A Greener Malta

The facts are clear: Malta has a challenge. It needs to build up a 10% electricity generation from renewables by 2020. Beyond that, it needs cleaner air, cleverer homes, and a consistent power source for its people and economy. The big question is how can we enjoy Malta’s newly won benefits of the developing world without compromising our environment? This challenge motivates researchers worldwide. Malta is doing its bit in environmental engineering: developing green skies, green energy, green homes, and the opportunity for a green Malta.

Greener Skies

Nearly 100,000 commercial flights take off every day worldwide causing 2% of man-made carbon dioxide (CO2) emissions per year. In Malta, over one million tourists visit each year and flights are critical in connecting an island to the outside world. How can we address Malta’s economic needs with a growing public concern on airplane pollution, noise, and contribution towards climate change? A €1.6 billion Clean Sky project funded by the European Commission is trying to make this apparent conflict work. It brings together major European industrial partners, research establishments, and academia to develop breakthrough technologies for the air transport industry. In Malta, the Department of Electronic Systems Engineering is optimising flight paths known as trajectories.

The idea: reduce a plane’s flight path, reduce the time it is airborne, lower CO2 release. Computer algorithms can find a plane’s best trajectory and minimise air pollutants and noise. Malta is handling a part of the software development to optimise flight paths. The purpose of the software platform being developed by the Maltese team is to allow partners to bring together their optimisation models and tools. This will allow the international consortium to solve the complex algorithms that come with flight trajectory problems. 

Another project called Clean Flight is tackling local airplane flight paths. Current flight trajectory calculations are based on lowering costs. This does not necessarily mean that these trajectories provide the least pollution for our skies. Clean Flight’s approach is to lower flight costs by being green. Usually these two qualities match: burn less fuel, spend less, pollute less. Commercial aircrafts should have new flight paths for Malta. 

Harnessing the winds

Every time we switch on an appliance at home or at our workplace we are consuming energy. And energy means money and pollution. Pollution can be nullified by using renewables. Denmark, famous for windmills, has invested heavily in wind energy. By 2011 it generated around 26% of the total electricity demand through wind farms. Denmark also has one of the lowest electricity prices in the EU.

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An offshore windmill farm located in the Oeresund, three km from Copenhagen harbour.

Wind energy’s success has come with a backlash. The rapid increase in land use has caused public outcry on despoiling views, animal activists are worried about bird deaths, and increased pressure on limited land availability. In Malta land is of premium value. Green and open spaces are limited. Out at sea these problems could disappear and floating offshore wind structures may provide accessibility to deeper waters. Deeper seas have other plusses. Out there, the wind speeds are higher and more consistent, which makes electricity generation more realistic. The flipside is the expense in sending the precious electrical energy back to shore to power homes.

Floating wind turbines may be the key to fulfil Malta’s renewable energy targets. Malta has agreed to a 10% electricity generation from renewables by 2020 with the EU. If the country fails to meet its target it will be smacked with a huge fine.To give more opportunities for the government to reach this target the Faculty of Engineering is pushing new research into wind energy. There are major differences between floating and fixed offshore structures. Waves cause ever changing stresses on the turbine’s structure and bobbing movement could change the turbine blades’ aerodynamics that reduces power output.

The researchers at the Faculty’s Fluids Lab are testing a model floating wind turbine. Till now, the experiments have examined the change in power experienced by a wind turbine’s rotors when bobbing up and down on waves. The data has been inputted into a computer model to simulate large-scale floating wind farms. By simulating the air flow the drop in generation can be better understood. The simulations are based on the application of free-wake vortex methods. Since the air flow changes with the oscillation of the platform and therefore with time, these methods are capable of capturing the changes in the wake formed by the rotor.

Large wind farms face the problem of having generators and gearboxes mounted on each turbine at great cost. Instead the energy generation could be centralised, with individual turbines pumping seawater towards a central station which makes use of a positive displacement pump. This concept would mean that a centralised hydroelectric power station could be located on our shores.

Replacing every wind turbine’s gearbox and generator with a hydraulic pump offers many advantages. It reduces expense, by minimising the number of moving parts’ maintenance costs, and make a lighter turbine. Wind farms that pump water could also be easier to combine with wave energy, energy storage systems, and reverse osmosis plants that use up a big chunk of Malta’s electricity to make drinking water from the Mediterranean.

