SafePlate 2024
This event has finished.
Presentations available to download for members only. See programme to download presentations.
Sponsored by
Summary
Join us for SafePlate 2024, a one-day conference focused on driving quality and safety in thermal processing. Registration includes a conference dinner at the Cotswold House Hotel, Chipping Campden the evening before the event. We have a great guest speaker lined up for the evening of 2nd October – Anthony Warner AKA “The Angry Chef”.
This event will be focused exclusively on the thermal processing sector. Hear about novel retorting technologies, new research, industry challenges and skills gaps faced by the sector. With plenty of time for networking, this event will be a unique opportunity for delegates to reconnect with colleagues old and new in the thermal processing industry.
Register now for SafePlate 2024 and remember to use #SafePlate2024 when talking about the event on your social media channels.
Who should attend
This event is aimed at food manufacturing professionals that are responsible for the safety and quality of heat processed foods. Those responsible for scheduling and monitoring thermal processes and handling process deviations should find this particularly relevant.
Benefits of attending
This event will be focused exclusively on the thermal processing sector. Hear about novel retorting technologies, new research, industry challenges and skills gaps faced by the sector. With plenty of time for networking, this event will be a unique opportunity for delegates to reconnect with colleagues old and new in the thermal processing industry.
Event Director
Craig Leadley
Exhibiting
Evening meal - 2 October 2024
| Time | Location - Cotswold House Hotel, Chipping Campden |
|---|---|
| 18:00 | Arrival drinks |
| 18:15 | Ending hunger - why is it so hard to feed the world without destroying it? Anthony Warner AKA “The Angry Chef" |
| 18:45 | Dinner |
| 21:30 | Evening close |
Provisional event programme - 3 October 2024
| Time | Presentation |
|---|---|
| 09:00 | Registration and refreshments, optional site tour |
| 10:00 | Welcome and Chairman's introduction Scot Cabes, TechniCAL |
| 10:30 | Processing related R&D at Campden BRI David Whittaker, Campden BRI |
| 10:50 | The role of shelf life extension in waste reduction Brian Mayer, Holmach |
| 11:10 | Break and networking |
| 11:35 | Handling and evaluating process deviations - a process authority’s perspective Scot Cabes, TechniCAL |
| 12:05 | A novel process for agitated retorting Dagbjørn Skipnes, Nofima It is well known that processing times for retorting may be dramatically shortened by agitation of liquid and semi-liquid products compared to static processing. End-over-end rotation of cans and axial rotation have been challenged by longitudinal shaking, the latter being even more effective but also even more expensive. It will be presented a novel agitation method with respect to effect on processing time and product quality. |
| 12:25 | Sponsor pitches |
| 12:50 | Lunch and networking |
| 13:35 | ImmersaFlow™ retort technology - description, current test results, and potential applications Scott Whiteside, Clemson University, SC, USA ImmersaFlow™ retort technology is a new patented batch retort process from Stock America offering faster come up times with less variation of the heating medium than other batch retort processes. Dr. Scott Whiteside, Professor at Clemson University (USA), has been testing the ImmersaFlow Technology in his lab and will provide the latest test results and information on this new retort technology. |
| 14:05 | Thermal processing from a retailer perspective Vivien Maitland, M&S |
| 14:25 | Panel discussion – how low can you go? David Whittaker, Campden BRI, Dagbjørn Skipnes, Nofima and Vivien Maitland, M&S |
| 15:25 | A novel pseudo continuous retort concept Sergio Bertomeu, Surdry retorts |
| 15:45 | Event close |
Speakers
Anthony Warner, "The Angry Chef"
Anthony Warner is a highly experienced chef, who has worked in professional kitchens for over 25-years. As well as several years in high-end restaurants and hotels, he was the Head Innovation Chef at Premier Foods for over a decade, where he developed recipes for brands such as OXO, Bisto, Sharwoods, Branston, Loyd Grossman, Homepride, Ambrosia and Batchelors. He now specializes in the development of plant based-foods and the creation of healthier, more sustainable food products. He is an associate of New Food Innovation, consulting for food manufacturers on matters of nutrition, communication, innovation and health. He writes about food for New Scientist, The Sunday Times, The Telegraph and The Angry Chef Blog. He is the author of the award-winning Angry Chef trilogy of books on food science, health and sustainability.
David Whittaker, Campden BRI
David is a thermal and non-thermal processing specialist and has expertise across many food and beverage sectors.
David also delivers many thermal processing training courses and has a real passion for communication in this area, having spoken at several conferences and seminars on the topic, as well as contributing to Campden BRI guidelines.
Dagbjørn Skipnes, Nofima
Dagbjørn's research is in many fields related to thermal processing of food products, especially heat and mass transfer, inactivation of microorganisms and heat-induced changes in quality. Dagbjørn uses this for all kinds of foods. In current research, Dagbjørn's deal with chicken, salmon, mutton, potato, broccoli and tomato, but the focus is on seafoods like cod and seaweeds. Based on the research areas Dagbjørn assists the food industry ranging from documentation of heat treatment to production planning, including choice of methods and equipment for processing. Professional background is in mechanical engineering and thermodynamics from NTNU and his doctorate was defended at the University of Life Sciences (NMBU) , with the thesis “Optimization of heat treatment of fresh farmed cod.”
Dr Scott Whiteside, Clemson University, SC, USA
Dr Whiteside is a professor in the Department of Food, Nutrition and Packaging Sciences at Clemson University (USA). He has expertise in food safety, thermal food processing, process validation, food product shelf life, and food packaging. Dr. Whiteside has taught various short courses and made numerous formal presentations both domestically and internationally on a variety of topics such as packaging fundamentals, biopolymer packaging, pet food packaging, food packaging, thermal processing of food, retort packaging, packaging design and development. He has taught senior and graduate level classes in packaging machinery, packaging distribution and packaging design. Dr. Whiteside is also sought by various U.S. and International food processing and packaging companies for his knowledge and expertise of thermal processing of food products, retort pouch processing, food spoilage determination, food packaging and shelf life. Dr. Whiteside led in the development of the Cryovac® Flavour Mark™ Retort Laboratory at Clemson University in 2008. This state-of-the-art laboratory is focused on the application and development of new retort pouch technology and innovative thermal processing technologies for packaged foods. He is also a recognized thermal process authority by the FDA and USDA and has been the lead instructor for over 50 Better Process Control Schools (FDA approved). Dr. Whiteside is also a lead instructor for FSPCA for Human Food and Produce Safety Alliance trainer. Dr. Whiteside has developed a successful research program in the areas of thermal processing of packaged foods, and bio-polymer film modification resulting in over 45 research publications, a book chapter and 1 U.S. patent. He has been a member of the Institute for Thermal Processing Specialists (IFTPS) for 25 years and has served on IFTPS Board of Directors. In addition, Dr. Whiteside is a member of the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP).
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.
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