Food industry webinars
Webinars from Campden BRI – providing insight into the science and technology underpinning food and drink production. We welcome your feedback.
This presentation reviews the role of sensory branding in brand development and explains why understanding emotions is vital for connecting brands with consumers. It also considers Campden BRI's approach to sensing brands.
This webinar gives an overview of the Campden BRI Member Interest Group (MIG) system and summarises what a MIG meeting is, what it aims to achieve, the benefits of attending and how to join.
This webinar explores the feasibility of using predicted flavour and aroma characteristics to produce beers with a targeted sensory profile. The session highlights the developments that occurred up to March 2017 as part of a three year member funded project (Member access only).
This session outlines member funded project work on investigating food products showing strong potential for shelf life extension through super chilling. The webinar discusses the developments that occurred up to December 2016 (Member access only).
This presentation considers a member funded project for reviewing a range of online sensing technologies. The webinar discusses the developments that occurred up to November 2016, including two case studies on electrical tomography and foreign body detection (Member access only).
This recording provides an overview of a member funded project for developing and maintaining a range of industry agreed analytical methods for cereal based ingredients. This webinar discusses the developments that occurred up to October 2016 (Member access only).
This session briefly explains the principles and latest developments in TACCP, including the potential threats to food and drink businesses and the points to consider when mitigating these threats.
This presentation explains the full range of benefits available exclusively to Campden BRI members.