Campden BRI Day 2014 - review

Nearly 600 members and guests registered for Campden BRI Day 2014, which again attracted warm, sunny weather!

• Annual Campden Lecture

  
  

  A highlight of the day was the lecture, given this year by Dr. Mehmood Khan, Executive Vice President and Chief Scientific Officer of PepsiCo Global Research and Development. Dr. Khan discussed the profound changes and challenges occurring in the global food and beverage market place, and explained some of the innovative decisions that transformed PepsiCo and its portfolio to deliver on today´s business and market priorities as well as the growth opportunities of tomorrow. The lecture is available here.

• Ecotrophelia judged by dragons

  
  

  Following last year´s success, we again hosted the judging of the UK final of Ecotrophelia - a competition for student teams developing eco-innovative food products. The winning team was from Harper Adams University with its Beri bar - a cereal bar with a molecular gastronomy twist involving mini bursting raspberry spheres!

  
  
  

• Prizes to Campden BRI staff

  
  

  The Heinz Award for Excellence is awarded to an employee who demonstrates significant contribution to the food processing industry. This year it was presented to Bertrand Emond for Leadership in collaborative CPD for the industry, in particular his role supporting competency and promoting the food industry as a career of choice. In addition, a Heinz runner-up award was awarded to Greg Jones for his work on Shelf life of new and existing products.
  
  

• The Marks & Spencer Millennium prize recognises an early career scientist, technologist or engineer who has potential to positively impact on the food, drink and allied industries. This year's winner was Danny Bayliss for work in novel technology scanning and evaluation.

• Exhibits and displays

  
  

  The exhibits and displays were based around 4 themes: research and innovation; analysis and testing, knowledge management, and operational support. Visitors also took the opportunity to tour our processing, product development and sensory science facilities.