Gary Tucker, Campden BRI
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
Roy Betts, Campden BRI
Roy Betts is a Fellow at Campden BRI, an independent international food consultancy and research organisation based in the UK. His
role is to ensure that the industry maintains a full awareness of all microbiological concerns and to help companies respond to and manage microbiological
issues relevant to them and their products. Prior to taking this role, Roy managed a large microbiology department at Campden BRI, with particular
interests in test method development and validation, and incident and crisis management.
Roy has published widely in the area of food microbiology and is a member of many committees including:
- British Standards Institute AW 9 Committee, Methods for the Microbiological of Foods and Animal Feeds
- Chairman of the Board of Directors of the Association of Analytical Chemists (AOAC) Research Institute
- Member of the MicroVal General Committee for European microbiological method validation.
- Member of the European Chill Food Federation VTEC working group
- Expert reviewer for the AOAC RI for microbiological test methods
- Member of ISO TC34/SC9 WG3 – Validation of microbiological methods
Current related lecturing capacity at Campden BRI:
- MOD courses
- Client specific courses e.g. retailer courses
David Whittaker, Campden BRI
David Whittaker is a thermal processing specialist with an all-round knowledge of thermal processing across many sectors of the food
industry - particularly in chilled, acidified and heat preserved food and beverage manufacturing. David originally studied Chemistry at the University of
Liverpool and went on to complete a Chemical and Food Engineering Masters at the University of Birmingham, which is where his passion for food processing
originally stems. Since then, David has worked in technical roles within the food industry, initially at a beverage and flavouring manufacturer and then
within chilled food, where the processing of fresh, ready to eat dips, snacks and meals were his main focus.
David is currently working in the Food Manufacturing Technologies department at Campden BRI (Chipping Campden) and his day-to-day
activities involve providing advice, calculations, and trouble-shooting services to Campden BRI members, contributing to numerous Campden BRI training courses
and managing complex projects relating to thermal processing. A number of the projects David works on involve thermal validation at manufacturer’s sites,
and hence David has an excellent working knowledge of thermal processing across different sectors as well as understanding the theory underpinning it.
Christopher Hunter, Process Development Manager, Associated British World Foods Ltd.
Chris has been involved in the food industry for >10 years and has been a member of the Institute for
Thermal Processing Specialists for >6 years. In 2008, Chris gained the Margaret Weddle Prize for the best overall performance at
Manchester Metropolitan University with a 1st class Honours in Food Science and Human Nutrition. He took an unconventional route
into thermal validation, including working for the NHS’s Dietetic Department in Cheshire before joining ABWF in 2011, where Chris
gained his practical experience and knowledge in thermal processing. During the last 10 years with the responsibility of
ambient-stable food manufacturing process development, Chris has been heavily involved in the development process of NPD,
creating and optimising canned retort processes, improving in-pack pasteurisation processes and hot-filling.
Scott Cabes, TechniCAL, USA
Scott Cabes is the President of TechniCAL, LLC., a US based process authority in the thermally processed
foods industry. He has been with TechniCAL since 1991. His expertise is working as a Thermal Process Authority and USFDA / USDA
Regulatory Compliance Authority related to thermally processed Low Acid and Acidified food.
Mr. Cabes is considered an expert in the area of USFDA and USDA regulatory compliance issues related to
thermally processed foods. He has assisted processors with regulatory matters in the United States, China, India, Thailand,
Philippines, Indonesia, Korea, and Latin America. This includes responding to regulatory inspection findings, assistance with
facility registration and process filings, removal from FDA Emergency Permit and Automatic Detention, technical interpretation
of regulations, and assisting with product recalls.
Mr. Cabes is considered a Process Authority for thermally processed Low Acid and Acidified foods. He has
experience in heat penetration and temperature distribution testing of nearly all retort, product, and container types in the
industry. He also handled evaluation of complex process deviations. In addition to a keen understanding of retort design,
operations, and regulatory compliance, he also has experience and knowledge of various calculation methods, including Ball
Formula, General Method, and NumeriCALTM.
Mr. Cabes is considered an expert in compliance with USFDA’s 21 CFR 11 regulations for the use of
electronic records and electronic signatures, specifically as it applied to electronically generated retort records. He has
developed TechniCAL’s system to validate retort control systems, has been the lead validator on multiple retort validation
projects, and has provided Part 11 guidance to industry through consulting and speaking engagements.