“Floating wind turbines may be the key to fulfill Malta’s renewable energy targets”

The only way is up

Normally we think of wind turbines as a tall central structure with a generator on top and propeller-style blades powering everything. But this is not the only possibility. Blades can spin around the turbines’ central structure doing away with expensive maintenance costs and complex gears to turn the blades into the wind. These Vertical Axis Wind Turbines (VAWTs) do not need to be oriented into a specific wind direction. Their problem is a requirement for higher wind speeds before they start to spin.QR5-VAWT

Dr Ing. Pierluigi Mollicone is coordinating a project that is coming up with new design concepts for this type of wind turbine. By working with both local academics and industrial players, a state-of-the-art design has to improve both the starting speed and the capability of controlling the turbine at varying wind speeds. Starting off from a conceptual idea, the design is then detailed and developed in the first step to make a wind turbine. The computer design then needs to be tested for aerodynamics and structural integrity—does it spin well and can it take a beating? The computational model then needs to be translated into a real world structure and tested in a wind tunnel, with further experiments back and forth needed to come up with a new wind turbine.

Malta’s very own windmill: restarted

The Raddiena or Chicago windmill is a well-known sight in rural Malta. These windmills harness the winds to draw water from the water table and irrigate fields. In 2001, 300 windmills were listed across Malta and Gozo. Unfortunately, the introduction of electricity has led farmers to abandon this clean source. Many windmills are gradually deteriorating. Dr Ing. Tonio Sant (Department of Mechanical Engineering) and his team are developing a new wind turbine concept to replace these badly damaged Chicago windmills. Together with the Ministry for Resources and Rural Affairs they are upgrading the rotor design structure’s aerodynamics to improve water-pumping efficiency. At the same time, the researchers want to maintain the original visual appeal of a multi-bladed rotor. The turbine will also produce electricity and be grid-connected. It won’t just pump up water but also provide clean energy.

Green Homes

Malta is covered in houses. Covering their roofs with PV (photovoltaic) panels is a way we could all help by making renewable energy. In the past five years, Malta has seen a drastic increase in PV panel use. Electricity generation is shifting from a centralised power station to our homes. Distributed generation is characterised by small-scale electricity generation, deployed near the point of use: our homes.

Currently our national grid cannot handle large PV installations. The stability of the grid may be compromised leading to power outages. And we all know what being in the dark for a few hours means. No Internet, no TV, no cold drinks in summer. The storage of electric energy can be used to balance the generation and consumption demands for a single household or company. Excess energy generated during periods of high generation can be stored. This stored energy can then be used when supply cannot meet demand, perhaps when using several heaters on a cloudy day.

Microgrids can solve these challenges. These grids are low voltage (electrical distribution within a home) or medium voltage (electrical distribution within a neighborhood) electrical distribution networks designed to supply small electrical loads. They are needed to hook up PV panels to a small community like a housing estate, university, schools, shopping mall, or industrial area. They consist of three major components. The homes equipped with PV or wind turbine installations, systems to store the energy generated, and other electricity users connected to the grid.

Microgrids generate energy near where it will be used. This increases reliability and reduces losses due to long transmission lines. Microgrids can also be used to provide electricity in remote locations unconnected to a main grid. Researchers are developing new methods to reliably operate and control microgrids across an island. They want to implement a low voltage microgrid capable of reliable operation that is connected to the national grid.

Many households have PV panels and solar water heaters. Local researchers are combining the two systems. For a sunny country like Malta, such a system makes perfect sense. One major advantage of a combined system is efficient conversion of concentrated solar energy to heat energy. The homeowner can then flip a switch to either generate electricity or heat water.

A parabolic trough, a curved surface, is used to focus the sun’s rays onto a fluid. The heated fluid can reach temperatures of up to 300°C. Hot enough to power a stirling engine used to generate electricity or pump water.

Greener Seas

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il-Qala ta’ San Niklaw, Comino

The Mediterranean has over 150 million people living on its coast. A quarter of a million fishermen live off its fish. Even closer to home, the sea around Malta sees one third of the world’s shipping. The only way this sea can survive is by knowing how much we are polluting and exploiting it by monitoring it. Then the effect needs to be evaluated and the situation managed by administrators around the Sea to balance development and environmental health.

A study that will help gather information about maritime traffic across the Straits of Sicily is being carried out by the Department of Mechanical Engineering and the University of Catania. By quantifying the emissions produced, they will find out the consequences of these emissions on the local plant and animal life. The project aims at supporting the monitoring of pollution at sea in the Straits of Sicily and so contributing to future legislation at national and European level.

Engineers designed a towfish that will be used to monitor a number of pollutants in the Mediterranean Sea. A towfish is an underwater platform that is towed behind a surface boat and can reach a depth of 50m. The towfish will be equipped with an HD camera that can take images of zooplankton and phytoplankton in order to study colonies that exist in the Straits of Sicily. Another HD camera will be used to monitor swarms of jellyfish and their location.

A Green Malta

Pollution bothers everyone with dirty atmospheres and smelly odours. Pollution also makes us sick and causes many health problems including birth defects, and burdens health institutes. We all have a role to play to protect and safeguard our environment. Whether it is our skies, seas, or our homes we all have to do our part. A greener Malta means a greener future for all of us.

In 30 years’ time the electric energy we use in our homes and at the workplace will come mainly from renewable energy sources. We will all be driving electric vehicles. The familiar black clouds of smoke from dirty engines will be a thing of the past. But these advances in technology will not be possible without government funding, industrial collaboration, and the sweat of engineers and researchers to find exciting solutions to power nations and our green homes. 

Watch more here: https://www.youtube.com/watch?v=VwCNHvD2gqY

Music for Clean Food

Everyone eats. Eating food straight out of a packet is the norm in our fast-paced world — a simple fact that makes food science ever more important. We need safe food. THINK editor Dr Edward Duca met up with researcher Dr Vasilis Valdramidis to find out about the latest tech.

Food safety is serious business. In Germany during 2011 a single bug hospitalised over 4,000 people causing 53 deaths. Scientists learnt afterwards that a strain of E. coli had picked up the ability to produce Shiga toxins. These natural chemicals cause dysentery or bloody diarrhoea. The bacteria were living on fresh vegetables and it took German health officials over a month to figure out which farm was responsible.

On the 2 May, German health authorities announced a deadly strain of bacteria in food. By the 26 May, they pointed their finger at cucumbers coming from Spain. They were wrong. The mistake cost the EU over €300 million in farmer reimbursements. Genetic tests found that the bacterium on cucumbers was different than the one which was killing people. The researchers continued to ask people who were infected what they ate: raw tomatoes, cucumbers, and lettuce remained the prime suspects. Till they tested organic local bean sprouts from a farm in Bienenbüttel, Lower Saxony. By the 10 June, the farm was forced to shut down after it was pinpointed as the source. The sprouts were contaminated from the seeds’ source in Egypt.

‘These bean sprouts are found in several ready-to-eat foods, you could have it in your sandwich and not realise that you’re eating it,’ said food scientist Dr Vasilis Valdramidis (University of Malta). This is the reason why it took German officials so long to find the source. Having to rely on people’s memory of what they ate before becoming sick, something as inconspicuous and mild tasting as a bean sprout can be forgotten. Precisely why industrial food safety is so important: it saves lives.

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Cleaning food

‘There is no natural sterile environment,’ stated Dr Valdramidis who studies new ways to disinfect ready-to-eat lettuce, cabbage, and bean sprouts to make our food safe. Most bacteria come from nature or during handling. ‘After harvesting, there are 3 different steps for processing fresh produce. First, they are washed to remove all external material. Second, there is the disinfection process. […] Third, they apply a decontamination treatment that most commonly is chlorinated water.’

Dissolving chlorine dioxide powder into water makes most of the industrial chlorinated water. Chlorine is found in tap water so is relatively harmless at low concentrations, but ‘the less we have of this chemical the better for our health, because there are some side effects,’ explained Dr Valdramidis. ‘It can react with the organic substances of food products and produce some compounds […] that aren’t healthy.’

