IFST members: log in via the Member Portal, to view the webinar recording below.
This webinar is organised by IFST Food Science and Nutrition SIG.
IFST is celebrating its 60th year in 2024, and what better way to celebrate than to delve into the history of the staples milk and bread.
This second webinar will focus on bread. There will be a broad overview of how it has changed in terms of processing techniques (Chorleywood process) and ingredients, consumer trends and new product development, nutritional composition (including salt reduction) and meeting dietary needs.
Half the session is dedicated to Q&A, so there will be ample opportunity to ask the speakers questions after their presentation, perhaps on the nutritional equivalence (or otherwise) between wheat and gluten-free breads or whether changes in processing have detrimental or beneficial effects on taste, nutrition or functionality.
What participants will learn about:
- An overview of bread production techniques, including the science of different processes and ingredients
- Consumer trends and NPD
- Nutritional composition changes over 60 years
Target Audience:
Industry colleagues, Academics, Food scientists, Nutritionists, Students
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Chair: Kate Halliwell - Chief Scientific Officer, Food and Drink Federation Kate Halliwell is the Food and Drink Federation’s Chief Scientific Officer. Kate is accountable for the FDF’s food safety, food law and labelling, and diet and health policy briefs. The role involves extensive liaison with food and drink manufacturing companies to develop cross-industry policy positions and responding to scientific consultations. