Homes heated by human sewage could be a reality thanks to Aston University

May 8, 2024

5 min

Dr Jude Onwudili
  • Project to transform sewage sludge into clean water and energy awarded a share of £4.5 million by Ofwat
  • Involves extracting energy from the waste produced during sewage and water treatment
  • Gases obtained can be used to power engines or heat people’s homes.



An Aston University project that could transform sewage sludge into clean water and energy has been awarded a share of £4.5 million by Ofwat.


The University project with engineering consultancy ICMEA-UK involves extracting energy from the waste produced during sewage and water treatment and transforming it into hydrogen and/or methane. The gases can then be used to power engines or heat people’s homes.


The aim is to create a sustainable and cost-efficiently run wastewater processes, plus extra energy.


The initiative was one of ten winners of Ofwat’s Water Discovery Challenge, of which the Aston University scientists and two industrial partners have been awarded £427,000.




Dr Jude Onwudili based at Aston University’s Energy and Bioproducts Research Institute (EBRI) is leading the team of scientists who will work with the partners to develop a trial rig to transform solid residues from wastewater treatment plants to hydrogen and/or methane.


The two-stage process will involve the initial transformation of organic components in the sludge into liquid intermediates, which will then be converted to the fuel gases in a second stage.


The project is called REvAR (Renewable Energy via Aqueous-phase Reforming), and Dr Onwudili will be working with lead partner and engineering consultancy company ICMEA-UK Limited and sustainable infrastructure company Costain.


REVAR combines the use of hot-pressurised water or hydrothermal conditions with catalysts to achieve high conversion efficiency. The technique can treat sewage sludge in just minutes, and it is hoped that it will replace existing processes. In 2013, a Chartered Institution of Water and Environmental Management report stated that the sector is the fourth most energy intensive industry in the UK.


Dr Onwudili said: “This project is important because millions of tonnes of sewage sludge are generated in the UK each year and the water industry is struggling with how to effectively manage them as waste.


“Instead, they can be converted into valuable feedstocks which are used for producing renewable fuel gases, thereby increasing the availability of feedstocks to meet UK decarbonisation targets through bioenergy.


“We will be taking a waste product and recovering two important products from it: clean water and renewable energy. Overall, the novel technology will contribute towards meeting UK Net Zero obligations by 2050 and ties in with the University’s purpose to make our world a better place through education, research and innovation.”


The Water Discovery Challenge aims to accelerate the development and adoption of promising new innovations for the water sector. Over the next six months, winners will also receive non-financial support and will be able to pitch their projects to potential water company partners and/or investors.


The 10 winning teams are from outside the water industry and were chosen because of their projects’ potential to help solve the biggest challenges facing the sector.  


The competition is part of the Ofwat Innovation Fund, run by the water regulator Ofwat, with Challenge Works, Arup and Isle Utilities and is the first in the water sector to invite ideas from innovators across industries.


Helen Campbell, senior director for sector performance at Ofwat, said: “This competition was about reaching new innovators from outside the sector with different approaches and new ideas, and that’s exactly what the winners are doing.


“The products and ideas recognised in this cross-sector challenge will equip water companies to better face challenges of the future – including achieving sustainability goals and meeting net zero targets – all while providing the highest-quality product for consumers.”


ENDS


A Blueprint For Carbon Emissions Reduction in the UK Water Industry The Chartered Institution of Water and Environmental Management https://www.ciwem.org/assets/pdf/Policy/Reports/A-Blueprint-for-carbon-emissions-reductions-in-the-water-industry.pdf


Ofwat Innovation Fund

Ofwat, the Water Services Regulation Authority for England and Wales, has established a £200 million Innovation Fund to grow the water sector’s capacity to innovate, enabling it to better meet the evolving needs of customers, society and the environment.

The Innovation Fund, delivered in partnership with Challenge Works (formerly known as Nesta Challenges) and supported by Arup and Isle Utilities, is designed to complement Ofwat’s existing approach to innovation and to help deliver against Ofwat’s strategy which highlights the role of innovation in meeting many of the challenges the sector faces.


About ICMEA-UK

Based in Sheffield, in the North of England, ICMEA-UK is the UK arm of an established Italian innovative engineering company - ICMEA SRL. They are an innovative Engineering consultancy company, and work in partnership with a range of other organisations to provide innovative, bespoke solutions to problems where an Engineering solution is required.


