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The food and drink sector is a vital part of the UK economy and is the largest manufacturing sector in the UK, comprising approximately 17% of total UK manufacturing turnover. Its outputs include primary production such as, flour, yeast and sugar; and secondary production, e.g. bread, dairy, canned foods and drinks, ready meals, confectionery, etc. With these outputs it feeds the nation and provides exports.
Briggs of Burton are a leading process engineering company who specialise in hygienic process systems across the brewing, distilling, food and life science sectors. Briggs of Burton have a long heritage of engineering process systems, and today are proud to be recognised as a multi-accredited training centre across engineering and project management, including: IMechE, IChemE, IET and APM. 

University of Nottingham – School of Biosciences benefits from an International Centre for Brewing Science, which houses state of the art pilot brewing facilities, and the capability to perform scalable research for the global brewing industry. 

Themes of research within the group include:

• Reducing the carbon and water footprints of malting and brewing.

• Development of high/ very high gravity brewing practices.

• Future fermentables and adjunct brewing

• Improving the sensory quality of no/low alcohol beers.

• Beer sensory quality and freshness retention.

• Yeast health and fermentation performance.

Briggs of Burton and the University of Nottingham’s Brewing Science team will jointly explore how the perfect pint reaches you, exploring the main brewery processes (unit operations), their influence on product quality and safety and how this skill set is useful throughout the Food and Drink sector. The session will cover a blend of theory and practice delving into the mechanical aspects of hygienic process design, covering principles such as system, vessel, and pipework design, and Cleaning in Place (CIP). The session will feature practical insights and anecdotes from an experienced team with a mix of visual aids to provide an in-depth look at the equipment and processes involved.

In summary, the session will explain:

• Hygienic Process Design:  Explored through brewery design and engineering.
• Process System, Vessel and Pipework Design: Key considerations for designing and constructing hygienic processes covering overall systems, vessels and pipework to maintain hygiene standards.
• Cleaning in Place (CIP): As an example, we will discuss typical cleaning regimes used within a Brewery and how this can be applied to a Food factory.

This Event has been organised and hosted by the Food and Drink Engineering Committee (FDEC) of the IMechE Process Industries Division and promoted across the Division, the Centres in the North West and Yorkshire Regions, the Aberdeen Area, the North East Region and the Midlands, all part of the Process Industries Community.

Click here to see all upcoming IMechE Process Industries local events NearYou or visit www.imeche.org/industry-sectors/process