Campden BRI logo
Campden BRI logo
Skills and Knowledge

Skills and knowledge: research programme

Sampling for hazards: a practical guide

Campden BRI project 144036 (Jan 2018 – Dec 2018)
Member funded


There is little understandable practical guidance to answer questions on how many samples from a batch are adeq uate to show the risk level is acceptable or to show risk control methods are working. This project will describe and discuss sampling for different hazards associated with the food industry – such as microorganisms, chemicals, allergens, and so on. It will give guidance by use of case studies to describe suggested ‘best practice’ in different situations.


Phil Voysey
+44(0)1386 842069
phil.voysey@campdenbri.co.uk

A reference source: the microbiological effects of food processes

Campden BRI project 140914 (Jan 2017 – Dec 2018)
Member funded


Whilst there is a considerable volume of data available, there is no single, definitive, fully–referenced source of information on the effects of processes on problem microbes (e.g. D values, z values, organism survival, deviations of death kinetics, protective effects of specific ingredients and foods) – despite its potential usefulness to industry.This project will compile and publish a definitive reference on and guide to antimicrobial processes on different microbial groups. The range of food and drink types and manufacturing processes used will consider the microbiological implications that occur according to changes from one moisture content to another, or temperature regime or heating system to another and the subsequent applicability of the data. Such evaluations will include exceptional examples of when organisms are just injured and not destroyed and explain how these foods must have additional control measures to preserve the product throughout its shelf life.


Joy Gaze
+44(0)1386 842064
joy.gaze@campdenbri.co.uk

SKIN – Short supply chain Knowledge and Innovation Network

Campden BRI Hungary project (Dec 2016 – Dec 2019)
EU funded


SKIN is an initiative of 20 partners in 14 countries in the area of Short Food Supply Chains (SFSCs). The goals of the project are to systematise and bring knowledge to practitioners, promote collaboration within a demand–driven innovation logic and provide inputs to policymaking through links to the EIP–AGRI. One of main aims is to build and animate a community of about 500 stakeholders, around the identification of good practices in short supply chains across Europe. Partners will scout, analyse and classify a significant number of cases in different countries. Best practices will be systematised, processed into highly usable formats (including video and page–flows) and made accessible to stakeholders via the web (following the EIPSKIN is an initiative of 20 partners in 14 countries in the area of Short Food Supply Chains (SFSCs). The goals of the project are to systematise and bring knowledge to practitioners, promote collaboration within a demand–driven innovation logic and provide inputs to policymaking through links to the EIP–AGRI. One of main aims is to build and animate a community of about 500 stakeholders, around the identification of good practices in short supply chains across Europe. Partners will scout, analyse and classify a significant number of cases in different countries. Best practices will be systematised, processed into highly usable formats (including video and page-flows) and made accessible to stakeholders via the web (following the EIP AGRI formats) and through the set-up of regional nodes. The work on good practices will also allow identification of key issues (hindrances or opportunities) around SFSCs. Such issues will be the main themes of 6 innovation challenges workshops, the purpose of which is to stimulate stakeholders to propose new ideas for innovation based research or innovation uptake.AGRI formats) and through the set–up of regional nodes. The work on good practices will also allow identification of key issues (hindrances or opportunities) around SFSCs. Such issues will be the main themes of 6 innovation challenges workshops, the purpose of which is to stimulate stakeholders to propose new ideas for innovation based research or innovation uptake.


András Sebõk
+36 1 433 14 70
a.sebok@campdenkht.com

I–CON – Improving COmpetences and skills through Food sector InNovations

Interreg Central Europe Programme project CE393 (Jun 2016 – May 2019)
Funded by Interreg CENTRAL EUROPE


Slovenia, Hungary, Poland and Slovakia are facing declining employment opportunities in traditional industries as a result of structural change. This emphasises the need to take steps to stimulate economic activity with employment generating potential in regions that are facing difficulties in maintaining a critical mass of facilities to support economic development. Analysis shows that the food sector is potentially one of the most important fields in which to leverage improvements in the socio–economic situation in remote areas. Within this framework, those Central Europe Countries, together with Austria, Italy and Germany, will design and implement a sustainable transnational action plan to generate competitive advantages for SMEs and proactive hints for intermediaries and institutional representative levels. Ten competent partners, bringing knowledge competences and reliable and strong relationships with their local environments, will collaborate to improve entrepreneurial competences and skills in remote areas through food innovation potentials. Outputs of I–CON www.interreg–central.eu/Content.Node/I–CON.html will be a joint transnational food mentor scheme and a food crowd design platform usability.


András Sebõk
+36 1 433 14 70
a.sebok@campdenkht.com

FOODLAB: Sharing of knowledge between the academic and business worlds

Campden BRI Hungary project (Jan 2015 – Dec 2019)
Co–funded by the EU Erasmus+ Programme


According to FoodDrinkEurope, the food and drink sector in the EU is usually a key job provider and a relatively stable employer compared to other manufacturing sectors. However, the sector is usually described as less innovative. Companies, particularly SMEs, require employees who are able to manage innovative projects or drive innovation transfer. Students (as future employees) find it difficult to comprehend market reality and industrial constraints, show a lack of motivation toward entrepreneurship and focus their career choices on big companies. One of the aims of FOODLAB project (https://foodlab-eu.com/) is to improve transnational cooperation between education, training providers and other stakeholders by involving European universities, technical centres and SMEs in the development of the European Transfer Laboratory (EFTL). The shared web–platform will include training courses, e– tools and best practice guides.


András Sebõk
+36 1 433 14 70
a.sebok@campdenkht.com

Food Law Alert

Campden BRI project 138229
Member funded


Food Law Alert is a free fortnightly Campden BRI member service providing prompt and succinct news of developments in UK and EU food law, including details of new and proposed legislation, Codex and other expert committee meetings, and judicial reviews and investigations. Links are given to relevant websites from where further information is available.


Alison Sharper
+44(0)1737 842282
alison.sharper@campdenbri.co.uk

Food safety and regulatory issues: contaminants applicable to brewing industry

Campden BRI project 132110
Member funded


Rapid access to information on food safety and regulatory issues is an essential part of controlling risk. In this project, information relating to maximum level for certain contaminants gathered from a variety of international regulatory sources is collated into searchable databases. In addition, briefing notes on key topics are generated and are made accessible to brewing members.


Klaudyna Terlicka
+44(0)1737 824265
klaudyna.terlicka@campdenbri.co.uk

NutriSEA-Network of Universities and Enterprises for Food Training in Southeast Asia

Campden BRI Hungary project (Oct 2015 – Oct 2018)
Co–funded by the EU Erasmus+ Programme


The NutriSEA project is oriented towards the food sector, which represents a large share of the agriculture in the concerned Asian partner countries. It focuses on food-related curriculum development, the cooperation with enterprises via Technology Transfer Offices and strengthening internationalisation at partner universities in Cambodia, Vietnam and Myanmar. The long-term goal is to set up a regional food network with stakeholders from academia, business and authorities.


András Sebõk
+36 1 433 14 70
a.sebok@campdenkht.com