Optimise production, quality and sustainability

Over the past year, significant advancements in food manufacturing technologies have emerged as companies strive to improve efficiency and achieve economies of scale. However, these developments have also raised important questions regarding how manufacturers can optimise production without compromising quality and sustainability. Martin Morris speaks to Constantinos Theodoropoulos, FRSC, professor of chemical and biochemical systems engineering at the University of Manchester, to explore these issues in depth.