Craig Leadley is a graduate food technologist by training and is currently a Principal Research Officer in the Department of Food Manufacturing Technologies at Campden BRI where he has worked since 1996. He is an experienced project manager leading multi-disciplinary projects funded through a range of sources including EU, the Sea Fish Industry Authority and Campden BRI membership funding.

Throughout his time at Campden BRI his main research interests have been in the field of emerging preservation technologies for the food industry. He has practical experience of a range of emerging technologies including power ultrasound, high-pressure homogenisation and pulsed light processing but has a particular interest in ultra high pressure food processing. More recently Craig has been working on the application of emerging technologies to seafood processing.

In addition to his new technology interests Craig has worked in a broad range of food technology areas. These include Modified Atmosphere Packaging, Hazard Analysis Critical Control Point (HACCP), the development of expert systems for food process design and a role as Principal Investigator in GLP compliant processing studies. He has substantial experience in batch thermal processing and has set up safe industrial thermal processes throughout the world.

Craig is involved in a number of Campden BRI scheduled and tailored training courses primarily in the thermal processing field. He also runs a regular 3 day training course on 'food technology for non food technologists'. He regularly presents at national and international conferences on emerging technologies and the results of his research at Campden BRI.

Contact details:

Craig Leadley
Department of Food Manufacturing Technologies
Campden BRI
Chipping Campden
Gloucestershire
GL55 6LD
Tel: +44(0)1386 842059 ( Direct line)
Fax: +44(0)1386 842100
E-mail: c.leadley@campden.co.uk