List of Questions

BiotangentsWorkshop language: English
  • 1635

    How can we isolate nucleic acids from blood samples using an inexpensive, disposable device?

    Biotangents have developed a molecular diagnostic technology based on isothermal amplification of nucleic acids, called Moduleic Sensing. We intend to deploy this technology as a pen-side/point-of-care test for specific infectious diseases of livestock. Doing so requires access to diagnostic nucleic acids isolated from blood samples. Isolation of these nucleic acids needs to be achieved inexpensively, with little user input, and with disposable equipment that can be deployed to the field. We are therefore seeking means of isolating nucleic acids from blood using methods that can be deployed into a disposable pen-side device.

Davidsons Animal FeedsWorkshop language: English
  • 1636

    With new technology available, how can we design an optimal delivery route allowing vehicles to return to an empty yard?

    Our mill is one the most advanced animal feed production plants in Europe. We produce and deliver over 250,000 tonnes pa from Day 1 order to Day 2 delivery. In winter, our trucks are out 2 or 3 times a day, and loading takes about 30 minutes per vehicle. So if 3 vehicles turn up at once then the last will be 90 minutes before they can leave which could affect drivers’ hours. Is there some way to estimate a route and offloading times to avoid this happening?

Genius Foods LtdWorkshop language: English
  • 1633

    What starch blends in gluten free baking give optimised baking and shelf life performance

    Gluten free bread substitutes wheat starch with a blend of cereal derived starches. Each starch has a different performance regarding hydration, gelation and recrystallization behaviour. An understanding of techniques to investigate each parameter would guide the optimal design of blends

Industrial NatureWorkshop language: English
  • 1637

    We have a number of construction products under development. What factors do we need to consider to design an efficient and safe manufacturing facility for our crop-based products?

    We have a market-ready prototype of an insulating crop-based construction block which we are certifying with BBA and are securing funds to set up a manufacturing plant. This uses mineral-based binders without cement and is an unfired product so dries and carbonates naturally. We are also in R&D for a natural crop-based fibre 'batt' insulation material and are looking at possible partnerships to set up a manufacturing process for this. The Construction Scotland Innovation Centre has a machine for us to prototype on.

Premier FoodsWorkshop language: English
  • 1628

    How can fruit and vegetable be processed to be shelf stable while maintaining “as good as fresh” texture?

    In the food industry thermal processes are common but they deteriorate the texture of fruit and vegetables. Ideally texture needs to be unchanged from fresh.

  • 1629

    Can micro-structures help to reduce the sugar content in a viscous liquid product that undergoes thermal processing?

    Sugar reduction is an important societal challenge. The industry has had some success with using micro structures in solid systems to reduce the total sugar without altering the perceived sweetness. Liquid systems that are thermally treated have the additional challenge of preserving the structure during the treatment process.

  • 1630

    What new technology is available for instantizing starchy materials?

    Traditionally the technologies used to make a starch instantly dispersible in hot water are agglomeration, extrusion and fat coating. We are looking for new technical solutions to this problem with the particular aim of avoiding the use of unsustainable palm fat.

  • 1631

    How can we reduce the calorie content of a baked product while maintaining structural integrity?

    Sugar reduction and calorie control are important societal challenges. The industry challenge is to maintain the textural properties of a baked product like a cake or a sponge pudding in the absence of bulk ingredients as sugar or fat.

  • 1632

    Is there a nutritionally positive ingredient/structured system which is soluble in hot water, solid at room temperature but disperses slowly enough to act as a protector for gelling agents?

    Sustainability concerns have been raised on palm oil, but its unique melting properties have proved hard to replicate. The challenge for the industry is to find a sustainable and nutritionally positive replacement with similar properties.