Campden BRI logo
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.