Andrew is a Process Engineer in the Production and Processing Research Department at Campden BRI. Andrew studied Chemical Engineering at the University of Birmingham, where during his masters his research focused on the modelling of super-critical water oxidation.
In his 2 years at Campden BRI Andrew has continued his interest in modelling working for multinational companies creating bespoke models and the modelling of food structures. He currently works in with emerging preservation technologies; continuous microwave, ohmic heating, UVC and high-pressure processing. He has led many research projects on topics such as in-pack ohmic heating, retrospective hygienic design and microwave processing.
Prior to joining Campden BRI he had a manufacturing role working in MRI magnet manufacture, primarily for the medical sector. This experience stood him in good stead for his current role as it has given him insights into the challenges facing equipment suppliers and how to address the gap between end user requests and the practical delivery of commercially manufactured equipment.
Andrew joined Campden BRI at the beginning of 2009 and is currently a food safety management system lead. With over 30-years’ experience in a wide range of food businesses (including catering), his current role focusses on the practical application of food safety management and good hygiene principles, including HACCP. This involves consultancy, training and auditing.
Andrew also works on supply chain management including raw material risk evaluations, agriculture, animal feed and traceability. He’s also part of the team that manages hygiene and allergen management.
His experience has allowed him to become a published author, having written and contributed to several Campden Guideline documents including ‘HACCP: A practical guide - G42’, ‘Food safety plans: principles and basic system requirements - G76’ and ‘Risk evaluation and management of raw materials - G65’.
He has been involved with training projects of competent authorities’ officials for the EU Better Training for Safer Food and FSA on HACCP Auditing. He was a member of the GFSI Technical Working Group for Food Service and is a Lead Instructor for Preventive Controls Qualified Individual (PCQI) training.
Annette Sansom joined Campden BRI in 1998 as a senior technician in the Microbiological Analytical Services group having graduated from the University of Bedfordshire with a BSc in Biology.
She is currently a Senior Research Officer in the Safety and Spoilage group in the Microbiology department at Campden BRI. Annette’s key areas of responsibility include control of viruses, metagenomic analysis, challenge testing, shelf-life analyses, predictive microbiology, and fresh produce decontamination.
Annette also lectures on food poisoning, food spoilage, and accelerated microbiological shelf life on the many Microbiology training courses that run at Campden BRI.
Bertrand Emond FIFST, MIFT, MAMBA, is Membership Ambassador, Professional Development and Culture Excellence Lead at Campden BRI.
He’s also an IFST Fellow and holds a Master of Food Science and Technology and a Master of Business Administration. For the last 30 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow. He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to quality, safety, efficiency and innovation, including: GFSI Stakeholder - Member of the Food Safety Culture Technical Working Group 2016-18, Services Technical Working Group 2019-20 and Auditor Training and Professional Development Working Group (2020-2021); BSI PAS 320 “ A practical guide to a culture of food safety” Steering Committee member (2020-2021); University of Nottingham UK Competencies for Food Graduate Careers Project Stakeholder; IFT British Section President; IAFP Silver Sustaining Member and IAFP Food Safety Education and Food Safety Culture PDG member; IAFP Students Mentor; Co-organiser of the Ecotrophelia UK eco-innovation students competition.
He is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behaviour change. He won the 2020 BRCGS CEO Europe Award recognising his commitment and contribution to food safety and the Heinz Award for Excellence for Leadership in Collaborative CPD for the Industry.
Chris joined the Food Safety Management Systems (FSMS) team at Campden BRI in August 2019 after studying Nutrition at Coventry University graduating with a BSc (Hons). He is a Registered Associate Nutritionist (ANutr). Chris has undertaken multiple placements and an internship in various public health settings applying his knowledge of nutrition, food science and dietary conditions (including food allergy and intolerance).
He brings this knowledge to his current role of Food Safety Specialist – Allergens working in collaboration with other specialists to achieve a holistic approach to food safety management. Chris provides training and consultancy in all areas of food safety management including allergen management, TACCP (food defence), VACCP (food fraud), and HACCP.
During his time at Campden BRI, Chris has assisted in writing articles, reports, and research on current industry topics. His most recently authored article is on the impact of the new Codex food allergen management code of practice.
Craig is head of strategic knowledge development at Campden BRI where he oversees the delivery of all R&D projects that are funded through Campden BRI membership subscriptions - from commissioning to final reporting. He is also actively engaged in developing academic collaborations and in creating new tools to curate critical business knowledge for Campden BRI.
Throughout his time at Campden BRI his technical passion has been food preservation, with a focus on emerging technologies for the food industry. He has studied, and published books and journal articles on, a wide range of technologies including power ultrasound, UV, pulsed light processing, ohmic heating, microwave heating and cold plasma processing. He has had a career long interest in high pressure food processing for both pasteurisation and sterilisation applications. Craig has also been active in the field of conventional batch thermal processing, having travelled extensively to schedule safe thermal processes globally.
Craig has over twenty-five years of practical experience with food manufacturing R&D and consultancy. He has significant experience with developing grant applications and in building multi-partner industry/academic collaborations.
Danny Bayliss is a New Technology Research Manager in the Processing and Production Research Department at Campden BRI.
After finishing his PhD in cold plasma technology Danny joined Campden BRI where he has been in various new technology roles since 2012. Danny's main research interests have been in the field of emerging processing and preservation technologies for the food industry. He has knowledge in a range of emerging technologies including ohmic heating, power ultrasound, high pressure processing, Revtech processing, pulsed light, and ultraviolet light processing with a particular interest in cold plasma. Danny manages the new technologies research team that work on confidential project work focusing on the feasibility of emerging technologies, technology validation/challenge testing, technology scouting, training and consultancy on equipment process management. In addition to contract work Danny has active roles in innovative research projects funded through various funding schemes such as Innovate UK, FSA and European funded agencies.
Danny sits on a BSI committee for UV-C disinfection and is part of the Food and Beverage task force at the International UV association. Danny is an Industrial supervisor for a PhD focused on the development of cold plasma technology for continuous decontamination and manages a Campden BRI member funded research project " New technologies for food and drink manufacturing". This project monitors the latest developments with new food processing and preservation and conducts feasibility studies on suitable technologies.
