Brewers' Day - members-only event

Emma Hanby, Campden BRI

Emma has worked for Campden BRI since 2004. After graduating in Food Science and Nutrition from the University of Huddersfield in 2000, Emma worked in food manufacturing and retailing for a number of major companies in both technical and quality roles before moving to Campden BRI.

On joining Campden BRI, Emma first worked in Process Development and was involved in research into the use of Time Temperature Integrator (TTI) particles for establishing thermal processes. She moved to the packaging and manufacturing section in 2005 becoming heavily involved in a variety of aspects of packaging.

Her background in industry and processing allows her to support clients in addressing key issues in production and packing. She moved to lead the Product Innovation team at Campden BRI in 2011. The Product Innovation team support companies in the development and manufacture of innovative products. During this time Emma also led the technical innovation aspects of the Food and Health Innovation Service; a unique project supporting Scottish food companies in developing innovative healthy food and drink products. In 2018 Emma moved to head up the service management team, designed to enable all clients of Campden BRI to access the right information and people to support their internal strategic project work.

Since 2019 Emma has been Associate Director of Research and Technology Consulting , leading a team of experts across a number of disciplines; Product and Process Innovation, Global Food Safety, Quality and Regulatory Affairs, Consumer and Sensory Sciences and the Campden BRI Research Programme.

Peter Headridge, Campden BRI

Peter has worked in the food industry for over 30 years after studying Food Science at Nottingham University and obtaining an MBA at the University of Durham. He has a pedigree of 21 years of executive experience within the Kellogg company in various technical and commercial roles and latterly was a member of the European Executive Leadership Team. Peter joined Campden BRI in 2020 as Chief Operating Officer and was instrumental in setting the new strategic direction of the business. In 2021 he was promoted to the CEO role where he has further developed the executive team and led the campaign for sustainable organic growth. Peter is a Fellow of the Institute of Food Science and Technology and sits on the Scientific Committee. He is a passionate senior technical R&D, quality, nutrition and regulatory executive with extensive experience in leading, creating and delivering incremental innovation and reformulating heritage brands across numerous categories and geographies.

Mark Riley, Campden BRI

Mark has worked at Campden BRI since 2020, before which he spent 5 years as the founder and manager of Feathisstone Brewey in South Africa. Mark has an LLB Law degree from Rhodes University, South Africa and a PGDip in Environmental Decision Making.

Grzegorz Rachon, Campden BRI

Grzegorz (Greg) is a microbiology expert who has been in the food industry since the early 2000s, and has been working at Campden BRI since 2016. He has PhD from Reading University and Birmingham University, as well as extensive expertise in pasteurisation optimisation of beverages, process validation, and stability of traditional and novel beverages.