Campden BRI Innovation Day
Campden BRI Innovation Theatre
Monday 22 March
The Annual 'Campden Day' provides Campden BRI members with the opportunity to view over 100 commercially relevant displays in the laboratories and process halls, network with suppliers, customers and other colleagues in the food and drink industry.
The Campden Innovation Theatre at Foodex on Monday 22 March brings 9 topical presentations from Campden Day to visitors at Foodex so that they can discover just some of the research that has been undertaken and meet the experts involved. After each presentation there will be an opportunity for questions, or visitors can come to the Campden BRI Stand at the Food and Drink Expo ( Stand Number Q228 ) for a more in-depth query
Programme
11:00 - General introduction to the innovative services Campden BRI can offer - Bertrand Emond
11:10 Antioxidants - Helen Brown
There are many health claims for antioxidants. But how do you measure their levels in foods? And how can you use this to ensure formulations rich in antioxidants, retain these levels through shelf-life?
11:30 Allergens - Helen Brown
Managing allergens poses many practical difficulties. Understanding the role that allergen testing plays, for example in validating cleaning schedules, can help prevent problems with cross-contamination.
12:00 Food colour and appearance - Martin Whitworth
Appearance is an extremely important quality attribute. Finding ways to measure and record aspects of appearance, such as colour, can help ensure quality standards are shared and met.
12:30 NIR hyperspectral imaging - Martin Whitworth
New imaging technology allows mapping of the distribution of components such as fat and moisture in foods. This can provide considerable insight into how processing and storage affects product quality - and lead to better controls.
13:00 Imaging of baked product structure - Martin Whitworth
Crumb structure is a key element of baked product quality. Image analysis has been used to measure bubble size distributions in doughs and bread while X-ray tomography has been instrumental in allowing the changes in product structure during baking to be visualised.
13:30 - General introduction to the innovative services Campden BRI can offer - Bertrand Emond
14:00 'Introduction to commercial High Pressure Processing, benefits, limitations and current potential commercial applications - Craig Leadley
Novel technologies such as high pressure processing can help generate products with improved quality and shelf-life and can provide an alternative to conventional thermal technologies to deliver 'fresher' products. Came and find out if it will work for your products.
14:30 Emerging technologies for product innovation - Craig Leadley
Technologies such as pulsed light offer potential for pasteurisation of food surfaces and contact surfaces, as well as potential energy savings.
15:00 Forecast - Gail Betts
How do changes in product formulation - such as salt, sugar or fat reduction - affect product shelf-life. Predictive microbiology can provide fast and cost-effective insight, allowing practical 'challenge tests' to be targeted in the most cost-effective way.
15:30 Method development and analysis - Chris Baylis
Time is of the essence in microbiological analysis. Hear about the latest developments that are allowing faster and more reliable detection, identification and tracking of problem mciroorganisms.
Conclusion - Bertrand Emond
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or