David Whittaker is a thermal processing specialist with an all-round knowledge of thermal processing across many sectors of the food industry - particularly in chilled, acidified and heat preserved food and beverage manufacturing. David originally studied Chemistry at the University of Liverpool and went on to complete a Chemical and Food Engineering Masters at the University of Birmingham, which is where his passion for food processing originally stems. Since then, David has worked in technical roles within the food industry, initially at a beverage and flavouring manufacturer and then within chilled food, where the processing of fresh, ready to eat dips, snacks and meals were his main focus.
David is currently working in the Food Manufacturing Technologies department at Campden BRI (Chipping Campden) and his day-to-day activities involve providing advice, calculations, and trouble-shooting services to Campden members, contributing to numerous Campden BRI training courses and managing complex projects relating to thermal processing. A number of the projects David works on involve thermal validation at manufacturer’s sites, and hence David has an excellent working knowledge of thermal processing across different sectors as well as understanding the theory underpinning it.
Derek Orford is the Brewing Ambassador at Campden BRI. Alongside his direct support for brewers, his role is to ensure that all alcoholic drinks producers get the best possible service from our wide range of consultancy and scientific services.
He qualified as a Master Brewer in 1991, winning the JS Hough Award of The Institute of Brewing and Distilling (IBD), who recently appointed him to Fellowship. He has been an Examiner for their Master Brewer examination for a number of years, focusing on Fermentation and Beer Processing.
His previous career was spent in operational and technical roles with Whitbread, Heineken and Lion, and he has run breweries in several countries, including The Bahamas, Ireland, Australia, and the UK, as well as running his own consultancy, more recently supporting smaller traditional and craft breweries.
After his international travels he returned to his Kentish birthplace and outside of work and drinking as wide a range of beer and wine as possible (he is also a Beer Sommelier), his interests include Charlton Athletic, Bruce Springsteen and man’s exploration of space, in particular the Apollo programme.
Emma has worked for Campden BRI since 2004. After graduating in Food Science and Nutrition from the University of Huddersfield in 2000, Emma worked in food manufacturing and retailing for a number of major companies in both technical and quality roles before moving to Campden BRI.
On joining Campden BRI, Emma first worked in Process Development and was involved in research into the use of Time Temperature Integrator (TTI) particles for establishing thermal processes. She moved to the packaging and manufacturing section in 2005 becoming heavily involved in a variety of aspects of packaging.
Her background in industry and processing allows her to support clients in addressing key issues in production and packing. She moved to lead the Product Innovation team at Campden BRI in 2011. The Product Innovation team support companies in the development and manufacture of innovative products. During this time Emma also led the technical innovation aspects of the Food and Health Innovation Service; a unique project supporting Scottish food companies in developing innovative healthy food and drink products. In 2018 Emma moved to head up the service management team, designed to enable all clients of Campden BRI to access the right information and people to support their internal strategic project work.
Since 2019 Emma has been Associate Director of Consulting Technology, leading a team of experts across a number of disciplines; Product and Process Innovation, Food Safety Management and Global Regulatory Affairs.
Dr Gail Betts has worked at Campden BRI for the past 27 years and currently manages the Processing, Preservation and Spoilage (PPS) section within the Microbiology Department.
The PPS group has research interests in the areas of predictive food microbiology, growth and survival of spoilage organisms and food pathogens and use of traditional and novel food preservation systems.
In addition, a major area of work is the microbiology of fresh produce and in particular, shelf-life issues, understanding the risks of contamination with pathogens and evaluation of the efficiency of decontamination systems.
Gary Tucker is a Fellow at Campden BRI and has worked for the company since 1989. He studied Chemical Engineering at Loughborough University and is a chartered chemical engineer. He has an MPhil for work in the measurement of rheological properties of foods and a PhD for work related to time-temperature integrators.
Gary’s areas of expertise include:
Greg graduated with a PhD in Molecular Microbiology from Swansea University and joined Campden BRI in 2006. In that time, Greg has led research in areas such as Clostridium botulinum challenge testing, Listeria monocytogenes stress response and Superchilling of products to extend shelf life. He is currently focussing on the use of Next Generation Sequencing in the food industry, and is continuing to develop Campden BRI’s Advanced Microbial Profiling service.
Greg also works with clients on a diverse range of private contracts.
Helen Arrowsmith is currently a Principal Food Law Adviser and Allergen Specialist in the Regulatory Affairs Department at Campden BRI. Helen uses her knowledge, gained over more than 17 years working with the food/drink industry, to provide advice on relevant UK and harmonised EU legislation, to present on scheduled and tailored training courses on food law and food allergens, and to contribute to publications such as Food Law Alert.
Helen joined Campden BRI in 2004 when she spent a year as Technical Support Officer in the Food Composition Section, dealing with operational matters and providing managerial cover to the Rural Payments Agency and HM Revenue and Customs contracts. The next nine years were spent in the Biochemistry Section at Campden BRI, where Helen worked her way up to the position of Team Leader of the Food Allergens Team. Helen managed the provision of technical contract services in the area of food allergen detection, provided interpretation of testing results, consultancy, information and advice on food allergen testing. Helen also managed member-funded research projects and co-authored two guidance documents for the food industry on ‘Validation of cleaning to remove food allergens’ (Campden BRI Guideline 59) and ‘Food allergens: practical risk analysis, testing and action levels’ (Campden BRI Guideline 71).
Helen studied for her PhD, on the ‘Impact of Anthropogenic Ionising Radiation on Soil Microbial Communities’, at the University of Nottingham where she had previously graduated with a BSc (Hons) degree in Agriculture and Food Sciences: specialising in Food Microbiology.
Linda Everis joined Campden BRI in 1995 as a Senior Technician in the Microbiological Analytical Services group having graduated from the University of Wales Aberystwyth with a BSc in Biology.
As manager of the successful Acid Preservation Research Club she was involved with the development of microbial models that help predict microbiological spoilage of acidified products. Linda lectures on shelf life, challenge testing and predictive microbiology, for the many training courses and seminars that take place at Campden BRI and has been author and co-author of articles and papers for a variety of microbiological publications and Campden BRI reports. She also managed the Washing and Decontamination of Fresh Produce Forum and has managed a range of projects both contract and research, in the area of fresh produce decontamination.
