From February 2013 newsletter
Upcoming seminars
Yeasts and moulds – 12 March 2013
The spoilage of foods by yeasts and moulds (fungi) is a major problem for many sectors of the food industry, particularly in brewing, soft drinks and bakery products. It can result in significant costs on a day-to-day basis, and in some cases safety issues may arise.This seminar will focus on how you can reduce costs by
Meat and poultry: challenges and solutions – 21 March 2013
For many people, meat is an important source of proteins, vitamins and minerals in their diet. However, meat is a complex and variable raw material and the industry faces many challenges in delivering high quality products of suitable shelf life to the consumer, whilst addressing dietary, legislative, authenticity and environmental
requirements.GM foods – 19 April 2013
Recent Government reports have highlighted the potential for using genetic modification and biotechnologies in future sustainable food production systems to feed a burgeoning population.The food industry is currently faced with a number of important challenges in increasing food production, whilst reducing crop inputs such as fertilizers and pesticides.This event will consider whether GM offers potential for food
Contact: Daphne Davies
+44(0)1386 842040
daphne.davies@campdenbri.co.uk