Continuing professional development through academies

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Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business success.

Knowledge and skills for safety assurance
Systems like HACCP is important for all in food and drink production.
38th Annual Campden Lecture
Patrick Coveney on why he thinks the UK food industry is so good.
Ultra‐violet light and decontamination
Danny Bayliss discusses ultraviolet light and its use for decontamination.
High protein drinks - formulation and processing
Fraser Courts approach's stability of high protein drinks.
Sugar and energy reduction in drinks
Rachel Gwinn discusses reducing sugar and energy content of drinks.
Pasteurised chilled food shelf life
The effects of spoilage organisms and heat processing on product shelf life.