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.