About Gary Tucker
Gary Tucker is Head of the Baking and Cereal Processing Department 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.
The Department of Baking and Cereal Processing aims to combine science and technology in order to provide technical support for the international baking and cereal processing industries. The success of the Department is based on a broad, practical experience of cereal and bakery technologies that enables it to help customers resolve ingredient and processing problems, and to measure ingredient and product quality.
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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