From February 2020
Ambassador’s Q&A: Gary Tucker
To further improve our engagement with members and
understand their needs, four of our senior members of staff
have been assigned ‘ambassadorial’ roles, including:
- Gary Tucker, technical development ambassador
- Roy Betts, microbiology ambassador
- Derek Orford, brewing ambassador, and
- Gordon Jackson, beers, wines and spirits ambassador
Each month we’ll pick the brains of one of them to find out
about their new role. First up is Gary.
What will your new role allow you to do?
The ambassador role is mostly externally-facing but includes
mentoring activities to upskill the next generation of technical
experts. I will be able to visit more clients to discuss their
technical issues related to food processing, get involved in
more conferences and events to promote Campden BRI and
take an active role in the member interest groups.
What are you looking forward to working on?
The emphasis on mentoring staff excites me. In my previous
roles at Campden BRI, I have gained considerable knowledge
in thermal processing, rheology, process simulation and, most
recently, baking. A mentoring programme will allow me to
transfer this knowledge to our staff.
What does the future hold for the industry?
Now that the Brexit decision looks resolved, the food
industry has a better idea about the future and what it needs
to do to move forwards. It’s likely that this greater level of
certainty will allow companies to continue developing new
products and processes or increase their R&D investment.
Contact: Gary Tucker