Speaker details
Thermal processing - 7th International conference - 13-14 June 2012
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Edyta Margas
Campden BRI
Edyta Margas is a Hygiene and Novel Technologies Specialist in the Food Manufacturing Technologies Department at Campden BRI. Edyta has an engineering degree in Food Quality and Management and a Masters degree in Food Technology and Nutrition. After graduating she started work at Campden BRI and has worked at the Food Hygiene and the Food Manufacturing Departments for over 5 years. In 2010, Edyta started a PhD course in Food Microbiology at the University of Nottingham.
In Edyta Margas's current role at the Innovative Process Technology Section she is responsible for managing work on a 'new food technologies' and hygiene related research projects, carrying out contract work, consultancy and training in a wide range of areas related to new processing methods (e.g. high pressure processing, ultrasound, pulsed light, pulsed electric field, cold plasma, etc.) and factory hygiene related issues (e.g. hygienic design, factory layout, personnel hygiene, etc.).
She is also responsible for contamination control in dry food processing environments and her PhD project is focused on Salmonella management in low aw food products and their environments.
Ian Britt
Institute For Thermal Processing Specialists (IFTPS)
Ian Britt has over 25 years experience in food processing and packaging technologies. He has worked on the design and modification of commercial and pilot-scale retorts for overpressure processing and has studied temperature distribution, heat transfer and energy consumption in still and rotary retort systems. His work on understanding thermal processing has had a special emphasis on thin profile flexible and semi-rigid plastic packaging.
Ian spent most of his career conducting industrially focused R&D in university settings. Since 2003, he divides his time between professional development training, consulting, and his role as Executive Director of the Institute For Thermal Processing Specialists. Ian holds bachelor and masters degrees in engineering from the University of British Columbia and a doctorate in food science from Dalhousie University.
Martin George
Campden BRI
Martin George is Section Manager within the Department of Food Manufacturing Technologies at the Campden BRI. By background he is a Chartered Physicist and has practical and managerial experience gained from working in the food industry on R&D, consultancy and training activities during his 14 years at Campden BRI His particular interest and speciality is in relation to the application of the scientific principles governing measurement techniques to the safe manufacture of high quality food products.
During his time at Campden BRI, he has undertaken projects that relate to the development of dielectric heating (e.g. microwave and radio frequency) for food processing applications. He has also been involved in projects relating to sensor development for food process validation and optimisation. He is also actively involved in the chilled and frozen food sectors and is the Technical Secretary of the Chilled & Frozen Foods Panel at Campden BRI
He has been involved in a number of European R&D programmes helping to build the RA's involvement in international R&D related to food processing technologies. Martin is also active with national and British Standards committees for microwave heating and food packaging.
Nick May
Campden BRI
Nick May has worked for Campden BRI since 1988. He joined Campden after carrying out 3 years of research into bread dough mixing and development at Leeds University. Nick is a qualified Food Technologist.
During his career at Campden BRI he has worked in the Process and Product development area. He has specialized in canning technology and establishment of sterilisation/pasteurisation processes. He has carried out process evaluation trials or inspections at approximately 150 canning factories, throughout the world. Nick has been involved with Campden working parties on the operation of Reel and Spiral retort systems, and was technical secretary of working parties on operation of batch over-pressure retort systems (1992-96) and process recommendations for sterilisation of low acid foods (1996-97). He is currently technical secretary of the Campden BRI Heat Preserved Foods panel (since 1998), and as such plays an important part in keeping members informed of developments in packaging and processing technology in this field. He is course director for Campden BRI's Principles of Canning Course (since 2001). He has been the main author/editor of three Campden guideline documents (Nos. 13,16 and 17).
Paul Hardman
Spirax Sarco Ltd
Paul joined Spirax Sarco from BAE systems in 1995. Initially an Area Sales Engineer in Cumbria, he combined this role with an Engineered Systems role in 2000. Paul became a full time Engineered Systems Specialist in 2005 and was promoted to a senior position in 2009, while designing and assisting with the development of the Safebloc Double Block and Bleed Valve.
Professor Ivan Leguérinel
Director Laboratoire Universitaire de Biodiversite et d'Ecologie Microbienne, University of Quimper, France
Professor Ivan Leguérinel works at the Quimper Technology Institute of "Brest University" where he teaches "food technology sciences". Head of research team, he develops research activities in the 'Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne'. His current research focuses on the predictive microbiology concerning microbial growth and inactivation in relation with the food technology.
