F3 Workshop

College of Engineering Author

08/28/2015 Added

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The F3 Workshop brought together national experts to discuss the automation and modernization of food processing and manufacturing technologies. These discussions will continue through the creation of a working consortium of industry, organizations and academia. This video provides an overview and highlights of the workshop.

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[00:00:01.230]Music
[00:00:03.751]How do we safely and effectively feed the worlds population?
[00:00:07.137]When hunger kills more people each year
[00:00:09.732]than AIDS, tuberculosis and malaria combined
[00:00:14.037]And how do we provide clean water
[00:00:16.983]and abundant food to a global civilization
[00:00:19.684]expected to reach 8 billion people by 2050
[00:00:22.253]On May 18-19, 2015, the University of Nebraska-Lincoln
[00:00:29.225]hosted the Food Factory of the Future Workshop
[00:00:31.763]Along with the Georgia Institute of Technology,
[00:00:34.496]The University of California-Davis and Conagra Foods.
[00:00:36.942]Leaders from academia, industry and government
[00:00:40.511]met to create a consortium to pursue an institute for
[00:00:44.752]advanced manufacturing for food manufacturing and delivery
[00:00:58.276]"Because these challenges are bigger than
[00:01:01.181]any one company, than any one of us
[00:01:03.944]we believe that a public-private partnership is
[00:01:07.183]necessary to pioneer a new shared infrastructure
[00:01:11.549]that can provide the next step change of achieving
[00:01:14.613]one or more of these big business benefits:
[00:01:17.311]Speed, Efficiency, Reliability and Safety"
[00:01:30.394]In less than 5 years, a billion new consumers will be added
[00:01:34.115]placing a higher demand on food manufacturing
[00:01:37.474]including 30% more water usage, 50% more energy usage
[00:01:42.618]and requiring 80% more steel
[00:01:46.077]As the demand for food increases, food regulations
[00:01:49.488]and consumer health can't be compromised
[00:01:52.798]"Human beings are great carriers
[00:01:55.206]of micro-organisms. So the more automation
[00:01:58.001]that we can put in place, the less the product
[00:02:01.890]is touched, the better off we will be
[00:02:04.979]from a micro-biological standpoint."
[00:02:07.711]"About three quarters of the manufacturing
[00:02:10.954]plants in the United States are 20 years or
[00:02:14.809]older. So we have a very old installed base
[00:02:18.603]from a factory standpoint."
[00:02:20.636]"The factory of the future needs to cater
[00:02:23.587]to the consumer of the future, the worker of
[00:02:28.252]the future and the farmer of the future.
[00:02:31.032]And all those people are different, from the
[00:02:34.985]consumer, the worker and the farmer of today.
[00:02:37.149]So we have to keep that in mind."
[00:02:50.489]A recent study by the international food
[00:02:53.019]information council says consumers has
[00:02:54.649]a negative attitude towards processed food.
[00:02:56.931]Many processed foods use preservatives
[00:02:59.856]and use special packages to maintain freshness.
[00:03:02.864]Some processed foods are also fortified
[00:03:05.693]to provide essential nutrients that are not
[00:03:07.834]as abundant in fresh foods.
[00:03:10.109]Industry is trying to send this message to
[00:03:12.354]consumers that processed foods IS real food.
[00:03:16.332]"And the interesting thing is people want this
[00:03:18.902]connection, they want to understand where
[00:03:21.032]their food comes from.
[00:03:22.491]And as technologists, and technology-centered people
[00:03:24.834]we want to explain it to them. We just have to do
[00:03:28.091]it in a way that meets them where they are."
[00:03:30.627]"All food should on the package, instead of
[00:03:33.483]a best-by date or a born-on date or something like that
[00:03:36.361]it should have an easy-to-understand, color coded
[00:03:39.871]indicator, just like we're trying to use with a Duracell battery
[00:03:42.871]or a Coors can when its been in the icy cold bucket
[00:03:46.096]that tells the consumer was this food in this chain
[00:03:51.169]of custody taken care of? Was it kept at the right
[00:03:53.472]temperature or was it left on a hot dock?
[00:03:55.621]I think that would increase food safety
[00:03:58.119]and decrease waste."
[00:03:59.601]"What we are doing I think is honorable work.
[00:04:01.741]I think we're providing food for not only
[00:04:04.648]American consumers but for the rest of the world.
[00:04:06.978]And people want to know where their food comes from.
[00:04:11.164]You know, in search of real food, well this is real food
[00:04:14.356]folks. This is a real turkey, we're not making this up.
[00:04:17.176]It's a real turkey and this is the way it gets processed
[00:04:19.767]so that you can enjoy your turkey sandwich or dinner."
[00:04:34.211]The private sector can drive the changes in
[00:04:37.023]efficiency necessary to achieve a food secure world
[00:04:39.758]while the government has the authority to
[00:04:42.717]drive policy reforms that decrease hunger,
[00:04:45.346]enhance nutrition and support innovation.
[00:04:48.971]"Many other countries have research efforts
[00:04:52.027]that are far better funded that US ones.
[00:04:55.753]So we visit our partners in China, they don't
[00:04:58.546]have the technical expertise, but they have
[00:05:00.770]research budgets that are 10 or 20 or 50
[00:05:03.256]times higher than what we have."
[00:05:05.604]"And they're building lines that are future
[00:05:08.592]lines. They would be put shame to a lot of
[00:05:10.742]plants that have been here. Flexible lines
[00:05:12.865]that have quick disconnects. They can run
[00:05:15.753]any package, any size, any flavor, any ingredient
[00:05:18.329]any septic. They're doing it all."
[00:05:21.730]"That this is in fact advance manufacturing
[00:05:24.649]and that its critically important to your state.
[00:05:27.909]And it's critically important to your company specifically."

F3 Workshop

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F3 Workshop

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