Andrew Bosman
Process Engineer
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 Collins
Food Safety Management System Lead
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
Senior Research Officer
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
Membership Ambassador
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 James
Food Safety Specialist - Allergens
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 Leadley
Head of Strategic Knowledge Development & Process Innovation Lead
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
New Technology Lead
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
Thermal Processing Lead
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
Head of Brewing
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 Hanby
Associate Director - Consulting (Technology)
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.
Gail Betts
Section Manager, Processing, Preservation & Spoilage, Microbiology
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
Fellow
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:
- Heat processing, oven cooking and process calculation methods
- Oven heat transfer
- Time-temperature integrators for pasteurisation and sterilisation
- Bakery technology and processing
- Energy reduction in baking
Greg Jones
Strategic Knowledge Development Scientist
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
Principal Food Law Adviser & Allergen Specialist
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
Principal Research Officer
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:
- Predictive microbiology
- Challenge testing
- Shelf life analyses
- Fresh produce decontamination
Louise Gearey
Food Specification & Control Group Manager
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 Westphal
Ingredients Research Team Leader
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
Virology Manager
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 Adams
Product Innovation Lead
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
Food Safety Management Systems Specialist
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 Burgess
Head of Department, Consumer & Sensory Sciences
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.
Pete Headridge
CEO, Campden BRI
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
Group Manager, Microbiology Risk Assessment and Training
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
Food Safety Management Systems Services Lead
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.
Dr Roy Betts
Fellow
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:
- British Standards Institute AW 9 Committee, Methods for the Microbiological of Foods and Animal Feeds
- Chairman of the Board of Directors of the Association of Analytical Chemists (AOAC) Research Institute
- Member of the MicroVal General Committee for European microbiological method validation.
- Member of the European Chill Food Federation VTEC working group
- Expert reviewer for the AOAC RI for microbiological test methods
- Member of ISO TC34/SC9 WG3 – Validation of microbiological methods
Sarah Thomas
Section Manager, Innovation & Consumer Insights
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
Regulatory Affairs Team Manager
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.
Suzanne Jordan
Molecular Methods Manager
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 Foster
Scientific Affairs Director
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’.