Currently a Principal Research Officer in the Microbiology Safety and Spoilage section in the Microbiology department at Campden BRI, Linda’s key areas of responsibility include:
Louise Gearey is the Food Specification and Control Group Manager in the Chemistry Department at Campden BRI. In this role she manages the examination and analysis of formal samples submitted by the Rural Payments Agency (exports) and HM Revenue & Customs (imports). This involves the visual assessment, testing and reporting on goods in order to ensure their correct classification against published standards, international/EC standards utilising internationally recognised procedures and validated methodologies.
Over the last 20 years many thousands of samples of all types of foods have been submitted to this laboratory and have been reported by me. Products being imported into, or exported from the UK require classification in accordance with the HM Customs & Excise Integrated Tariff of the United Kingdom. This is based on the internationally agreed system of classification known as the Harmonised Commodity Description and Coding System of the Customs Co-operation Council, which provides a systematic classification system for all goods in international trade.
Louise has been formally trained in Tariff Classification by HM Revenue & Customs and has a wide knowledge of this area in addition to her scientific expertise. She has extensive experience in the provision of expert advice for cases involving legal proceedings.
Lucas works as a Senior Bakery Scientist within the Baking and Cereal Processing Department at Campden BRI and joined the organisation in September 2018.
The Bakery Science Section utilizes an extensive understanding of both cereal and bakery science to further develop the fundamental understanding of the interaction of ingredients, recipes and processes for the international baking and cereal processing industries. Lucas’ main areas of work include project work on fibre, sourdough and bread making processes.
Before joining Campden, Lucas completed a 3-year apprenticeship in a semi-industrial bakery in Germany. He then obtained a BSc in home economics and nutritional sciences from the University of applied sciences Niederrhein in Germany. Afterwards he graduated with a first class in Food Science (MSc) from the University of Reading, studying the application of a novel fibre in bakery products.
Martin D’Agostino joined Campden BRI in May 2016 as a food virologist after having worked at the Food and Environment Research Agency (DEFRA) since 1994. His microbiological career began with Kennerty Farm Dairies in Aberdeen (now Robert Wisemans) as a laboratory assistant, monitoring the microbiological quality of milk and milk products until he joined what was the Torry Food Science Laboratory (Central Science Laboratory, MAFF) in 1994 (now named Fera Science Limited).
During this time he has been involved various projects funded by the UK FSA and EU Framework 5, 6 and 7 projects across many areas including Food PCR (FP5), Surveillance of Adenovirus and Norovirus in European Bathing waters (FP6) and was assistant coordinator of the FP7 project entitled“Integrated monitoring and Control of Foodborne Viruses in European Food Supply Chains”. Martin has experience of chairing and presenting scientific talks at national and international scientific meetings and has been author in over 30 publications including journal manuscripts, several reviews and book chapters related to the detection and implementation of rapid methods for foodborne and environmental human pathogens as well as being an editor for an Academic Press book on “Molecular Microbial Diagnostic Methods”.
He is currently undertaking a part–time PhD at the University of Liverpool with the subject “Investigation of the Contribution of Fresh Produce to the Norovirus Burden”
Mike is the Process Innovation Lead, within the Consulting Technology Group at Campden BRI and joined the organisation in April 2016.
Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005. Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations. Most recently he led the development of own label products for a major high street health and wellness retailer, specialising in spotting new trends in functional foods, sports nutrition and free from foods.
Mike’s areas of interest include the linking of instrumental measurements to sensory profiling, the discovery of new functional ingredients and extending the shelf life of foods.
The Product Innovation team that Mike works in support a wide range of companies within the wider food and drink industry, providing innovation services, research, analysis and testing across a wide range of platforms from our state-of-the-art laboratories and pilot plant facilities.
Nigel Blitz joined Campden BRI as a food management systems specialist in 2019 following more than 20 years’ experience as a food, hygiene and quality manager across a broad range of food and beverage manufacturing environments.
Nigel helps the industry by providing consultancy in environmental monitoring, internal factory design (to ensure it complies with BRCGS) and other factory hygiene-related issues. In addition to this, Nigel also teaches on food technology and microbiology courses and helps update guidance on the cleaning and disinfection of food factories.
Peter has over twenty years experience in consumer and sensory sciences and is a Certified Member of the Market Research Society (Dip MRS), member of the Association for Qualitative Research, IFT/IFST joint member and a Registered Sensory Scientist. Since graduating from Leeds University with a BA (Hons) Degree in Economics, Peter’s career has included research and business development posts within the retail, food and financial sectors.
Peter joined Campden BRI in 2003 and was appointed Head of Department for Consumer and Sensory Sciences in 2005 where he is responsible for the delivery of both contract consumer and sensory testing and ongoing research for industry and public sector clients.
Throughout his career, Peter has developed broad knowledge and experience of the technical and business development needs of the food industry spanning new product development, retailing and quality assurance, as well as investigating consumer attitudes on broader food issues in the changing marketplace.
Peter has extensive knowledge of mainstream consumer research and sensory testing methods and was a standing lecturer on the University of Nottingham's PG certificate in Sensory Science.
Peter Headridge is responsible for providing strategic direction to, and the management of, Campden BRI. He joined Campden BRI in 2020 as COO in the operations team.
Prior to joining Campden BRI, he worked at the Kellogg Company for over 21 years in various roles including, food safety, consumer affairs, innovation marketing, innovation project management, R&D, health & wellness and latterly was a member of the European Leadership team. Prior to joining the Kellogg Company, his career included product development within the dairy industry and refinery production management in the sugar industry.
Peter is a Fellow of the IFST and a member of Nottingham University Industrial Advisory Board for Food Science. He received his Bachelor Honours Degree in Food Science from the University of Nottingham, and went on to attain his MBA from the University of Durham.
Phil Voysey is an experienced, well-respected food microbiologist with ‘all round’ knowledge and ability in food manufacturing and research environments. Phil studied Microbiology at the University of Surrey, Guildford and achieved his doctorate at the University of Bristol, Department of Biochemistry with his thesis entitled: ‘Studies on the growth of the Chemoautotroph Nitrosomonas europaea.’
