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Are baked goods safe? – food safety challenges in the bakery

Are baked goods safe? – food safety challenges in the bakery

Seminar: Friday 20 September 2019
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Members of Campden BRI: £250 + VAT
Non–members: £350 + VAT

Group discounts available on request. Contact Sian Twinning



Summary

Many manufactured baked goods are produced ‘sterile’ but can subsequently be blighted by post process contamination. Bakery products, like many processed foods, are subject to microbiological and chemical spoilage.


A number of food safety and spoilage issues over recent years have been associated with baked goods including acrylamide, allergens, bacteria, mycotoxins and viruses. This seminar pulls together a multi-disciplinary team of experts to cover:



Who should attend?

It is perfect for microbiologists, bakers, artisan bakers, NPD managers and food technologists.



View programme


Event director: Fiona Cawkell

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.


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