About Costain

Costain helps to improve people’s lives by creating connected, sustainable infrastructure that enables people and the planet thrive. They shape, create, and deliver pioneering solutions that transform the performance of the infrastructure ecosystem across the UK’s energy, water, transportation, and defence markets.

They are organised around their customers anticipating and solving challenges and helping to improve performance. By bringing together their unique mix of construction, consulting, and digital experts they engineer and deliver sustainable, efficient, and practical solutions.


About Aston University

For over a century, Aston University’s enduring purpose has been to make our world a better place through education, research and innovation, by enabling our students to succeed in work and life, and by supporting our communities to thrive economically, socially and culturally.

Aston University’s history has been intertwined with the history of Birmingham, a remarkable city that once was the heartland of the Industrial Revolution and the manufacturing powerhouse of the world.

Born out of the First Industrial Revolution, Aston University has a proud and distinct heritage dating back to our formation as the School of Metallurgy in 1875, the first UK College of Technology in 1951, gaining university status by Royal Charter in 1966, and becoming The Guardian University of the Year in 2020.

Building on our outstanding past, we are now defining our place and role in the Fourth Industrial Revolution (and beyond) within a rapidly changing world.

For media inquiries in relation to this release, contact Nicola Jones, Press and Communications Manager, on (+44) 7825 342091 or email: n.jones6@aston.ac.uk

Connect with:
Dr Jude Onwudili

Dr Jude Onwudili

Lecturer in Chemical Engineering

Dr Onwudili is an experienced researcher, having worked on a number of projects on catalytic and non-catalytic thermochemic processing.

Advanced Renewable (Bioenergy) TechnologiesRenewable Energy Technologies‎Chemical Product DesignChemical Process DesignAdvanced Process Design

You might also like...

Check out some other posts from Aston University

4 min

Babies respond positively to smell of foods experienced in the womb according to study co-led at Aston University

Babies whose mothers took kale or carrot capsules when pregnant responded more favourably to these smells The research shows that the process of developing food preferences begins in the womb, much earlier than previously thought The research follows up on an earlier study Babies show positive responses to the smell of foods they were exposed to in the womb after they are born, according to a new study. The findings, led by Durham University, UK, could have implications for understanding how healthy eating habits might be established in babies during pregnancy. The research included scientists from Aston University, UK, and the Centre national de la recherche scientifique (CNRS) and University of Burgundy, France. It is published in the journal Appetite. Researchers analysed the facial expressions of babies who had been repeatedly exposed to either kale or carrot in the womb after birth. Newborns whose mothers had taken carrot powder capsules when pregnant were more likely to react favourably to the smell of carrot. Likewise, babies whose mothers had taken kale powder capsules while pregnant reacted more positively to the kale scent. Research co-lead author and supervisor Professor Nadja Reissland, of the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, said: “Our analysis of the babies’ facial expressions suggests that they appear to react more favourably towards the smell of foods their mothers ate during the last months of pregnancy. Potentially this means we could encourage babies to react more positively towards green vegetables, for example, by exposing them to these foods during pregnancy. “In that respect, the memory of food the mother consumes during pregnancy appears to establish a preference for those smells and potentially could help to establish healthy eating habits at a young age.” This study is a follow-up to a 2022 research paper where the researchers used 4D ultrasound scans at 32 and 36 gestational weeks to study foetal facial expressions after their pregnant mothers had ingested a single dose of either 400mg of carrot or kale capsules. Foetuses exposed to carrot showed more “laughter-face” responses while those exposed to kale showed more “cry-face” responses. For the latest study, the researchers followed up 32 babies from the original research paper – 16 males and 16 females – from 36 weeks gestation until approximately three weeks after birth. Mothers consumed either carrot or kale capsules every day for three consecutive weeks until birth. When the babies were about three weeks old, the research team tested newborns’ reactions to kale, carrot, and a control odour. Separate wet cotton swabs dipped in either carrot or kale powders, or water as the control, were held under each infant’s nose and their reaction to the different smells was captured on video. The babies did not taste the swabs. Scientists then analysed the footage to see how the newborns reacted and compared these reactions with those seen before the babies were born to understand the effects of repeated flavour exposure in the last trimester of pregnancy. The research team found that, from the foetal to newborn period, there was an increased frequency in “laughter-face” responses and a decreased frequency in “cry-face” responses to the smell the babies had experienced before birth. Humans experience flavour through a combination of taste and smell. In foetuses, this happens through inhaling and swallowing the amniotic fluid in the womb. Research co-lead author Dr Beyza Ustun-Elayan carried out the research while doing her PhD at Durham University. Dr Ustun-Elayan, who is now based at the University of Cambridge, said: “Our research showed that foetuses can not only sense and distinguish different flavours in the womb but also start learning and establish memory for certain flavours if exposed to them repeatedly. This shows that the process of developing food preferences begins much earlier than we thought, right from the womb. By introducing these flavours early on, we might be able to shape healthier eating habits in children from the start.” The researchers stress that their findings are a baseline study only. They say that longer follow-up studies are needed to understand long-term impacts on child eating behaviour. They add that further research would also need to be carried out on a larger group of infants, at different points in time. They say that the absence of a control group not exposed to specific flavours makes it challenging to fully disentangle developmental changes in the babies from the effects of repeated flavour exposure. Future research should also factor in post-birth flavour experiences, such as some milk formulas known to have a bitter taste, which could impact babies’ responses to the smell of bitter and non-bitter vegetables. The research involved the children of white British mothers, and the researchers say that future studies should be widened to explore how different cultural dietary practices might influence foetal receptivity to a broader array of flavours. Research co-author Professor Jackie Blissett, at Aston University’s School of Psychology, said: “These findings add to the weight of evidence that suggests that flavours of foods eaten by mothers during late pregnancy are learnt by the foetus, preparing them for the flavours they are likely to experience in postnatal life.” Research co-author Professor Benoist Schaal, National Centre for Scientific Research (CNRS)-University of Burgundy, France said: “Foetuses not only detect minute amounts of all types of flavours the mothers ingest, but they overtly react to them and remember them while in the womb and then after birth for quite long times. In this way, mothers have an earlier than early teaching role, as the providers of the infant’s first odour or flavour memories.” Visit https://doi.org/10.1016/j.appet.2025.107891 to read the full research paper in Appetite.

