About Mike Adams
Mike is the Process Innovation Lead, within the Consulting, Technology Group at Campden BRI and joined the organisation in
The Process Innovation group are responsible for supporting clients in all aspects of processing. Key areas for the group
include thermal and non thermal process validation; the investigation of new technologies, and their application to food and beverages; bakery and
Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.
Since graduating, Mike has worked primarily within R&D and Technical roles for multinational FMCG organisations. Most
recently he led the development of own label products for a major high street health and wellness retailer, specialising in spotting new trends in
functional foods, sports nutrition and free from foods.
Mike’s areas of interest include the effect of processing on the nutritional value of food, generating novel structures,
and how functionality of materials can be altered.
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