Ultra processed foods - unveiling the microbial world and more
10 July 2024
Member: £130 + VAT / Non-member: £180 + VAT
Group discounts available on request. Contact Training
Sponsored by
Summary
Join us for a comprehensive exploration of the world of ultra-processed foods, including a deep dive into their microbiology.
Whilst there is no universally agreed or official definition for ultra-processed foods, the most well known classification is the NOVA system. It categorises all food products into ‘Unprocessed and minimally processed’, ‘Processed culinary ingredients’, ‘Processed’, or ‘Ultra-processed’ (which have generally undergone extensive industrial processing and usually contain multiple ingredients not used when cooking at home).
There is a widespread misconception that all ultra-processed foods are unhealthy, whereas nutritional value is not influenced by level of processing.
Taking plant-based foods as an example, whilst they tend to have a high number of ingredients, many offer higher fibre and less saturated fat than meat counterparts, as well as being without the same zoonotic disease and microbial resistance risks. However, established practices used to manage pathogen risks in meat products may not be applicable or effective for their plant-based or alternative protein counterparts.
This seminar will therefore cover plant-based meat, cultured meat, microbial risks and outbreaks associated with UPFs, and much more.
Who should attend
Microbiologists, Product Development Specialists, Buyers, Food Analysts etc.
Event Director
Fiona Cawkell
Provisional programme
| Time | Presentation |
|---|---|
| 08:45 | Registration and arrival refreshments |
| 09:10 | Welcome and Chairman's introduction |
| 09:25 | Microbiological risks associated with ultra processed foods Sabina O'Reilly, Campden BRI |
| 10:05 | Outbreaks associated with UP foods Speaker from UKHSA |
| 10:45 | Refreshment break and opportunity to visit the exhibits |
| 11:05 | Processing the discourse over plant-based meat Jenny Chapman, Food Systems Researcher |
| 11:45 | Hot news! An update on our sponsor’s products |
| 12:15 | Lunch and opportunity to view the exhibits |
| 13:20 | Ingredient replacement and functionality Michael Adams, Campden BRI |
| 14:00 | E number safety Aine Hearty, Exponent.com |
| 14:40 | Refreshment break and opportunity to visit the exhibits |
| 14:55 | Cultured meat Craig Leadley, Campden BRI |
| 15:25 | Regulatory aspects Ed Allen, Campden BRI |
| 16:00 | Q&A and Chairman’s closing comments |
Speakers
Sabina Joined Campden BRI in 2019 as a laboratory technician in Microbiological Analytical Services after completing a BSc in Biological Sciences from the University of Plymouth.
Sabina is now working in Microbiology Safety and spoilage as a project manager specialising in challenge and shelf-life testing of a wide range of food and drink products.
Sabina is a Research Scientist MRes apprentice with Aston University which involves conducting a multidisciplinary research project focusing on the safety, quality, and functionality of plant-based meat alternatives.
Michael Adams, Campden BRI
Mike has worked in the food and beverage industry since 2006. Before joining us at Campden BRI in 2016, Mike worked in technical, quality and R&D roles within Mission Foods, PepsiCo, and Holland & Barrett. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.
Mike’s team support various clients, providing innovation services, research and analysis across a wide range of products, using our state-of-the-art laboratories and pilot plant facilities.
Craig Leadley, Campden BRI
From more than 30 years in the food and drink industry, the majority of which spent supporting clients and conducting research here at Campden BRI, Craig has a vast range of knowledge and experience, as well as extensive industrial and academic connectivity.
Over his career he has built our multi-partner collaborations, developed grant applications, overseen our research programme, and been involved in food preservation and manufacturing (with a particular focus on thermal processing and emerging technologies, about which he has published a number of books and journals).
Craig supports companies with accessing grants, and is currently focused on start-up and small to medium-sized enterprises (SMEs) through grant funding.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.
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