Innovative work at Holbeach campus affecting the world stage

Work undertaken at a leading university campus is having a profound effect across the world to tackle major problems.

Holbeach has become renowned for its work in food innovation thanks to the projects and research completed by the National Centre for Food Manufacturing.

The University of Lincoln campus forms a key part of the South Lincolnshire Food Enterprise Zone, along with its sister site in Park Road, was developed to research and innovate in the agri-food sector.

Among the projects being researched by students include extending the shelf life of fresh produce, reducing the environmental impact of cooking peas and developing a formula to ensure older patients who have difficulty swallowing receive vital nutrition.

The team is also working with local, national and international businesses to find solutions for the food chain.

Sharon Green, who is the Professor of Vocational Education and Skills Development and Deputy Head, said: “It is amazing the impact across the world when you think of what the Holbeach campus is achieving and people want to come and study here.

“We are focussing on the supply chain issues, environmental sustainability issues and these people have a chance to go back around the world.

“People didn’t know where Holbeach was 10 to 15 years-ago but we are now known across the world and thanks to what Associate Professor Bukola Onaride has achieved.”

The university, which is working with South Holland district and Lincolnshire county councils on the FEZ site, began building work on the new campus in March 2020 and it was completed last year.

This new site provides outstanding facilities - including three high tech labs, classrooms and library - and will soon be welcoming more than 90 students along with those studying for their PhDs.

Associate Professor Onarinde said the new general lab is kitted out with equipment which allows the students to look at the shelf life of foods.

She said: “This lab is created for PhD students to prepare their samples before moving to the microbiology labs.

“It is very different in a positive way with more space for new equipment.”

Susanna Aiyedun is studying food science and technology at the campus and is in her third year.

Susanna, who is on a scholarship and comes from Nigeria, is focussing her research on fresh produce .

She said: “I am trying to find solutions for food sustainability. I would love to contribute to solve food problems in the world.

“I am trying to find methods that extend the shelf life of fresh produce.

“It is a good place which encourages research and they have world class facilities.”

Fellow student Arianna Ortali, who hails from Italy, is working with Princes on the hydration of marrow fat peas.

She is looking at the chemical composition of the pea and how to reduce its cooking time, which supports the environment by using less resources.

Arianna said: “There are a lot of possibilities to learn from the college and we moved to this big building we have more space and equipment.”

Older patients can find it difficult to ingest vital nutrition because they have problems swallowing.

Student Obafemi Kunle Akinwotu said: “When we age, we need to consider food that is easy to swallow and digest.”

Equipment at the campus is helping Abubakur Sani Ali, a second year PHd student, to undertake research into the drying of beetroot.

He said: “I am trying to do the biochemical analysis of beetroot, which is a vital root vegetable.”

One of the people who has helped develop the project is Prof Val Braybrooks, Dean of the National Centre for Food Manufacturing.She said: “We have been on a journey over the last 15 years to develop from a modest starting point to what we have here today which is a leading university site.”

l See Thursday's Spalding Guardian for how the centre is working to fill a skills gap in the agri-food sector.