Future Food Horizons 2014
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6th-7th November- NoWFOOD Centre, Chester


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Craig Leadley

Craig Leadley has a PhD from the University of Birmingham on the subject of high pressure sterilisation and a degree in food technology from the University of Reading. Craig has worked in a number of roles at Campden BRI where he has worked since 1996. Currently he leads a team of people in the Food Manufacturing Technologies Department. His team offers research, training and consultancy in three main areas: emerging food preservation technologies, factory hygiene and food packaging support. Craig is an experienced project manager leading  multi-disciplinary  projects funded through a range of sources including EU, various UK funding agencies and Campden BRI membership funding.


Throughout his time at Campden BRI his main technical interests have been in the field of emerging preservation technologies for the food industry. He has practical experience of a range of emerging technologies including power ultrasound, pulsed light processing and cold plasma processing but has a particular interest in ultra high pressure food processing for both pasteurisation and sterilisation applications.


Craig is involved in a number of Campden BRI scheduled and tailored training courses. He regularly presents at national and international conferences on emerging technologies and the results of his research at Campden BRI.

About Craig

Talk: Emerging Preservation Technologies- What can they do for you?

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