Thermal processing conference

Thermal processing conference

Event past


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


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


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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