Dr Kostadin Fikiin leads the Refrigeration Science and Technology Research Group at the Technical University of Sofia (part of European University of Technology - EUt+), investigates heat transfer processes, product quality and energy efficiency throughout the cold chain, and develops innovative equipment and logistics for sustainable food refrigeration. He is a Member of the Executive Committee of International Institute of Refrigeration (IIR), diverse IIR Commissions and Working Parties, European Technology Platforms ‘Food for Life’ (2006-2013) and ‘Renewable Heating and Cooling’, EFFoST and BULSHRAE. Likewise, he is or was in charge of a number of further professional functions, e.g.: Academician of the International Academy of Refrigeration, Chairman of EHEDG Working Group ‘Food Refrigeration Equipment’, Vice-President of IIR Commission D1 'Refrigerated Storage' (2004-2011), Editorial Board Member of Journal of Food Engineering, Associate Editor (2008-2016) and Academic Editor of Journal of Food Processing and Preservation, Guest Editor of Trends in Food Science and Technology and LWT, National UNDP Consultant, Flair-Flow National Stakeholders’ Network Leader, EUROFREEZE Coordinator, EU FP6/FP7 National Contact Point, CoolingEU Academic Mirror Group Member, Mettcover Global Technology Advisor, etc. Dr Fikiin published various articles and book chapters, spoke at many scientific events worldwide, and served as a key organiser and scientific committees’ member of a multitude of IIR, CEFood, EFFoST, ICEF, Eurotherm, Thermam and EU conferences around the globe. His professional achievements have been recognised, cited in the scientific literature and distinguished with Bulgarian and international prizes. He also worked on short-term assignments for the European Commission and the United Nations Development Programme.

Title: Cold chain innovations as a global sustainability enabler

Abstract: As a major source of direct and indirect greenhouse emissions, the refrigeration industry is paramount for the world’s sustainability. Whereas the carbon footprint of refrigeration (4.2 Gt CO₂ eq.) amounts today to over 8% of the global emissions (thus exceeding four times the aviation emissions), the sector is also responsible for 20% of the worldwide electricity consumption. Specifically, the carbon footprint of the food cold chains around the globe is approx. 1.3 Gt CO₂ eq. per annum. Among the various technological means to mitigate emissions and combat climate change, this presentation features three selected sustainability enhancing innovations, namely: (i) a novel chilling and freezing method, named ‘hydrofluidisation’, which brings together the advantages of both air fluidisation and immersion food freezing techniques by using unfreezable liquids or two-phase ice slurries as refrigerating media and fluidising agents; (ii) a demand response strategy for ‘passive’ storage of renewable energy in refrigerated warehouses to serve as ‘virtual batteries’ for power peak ‘shaving’, and electrical grid balancing and decarbonising (taking also into account the effect of temperature fluctuations and freeze-thaw cycles on the end product quality); and (iii) a pioneering technology for the integration and cryogenic storage of renewable energy at refrigerated warehouses, enabling low-carbon industrial refrigeration and power supply.