The environment is another problem. Chlorinated water ends up in ground water or other water sources. Elevated levels of chlorine can decontaminate vegetables but also natural habitats.

Dr Valdramidis’ group works to reduce the amount of chemicals, water, and energy used. Fresh water is a precious resource with less than 3% of the world’s water being fresh. In Malta, pressures on fresh water use are intense and the country is facing a little known water crisis. Worldwide energy efficiency is a hot issue, with both environmentalists and industry pushing for greater efficiency and cheaper energy bills.

From Oregano to Music

The herb oregano can be concentrated with its essential oils extracted. Surprisingly, at the right concentration oregano slows bug growth. Dr Valdramidis’ group is taking advantage of this antimicrobial effect to disinfect vegetables. ‘And it tastes better, but it depends on the amount; if you use too much it is bitter.’

The food industry’s bottom line is cost. ‘The extraction process is quite expensive but now the price is going down. [The food industry already] use oregano oil as antimicrobial agents in feeding products for animals. Their aim is to reduce the use of antibiotics. It [oregano] is becoming more and more accessible.’

Oregano oil might be more expensive, but it is a natural product that is non-toxic. Another advantage is that, ‘if the plant cells are relaxed then these essential oils can penetrate’ into the plant disinfecting it thoroughly. Once optimised, it could easily replace chlorine water, reducing the amount of damaging chemicals used.

Oregano could replace chlorine water, but what about the amount of water? Another technique, which uses sound to clean food, could help. Think about ultrasounds used to scan pregnant women. Those ‘operate on megahertz and create images, this [technology] operates on kilohertz and is powerful enough to create physical changes at a microscale’, which means they are high power systems. It works by pulsing sound waves at your submerged vegetable or fruit of choice. The sound creates bubbles that implode, creating a very high pressure and temperature. This energy can kill the bacteria. When Dr Valdramidis gets it right, it cleans the vegetable.

The process is even more extraordinary. The sound wave causes ‘a molecule of water to split and create [the molecules] hydrogen peroxide and other radicals, which are very unstable’ so they react with everything around them (including bacterial DNA), either becoming water again or attacking cells. ‘They affect the membrane of the bacterial cell,’ said Dr Valdramidis, ‘killing it.’ They can also damage plant cells, so the technique needs fine-tuning to get it right. By measuring the appearance, amount of vitamins, enzymes, and other nutrients lost by the procedure, researchers can tweak it to maximise its antimicrobial value and minimise its damage to the vegetable. To continue improving the technique a lot of his work is spent trying to understand exactly how the procedure works and why the bacteria die.

The ultrasound still needs water to work. Water cannot be removed from the equation because bubbles can only form in water and sound also travels better. Water quantity can be reduced. When using chlorinated water, another step is needed to rinse off the chlorine. In this case, it can be skipped. There is an even more radical technique that might bypass water altogether.

A lightning storm

Plasma is made up of ionised air. In nature, plasma is made by lightning, leaving a tell tale ozone smell. Food scientists can pass high frequency electricity through air to create a bacteria-killing plasma stream.

Ionised air kills bacteria because it forms radicals and ozone. Electric discharges create radicals and turn oxygen into highly reactive oxygen radicals (an unstable oxygen atom) or ozone (3 oxygen atoms joined together). These products can react with bacteria and inactivate them. Like sound waves they can also affect food. ‘High levels of ozone can bleach food by oxidising the product. There is no ideal technology,’ stated Dr Valdramidis. The difficulty in all of this is how to kill the bacteria and not the plant. Everyone wants salads with a nice colour, good flavour, and high nutritional value.

On the other hand, the beauty of this technique is that you can zap the food in its packet. So imagine just rinsing the food with a little water, wrapping it up, and finishing off the cleaning process with an electric pulse. The package can be delivered to your local grocer with minimal use of water and your mind at rest. Both sound waves and plasma could also spell the end of excessive chemical treatments.

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A computer model of a fruit

Measuring microbe levels is the only certain way to know if food is safe. Traditional methods are labour intensive, time consuming, and expensive. Scientists first need to remove the bacteria from the product, then dilute the bacteria, then count the cells directly with plate counting techniques or under a microscope. More modern techniques use molecular methods such as PCR (Polymerase Chain Reaction) to find out the specific type of bacteria. This can make a huge difference since not all bugs are created equal.