For 8 years Phil was a Research/Senior Microbiologist at the Flour Milling and Baking Research Association (FMBRA), and for a further 3 years the Group Microbiology Laboratory Manager at Northern Foods, Nottingham.
Currently Phil is a Section Manager in the Microbiology Department at Campden BRI (Chipping Campden) and his Section’s duties include organising and running microbiology training courses and the Campden Microbiology Proficiency Scheme. Speciality areas of microbiology include: Listeria; Yeasts; Moulds; Microbiological Risk Assessment; Microbiological Criteria; and Cereals and Milling Microbiology. Phil has written numerous papers and contributed towards a variety of articles and publications and been invited to present at many International conferences.
Richard Leathers joined Campden BRI in September 2011, working in the areas of HACCP and Quality Management Systems.
Richard started working in the food industry 35 years ago with Dairy Crest and subsequently worked for both Best Foods and Heinz. He also has experience within the fresh produce sector at Kanes Foods, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.
Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).
He sits on several committees, such as the BRCGS Technical Advisory Committee and that for ISO Food Safety Standards in the UK, AW/90.
As a lead in the FSMS team, Richard has responsibility for a wide range of training and consultancy services.
Roy Betts is a Fellow at Campden BRI, an independent international food consultancy and research organisation based in the UK. His role is to ensure that the industry maintains a full awareness of all microbiological concerns and to help companies respond to and manage microbiological issues relevant to them and their products. Prior to taking this role, Roy managed a large microbiology department at Campden BRI, with particular interests in test method development and validation, and incident and crisis management. Roy has published widely in the area of food microbiology and is a member of many committees including:
Sarah is an experienced consumer insights practitioner, whose background in qualitative research provides a skill set that is sensitive to understanding the complexities of individuals’ thoughts, feelings, and behaviours. Sarah works closely with clients to fully comprehend their research needs and respond with tailored study designs that deliver solutions to technical challenges and/or inform new product development. She manages the Consumer Insights team at Campden BRI, whose commercial focus is to provide meaningful and actionable insights that support clients’ innovation and renovation activities.
Sarah studied Hospitality Management and completed a Post Graduate Diploma in Marketing at Bournemouth University before starting her career in hotel management. Later, she returned to university as a Research Assistant, progressing to Lectureship whilst studying for her doctorate in managerial cognition and productivity improvement within the UK hotel industry. Sarah received her doctorate in 2000 from the University of Central England. Subsequently, she was appointed Co-ordinator of Research (External) at University College Birmingham, where she developed and managed commercially funded research, and instigated knowledge transfer initiatives. In 2005 Sarah joined the Consumer and Sensory Research team at Campden BRI where she initially worked on long term consumer research projects concerning diet and health, satiety, portion size and labelling. In more recent years Sarah’s role has changed in line with the increased recognition that consumer insights have a vital role to play in supporting all aspects of a business’ operations.
Sharon Morey is Regulatory Affairs Team Manager and Food Law Advisor in the Regulatory Affairs Department at Campden BRI. She has more than 30 years experience working in the food manufacturing and food retail industry in particular within the health and nutritional supplement sectors.
Sharon studied nutrition and has extensive industry experience having enjoyed a number of different roles including new product development, training, marketing, consumer relations and technical and regulatory support.
She has contributed to and written articles for nutritional and pharmaceutical trade and consumer publications.
Sharon joined Campden BRI in 2016 and works with colleagues to provide legislative advice to the food and drinks industry and presents on scheduled and tailored training courses in all aspects of food law.
Dr Suzanne Jordan joined Campden BRI as Molecular Methods Manager in 2005 following nine years research experience in molecular biology of food microorganisms. Suzanne is involved in several research and contract projects developing and evaluating new methodology as well as lecturing on a range of in house and custom microbiology courses. Project work she has undertaken includes the detection of shiga toxin producing E. coli(STEC) in sprouted seeds and red meat, the detection of Listeria spp on surfaces and pathogen typing. In addition to research work, Suzanne provides consultancy in molecular based detection, identification and tracking methods to the food and allied industries. More recently Suzanne has become a member of the ISO working group for the detection of Clostridium botulinum toxin in foods.
Following a Food Science degree, Suzanne completed a PhD at the University of Nottingham in the Food Microbiology group. During her career to date she has participated in multidisciplinary research projects involving European partners and developed expertise in a range of molecular techniques relevant to the food industry at the University of Leicester. Suzanne has presented her research at national and international level as well as in peer reviewed journals.
Tim joined Campden BRI in November 2020 and is responsible for the science and technology strategy in meeting member needs and collaborating widely with academia.
Prior to joining Campden BRI, Tim was Professor of Food Structure at the University of Nottingham where he was Head of the Division of Food Sciences and member of the School of Biosciences Leadership Team, Director of the EPSRC Centre for Innovative Manufacturing in Food and Co-I of the Future Food Beacon of Excellence. He joined Nottingham in 2007 after a 15-year career in Unilever R&D where he was latterly Science Area Leader for ‘Delivery of Actives’ and Senior Scientist ‘Food Structural Design’.
Sharon Morey is a Food Law Advisor in the Regulatory Affairs Department at Campden BRI. She has more than 30 years experience working in the food manufacturing and food retail industry in particular within the health and nutritional supplement sectors.
Sharon studied nutrition and has extensive industry experience having enjoyed a number of different roles including new product development, training, marketing, consumer relations and technical and regulatory support.
She has contributed to and written articles for nutritional and pharmaceutical trade and consumer publications.
Sharon joined Campden BRI in 2016 and works with colleagues to provide legislative advice to the food and drinks industry and presents on scheduled and tailored training courses in all aspects of food law.
Group Food Safety & Retail Technical Manager at Greggs Ashleigh has experience of Technical roles within the Food Industry spanning over 20 years. Ashleigh joined Greggs plc in 2001 as Company Microbiologist and is now responsible for food safety across all Greggs supply sites and retail shops, which includes accountability for the dissemination and application of food law with regards to policy, procedure and practical implementation.
Roberta, in her role as Director of Cambridge Food Science, provides expert support and knowledge to the global food and beverage sector with market relevant practical solutions throughout a product’s lifecycle, solving scientific, nutrition and regulatory challenges. Roberta now brings these skills, in her role as Food and Drink Investment Specialist, to the Department for International Trade.
