Farah Bader BSc (Hons)
PhD Research Student
Farah holds a Food Science and Nutrition BSc from The University of Leeds with knowledge in food analysis & processing, new product development, quality assurance, industrial processing operations, microbiological and chemical food safety as well as human nutrition, functional foods, diet and diseases. Joining Loughborough University in 2017 as a PhD student, her research explores the applications of flexible automation via the use of robotics in food manufacturing.
Recipient of the 2016 Marks and Spencer Innovation Prize.
2013-2016 University of Leeds, United Kingdom - Food Science and Nutrition Bsc (Hons)
2013 Student Award for International Understanding by the European Council of International Schools
Arabic: Native language, oral fluency and assured writing ability.
English: Near native verbal communication and advanced writing ability.
- New Food Product Development
- Intelligent Factories
- Sustainable Manufacturing
- Global Food Waste Management
- Cooking & Baking
Use of Robots to Provide Flexible Automation in Food Manufacturing
The project aims to explore the role robotics have in flexible automation in the food and beverage manufacturing sector, taking into account the need for cheaper automation options for small and medium enterprises (SMEs).
With consumer preferences constantly changing and demand for more products increases, food manufactures are struggling to keep up. Flexible automation via utilisation of robotic systems would offer food manufactures the ability to quickly respond to consumer demands. All while lowering production costs, improving quality and reducing waste. So far, automation has been focused on finishing processes such as packaging and palletising, but it can go beyond these for applications higher up the production line to increase productivity.