Campden BRI Millers' Day

Campden BRI Millers' Day

27 June 2024

Member and Non-member: Free


In collaboration with UK Flour Millers, we are delighted to invite members of the milling industry and interested stakeholders to a free one-day event at Chipping Campden.

The event will provide an opportunity for millers, bakers, cereal growers, plant breeders and cereal researchers to network, learn about our recent work for this sector, tour our facilities, and hear presentations from expert speakers on topical issues.

The programme includes presentations from Campden BRI scientists and invited speakers on issues affecting the milling sector from wheat production, technical and regulatory issues such as cereal testing, ultra-processed foods, allergens and food policy, through to final products and nutrition.

We will also be presenting our new research strategy, of which the initial programme of approved projects includes a project on low protein wheat. Plus we will be inviting your input on needs for future research.

Who should attend

This event is open to members and non-members involved in the milling and associated industries (such as cereal agronomy, plant breeding, milling and cereal processing, and production and sale of flour-based products). It will be well suited to Quality and Technical managers, Directors and Cereal researchers.

Benefits of attending

  • Face-to-face networking
  • Site tours
  • Learn about and influence Campden BRI’s research programme
  • Hear presentations from invited experts

Event Director

Martin Whitworth

Provisional programme

Time Presentation
09:30 Optional site tours
10:30 Welcome, introduction and housekeeping
Martin Whitworth, Campden BRI
10:35 UKFM “state of the union”
Alistair Gale, UK Flour Millers
10:45 The challenge of breeding breadmaking wheat
Kirsty Richards, KWS
11:10 Climate change: the implications for breeding and the wheat crop
Cathryn Fox, The Met Office
11:35 Break
12:00 Nutrition
Paul Sharp, Kings College London
12:25 Sustainability challenges related to the wheat supply chain
Ulrike Ehgartner, University of York / Fix our Food
12:50 Ultra processed foods
Michael Adams, Campden BRI
13:15 Lunch
14:15 Developments in cereal testing methods
Martin Whitworth, Campden BRI
14:40 Food allergen considerations for millers
Helen Arrowsmith, Campden BRI
15:05 Presentation TBC
15:30 Campden BRI Research strategy and discussion of needs for future research
Campden BRI
16:00 Closing remarks. Optional site tours available


Martin Whitworth, Campden BRI

Martin has worked at Campden BRI and its predecessors since 1992. He has an MA and PhD in physics from Cambridge University, and an impressive number of food research publications from his time with us. He currently provides support and peer review for our research programme.

Martin specialises in physical characterisation of food products and ingredients including colour, structure and texture, with particular expertise in the application of imaging techniques and digital image analysis.

Martin has experience in cereal science and technology. He is a leading expert on bubble structure of doughs and baked products. He established our imaging laboratory, now part of our Food and Drink Microstructure team, which includes DigiEye colour imaging, hyperspectral NIR imaging and X-ray micro CT. He was the inventor of the C-Cell instrument for measurement of bread quality, and pioneered the use of X-ray tomography to study bread and cake structure during baking. He also carried out the initial research that led to the Branscan and Fluoroscan instruments for flour quality analysis.

Michael Adams, Campden BRI

Mike has worked in the food and beverage industry since 2006. Before joining us at Campden BRI in 2016, Mike worked in technical, quality and R&D roles within Mission Foods, PepsiCo, and Holland & Barrett. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.

Mike’s team support various clients, providing innovation services, research and analysis across a wide range of products, using our state-of-the-art laboratories and pilot plant facilities.

Helen Arrowsmith, Campden BRI

After her PhD, Helen joined Campden BRI in 2004 when she spent a year as Technical Support Officer in the Food Composition Section. The next nine years were spent in the Biochemistry Section, where 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.

In 2014, Helen moved to our Regulatory team where she has gained comprehensive understanding and experience of food law, not just relating to food allergens.

Helen now uses her knowledge and expertise to provide advice on all aspects of UK and harmonised EU legislation, including relating to food allergens. Helen presents on scheduled and tailored training courses on food law and food allergens, and oversees the production of our Food Law Alert.

Helen has managed various research projects; in 2023 she supervised and contributed to a Review of the literature and guidance on food allergen cleaning for the Food Standards Agency . Helen has also 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).

Contact an expert