Satake Centre for Grain Process Engineering   The University of Manchester, established in 1824.

UMIST opening.jpg (6516 bytes)Dr Robert Satake (pictured right), President of the Satake Corporation, opening the centre's new laboratories on 12th June 1996, at the invitation of UMIST Vice Chancellor, Professor Bob Boucher.

The Centre performs process engineering research in three areas: Primary Processing of Cereals (e.g. flour milling); Secondary Processing of Cereals (e.g. bread making); and Novel Uses of Cereal based on fermentation technology. Current projects include studying wheat breakage during roller milling, aeration during bread dough mixing, cereal-based probiotic fermented drinks, and the development of a generic cereal-based fermentation medium for production of non-food products. test mill.jpg (4783 bytes)Recently the initial 'pump priming' donation has been followed up by a further grant to appoint Project Officers in each of three areas, to develop and co-ordinate research. Research papers have been presented at conferences around the world, including the USA, France, Spain and Austria. The Centre has also organised conferences including, Cereals: Novel Uses and Processes and Bubbles in Food, which have attracted a world-wide participation and resulted in published books.

UMIST Lab.jpg (4424 bytes)Headed by Professor Colin Webb, a chartered engineer and Fellow of the Institution of Chemical Engineers and International Academy of Food Science and Technology, the Satake Centre for Grain Process Engineering performs post-graduate and post doctoral research and runs a wide range of industrial short courses, It is defining and establishing new directions for cereal processing research,with contribution to technology both here in Manchester and in the United States, Chairman Robert Satake was awarded and honorary doctorate of engineering which he received from UMIST's Chancellor, Professor Sir Roland Smith, in June 1996.

The recent growth of the University of Manchester means that efforts to increase the influence of the department on the research world can only likewise feel the benefit of belonging to one of the worlds great institutions.

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