Gary Tucker

Gary Tucker is a Fellow at Campden BRI and has worked for the company since 1989. He studied Chemical Engineering at Loughborough University and is a chartered chemical engineer. He has an MPhil for work in the measurement of rheological properties of foods and a PhD for work related to time-temperature integrators.

Gary’s areas of expertise include:

  • Heat processing, oven cooking and process calculation methods
  • Oven heat transfer
  • Time-temperature integrators for pasteurisation and sterilisation
  • Bakery technology and processing
  • Energy reduction in baking

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