Speaker details
Thermal processing - 6th International conference - 23-24 June 2010
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Richard Walden
Zinetec ltd
After joining engineering consultancy firm Zinetec Ltd in 2001 negotiated purchase of the patent covering the Shaka® technology from Crown Packaging. Also obtained an award from the UK Government to fund further development of the technology particularly with respect to commercializing the system.
Together with John Emanuel, started promoting the Shaka® process within the food industry in 2004. Firstly in the UK then much more widely.
The promotion of the Shaka® system was greatly helped when early in 2005 agreement was reached with Campden BRI to install a Shaka® retort in their pilot area. This enabled food companies to carry out trials on the process and judge the benefits for their range of products.
Many of the major food companies have purchased pilot retorts and development licenses allowing them to determine the advantages of the Shaka® process for their products.
My previous career, following graduation from the University of Leicester with a degree in Chemistry, was mainly with Metal Box, later CarnaudMetalbox and now Crown Packaging, for whom I worked for slightly over 30 years. It was during the later years of this career that was responsible for the invention and initial development of the Shaka® process.
Alain Fournial
Axitherm
Alain Fournial: Born in Caen in 1965, married 3 children
– 20 years of "Front" experience around sterilisation and pasteurisation
– 13 years at Impress Research Center in Crosmières France
– Main responsibility technical engineering, trouble shooter, problem solver at can fillers and important part of the Impress Easy Peel® End development. Developer of Impress "Easy Peel®" Test Equipment (Deformation) and Project Manager for EZP implementation at customers all over the world
– In 2002 Founder and Head of Axitherm, La Fleche, France
– Major activities: Development and Improvement of retort test equipment like probes & loggers for temperature, pressure, deflection from the daily users point of view.
– Audit of retorts, retort mapping with correction of deviation, retort program construction
– In 2004/2005 OTTA Process Optimization was engineered, developed and tested
– Since 2006 successful use of OTTA in France with several products, packaging´s and brands of static retorts
– 2010 Start of OTTA in Europe
Ian Britt
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.
Andre van Zuijlen
Unilever
Andre van Zuijlen started his working career in 1967 in Oss, The Netherlands, and worked for more than 40 in the microbiological laboratory of a food factory. In 1972 he finished his study as a Technical Food Microbiologist and since 1976 was the section leader of the laboratory in Oss. The present name of the company is Unilever Nederland Sourcing Unit Oss, and here soups and sauces are produced, mainly under the brand names Knorr and Unox.
As part of Quality Assurance department, one of the important tasks was setting up and maintaining the Food Safety System (HACCP). This included validation of processes and lines and organizing verification programs.
Within this work he got involved in studying extreme heat resistant spore forming bacteria, especially in the genus Bacillus. With some of these Bacillus spores Time Temperature Integrators (TTI´s) were developed for application as validation tools in thermal processes.
Since two years Andre is the Category Microbiologist for the Savoury Category in Unilever Research & Development. Here he is supporting the global supply chain for Dry and Wet soups and sauces and the development organization in the Centers of Excellence
The work with heat resistant Bacillus spores and TTI´s has been published in papers and one book chapter. Also published are attempts to use genomic methods for detection of specific heat resistant bacterial spores in line.
Mark Seiboth
Ellab UK Ltd.
Mark Seiboth has been Managing Director of Ellab UK Limited since 1997. He is responsible for all commercial and technical aspects of Ellab´s business in the United Kingdom and Ireland. Ellab has been a leading manufacturer of Thermal Process Validation and Monitoring Systems used in the Food, Medical and Pharmaceutical industries for more than 60 years.
Mark is a Graduate Chemical Engineer from Leeds University, and holds a Masters in Food Engineering also from Leeds.
On leaving University Mark worked for Spillers Foods at their Research and Technology Centre in Cambridge. As a Process Development Technologist he worked on a number of in container sterilization and aseptic projects for both human and animal food products. He then moved to the Co-operative Wholesale Society´s Technical Group in Manchester, where as Process Development Manager he was responsible for providing technical support to CWS food manufacturing sites across the UK. He was specifically involved in extrusion processing projects at the CWS Breakfast Cereal factory in Deeside, North Wales and in container sterilization and pasteurization projects at their Cannery in Lowestoft. He was also responsible for underwriting thermal processes at Lowestoft.
Mark has presented at several Campden seminars and Heat Preserved Foods Panel meetings over the years. He is a member of the Institute for Thermal Processing Specialists (IFTPS) and presented a paper on deflection measurement at the IFTPS meeting in Florida in 2006.
Now as well as technically supporting Ellab´s range of equipment he also undertakes thermal process based consultancy work for the Food industry.
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).
Tim Fenton
Haywards Foods
Tim joined Haywards Foods, a predecessor of Premier Foods, in 1991. Initially working in Production, he joined the Technical Department in 1997 as a Process Technologist working on Thermal Processing and related projects.
He has wide ranging processing experience across the ambient business in all major packaging areas.
Ben Verbeeck
JBT FoodTech
Ben Verbeeck holds a MSc. Degree in Mechanical Engineering with a focus on fluid dynamics. He started his career in Aerospace working as a Calculations Engineer, specializing over eight years in structural dynamics and noise and vibrations. He progressed from hands-on engineering work, doing modal analysis, structural measurements and analysis and modal analysis as well as theoretical calculations using FEA to developing software for verification, validation and updating of FE models, design optimization, structural simulations and robust design.
In 2005 Ben joined JBT FoodTech (then FMC FoodTech) as an application engineer, working as a project manager for sterilization projects worldwide. As such he was responsible for the realization of many large ABRS (Automated Batch Retort Systems), handling the entire project from purchase order until successful Site Acceptance Test. His tasks comprised the project follow internally at JBT (technical, project planning, budget) as well as externally with the customer (acting as sole project contact) and doing site management during the installation and start-up phase.
In 2008 Ben decided to join the sales team at JBT Sint Niklaas as a Product Line Specialist for sterilization. In his current role he is responsible for the technical support to the sales team for all ABRS and rotary sterilizer projects in Europe, Middle East, Africa, India, Bangladesh and Sri Lanka. He works closely with the Food Technologists at JBT to correctly dimension the machines, with the engineering team to define the technical specifications for the projects and with the sales team to prepare the proposals and work on strategy.
Chris Holland
Homach Ltd
Chris Holland entered the food industry in 1986 on leaving university and having studied Business Studies with expertise in marketing. He joined the family business on a 'short-term' contract, responsible for handling the company profile including exhibitions, advertising and corporate hospitality - with a view to gaining enough experience to study for an MBA in Marketing in the Food Industry.
After fourteen years in his 'short-term' role, Chris purchased Peter Holland Food Machinery from the Peter Holland Group and concentrated on his passion for thermal processing and its developing market profile. He changed the name of the company in 2000 from Peter Holland Food Machinery to Holmach Ltd to reflect the change from machinery supply to technology-based solutions for thermal processing.
Today, Holmach counts most of the significant worldwide food manufacturing companies as customers, offering leading edge technology for the production of food products. Holmach has been instrumental in the introduction of 'REPFEDS' (pasteurised chilled foods) in Great Britain and Ireland and has pioneered major solutions in this area.
Chris has been a Director of the Processing and Packaging Machinery Association (PPMA) and was the Chairman of the Heat Preserved Foods Panel at Campden BRI - a role he has carried out from 2001 to 2008. He currently sits on the Scientific and Technical committee, and has recently spoken at the World Spice Congress in Goa and the Institute of Food Technology on spice and seed pasteurisation.
www.holmach.co.uk
