- Gary Tucker, Campden BRI
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
- Dr Roy Betts, Campden BRI
Dr Roy Betts is Head of Microbiology at Campden BRI, and currently manages a large team of scientists
and technicians. He is a recognised expert in food microbiology and related issues having developed the research area of rapid
methods therefore giving Campden BRI an international reputation as a scientific centre of excellence within the microbiological
Roy regularly lectures on Microbiological risks to foods, microbiological test methods, pathogens and risk
in food manufacture. He regularly visits and assesses both laboratories and production sites for good operating practices and is
frequently involved in troubleshooting and microbiological root cause analysis.
Dr Roy Betts is a valued member of many committees including:
- British Standards Institute AW 9 Committee, Methods for the Microbiological of Foods and Animal Feeds
- Former Chairman of the Board of Directors of the Association of Analytical Chemists (AOAC) Research Institute
- Chairman of the MicroVal General Committee for European microbiological method validation.
- Expert reviewer for the AOAC RI for microbiological test methods
- Member of ISO TC34/SC9 WG3 – Validation of microbiological methods
- Member of International Life Sciences Institute (ILSI), "Risk Analysis in Food Microbiology Task Force"
- Member of the ILSI sub group on "Industrial Microbiological Risk Assessment”
- Member of the FDF Food Hygiene Committee.
- Member of the UK Advisory Committee for the Microbiological Safety for Foods
With an International reputation as an expert in food microbiology he has received personal invitations
to speak at international symposia in the US, Australia, New Zealand, India, Korea, China and throughout the EU and regularly
prepares papers for leading publications. Roy has presented over 100 publications/papers on food microbiology in journals and at
In his spare time Roy enjoys long distance trail and fell running.
- Rachael Gray, Coop
Rachael Gray started her retail career with the Coop in 1997 having spent ten years specialising in the
non-food area Rachael transitioned into the ambient food area completing a degree in food science at Reaseheath College.
For the last 12 years Rachael has looked after technical for all ambient grocery areas specialising in
thermal processing for the last five years.
Rachael’s current focus is delivering the technical vision for Coop “to be the UK’s most trusted own brand proposition renowned for
our quality safety and Integrity”.
- Simon Dale, Ella’s Kitchen
Simon has worked in the food industry for over 30 years, working as a butcher as an 18 year old before
training as a Meat Inspector. After this humble beginning in the industry he achieved a BSc (Hons) in Industrial Food Technology,
with his dissertation focused on modelling thermal heat transfer coefficients in swept surface heat exchangers. Post university
Simon has worked for many companies from large multinationals to small entrepreneurial start-ups in various sectors of the industry.
During this time he has achieved numerous industrial qualifications and was elected as a Fellow of the Institute of Food Science
and Technology in 2005.
This wide experience eventually led to Simon running a consultancy funded by the UK Government which was tasked with identifying and
supporting entrepreneurs in the South East of England who had business ideas with the potential for rapid and high value growth.
It was during this time that he first met Paul Lindley, founder of Ella’s Kitchen. Simon worked with Paul for a number of years,
supporting the growth of Ella’s Kitchen from an idea to a rapid growth business, finally joining the team as a permanent employee
in 2009. Since joining Ella’s Kitchen Simon has focused on the manufacture of thermally processed wet baby food products, becoming
the company’s expert in all forms of thermal processing.
- Robin Thorn, Suntory
Robin Thorn has worked in Thermal Processing for over 20 years, initially at Campden BRI, in the areas
of process validation and training, before moving to Suntory Beverage and Food Europe in 2010. In SBFE he has worked on new product
introduction and small-scale development processes and is currently managing the pilot plant in Coleford.
- Marthe Jordbrekk Blikra, Nofima
Marthe J. Blikra focused on optimization of heat processing of cod in her PhD work, including mapping of
temperature-dependent biochemical changes and physics-based modeling of transfer phenomena using COMSOL Multiphysics. The PhD was
performed as a collaboration between DTU Food Production Engineering and Nofima Process Engineering (2017-19). Her background
prior to the PhD is within biochemistry and chemical engineering. She is currently employed as a post-doc at Nofima focusing on
processing of seaweeds.
- Rob Limburn, Campden BRI
Rob Limburn is a graduate in Microbiology from the University of Aberdeen. He is currently working in
Campden BRI’s microbiology department in the Heat Resistance and Decontamination Group. This group is primarily involved in member
funded and contract research into microbiological validation, optimisation and problem solving in the area of thermal processing
Rob is currently involved in member funded projects investigating the use of surrogate organisms in thermal process validation and
the validation of thermal processes applied to low Aw commodities.
- 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 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.
- Ian Britt, 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.
- Susan Featherstone, Consultant
Susan is currently working as a consultant in the food industry and has 30 years’ experience in this arena.
She 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 a registered Professional Scientist with the South African Council for
Scientific Professionals (SACNASP) and a Professional Member of SAAFoST (South African Association of Food Science and Technology).
Susan's previous role was Technical Manager: Food and Beverage at Nampak R&D where she provided
scientific and technical support to Nampak’s customers in the food industry in South Africa and much of the rest of Africa. As
part of her role, Susan was responsible for the Thermal Processing Services of R&D and carried out much of the technical
training that R&D provided to the industry. Susan's areas of expertise include food science, packaging technology, processing
technology and thermal processing.
Susan has written a number of papers for journals and trade magazine. She co-authored the book ‘Essentials of Thermal Processing’
and have revised the 14th edition of the fabulous series of three books entitled “A Complete Course in Canning".
- Christopher Hunter, AB World Foods
Chris has been involved in the food industry for >10 years and has been a member of the International Food Thermal Processing
Specialists for >5 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,
working at Nimrod products from 2004 within manufacturing and later worked for the NHS’s Dietetic Department in Cheshire before
joining ABWF in 2011, where Chris gained his experience and knowledge in thermal processing. During the last 9 years as Process
Authority, 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.