Topical podcasts from Campden BRI podcast

Continuing professional development through academies

22/10/2015

Topical podcasts from Campden BRI

0:00

6:10

Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business success.

D'autres épisodes de "Topical podcasts from Campden BRI"

Sugar and energy reduction in drinks
15/02/2016
5:48
Rachel Gwinn outlines some of the challenges and potential approaches to reducing sugar and energy content of drinks.
Pasteurised chilled food shelf life
10/02/2016
3:12
Linda Everis discusses the effects of spoilage organisms and heat processing on product shelf life.
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Hygiene implications of BRC7
18/12/2015
5:33
Richard Leathers and Emma De-Alwis discuss how the BRC Global Standard for Food Safety (Issue 7) impacts on hygienic production of food and drink.
Continuing professional development through academies
22/10/2015
6:10
Bertrand Emond describes how companies are creating academies to help their employees do the best job possible and contribute to business success.
Authenticity testing
22/07/2015
6:31
Julian South and Steve Garrett discuss the issues surrounding food authenticity, including meat and fish speciation, in light of the new BRC 7 Standard requirements for supply chain assurance.
37th Annual Campden Lecture at Campden BRI Day 2015
18/06/2015
20:29
Charles Wilson, Chief Executive of Booker, discusses the recent developments of the company, founded in the 1830s, which now serves over a million businesses.
Preserving nutritional content
08/05/2015
5:46
Processing and preservation techniques have a major role to play in optimising the nutritional content of foodstuffs.
Process technology in product reformulation
25/03/2015
5:47
Products can be reformulated not just through changes to the raw materials and ingredients but also through the technology that bring these together.
Product reformulation
22/12/2014
3:46
Reformulation of products to reduce levels of specific components is possible, but it is important to look at microbial stability as well as the effect on sensory aspects.
Cereal and cereal product specifications
17/11/2014
4:44
Mervin Poole discusses the types of parameters included in cereal product specifications, and their value to both buyer and supplier.

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Continuing professional development through academies

Topical podcasts from Campden BRI

D'autres épisodes de "Topical podcasts from Campden BRI"

Sugar and energy reduction in drinks

Pasteurised chilled food shelf life

Hygiene implications of BRC7

Continuing professional development through academies

Authenticity testing

37th Annual Campden Lecture at Campden BRI Day 2015

Preserving nutritional content

Process technology in product reformulation

Product reformulation

Cereal and cereal product specifications