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SUMMARY:&quot\;Breaking with Tradition: Cereal Processing for the 21st Cen
 tury&quot\; by Dr Grant Campbell - Satake Centre for Grain Process Enginee
 ring\, University of Manchester
DTSTART:20110128T153000Z
DTEND:20110128T163000Z
UID:TALK29407@talks.cam.ac.uk
CONTACT:Elena Gonzalez
DESCRIPTION:The grinding of wheat into flour is mankind’s oldest continu
 ously practised\nindustrial activity and “the parent of all modern indus
 try”. Storck and Teague\n(1952) observe “There is no other single thre
 ad of development that can be\nfollowed so continuously throughout all [We
 stern] history\, and none which\nbears so constant a cause-and-effect rela
 tion to every phase of our progress\nin civilization.”As Western civiliz
 ation enters the new millennium\, this ancient\nthread continues to develo
 p new features. Cereals such as wheat are being\ncalled upon to contribute
  to the energy and chemical needs of society as well\nas its food needs\, 
 and we are seeing the emergence of cereal biorefineries\naiming to compete
  with oil refineries. Cereal biorefineries have a strategic\nrole to play 
 during the next few “transition decades” in leading eventually to\nlig
 nocellulosic biorefineries that will avoid the current food versus fuel is
 sues.\nIn the meantime\, however\, oil refining provides both the competit
 ion and the\nmodel for cereal biorefineries with respect to fractionation\
 , complexity and\nprocess integration.
LOCATION:Dept Chemical Engineering and Biotechnology\, New Museums Site\, 
 Pembroke Street\, CB2 3RA
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