Thermal processing conference
Summary
For over 25 years, food professionals have attended our International thermal processing conference to deepen their knowledge and overcome challenges in this area.
Expert speakers from across the globe will tackle the key challenges impacting the industry right now. Different areas of thermal processing will be covered, such as innovative processing equipment, packaging, and microbiology with a range of different perspectives.
The conference is an in-person event, and every talk will give the opportunity to ask questions to delve deeper and resolve specific issues for each topic. There will be time built in for networking with a drinks reception and dinner arranged locally in the evening.
Don’t miss out on this unique opportunity. Overcome your thermal processing challenges with the greatest minds in the area and help move your business forward – register today.
Who should attend
Technical Managers and Directors, food manufacturers, retailers, regulatory professionals, thermal process authorities, QA managers
Event Director
David Whittaker
Exhibiting
Provisional programme
| Time | Presentation |
|---|---|
Wednesday 14 June - Challenges |
|
| 08:30 | Registration and arrival refreshments |
| 09:00 | Welcome and housekeeping David Whittaker, Campden BRI |
| 09:15 | Chair’s introduction Chris Holland, Hollmach |
| 09:30 | Common issues found during inspections/audits of LACF processing facilities Scot Cabes, TechniCAL, USA |
| 10:10 | Where did the log reduction concept come from? Gary Tucker, Campden BRI |
| 10:50 | Break |
| 11:10 | Spoilage and validation challenges Sue Featherstone, SafeFood, Africa |
| 11:50 | Innovations in canning Dagbjørn Skipnes, Nofima, Norway |
| 12:30 | What’s new from the sponsors? |
| 12:45 | Lunch and opportunity to view the exhibits and go on site tours |
| 13:30 | Presentation title TBC Vivien Maitland, M&S |
| 14:10 | Speaker and presentation TBC |
| 14:50 | Refreshment break and opportunity to view exhibits |
| 15:10 | Speaker and presentation TBC |
| 16:30 | Close of day |
Wednesday evening - Networking event, location TBC |
|
| 19:00 | Drinks reception |
| 19:30 | Dinner |
Thursday 15 June - Innovations |
|
| 08:30 | Arrival refreshments |
| 08:40 | Chair's introduction Gary Tucker, Campden BRI |
| 08:50 | Presentation title TBC Sam Kerr, Advanced Microwave Technologies |
| 09:30 | Latest generation sensors for thermal processing Alberto Di Lauro, Tecnosoft, Italy |
| 10:10 | Presentation title TBC Peter Ettridge, Amcor |
| 10:50 | Refreshment break and opportunity to view exhibits |
| 11:10 | Choosing the correct retort system for your application - a process authority’s perspective Scot Cabes, TechniCAL, USA |
| 11:50 | Establishing an accurate model for measuring pasteurisation in beers Support Team, Campden BRI |
| 12:30 | E-learning and new ways of learning David Whittaker, Campden BRI |
| 13:10 | Closing remarks |
| 13:30 | A buffet lunch will be available and last opportunity to view exhibits |
| 14:00 | Close |
Speakers
Gary Tucker, Campden BRI
David Whittaker, Campden BRI
David is a thermal and non-thermal processing specialist and has expertise across many food and beverage sectors.
David also delivers many thermal processing training courses and has a real passion for communication in this area, having spoken at several conferences and seminars on the topic, as well as contributing to Campden BRI guidelines.
Support Team, Campden BRI
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.
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