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Our experts at events

Our experts at events

Our staff regularly give presentations at external conferences and events. Coming up in the next few weeks we will have speakers at:

IFST Spring Conference 2017 - 7th April, King's College – The Strand, London

Presentation - The answer's 42, now what is the question? Advances in analytical methods - Roy Betts, Head of Microbiology, Campden BRI

For more information about this event, visit the event website.

British Society of Baking Spring Conference 2017 - 26th April, Campden BRI

Presentation - Tackling the issue of reducing sugar in cakes – Gary Tucker, Head of Baking & Cereal Processing, Campden BRI

Presentation - Novel approaches to increasing fibre in baked goods – Nicole Maher, Senior Bakery Scientist, Campden BRI

For further details and to register, please visit the event website.

Understanding the slow-cooking revolution - 17th May, Kingsway College, London

Presentation - Safety considerations for sous-vide cooking - Greg Jones, Senior Research Officer, Campden BRI

Further details can be found on the event website.

Food Safety 2020: preparing your business for change - 22nd June, Woodland Grange, Leamington Spa

Presentation - Food manufacturing of the future: what impact will it have on the food safety? - Richard Akkermans, Director of Technology, Campden BRI

To see the full programme, go to the conference web page.