LAB INNOVATIONS 2016 PREVIEW CAMPDEN BRI, THE LIVE
TASTING EXPERIENCE Campden BRI’s popular interactive sessions will once again return for 2016 to provide attendees with a unique exploration into core areas of activity from the food and drink manufacturing industry, including microbiology, chemistry and sensory.
The conference will kick off with an interactive session, ‘Tastes great – Prove it!’ hosted by Sue Purcell, Section Manager of Sensory Training at Campden BRI. During her workshop, Purcell will explore the world of sensory tasting and demonstrate how we can use sensory science methodology to guarantee any on-pack sensory claims.
Microorganisms can be extremely beneficial to our diet. With this in mind, Roy Betts, Head of Microbiology at Campden BRI, will host the second session ‘The Bug Tucker Challenge: would you eat bacteria, mould or algae?’. Betts will give attendees the opportunity to hear about the creation and manufacture of ‘microbial’ foods, with an optional testing element too.
The final presentation will explain how food is measured and labelled before exploring element profiles of food, showing where it has come from and what it claims to be. David Bellis, Analyst – Chromatography, and Danielle
Cawdron, Packaging Group Manager, Campden BRI will deliver the session, ‘From the Lab to the Label: Salt, sodium and other elements’.
New for 2016, Campden BRI will also be hosting two seminars, offering insight into issues affecting the food and drink industry that have a wider impact on other sectors. Attendees will be presented with the opportunity to hear first-hand experiences from professionals supporting core activity in the food microbiology industry.
The first seminar, held on Wednesday 2nd November will focus on ‘Current Challenges in Food Microbiology’. This session will illustrate the key areas and challenges that face the Microbiologists at Campden BRI, as a result of advances in microbiological testing. This is an ideal learning opportunity for microbiologists, virologists, food safety managers and hygiene team members. For free registration please click here.
Continuing to showcase the programmes depth will be the second seminar session, titled ‘Food Microbiology Method Testing: validation versus verification’. The session will focus on MicroVal, a Microbiological test method certification scheme that is being used to rigorously test these new methods. Those in attendance will hear about the role of MicroVal, the benefits of method testing and certification and the detail of the ISO 16140 standard that is used to validate test methods. For free registration, please click here.
VOC/SVOC ANALYSIS SIMPLIFIED
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