3 min

Putting least calorific meals first on menu makes teenagers more likely to order them according to a study co-led at Aston University

The research was carried out by the University of Birmingham’s Katie Edwards and Aston University’s Jackie Blissett and James Reynolds Both the availability of high-calorie options and their position on the menu affects teenagers’ choices Restaurants provide an important location for implementing low-cost and high-reach interventions to tackle obesity. New research from the University of Birmingham and Aston University has found that putting lower-calorie meal choices at the top of a restaurant menu, and reducing the availability of high-calorie options, makes teenagers more likely to order the healthier options. Childhood obesity rates have been increasing year on year, with government pledges and targets to reduce obesity unfulfilled or missed. Restaurants are a common food environment for adolescents, with one fifth of children consuming meals out at least once a week. The study has been published in the journal Appetite. Dr Katie Edwards, research fellow in psychology at the University of Birmingham and a visiting researcher at Aston University, who led the study, said: “Childhood obesity is a significant public health challenge. A key period for targeting dietary intervention is adolescence, when young people become more independent, making their own decisions about diet and socialising with friends more. Interventions have targeted healthy eating at home and at school, but we wanted to see how altering restaurant menus can impact the choices teenagers make.” The researchers asked 432 13 to 17-year-olds to take part in an online experiment. They presented the teenagers with three different menus, with five starters, ten main courses and five desserts in separate sections, as one would find on a standard restaurant menu. Each menu was slightly different; one which reduced the number of high-calorie options on offer, one with menu positioning of low- to high-calorie meals, one which combined the availability and position interventions, and then one ‘typical’ menu. The participants were asked to select a starter, main and dessert from each menu. The experiment showed that the availability and the position interventions resulted in significantly lower calorie meal choices, compared to the choices made from the menu with no intervention (the ‘typical’ menu). The average number of calories for a selected meal reduced from 2099.78 to 1992.13 when the items were ordered from least to highest calorie content. The availability intervention reduced it from 2134.26 kcal to 1956.18 kcal. The group who had the combined availability and positioning intervention menu saw their meals’ calorie value plummet from 2173.60 kcal to 1884.44 kcal. The study also found that the positioning intervention had the biggest impact on main course choices. The availability intervention and the combined interventions, on the other hand, did not have a big impact on the calorie value of main course choices. The availability intervention had the most impact on starter choices. None of the interventions had a significant impact on dessert choices. Dr Edwards said: “Main menu choices saw the biggest reduction in calories following the position intervention, going from 1104.17 kcal to 1045.16 kcal, while the availability intervention saw the biggest reduction in the starter option. While not all interventions saw statistically significant reductions for all courses, each intervention saw a significant reduction in the calorie content of the overall meals.” Dr James Reynolds, senior lecturer in psychology at Aston University, said: “People tend to consume higher calorie meals when they eat out, so restaurants provide an important location for implementing low-cost and high-reach interventions which can encourage healthier eating in teenagers. Many restaurants are already required to display calorie information on their menus, but our research has shown that tactics like altering the position or availability of high-calorie options on menus could also be a useful tool in trying to reduce obesity and help young people make healthier choices. The next step for this research would be to replicate the study in restaurant settings.” Read the full paper in the journal Appetite at https://www.sciencedirect.com/science/article/pii/S0195666324005749

