Craig is a food industry professional with over 25 years of experience in food manufacturing consultancy. Technology Fellow at
Campden BRI engaged in training, consultancy and research grant development with the industrial/academic community.
Technical interests have generally revolved around shelf-life extension and, in particular, new processing methods for shelf-life
extension. Has worked extensively with a range of technologies including high-pressure processing, plasma technologies, UV, pulsed light and electrical heating
technologies such as ohmic heating. Actively involved in commercial consultancy for the heat preserved foods sector and has carried out practical process
establishment trials worldwide for organisations ranging from start-ups to multinationals. Currently working on a new Innovate UK funded project on
cultivated meat scale-up.
Previously chaired the Institute for Food Science & Technology (IFST) Publications Committee and sat on the IFST board of trustees.
Current chair of the Food Processing Subject Interest Group for IFST, industrial advisory board member to Leeds University Food Science faculty. Management
board member for BBSRC Biofortification Open Innovation Hub, Scientific Advisory Board Member for Ripen Open Innovation Research Hub.