This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

ISG secures 2nd phase of work at Chesire college

21 October 2010

ISG has secured a second phase of work at Reaseheath College in Cheshire to create a food processing facility – the final element of a £7.2 million investment by the land-based college in its food industry training provision

Working adjacent to the newly opened dairy facility, ISG will carry out the demolition of an existing building to make way for a two-storey steel frame structure. In keeping with the College’s strong sustainable credentials, the new facility has been designed to achieve a BREEAM excellent environmental performance rating, featuring rainwater harvesting and re-use and highly efficient heating and power systems.

The ground floor of the new building is dedicated to food manufacturing facilities and incorporates two 30m² refrigerated rooms, large storage areas and three laboratories. Specialist cheese making facilities and meat preparation areas also feature, alongside teaching accommodation, office areas and a reception. Meeting rooms and conference facilities are located across the first floor.

The capital investment into Reaseheath's food facilities is supported by the Northwest Regional Development Agency (NWDA), the Skills Funding Agency and through industry investment. The new Food Centre of Excellence also highlights the ongoing success of the college’s approach to fostering strong relationships with commercial organisations.

In addition to providing state-of-the-art learning facilities for students on food related courses, numerous north-west businesses have expressed an interest in using the centre for new product development and trials. Many of these commercial partnerships have resulted in direct employment opportunities for students at the college.

Jim Parker, ISG’s regional managing director, commented: "Continuity is an important aspect in the successful delivery of projects and by securing the final phase of the re-development of Reaseheath’s food department, both client and contractor benefit from the relationships and trust built up during the initial contract.
 
"By putting the modern infrastructure in place to provide an outstanding food education and research centre, the college is set to gain two-fold with enhanced competition for student places and an ability to maximise commercial opportunities within the private sector.”


Print this page | E-mail this page

RELATED CONTENT...


Article image Free support offered to Leicester food and drink companies

The Leicester food and drink sector is being given a boost with the launch of a new scheme to provide free business support to manufacturers working in the industry. The Food and Drink Forum is running the Leicester Food Specialist service, which aims to help eligible firms to grow and develop. The £94,500 project is being funded by the European Regional Development Fund (ERDF), which is providing more than 60% of the cost of the scheme. The Food and Drink Forum and Leicester City CounFull Story...

Volatility in raw material pricing driving efficiency and innovation?

JLT Specialty Limited (JLT) and Campden BRI have, through their recently created strategic collaboration, launched a joint research paper on the food and drink manufacturing industry in the UK: 'New World, New Risks’.Full Story...

Start up and small food producers get a boost

Why the Unilever strikes matter

Mini plant aids giant steps in food technology

MOST VIEWED...


Article image Getting the Industry 4.0 journey started

Suzanne Gill finds out why the UK food industry needs to embrace the idea of Industry 4.0 and why the journey needs to start now. Full Story...

Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Oil-free compressor breaks with tradition

Don’t get left out in the cold this Christmas

What role does refrigeration play in the supply chain?

http://www.appetite4eng.co.uk