Conference: Wednesday 23 May – Thursday 24 May 2018
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
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
University of Nottingham
Jo holds a BSc in Food Science and Nutrition, which included a 1 year placement as a New Product Development Technologist at Northern Foods, and a Ph.D in Food Science from the University of Nottingham. Her Ph.D research focussed on understanding the functionality and applicability of cocoa particles as a natural particulate emulsifier. The results from which were applied during a secondment at Nestlé Product Technology Centre to assess whether cocoa particle structured emulsions were capable of producing a nutritionally enhanced confectionery product. Following on from her Ph.D, in a postdoctoral research role with the EPSRC Centre for Innovative Manufacture in Food, Jo continued research into natural particulate emulsifiers confirming the role of lignin in the emulsifying properties of cocoa particles and utilising existing processes in the bioenergy industry to create hydrophobic natural Pickering particles from food waste. In June 2016 funding from the University allowed her to start investigations into the microstructural functionality of insect protein, and her interest in sustainable proteins has continued ever since.
Jo was appointed as an Assistant Professor in Food Science at the University of Nottingham in September 2017. Her teaching responsibilities encompass protein and meat science to Undergraduates and Master Students as well as supervising research into the functionality of sustainable proteins in food microstructure design. Since being appointed, Jo has secured funding from the Industrial Challenge Strategy Fund for a PhD studentship investigating thermomechanical extrusion of future food materials and from the University for an MRes studentship studying the manufacture and consumer acceptance of insect protein gels.
Jenni is a Research Scientist in the Cereals and Ingredients Processing team at Campden BRI. She has a PhD in Chemical Engineering gained in Professor Ian Norton’s research group at the University of Birmingham. She was a DRINC-sponsored student and her PhD was entitled ‘Self-structuring foods based on acid-sensitive gellan gum systems to impact on satiety’. Most recently, Jenni worked as a post-doctoral research fellow within the Food Microstructure and Ingredients Research Group. In this role, she gained experience of contract research, working with a confectionary manufacturer investigating replacement of palm oil with sunflower oil in cream fillings.
In her role at Campden BRI Jenni works alongside scientists, providing research expertise in the field of cereal biochemistry, with a particular emphasis on protein and ingredient functionality and the development of analytical techniques and practical solutions. She is currently working on a range of technical projects concerned with topics such as developing better ingredient specifications, and measuring and managing raw ingredient variation.
Paul Turner is a Group Sales Manager for Dupont’s Nutrition & Health business having direct responsibility for sales into the Food industry UK, Ireland, Benelux and Nordic areas with particular focus on Bakery.
Prior to joining Dupont’s Nutrition & Health business ten years ago, Paul worked in senior positions for several companies including Danisco, CSM, British Arkady and ASDA.
Notable is the time Paul spent with CSM/British Arkady where he was able to build upon his technical application experience and develop his commercial skills working within the Baking industry serving the industrial, retail and artisanal sectors.
When not working, Paul enjoys marathon running and participating in Track day events both in the UK and Europe.
Viasolde Solution AB
Food engineer with more than 35 years experience in the domestic and international Food business. Executive director of a broad range of FMCG. (Confectionary & bakery, Cereals, Beverages and Convenience food).
Dr. Frank Rittig is a Bioorganic Chemist who graduated from the University of Bayreuth, Germany. Working for Südzucker AG in Obrigheim, Germany from 1998 to 2002 he completed his PhD thesis which was sponsored by the German ministry for Research and Development isolating and identifying new oligosaccharides with prebiotic potential.
In 2002 he was employed by Novozymes Switzerland AG where he has worked as a Manager in Technical Service and New Business Development across Food and Beverage application areas like Baking, Food and Nutrition, Juice and Wine and also Brewing.
From 2009 to 2011 he was in charge for the global Technical Service for the Juice and Wine Industry and from 2014 to 2015 for the global Brewing lab in Switzerland. Since 2011 he is responsible for partnering and innovation with customers, technology providers and Universities and as Industry Technology Manager and currently responsible for the application of enzymes in Baking.
Since 2008 he is a guest professor at the University of Applied Sciences at Weihenstephan in Freising, Germany with his lecture on Enzyme technology.