Here's your fortnightly update on the wide range of infomation and training available from Campden BRI. Practical scientific, technical, regulatory and information support for the food and drink industry.
Emerging process technologies - hear the latest
Campden BRI has had an ongoing emerging technologies project since the early 1990s and has reported on numerous advances. This includes in pack UV-C processing and pulsed electric field processing.
To find out more about this research, join us for a free 30 minute webinar on Thursday 8th June at 15:00 (GMT+1), where Danny Bayliss will explain the latest findings. This event is available exclusively to Campden BRI members.
Campden BRI Day - 7th June 2017
Campden BRI Day takes place in just two weeks. This free event includes:
• The Annual Campden Lecture 'A coming of age for the Food Standards Agency' - by Heather Hancock, FSA Chair
• Exhibits of our work and expertise
• Tours of the pilot processing plant
• Briefing sessions - metagenomics, global regulatory trends, image analysis
• Extensive networking opportunities
• Ecotrophelia student innovation awards
Allergens - challenges facing the food industry
When dealing with allergens there can be grey areas and uncertainty not covered by legislation and guidance documents.
Our seminar ‘Allergens- challenges facing the food industry’ on Tuesday 27 June will bring together food allergen experts and the food industry to address the difficult decisions and less well defined areas of allergens in food. Topics will include threshold doses, risk assessment, labelling and a range of case studies.
Arsenic – complying with new limits in food
Arsenic is found naturally in the environment so it’s impossible to prevent it from entering foods such as crops and shellfish. Food producers need to ensure that the level of arsenic in products is as low as reasonably achievable and complies with regulatory limits. Understanding the form of arsenic is also crucial.
In this new blog we talk about the regulatory limits for arsenic, how to comply with them and the analytical implications.
Food and drink manufacturing and processing courses
This course covers the principles of baking such as product type, ingredients, recipes and manufacturing process as well as product quality for bread, cakes, biscuits and pastry over four days. Each day focuses on one product area and can be booked individually.
This course deals with all aspects of the cooking process, from the microbiological requirements to methods to validate the thermal process, calculation of pasteurisation values, oven systems and post-oven measurements. Most of the principles are equally applicable to the cooking of meat and fish products as well as vegetables.
This course is an introduction to the area of meat and meat processing. It aims to provide an understanding of the science surrounding the raw material, factors affecting its quality, its functional properties and some common processes.
The GMA SEF Better Process Control School has been designed to provide information and support to help companies meet the requirements in US federal regulations and is recognised by the FDA.