From March 2020
Ambassador’s Q&A: Roy Betts: microbiology expert
Having appointed four of our senior staff into
ambassadorial roles, we’re picking the brains of one of
them, each month, to reveal what they’ll be getting up to
in their new post. Last month we heard from Gary Tucker,
our new technical development ambassador. This month
it’s Roy’s turn.
Roy is a recognised food microbiology expert who has
travelled the world as a key speaker at events. Since
joining Campden BRI in 1984, he’s spent a large portion
of his career as the head of microbiology. As our new
microbiology ambassador, what does he have to say?
What will your new role allow you to do?
I’ll be able to spend more time engaging with our
members and clients to deepen my understanding of
their needs. In the short term, I’ll be able to apply my
knowledge to help them. Longer-term, I can report these
needs back to our technical teams at Campden BRI,
further fine-tuning our research work.
What are you looking forward to working on?
I’m really looking forward to forging closer contacts
with the industry and spending far more time meeting
and talking with them, gaining a greater understanding
of what they find to be real issues. I’m also eager to use
microbiological horizon scanning to keep them focused
on possible future hazards and risks.
What does the future hold for the industry?
I think that the constant drive towards products that
use novel ingredients, ingredients which are less highly processed,
clean label and those lower in salt, sugar and
fat shows how the industry is moving forwards to supply
consumers with healthy and nutritious food products.
However, as new products reach the market, we must
remain vigilant of any potential microbiological hazards
that these new reformulations may bring.
Contact: Roy Betts