To reduce costs and speed up the process, Dr Valdramidis uses mathematical models to predict the shelf life of products and apply the right decontamination process. ‘We want to predict the amount of bacteria present, so with these equations we are trying to describe how fast the bacteria are inactivated then [how fast those that survive] grow,’ explained Dr Valdramidis. The number of bacteria predicts food safety and how fast it rots.

For mathematical modelling to work, first ‘data needs to be collected […] by performing some experiments. Then I try to describe how the population responds and behaves using these equations. If I can verify this model, then I can come to you and tell you, ‘look, this product has these specific characteristics, within the range of this model, I can tell you that it will expire in 15 days and you don’t need to do any experiments.’ It’s a very powerful tool but it has to be well validated.’ It saves a ton of money, but you must be sure of the model otherwise people could be harmed.

Current maths has its limits. Scientists are still trying to correctly model a single cell. Plant or bacterial cells are complicated machines, with proteins, DNA, and other molecules all jam-packed together working synchronously for a cell’s survival and reproduction. To make things easier, scientists simplify cells when simulating them then consider a whole group of them, a population. Researchers test the whole population. If Dr Valdramidis’ group attempts to model a single bacterial cell’s growth in Malta, he would have to use the University’s supercomputer called ALBERT. Maths on this level uses a lot of computational power.

Taking the cell modelling idea to its extreme, some food scientists are trying to model every plant cell to make a complete fruit — a virtual fruit. They model, ‘the exchange of gases and so on since fruit is still respiring, still alive after harvesting.’ To control the respiration process, they ‘try to control the amount of [the hormone] ethylene, oxygen gas, and so on.’ They also use these models to simulate modified atmospheres around food seeing how they influence respiration rates. Shelf life is affected by plastic packages with different holes sizes, types of plastic, and other parameters. All of these properties are pumped into the mathematical equations and tweaked to maximise shelf life. ‘If you slow rates down, the food lasts longer and can be stored for a longer period,’ explained Dr Valdramidis, which makes both companies and consumers happy.

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Working with industry

Dr Valdramidis is young but has a long career in fundamental research. He has modelled and tested the rate of bacterial growth (and inactivation) at changing temperatures, and even investigated how to decontaminate biofilms in industrial food processing plants. Importantly, he has looked into quantifying and speeding up the analysis of microbial levels on food to give an actual ‘best before’ date. His approach always coupled experiments to test his maths and predictions.

Innovations in food science aim to bring down prices, use less water, fewer chemicals, and less energy. For these reasons, Dr Valdramidis is now at a stage where he can collaborate with industrial partners. In Malta, he has already met with the Chamber of Commerce through the creation of a Food Industrial Advisory Platform. With this platform ‘we plan to organise workshops every 6 months. Once to speak about our activities and another to speak about subjects that are of interest to SMEs [Small to Medium Enterprise, or industry].’ Malta is run by food SMEs; they account for 65% of GDP.

Researchers need to work with industry — a statement on everyone’s bucket list. Its importance cannot be understated, since it is unlikely that universities will receive substantially more research funds unless businesses start seeing these institutions as partners. And, they could save or make big bucks by investing in research. Dr Valdramidis’ work is a clear call for collaboration.

Working with others is what drew Dr Valdramidis to Malta. ‘I firmly believe in collaboration. A lot of my [research] publications are not just from the university I would be working in but others as well.’ By opening arms wide open perhaps we can prevent mistakes, like those of the German health authorities, invest in research that reduces waste, and cleans our food just by playing a song at the right energy.

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Some of the above research is supported by a Marie Curie FP7-Reintegration-Grant within the 7th European Community Framework Programme under the project ‘Development of novel Disinfection Technologies for Fresh Produce (DiTec)’, and part-funded by the Malta Government Scholarship Scheme.

Developing new cancer treatments

The lab is my second home, with the rugby pitch a close third. My fascination with lab work and science started when I visited Tays Hospital in Finland. It was during my bachelor degree in Medical Laboratory Science. This three-month placement helped me choose cytogenetics for my final year project. My work involved developing a technique to allow for doctors to better manage sporadic and recurrent miscarriage patients.