Roberta graduated with a Doctorate in Pharmacy in Italy, then moved to the University of California, Berkeley, and obtained her PhD in Biochemistry from Kings College London before joining the Medical Research Council Human Nutrition Research Unit (MRC HNR) in Cambridge. After several years in the academic research environment, where her research focused on the investigation of dietary compounds and their relationship to health, Roberta then moved to Leatherhead Food Research in 2007 where she managed the Human Nutrition Research Unit and worked on investigating food metabolism and eating behaviour in relation to weight management. In 2015 Roberta became the Director General of World Sugar Research Organisation (WSRO), where she provided perspective on the body of evidence on sugar and health to a range of stakeholders and supported research to address gaps in knowledge to inform policy makers. She was awarded an MBA from the University of Sussex at the beginning of 2015.
David is responsible for the overall strategy and management of Food and Drink Federation (FDF) Scotland and is part of the senior FDF management team. He liaises with government, regulators and other external organisations to identify and act on issues that impact on food and drink manufacturers. FDF Scotland works in partnership with related bodies to help contribute to the growth of the sector. David sits on Scotland Food & Drink’s Partnership Board and is the Chair of the Partnership’s Net Zero taskforce.
David previously worked at the Scottish Government, including five years as Head of Food, Drink and Rural Communities and two as Head of Primary Care.
David was educated at the University of Edinburgh, and is an honorary fellow of Abertay University. David lives in Edinburgh with his family.
Dr Rachel Ward has more than 25 years’ experience in international strategy and standards for the food chain, covering emerging issues, contaminants and residues, food allergens, labelling and claims to ensure effective consumer risk protection and robust regulatory compliance. Rachel has a wide experience in regulatory affairs and quality assurance. She was the lead risk manager for PepsiCo Europe on food, promotional toys and novel ingredients, and since becoming an independent consultant 10 years ago has worked on various food and food supplements risk management, regulatory, QA and supply chain projects for SME, larger manufacturers and UK retailers. Rachel has a strong interest in food allergen risk management and regularly provides training to the food sector. She works part-time for Exponent International providing food technical consultancy services, as well as being the current Scientific Policy Director at the Institute of Food Science and Technology (IFST).
Angus is an experienced International Business Development Manager, who has been advising and mentoring companies on developing business overseas for over twelve years.
Prior to joining DIT, Angus spent 12 years managing the export business of various multinational manufacturing companies in the Consumer, Food & Drink and Creative Industries sectors. During this time, he spent 10+ years successfully growing and managing a global distribution network.
He is passionate about UK exports and has a wealth of practical experience in growing business overseas and managing international distribution and licensing channels.
Louise Gearey is the Food Specification and Control Group Manager in the Chemistry Department at Campden BRI. In this role she manages the examination and analysis of formal samples submitted by the Rural Payments Agency (exports) and HM Revenue & Customs (imports). This involves the visual assessment, testing and reporting on goods in order to ensure their correct classification against published standards, international/EC standards utilising internationally recognised procedures and validated methodologies.
Over the last 20 years many thousands of samples of all types of foods have been submitted to this laboratory and have been reported by me. Products being imported into, or exported from the UK require classification in accordance with the HM Customs & Excise Integrated Tariff of the United Kingdom. This is based on the internationally agreed system of classification known as the Harmonised Commodity Description and Coding System of the Customs Co-operation Council, which provides a systematic classification system for all goods in international trade.
Louise has been formally trained in Tariff Classification by HM Revenue & Customs and has a wide knowledge of this area in addition to her scientific expertise. She has extensive experience in the provision of expert advice for cases involving legal proceedings.
Tim joined Campden BRI in November 2020 and is responsible for the science and technology strategy in meeting member needs and collaborating widely with academia.
Prior to joining Campden BRI, Tim was Professor of Food Structure at the University of Nottingham where he was Head of the Division of Food Sciences and member of the School of Biosciences Leadership Team, Director of the EPSRC Centre for Innovative Manufacturing in Food and Co-I of the Future Food Beacon of Excellence. He joined Nottingham in 2007 after a 15-year career in Unilever R&D where he was latterly Science Area Leader for ‘Delivery of Actives’ and Senior Scientist ‘Food Structural Design’.
Duncan joined the Food Science team within Defra’s Agri-Food Chain Directorate in 2018, where he works at the science/policy interface, particularly in the areas of Food Systems and Partnerships. Prior to joining Defra, Duncan worked at the Home Office Centre for Applied Science and Technology, where he led the Contraband and Threat Detection group. Duncan has specific experience in the use of technology for the detection of threats, and also in small molecule identification, particularly the detection of drugs. Duncan has worked on a variety of projects at the interface of science and policy in a number of different areas, including in food systems; partnerships; capabilities; and law enforcement. He has undertaken a number of secondments to further his understanding of the effective use of science and evidence in policymaking.
Professor Guy Poppy served as the FSA’s Chief Scientific Adviser from 2014 to 2020. He also continues with his research in global food security at the University of Southampton, where he is Professor of Ecology and previously directed Interdisciplinary Research across 11 research themes and 4 institutes.
Professor Poppy has significant research experience in food systems and food security and has advised governments around the world on these issues. He has published over 100 peer-reviewed papers including a number of highly cited articles on risk assessment, risk analysis and risk communication. He is currently a member of the Research Excellence Framework (REF2021) panel assessing the quality of agriculture, food and veterinary science in the UK, having previously served on the REF2014 panel.
A graduate of Imperial College and Oxford University, Professor Poppy previously worked at Rothamsted Research, becoming Principal Scientific Officer. He left in 2001 to join the University of Southampton where he has been Head of Biodiversity and Ecology and, more recently, Head of Biological Sciences.
As the FSA’s Chief Scientific Adviser, Professor Poppy provides expert scientific advice to the UK government and plays a critical role in helping to understand how scientific developments will shape the work of the FSA as well as the strategic implications of any possible changes. His series of CSA reports have reached a very wide audience and have had impact on issues ranging from AMR to Big data and Whole Genome Sequencing through to the Food Hygiene Rating Scheme (FHRS). He has focused on connecting science to those using it and has pushed for scientists to be intelligent providers to intelligent customers of science within the FSA and beyond.
