Speaker at the Food Matters Live Conference 17-19 November 2014, London Excel No added sugar: the commercial opportunities and public health benefits of sugar reduction Strategies for preserving mouth feel and texture in reduced sugar products
Speaker at the New Product Development Conference 28 & 29 January 2014, London Marriot Marble Arch The most relevant aspects of NPD in the laboratory (kitchen) – from developing new production recipes and methods to final product implementation and analysis Techniques to achieve high production volumes, shelf life and consistency in manufacturing without compromising on quality
Speaker at the Food ingredients Europe Conference Messe Frankfurt, Germany. 19th-21st November, 2013 Thesis:Global market and customer trends in bakery
Clean Label Innovation – Ingredients Insight Round Table Discussion The Gilbert Scott, St. Pancras Renaissance Hotel, London 3rd October, 2013 http://www.ingredients-insight.com/
Speaker at the Sugar and Sodium Reduction Summit 12th – 13th June 2013 Amsterdam Thesis: Manufacturer case study: Providing technical solutions to maintain bulk when reducing sugar to preserve texture and mouth feel • Achieving 1st Prize for Best Presentation and Marketing and Research inside the Food Industry
Speaker at Salt and Sodium Reduction Conference 17-18 October 2012 Food Ingredients Istanbul Turkey Conference Istanbul 2012 Thesis:Reducing salt in baked goods
Speaker at the Salt and Sodium Reduction Conference Cavendish Conference Centre London 2012 21-22 February 2012 Thesis: The baking industry: Exploring the unique challenges that occur when sodium is replaced in bread and other baked goods - retaining functionality and taste
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