumentation techniques to improve process control. New process control innovations employed by British Sugar have improved reliability and process quality in key production areas. The production of sulphur is difficult to manage as the product is in a molten form. It is at a high temperature and emits noxious vapours. The vacuum pans where the sugar is crystallised is at a critical culmination of the sugar production process. Both applications need high reliability and fine control, with minimal operational maintenance during a campaign. British Sugar has improved both of these processes with the help of state-of-the-art field instrumentation.

11.25: Dr Hans Egermeier, Consultant – Digital transformation of the engineering process. Digitalisation is set to transform the engineering process, enabling food production to become more scalable and flexible. The importance of software is also growing, enabling companies to become hardware independent and giving the ability to interact with the process remotely.

 

SESSION 2 - SUSTAINABLE FOOD FACTORIES

11.50: Eric Partington, chairman, regional section at EHEDG – What has hygienic design ever done for the food industry? Eric will explain the important role of hygienic design, not just for food safety but also for greater sustainability. He will discuss how and why equipment and an environment that is easier to clean will also use less chemicals and water, and can also cut cleaning downtimes, helping increase productivity too! He will also highlight the important role of EHEDG in promoting hygienic design.

12.15 Lunch & Networking

13.40: Ed Pooley, continuous improvement manager at British Sugar – Saving energy by better understanding the compressed air system and its requirements. Ed will explain the project delivery method deployed at British Sugar, which is nationally recognised as Lean Six Sigma which provides a structured project framework called the DMAIC Cycle (Define, Measure, Analyse, Improve, Control). He will focus on a project that set out to better understand compressed air consumption at British Sugar’s Bury site which has resulted in a 15% reduction in compressed air energy use – equating to savings of around £25,000.

14.05: Steve Barrett, engineering manager at Tilmanstone Salads (part of Bakkavor) – Getting smart with heating and cooling. Tilmanstone salads is a large chilled food factory producing chilled leaf and pasta based ready to eat products. It has a large requirement for both heating and cooling but an aging 2MW refrigeration system. Rather than just replace old with new the company decided to combine its refrigeration and heating requirements in a logical and simple way. Rather than dumping all the heat rejected to atmosphere via its external heat exchangers it now recovers the majority of it and uses it for heating and drying product in the factory and for pre-heating boilers. This has reduced power requirements for driving the refrigeration systems and has reduced heating costs and Co2 emissions, providing a rapid ROI.

SESSION 3 - PEOPLE AND SKILLS

14.30: Jacqui Hanbury, Pathway MTC – Addressing thinking errors. Everyone knows the challenges of getting young people interested in an engineering career in the food sector.  But what can we can do when it seems an insurmountable issue?  What if we could identify the thinking errors that led to the problem and start to address them?  These thinking errors occur in many areas –employers, potential engineers, schools and parents! Jacqui will address the issues, using her own experience as an apprentice engineer and her many years working in large industrial companies and suggest some things that we can all do to change the thinking errors around us.

14.55: Coffee & Networking

15.15: Sharon Green, deputy head (Lead for Apprenticeships and Business Partnerships), National Centre for Food Manufacturing (NCFM) University of Lincoln & Alexander Borman, lecturer in Mechanical Engineering at University of Lincoln. The NCFM will discuss how food and drink industry employees can advance their careers by understanding the demands of studying while working. In partnership with the School of Engineering, the NCFM has developed a Degree Apprenticeship programme in Food Engineering in collaboration with both the food sector and engineering specialists, and aligns with the Food and Drink Advanced Engineer (Degree) Standard.  Enabling businesses to foster and develop talent from within and to attract new recruits, this programme facilitates opportunities to attract individuals to key roles in food engineering. A case-study will be presented to demonstrate a  successful partnership with Bakkavor.

15.40: Grant Jamieson, Winkworth and Jessica Holt, Leonardo Helicopters – Putting the ME into SME. Grant and Jessica will co-present a paper based around career advice and guidance given to young people. Together they will argue that employment should not be about getting a ‘one-liner’ aimed at a CV leveraging the brand values of a corporate employer. Grant believes young people are ill-informed about what work environment will suit them best, as not all engineering companies have the same requirements.  Jessica will provide an enlightened perspective on working environments.

16.05: Jess Hugill, mechanical and electrical engineering apprentice at Nestle- Starting the journey. Jess Hugill has recently started her career as an Engineering Apprentice at the Nestle UK York factory. She is studying and working on the Level 3 Food & Drink Engineering Maintenance Apprentice Standard. Her testimony on her engineering career should leave us all inspired and hopeful for the future.

4:30 pm

Chairpersons Summary & Close

4.30: Chris will summarise the day’s events and thank everyone for their input.

 

Programme correct at time of print. Content is, however, subject to change at the organisers discretion.

CLICK HERE to view the 2017 programme

Following the Appetite for Engineering event you could continue the debate by joining us in the evening for the annual Food Processing Awards, which take place at the DoubleTree By Hilton Hotel, Coventry. Book your table or seat now. Contact Trevor Southerden on 01732 359990 trevor.southerden@imlgroup.co.uk 

Ready to join us in 2018?

Contact Us

01732 359990 trevor.southerden@imlgroup.co.uk

Share This