My interest in cytogenetics (the study of chromosomes where genes are found) evolved to genetics, when I started working at the biotech company MLS BioDNA Ltd. This laboratory focused on the testing of inherited diseases, paternity and forensics, as well as food and water microbiology. Working in a diagnostic laboratory was very satisfying but I had always wanted to pursue research. So I moved to Sheffield to read for a Masters in Molecular Medicine, with the help of the Malta Government Scholarship Postgraduate Scheme (MGSS). My intention was to just stay for the course and return home, however, my current supervisor offered me a 10-month contract to work in a molecular microbiology lab. This was a very pleasant experience, and encouraged me to pursue a Ph.D. I received a scholarship for a Ph.D. in Immunology at the University of Sheffield, which I am currently working on.

Vaccines can prevent certain infectious diseases. Potentially, they can also treat cancer. Vaccines today are based on small proteins, which by themselves do not elicit a strong immune response. To treat cancer a strong response is needed. Immunological adjuvants that amplify the immune response are used to accomplish this. However, no one really understands how these adjuvants work. For my Ph.D., I am part of a research group that focuses on an immunological adjuvant which increases the immune response by over 1,000 times. Understanding how these adjuvants work will pave the way to more targeted treatments and fewer side effects.
My job is to understand which immune cells are responsible for this effect. The adjuvant has been shown pre-clinically to be effective in B cell lymphoma, a type of cancer of the blood that originates in the lymph glands. Patients are currently treated with the drug Rituximab which depletes certain immune cells called B cells. If our treatment requires other immune cells to work, it can be used in addition to therapies such as Rituximab.

Although a Ph.D. is something which I really wanted to do, it was still a shock to my system. Scientific research can be very frustrating as long hours and hard work do not necessarily translate into results. In spite of this, the long-term goal of this project keeps me going making the sweat and tears worth it.

Funding of academic chairs by FIMBank and The Alfred Mizzi Foundation

As from the next academic year, the Faculty of Economics, Management and Accountancy of the University of Malta will be providing a course in International Trade Finance which is being sponsored by FIMBank Malta plc and the International Factor Group (IFG). The same faculty will also introduce a course in Digital Marketing which is being sponsored by The Alfred Mizzi Foundation. These new additions will offer a unique educational experience in modern commercial activities to both local and foreign students. The financing of the courses has been facilitated by the RIDT. 

Cycling for breast cancer research

Forty cyclists will be covering an endurance route of 720 km. They will cycle from London to Brussels to Paris this July to raise funds for breast cancer research at the University of Malta. For this initiative to happen, the RIDT has teamed up with two not-for-profit organisations, Action for Breast Cancer Foundation and ALIVE Charity Foundation. The former is an organisation that brings together breast cancer survivors, patients, and well-wishers, while ALIVE consists of a group of cyclists are dedicating their cycling efforts towards good causes.

The cyclists are currently undergoing training to get in shape for this challenge. Their objective is to each raise €1,800. 

KSU joins list of donors

In a typical case of charity beginning at home, the Kunsill Studenti Universitarji (KSU) has donated €1,000 towards the research trust of the University of Malta. Speaking during the presentation of the donation, Mr Mario Cachia, former president of the KSU pledged that the KSU shall venture to promote the objectives of the Trust among the students it represents, and encourage them to support it, even by organising activities to raise funds for specific future research. 

Can you die of boredom?

A tricky question since boredom is a mental state. Usually it is triggered by an uninspiring, monotonous environment and/or certain brain chemicals like dopamine (more on dopamine). People who produce less dopamine, or are less sensitive to it, are bored more easily.

People bored for a very long time can suffer from clinical depression, which surely reduces lifespan. Other boredom sufferers have ADHD (attention deficit hyperactive disorder) and extreme ways of combating boredom can be equally dangerous. They could abuse drugs and alcohol or seek thrills in risky sports. Others could become sexually promiscuous. All of these behaviours reduce lifespan. 

Send your questions to think@um.edu.mt and we’ll find out if it’s the truth or just a fib!