Draft Programme (Expand/Collapse Details)
Chair: Dr Wayne Morley, Head of Food Innovation, Leatherhead Food Research
09.00
REGISTRATION & REFRESHMENTS
09.30
Welcome & Introduction - Developments in Technology
Dr Paul Berryman, Chief Executive, Leatherhead Food Research
09.45
Ingredients Focus - Technology Developments in Low Calorie Sweeteners Dr John Fry, Director, Connect Consulting, and Principal Consultant on Sweeteners for Cargill Health & Nutrition
Recent years have seen major advances in understanding of the way sweetness is sensed and the molecular structures that give rise to super-potent sweeteners. This presentation outlines the application of this understanding to achieving genuine sugar taste with reduced calories and to improving the often-criticised temporal response of low-calorie sweeteners.
10.20
Manufacturing Focus – Advances in Processing Technologies Dr Ian Noble, Senior Director Foods Innovation & Science, Breakthrough Foods Group, PepsiCo Europe R&D
Dr Wayne Morley, Head of Food Innovation Wayne has a degree in Chemistry from Imperial College, London and a PhD in Physical Chemistry from Salford University. He joined Leatherhead Food Research in June 2009 to manage the Ingredients & Product Innovation team following over 22 years in Unilever.
Wayne’s career started at Unilever Research at Colworth House where he worked on background emulsion science and the control of stability by emulsifier selection. He then moved to the Elmlea factory in Needham Market near Ipswich where he was responsible for the product development of UHT non-dairy creams. His next move was to Crawley to work on the product development of dressings products, including Hellmann’s mayonnaise, Colman’s mustard, and Amora ketchup. He then worked on savoury wet sauces in Crawley for a couple of years before returning to Colworth to lead the Drinks Packaging Group.
Wayne has over 25 years experience of working with emulsified food products from concept development through to factory implementation, including innovation, cost saving, and trouble-shooting activities. He has led many technical projects and managed project portfolios. This was supported by a number of training courses whilst at Unilever, including project and portfolio management, and ideas generation/creativity.
Dr Paul Berryman, Chief Executive, Leatherhead Food Research Dr Berryman was appointed Chief Executive of Leatherhead Food Research on 1st January 2008, following two years as Leatherhead’s Research Director. A Chartered Chemist and Biologist, he has 30 years' experience in food science and food law, working in five different scientific consultancies including the Birmingham Public Analyst Laboratory, Clayton Environmental Consultants Ltd and Hampshire County Council's Scientific and Trading Standards Services. Paul sits on three BBSRC panels including Bioscience for Industry and DRINC – a £12m initiative to fund industry-relevant nutrition research at Universities. He also chairs the Government Chemist Advisory Group which oversees the referee food analysis function of the LGC.
Dr John Fry, Director, Connect Consulting, and Principal Consultant on Sweeteners for Cargill Health & Nutrition John Fry is an internationally-acknowledged expert on high-potency sweeteners. Since 1997 he has directed Connect Consulting, one of the world’s foremost technical resources for sweetener manufacturers and users. He speaks and trains widely on sweeteners, sweetness and calorie-control. Previously, John was Director of Scientific & Technical Services at Holland Sweetener Company, before which he managed the Science Group at Leatherhead. John has a BSc and PhD in Food Science from Leeds University. He is also a Chartered Chemist and holds Fellowships of the Royal Society of Chemistry, the Institute of Food Science & Technology and the British Society of Flavourists.
Kathy Groves, Consultant Microscopist, Leatherhead Food Research
Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. She now manages the microscopy section within Food Innovation. Kathy has over 30 years' experience in the food microscopy field, covering research into a wide range of products including protein functionality, meat product quality, emulsions and confectionery products, and in addition product contamination. Kathy has presented many papers at international conferences, and is recognised as an expert in her field. She is a Fellow of the Royal Microscopical Society and has served on the electron microscopy committee. She is a member of the organising group of the Food Structure & Functionality division of the Association of Oil Chemists Society.
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