4 min

People still trust scientists: Aston University psychologists contribute to largest post-pandemic study on public trust

Researchers looked at trust in scientists in 68 countries and found relatively high levels of trust everywhere The TISP Many Labs study of 71,922 people included those living in under-researched nations of the Global South The majority of survey participants believe that scientists should be more involved in society and policymaking. Public trust in scientists is still high, according to a survey carried out in 68 countries by an international team of 241 researchers, led by Dr Viktoria Cologna (Harvard University, ETH Zurich) and Dr Niels Mede (University of Zurich). The study found no evidence of the oft-repeated claim of a crisis of trust in science. The team, which included Aston University School of Psychology’s Dr James Reynolds and Dr Charlotte Pennington, also found that the majority of survey participants believed that scientists should be more involved in society and policymaking. This study is the result of the Trust in Science and Science-Related Populism (TISP) Many Labs study, a collaborative effort that allowed the authors to survey 71,922 people in 68 countries, including many under-researched countries in the ‘Global South’. For the first time since the COVID-19 pandemic, the study provides global, representative survey data on the populations and regions of the world in which researchers are perceived to be most trustworthy, the extent to which they should engage with the public and whether science is prioritising important research issues. Dr Mede said: “The study is the most comprehensive post-pandemic snapshot of trust in scientists, societal expectations of their involvement in society and policymaking and public views on research priorities.” Across 68 countries, the study finds that the majority of the public has a relatively high level of trust in scientists (mean trust level = 3.62, on a scale of 1 = very low trust to 5 = very high trust). The majority of respondents also perceive scientists as qualified (78%), honest (57%) and concerned about people’s wellbeing (56%). However, the results also reveal some areas of concern. Globally, less than half of respondents (42%) believe that scientists pay attention to the views of others. Additionally, many people felt that the priorities of science are not always well-aligned with their own priorities. The researchers call upon scientists to take the results seriously and find ways to be more receptive to feedback and more open to dialogue. The findings confirm the results of previous studies that show significant differences between countries and population groups. In particular, people with right-wing political views in Western countries tend to have less trust in scientists than those with left-wing views. This suggests that attitudes toward science tend to polarise along political lines. In most countries, however, political orientation and trust in scientists were not related. A majority of respondents want science to play an active role in society and policymaking. Globally, 83% of respondents believe that scientists should communicate with the public about science, providing an impetus for increased science communication efforts. Only a minority (23%) believe that scientists should not actively advocate for specific policies. 52% believe that scientists should be more involved in the policymaking process. Participants gave high priority to research to improve public health, solve energy problems and reduce poverty. On the other hand, research to develop defence and military technology was given a lower priority. In fact, participants explicitly believe that science is prioritising the development of defence and military technology more than they would like, highlighting a potential misalignment between public and scientific priorities. Dr Cologna said: “Our results show that most people in most countries have relatively high trust in scientists and want them to play an active role in society and policymaking”. Dr Reynolds, a senior lecturer at Aston University School of Psychology, said: “This research demonstrates that people from all around the globe still have high trust in science and want scientists involved in policymaking. When we face great challenges, such as threats to public health or energy crises, the public recognise the importance that scientists can play and want us involved. This is also true of the UK where levels of public trust in science is one of the highest globally.” Dr Pennington, a senior lecturer at Aston University School of Psychology, said: “This project showcases the importance and power of big team science to answer fundamental questions about human behaviour. By pooling our expertise and resources, we were able to reach over 70,000 people and improve sample diversity and representation by recruiting from 68 countries. Overall, the study resulted in an optimistic finding – that people generally trust scientists and agree that they should engage more in society and policymaking. Such trust is important because it allows people to make research-informed decisions about their own lives.” Find out more about the research in Nature Human Behaviour by visiting https://www.nature.com/articles/s41562-024-02090-5.

View all posts