People at Campden BRI

Martin Hall
Director of Food Science

"Acquiring knowledge through sound scientific research is the first step on the road to commercial process and product innovation.

We offer a fully integrated approach to cereal science technology - from the generic basis of crop quality, through new material and ingredient functionality to cereals processing and final product quality. A key element is technology transfer through the provision of a diverse training programme and information structured for specific operating environments. Our multi-disciplinary approach is well placed to improve the underlying knowledge bases through applied research, and to implement the required technology transfer process to ensure product and process safety, quality, efficiency and innovation."