After completeing his term of 6 years at the FSA, Professor Poppy has become the Programme Director for the SPF Food systems programme. This will be part of a £47.5 million interdisciplinary research programme led by the Global Food Security Programme (GFS) and supported by UKRI’s Strategic Priorities Fund (SPF).
Ian leads Mondelēz’s Central Research and Productivity organisations, accountable for the central productivity agenda and the company’s strategic research programmes.
Prior to joining Mondelēz, Ian led the Global Emerging Snacks Technology group for PepsiCo R&D where he was responsible for creating and delivering new technologies for emerging products. Ian joined PepsiCo in 2007 from Unilever he was latterly the Global Food Service Beverages R&D Director. He has enjoyed an international career working in many countries.
Ian is committed to strengthening the technical agenda that enables our Food System to enable greater productivity, growth and sustainability for this vital sector of our modern economy. He is a member of several external advisory boards including the Global Food Security Strategy, N8 AgriFood, Future Food Beacon at Nottingham University and ISCF-MADE SMARTER, and he chairs the UK Food Sector KTN.
Mike is the Process Innovation Lead, within the Consulting Technology Group at Campden BRI and joined the organisation in April 2016.
Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005. Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations. Most recently he led the development of own label products for a major high street health and wellness retailer, specialising in spotting new trends in functional foods, sports nutrition and free from foods.
Mike’s areas of interest include the linking of instrumental measurements to sensory profiling, the discovery of new functional ingredients and extending the shelf life of foods.
The Product Innovation team that Mike works in support a wide range of companies within the wider food and drink industry, providing innovation services, research, analysis and testing across a wide range of platforms from our state-of-the-art laboratories and pilot plant facilities.
Sterling is an experienced food sector Director, who holds a portfolio of positions including: Independent Scientific Advisor at Campden BRI where he also sits on its board. He is Chair of the Advisory Board of the Food Authenticity Network. Co-Founder of Kitchen Conversation. Managing Director of SQS. Strategic Advisor at Shield Safety Group and to Dynamic Risk Indicator. Moreover he also sits on the audit governance board at Eurofins. Sterling is Scientific Advisor for the sustainability organisations OLIO and City to Sea. He sits on the Advisory Board of New Food Magazine.
Sterling has over 35 years’ experience of working in the food industry in the fields of food safety, governance, horizon scanning, sustainability and innovation. He started his career in government before a successful track history in retailing with Marks and Spencer and Tesco. He has also worked in the branded environment for Coca-Cola and Disney and as a Technical Director at two manufacturers. With experience as a regulator, retailer and manufacturer he has a unique perspective on the development of the global food sector.
He is an experienced expert witness and has appeared in the High Court.
Bizhan holds an Hons. Degree in Biochemistry, PhD in Microbial Physiology from Aberdeen University, MBA from Warwick University and is visiting professor at Cranfield University.
In 1994 he joined Unilever conducting research in S. aureus, Bacilli and managing the botulinum laboratory. In 1997 he moved to Leatherhead Food International as Principal Scientist, engaged in developing, training and auditing food safety systems. He then moved to McDonald’s Europe in January 2000 as Food Safety Manager overseeing food safety systems across the European Supply Chain from farm to front counter. Since 2015, his role has changed to Global Restaurant and Distribution Food Safety Director. Bizhan is responsible for establishing, maintaining and driving for continuous improvement in food safety standards and procedures. He is on various advisory boards and committees with professional bodies and academia.
Dominic Darby believes he has the best job in the world! He gets to lead a newly formed multidisciplinary team who's sole purpose is to wake up every day and eat, think and breath disruptive innovation across M&S Foods. Bringing together into the melting pot of emerging trends, changing customer behaviours, culinary excellence and food science to supercharge the commercialisation of opportunities and growing new business revenue. M&S create. They don't copy. The new M&S Innovation Hub is creating the M&S Magic of the future through entrepreneurial spirt, agility and hard work!
Daniel is a R&D scientist in the food industry with more than 10 years’ experience, working at Nestlé’s R&D centres in Switzerland and the UK. A flavour scientist by training he has worked with cereal-based products, coffee mixes and confectionery. He is passionate about great tasting products and especially chocolate. He currently leads a team of scientists driving the development and translation of science and technology into confectionery innovations.
Prior to joining Nestlé, Daniel studied Food Chemistry at the Westfälische Wilhelms–Universität (WWU) Münster before starting a PhD in Food Chemistry and Molecular Sensory Science at the Technische Universität Munich (TUM). His work has been published in a series of peer reviewed articles and patents.
With 40 years of experience within the UK food manufacturing sector, Paul has worked for Northern Foods, RHM and the last 18 years for Samworth Brothers at Site and Group Director levels. Pauls core experience is in Operational, Engineering and Technical leadership roles within various food sectors.
Paul is currently helping develop and optimise strategies for the new 2 million sq ft SmartParc development in Spondon Derby, which has recently received significant Government and Local Authority support. His industry experience and knowledge are helping to shape initiatives and focus companies on opportunities to reduce their cost to serve, identifying existing and new emerging technologies and processes.
He can explain the innovative and creative approach to providing opportunities for food businesses to gain competitive advantages by creating and establishing a new investment assets class for the food sector. Therefore, creating a solution for companies to address the future sustainability and environmental challenges our industry faces. Whilst helping deliver opportunities to optimise and reduce costs.
Roy Betts is a Fellow at Campden BRI, an independent international food consultancy and research organisation based in the UK. His role is to ensure that the industry maintains a full awareness of all microbiological concerns and to help companies respond to and manage microbiological issues relevant to them and their products. Prior to taking this role, Roy managed a large microbiology department at Campden BRI, with particular interests in test method development and validation, and incident and crisis management. Roy has published widely in the area of food microbiology and is a member of many committees including:
Deb has over 35 years of food safety/research training and experience. Prior to joining Vikan she worked for 3 years as a microbiologist at a large poultry production site; 16 year with DEFRA as a Scientific Officer in the Food Safety Division; and for 9 years as Food Hygiene Research Manager at Campden BRI managing research projects and providing training and support to the food industry regarding food hygiene.