Mr. Cabes is the lead instructor in TechniCAL’s Thermal Processing and Regulatory Compliance related
courses. He has participated as a trainer in multiple USFDA Better Process Control Schools, and was invited by USFDA to
participate as a trainer in their “LACF Foreign Outreach Program” in South America, and is frequently invited to speak on topics
related to thermal processing and regulatory compliance. Mr. Cabes has also developed TechniCAL’s online thermal processing
related training platform www.TrainingCAL.com.
Mr. Cabes oversees the development of TechniCAL's CALSoftTM thermal processing software and CALPlexTM
datalogger. He also assists with product development and improvement for EcklundTM Thermocouple equipment and MadgetechTM wireless
Dataloggers, which are used for heat penetration and temperature distribution testing. Mr. Cabes also developed TechniCAL’s
web-based CALBase system for thermal processing documentation management, used by TechniCAL’s clients around the world.
Mr. Cabes is a member of the Institute of Thermal Processing Specialists (IFTPS) and currently serves as
Vice Chairman on the Board of Directors.
Ian Britt, Institute For Thermal Processing Specialists (IFTPS)
Ian Britt has 35 years experience in food processing and packaging technologies. He has worked on the
design and modification of commercial and pilot-scale retorts for overpressure processing and has studied temperature distribution,
heat transfer and energy consumption in still and rotary retort systems. His work on understanding thermal processing has had a
special emphasis on thin profile flexible and semi-rigid plastic packaging.
Ian spent much of his career conducting industrially focused R&D in university settings. More recently,
he has divided his time between his role as Executive Director of the Institute For Thermal Processing Specialists (IFTPS),
professional development training, and consulting. Ian holds bachelor and masters degrees in engineering from the University of
British Columbia and a doctorate in food science from Dalhousie University.
Antoine Cazier, Bonduelle, France
Antoine Cazier is Process referent in the Bonduelle R&D group team
As project manager, he deals with interaction between product & processes improvement and innovation for
Fresh and Long Life BUs. Graduate from Conservatoire des Arts et Métiers, France.
After 13 years in Technology Research Department of CTCPA, France and 3 years as Operational Director of
a cannery SME, he joined Bonduelle in 2011.
Susan Featherstone, SAFE-FOOD Consulting
Susan has 30 years of experience in the food industry. She provides scientific support to the Group
initiatives and provide technical and scientific support to food manufacturing customers in South Africa and her areas of expertise
include food science, packaging technology, processing technology, thermal processing and training.
Susan has a B.Sc. in Chemistry and Microbiology from the University of Cape Town, and B.Sc. (Medicine)
Honours in Immunology from the University of Cape Town Medical School. Susan is also a registered Professional Scientist with
the South African Council for Scientific Professionals (SACNASP).
One of her key areas is to provide thermal processing consultancy for the food industry (conduction
thermal processing studies, liaising with food safety / control authorities regarding thermal process standards, monitoring,
verification and process filing).
Susan has written a number of papers for journals and trade magazine, co-authored the book ‘Essentials
of Thermal Processing’ and revised the 14th edition a series of three books entitled “A Complete Course in Canning.
Susan currently holds the part time role of CEO of SAAFoST (South African Association of Food Science and
Technology), a non-profit organisation that has as its goal, to further food science and technology education and awareness in South Africa.
Rachael Gray, Co-op
Rachael Gray started her retail career with the Co-op in 1997. Having spent ten years specialising in
the non-food area Rachael transitioned into ambient categories completing a degree in food science at Chester University.
For the last 13 years Rachael has looked after technical for all ambient grocery areas specialising in
thermal processing for the last six years.
During her time at Co-op Rachael has particularly enjoyed working alongside suppliers across the globe
to ensure that products on Co-op shelves are not only safe and legal, but of the best and most consistent quality they can be,
delivering value for the customer, retailer and supplier alike.
Rachael’s current focus is partnering with her supply base to deliver the technical vision for Co-op:
“To be the UK’s most trusted own brand proposition renowned for our quality safety and Integrity”.
Jonas Lindh and Fanny Cedergårdh Tetra Recart AB
Jonas Lindh, Business leader and Product Director at Tetra Pak with global experience within food and
packaging industry with a passion for technologies, customer management, and building profitable business opportunities. Jonas
has worked and lived in several countries building a good experience in leading global teams and drive sales to customers in the
food industry. With an engineering background and a Project Management Professional (PMP) certification he combines technical
and commercial skills to develop and deploy production concepts, build strategic road maps leading to sales opportunities.
Fanny Cedergårdh, Food Technologist at Tetra Pak specialised in food solutions development for retorted
cartons. Her degree is Master of science within food technology. She has industrial experience from working with global packaging
companies, covering all the range from chilled to aseptic and retorted food products. She works close together with customers on
daily basis, supporting them in building new business opportunities.