Qualifications
- Fellow: Insitute of Food Science and Technology
- PhD: High Pressure Processing
- BSc: Food Technology
- HNC: Food Science
Latest publications
- High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics - Journal of Food Process Engineering. 2020
- Energy and quality performance assessment of emerging and conventional food preservation technologies - Energy Procedia. 2019
- Aiding the Design of Innovative and Sustainable Food Packaging: Integrating Techno-Environmental and Circular Economy Criteria - Energy Procedia. 2019
- Comparative assessment of innovative and conventional food preservation technologies: Process energy performance and greenhouse gas emissions - Innovative Food Science & Emerging Technologies. 2018
- Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes - Food Research International. 2018
- Processing of barley grains in a continuous vibrating conveyor - Food Research International. 2016
- Innovation and future trends in food manufacturing and supply chain technologies. 2015
- A systematic study of the residence time of flour in a vibrating apparatus used for thermal processing - Innovative Food Science & Emerging Technologies. 2015
- Mapping trends in novel and emerging food processing technologies around the world - Innovative Food Science & Emerging Technologies. 2015
About
From more than 30 years in the food and drink industry, the majority of which spent supporting clients and conducting research here at Campden BRI, Craig has a vast range of knowledge and experience, as well as extensive industrial and academic connectivity.
Over his career he has built our multi-partner collaborations, developed grant applications, overseen our research programme, and been involved in food preservation and manufacturing (with a particular focus on thermal processing and emerging technologies, about which he has published a number of books and journals).
Craig supports companies with accessing grants, and is currently focused on start-up and small to medium-sized enterprises (SMEs) through grant funding.
Areas of interest
Thermal processing, emerging preservation technologies (PhD in high pressure processing), fish processing, cultivated meat, new food processing technologies, shelf-life extension, sustainability, equitable food systems, accessing grant funding, and processed foods and their role in consumer health.
Other activities within industry
Craig is a Fellow of the Institute of Food Science and Technology (their highest level of recognition awarded), and is on various editorial boards, as well as undertaking management board and scientific advisory board roles within the innovation and research ‘hubs’ of the UKRI ‘hubs’ initiative.