Deb holds qualifications in Applied Microbiology (HNC), Nutrition & Food Science (BSc (Hons)), Advanced Food Hygiene and HACCP. She is also a qualified FSSC 22000 Lead Auditor.
Deb regularly presents her research at National and International food safety events and has authored/co-authored of numerous food safety/hygiene publications, including peer reviewed papers, book chapters, and several food industry hygiene guidelines.
Deb is an active Committee Member of the UK regional section of the European Hygienic Engineering Design Group and a Fellow of the Institute of Food Safety and Technology. She is also current Chair of the Microbiology Member Interest Group at Campden BRI and has recently completed work on new GFSI Benchmark requirements as part of the Service Provision Technical Working Group.
Dr Roger Cook is the Principal Adviser (Strategic Science and Risk Assessment) for New Zealand Food Safety and is the first international President of the International Association for Food Protection. He is also the principal food microbiologist, a position he has held since 1995.
Roger works closely with overseas regulatory authorities and science providers, represents New Zealand on Codex Food Hygiene and on the Joint Australia-New Zealand Ministerial Forum on Food Regulation, and is a member of the FAO/WHO JEMRA Working Group on STECs in Foods, and is a member of the International Commission for Microbiological Specifications for Foods (ICMSF).
Mark Moorman is the Director of the Office of Food Safety at the Food and Drug Administration where he leads a team of professionals focused on improving the safety of our food supply. Prior to joining the FDA, Mark was the Senior Director of Global Scientific & Regulatory Affairs for the Kellogg Company in Battle Creek, MI with responsibilities for emerging food safety and nutrition technical and regulatory issues. Prior to joining the Kellogg Company in 1998, Mark spent 10 years with Silliker Laboratories as the Technical Director of Microbiology. Mark has his undergraduate and Ph.D. degrees from Michigan State University in Microbiology and Food Science.
Professor Rick Mumford is Deputy Director and Head of Science, Evidence & Research at the Food Standards Agency, where he leads a multi-disciplinary team of over 100 staff, providing expert risk assessment and socio-economic evidence to support UK food safety and standards. A virologist and molecular biologist by training, he has over 25 years’ experience, as both a practising, applied scientist (focusing on diagnostics and biosecurity), and as a science leader, including senior roles up to executive level, within government and the private sector. An author on over 75 scientific publications, Rick is a Visiting Professor of Practice at Newcastle University and Fellow of the Royal Society of Biology.
Professor Bill Keevil completed his PhD at the University of Birmingham and postdoctoral studies at University of Southampton School of Biological Sciences. Formerly Head of the Microbial Technology Department, CAMR Porton Down and then Scientific Leader, MRA Porton Down. Since 2000 Director of the Environmental Healthcare Unit and Head of the Microbiology Group at the University of Southampton. He is a Chartered Biologist with 40 years of experience of Microbiology and Biofilms. Former Specialist Advisor to the House of Commons Science & Technology Committee; Fellow of the Royal Society of Biology, Fellow of the Royal Society of Public Health and Fellow of the American Academy of Microbiology. He was awarded the Colgate Prize in 1985 for his work on sugar uptake and metabolism by dental plaque bacteria and has published over 240 peer-reviewed papers involving bacteria, fungi, viruses and prions, with over 12,000 citations (h-index 61). He has led many food hygiene related projects involving collaboration on 4 continents and has been an external assessor to international organisations including the EU, Irish Government and US Dept of Agriculture. He was appointed Chair of the Advisory Committee on the Microbiological Safety of Food (ACMSF) in 2019 and is a founding member of the National Biofilms Innovation Centre.
Peter has over twenty years experience in consumer and sensory sciences and is a Certified Member of the Market Research Society (Dip MRS), member of the Association for Qualitative Research, IFT/IFST joint member and a Registered Sensory Scientist. Since graduating from Leeds University with a BA (Hons) Degree in Economics, Peter’s career has included research and business development posts within the retail, food and financial sectors.
Peter joined Campden BRI in 2003 and was appointed Head of Department for Consumer and Sensory Sciences in 2005 where he is responsible for the delivery of both contract consumer and sensory testing and ongoing research for industry and public sector clients.
Throughout his career, Peter has developed broad knowledge and experience of the technical and business development needs of the food industry spanning new product development, retailing and quality assurance, as well as investigating consumer attitudes on broader food issues in the changing marketplace.
Peter has extensive knowledge of mainstream consumer research and sensory testing methods and was a standing lecturer on the University of Nottingham's PG certificate in Sensory Science.
John Castura is Research Fellow at Compusense Inc., world-leader in sensory evaluation software. He publishes original research and participates actively in professional and research organizations related to sensory evaluation. He currently serves on the Food Quality and Preference Editorial Board and chairs the Campden BRI Sensory and Consumer Member Interest Group, as well as the ASTM Committee E18 Sensory Claim Substantiation workgroup and the Canadian ISO technical subcommittee on Sensory Analysis.
Since her academic appointment at the University of Nottingham (UoN) in 2016, Associate Professor Rebecca Ford has developed effective collaborations internally (e.g. Food Science, Nutrition, Computer Science, Engineering) externally with research institutions (University of Adelaide, Campden BRI) and enterprise (Unilever, AB InBev) enabling over £5M in research funding. Rebecca leads the sensory and consumer research group at UoN, managing a team of 14 staff and post-graduate researchers. Her research is focused on understanding multi-sensory flavour perception and the impact of individual variation in sensory perception on consumer behaviour which has led to current research exploring the use of technology, such as Virtual Reality, to create consumer relevant contexts and Sensors for autonomous data collection. She is also deputy head of the division of Food, Nutrition and Dietetics, sits on the UoN Future Food Beacon Leadership Team and externally she is a board member of the European Sensory Science Society and Committee Member of the Institute of Food Science and Technology’s Sensory Science Group.
Cato has spent nearly 20 years helping clients grow their brands by understanding cultural meaning. As Director of Innovation at Space Doctors, Cato leads the way in exploring and developing new ways for brands to connect with emerging culture and evolving consumer needs. Her expertise spans semiotics, consumer insight, futures methodologies, creative and brand strategy and she loves nothing more than finding new ways to meaningfully join the dots between them!
Emma has worked for Campden BRI since 2004. After graduating in Food Science and Nutrition from the University of Huddersfield in 2000, Emma worked in food manufacturing and retailing for a number of major companies in both technical and quality roles before moving to Campden BRI.
On joining Campden BRI, Emma first worked in Process Development and was involved in research into the use of Time Temperature Integrator (TTI) particles for establishing thermal processes. She moved to the packaging and manufacturing section in 2005 becoming heavily involved in a variety of aspects of packaging.
Her background in industry and processing allows her to support clients in addressing key issues in production and packing. She moved to lead the Product Innovation team at Campden BRI in 2011. The Product Innovation team support companies in the development and manufacture of innovative products. During this time Emma also led the technical innovation aspects of the Food and Health Innovation Service; a unique project supporting Scottish food companies in developing innovative healthy food and drink products. In 2018 Emma moved to head up the service management team, designed to enable all clients of Campden BRI to access the right information and people to support their internal strategic project work.
Since 2019 Emma has been Associate Director of Consulting Technology, leading a team of experts across a number of disciplines; Product and Process Innovation, Food Safety Management and Global Regulatory Affairs.
Moira Howie has worked in both the public and private sectors providing information and guidance on diet and health. Her early work as a cardiology technician in the NHS spurred a keen interest in the role of diet in disease prevention. A degree in Nutrition with Biology and Dietetics led to a role in health promotion for the Royal Borough of Chelsea & Westminster where she championed workplace health and nutritional standards for school meals.
As a strong communicator Moira took her experience to the world of Global Public Relations creating a range of health programmes for food industry clients including Unilever and Danone. These programmes were tailored for customers, health care professionals, Government and key nutrition stakeholders. Multi-stakeholder working was central to their success.
Moira has significant experience in the retail food industry working initially for Safeway, now Morrisons, and most recently with Waitrose for 17 years. She has developed and delivered commercially integrated health & nutrition strategies and has acted as a central point of contact with customers providing insight and understanding into the many factors that influence dietary choices. Moira is motivated by a desire to improve the nutritional quality of the food we eat believing that small changes can make a significant difference in helping consumers lead healthier lives. She is a passionate advocate for more sustainable eating.
Moira joined the Non Executive Board of Campden BRI as an Independent Scientific Adviser having sat on the Scientific & Technical Committee and chaired the Member Interest Group on Nutrition & Health looking at the challenges facing the food and drink industry. She has chaired and contributed to industry working groups on topics such as saturated fats, portion size and sustainability through the Institute of Grocery Distribution and acts as a food industry advisor on the Anaphylaxis Campaign Corporate Food Panel sharing her retail knowledge.
She enjoys being outdoors in any weather and loves exploring new and traditional cuisines.
Peter Headridge is responsible for providing strategic direction to, and the management of, Campden BRI. He joined Campden BRI in 2020 as COO in the operations team.
Prior to joining Campden BRI, he worked at the Kellogg Company for over 21 years in various roles including, food safety, consumer affairs, innovation marketing, innovation project management, R&D, health & wellness and latterly was a member of the European Leadership team. Prior to joining the Kellogg Company, his career included product development within the dairy industry and refinery production management in the sugar industry.
Peter is a Fellow of the IFST and a member of Nottingham University Industrial Advisory Board for Food Science. He received his Bachelor Honours Degree in Food Science from the University of Nottingham, and went on to attain his MBA from the University of Durham.
Tim joined Campden BRI in November 2020 and is responsible for the science and technology strategy in meeting member needs and collaborating widely with academia.
Prior to joining Campden BRI, Tim was Professor of Food Structure at the University of Nottingham where he was Head of the Division of Food Sciences and member of the School of Biosciences Leadership Team, Director of the EPSRC Centre for Innovative Manufacturing in Food and Co-I of the Future Food Beacon of Excellence. He joined Nottingham in 2007 after a 15-year career in Unilever R&D where he was latterly Science Area Leader for ‘Delivery of Actives’ and Senior Scientist ‘Food Structural Design’.
Craig is head of strategic knowledge development at Campden BRI where he oversees the delivery of all R&D projects that are funded through Campden BRI membership subscriptions - from commissioning to final reporting. He is also actively engaged in developing academic collaborations and in creating new tools to curate critical business knowledge for Campden BRI.
Throughout his time at Campden BRI his technical passion has been food preservation, with a focus on emerging technologies for the food industry. He has studied, and published books and journal articles on, a wide range of technologies including power ultrasound, UV, pulsed light processing, ohmic heating, microwave heating and cold plasma processing. He has had a career long interest in high pressure food processing for both pasteurisation and sterilisation applications. Craig has also been active in the field of conventional batch thermal processing, having travelled extensively to schedule safe thermal processes globally.
Craig has over twenty-five years of practical experience with food manufacturing R&D and consultancy. He has significant experience with developing grant applications and in building multi-partner industry/academic collaborations.
Bertrand Emond FIFST, MIFT, MAMBA, is Membership Ambassador, Professional Development and Culture Excellence Lead at Campden BRI.
He’s also an IFST Fellow and holds a Master of Food Science and Technology and a Master of Business Administration. For the last 30 years, Bertrand has been helping companies of all sizes from all parts of the agri-food chain to survive and grow. He has taken part in a number of local, regional, national and international initiatives aiming to support businesses with respect to quality, safety, efficiency and innovation, including: GFSI Stakeholder - Member of the Food Safety Culture Technical Working Group 2016-18, Services Technical Working Group 2019-20 and Auditor Training and Professional Development Working Group (2020-2021); BSI PAS 320 “ A practical guide to a culture of food safety” Steering Committee member (2020-2021); University of Nottingham UK Competencies for Food Graduate Careers Project Stakeholder; IFT British Section President; IAFP Silver Sustaining Member and IAFP Food Safety Education and Food Safety Culture PDG member; IAFP Students Mentor; Co-organiser of the Ecotrophelia UK eco-innovation students competition.
He is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency, and achieving culture excellence through behaviour change. He won the 2020 BRCGS CEO Europe Award recognising his commitment and contribution to food safety and the Heinz Award for Excellence for Leadership in Collaborative CPD for the Industry.