Predictive microbiology is a research theme developed by Ivan Leguérinel since 1995. This research topic was originally oriented to the optimization of heat treatments to preserve foods: pasteurization and sterilization. Since then, this theme has expanded to various fields of predictive microbiology: bacterial growth and inactivation in relation to the composition of processes or environment, or the study of evolution and orientation of the microbial populations in the ecosystem agri-Food. The field of study is building tools and methodologies for improving the microbiological quality of food. The applications of this approach are manly microbiology, process optimization conservation, heat treatments, control of shelf life of foods, study and quantification of the effects of inhibition of new factors. Meanwhile, our field research has expanded to include Predictive microbiology applied to microbial growth.
Research interests over the last 5 years:
– Research of factors influencing the slope parameter of the Weibull model describing the kinetics of non-log linear survival
– Impact of environmental conditions pH and aw on heat resistance of bacterial spores
– The influence of free fatty acids on the heat resistance of bacterial spores
– Modelling the impact on the redox potential on bacterial survival in relation to thermal stress
– Modelling the effects of temperature treatment and recovery on the latency of re-growth of Bacillus cereus
– Application of predictive microbiology in risk assessment processes refrigerated.
– The influence of biocides in the context of the hygiene of surfaces and processes Agro Food
Pr Ivan Leguerinel is member of Société Française de Microbiologie and International Scientific Committee of ICPMF. He had participated to the organization of different symposiums organized at Quimper: Microbial Stress and Recovery in Food (1999), Predictive modelling in Food (2003), Bacterial Spore in Food (2009) and participates to the future Spore (2013).
Patricia Ruiz Magdalena
Processing Technologies Manager, CNTA
Patricia Ruiz graduated as Agronomic Engineer in 2001 at University of Navarre (Spain). She continued her studies with a two year postgraduate grant (2001-2003) in Emerging Food Technologies and Heat Treatment Validations in UHT processing lines for the Spanish National Research Council (CSIC) in CTNC (National Center for Canned Food), located in Murcia (Spain).
Currently, she is working for CNTA (National Centre of Technology and Food Safety). She started in 2003 as Pilot´s Plant Manager being in charge of the processing equipment and R&D projects for companies involving trials in this experimental facility.
In 2007, she was promoted to become Processing Technologies manager. The Processing Technologies Department is dedicated to give technical support to food industries in all related to: USA exportation procedures under FDA requirements, Manufacturing processes validation activities, Legal consultancy services regarding National, European and International Laws and Regulations, Performance of training programs for food technicians and collaboration in R&D projects for companies.
She has participated in Capacity Building Projects from UE Programs in several Southamerican countries. In addition to this, she has developed consultancy & training activities for companies located in UE and abroad: USA, Ukraine, Mauritius, Brazil, Ecuator.
She has participated as lecturer in technical conferences and courses regarding Food Processing technologies, Thermal processes validations and Food legislation. (e.g. Technical presentation in II Simposium organized by IFTPS, 2009 / Thermal Process Workshop in CNTA, 2011).
Susan Featherstone
Nampak R&D, South Africa
Susan Featherstone graduated with a B.Sc. (Chemistry and Microbiology) at the University of Cape Town (UCT) and then gained B.Sc. Med. Honours in Immunology at UCT Medical School. Thereafter she worked on the development of commercial scale production and purification of antibodies and enzymes at the medical school. She then joined Oceana Fishing Group as a Food Biochemist and worked on the process optimisation of various fish products.
She is currently Manager: Food and Beverage Technology at Nampak Research and Development in Cape Town, South Africa, having joined this corporate packaging research unit in 1994 as Food Scientist. For a time she later also managed the Microbiology Laboratory. As manager of Food and Beverage Technology she is responsible for the provision of broad food technological support to a wide range of food and beverage processing companies, purchasing packaging in a variety of forms from the Nampak Group. Her special areas of interest are thermal process validation and the auditing of food processing / packaging operations.
Susan is a professional member of the South African Association for Food Science and Technology and the Institute of Packaging, South Africa and holds a Diploma in Packaging Technology from the UK Institute of Packaging. She is also a member of the Institute of Thermal Processing Specialists.
Susan was responsible for the writing and collating of the course material for the course "Getting the Best out of Cans" and lectures a number of the topics, presented widely to cannery staff in South Africa.
Susan co-authored the book "Essentials of Thermal Processing" with Gary Tucker.
