Seminars and conferences

Topical seminars and conferences are a feature of our role in keeping the industry informed of developments. We bring together speakers from different parts of the food chain from growers to producers, reailers to enforcers.

What's new: upcoming conferences, seminars and events

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  Application and mineral availability of micronised flour in bakery products 12 February 2020

  This workshop will look at the physical and rheological characteristics of micronised flour and the latest insights into research of mineral bioavailability.

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  E. coli STEC and Salmonella – still on the loose and wreaking havoc 27 February 2020

  This seminar will look at the importance of keeping up to date with the latest detection methods and technologies for these virulent species.

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  Training and development group workshop 19 March 2020

  The group will focus on the challenges and issues that food businesses have to deal with – Campden BRI Members only.

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  Blockchain and other emerging approaches supporting food safety and risk management systems 31 March 2020

  Blockchain and Bowtie are currently popular ‘buzzwords’ in the food industry. But what exactly are they? How do they support food safety and risk management systems? And what other emerging approaches are there?

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  Campylobacter : still no. 1 in the UK seminar 21 April 2020

  This seminar will look at why Campylobacter is such a challenge to manage and will cover the latest control measures and recent outbreaks.

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  International bakery technology conference; recent developments in the bakery industry Tuesday 19 May – Wednesday 20 May 2020

  This conference will discuss a range of bakery topics and issues including the novel technologies used to reduce waste during processing and how we can use fibre reduce calories in baked products.

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  Starter training courses

  Those new to the food industry, or changing roles to a less familiar discipline, will need foundation training in different technical areas.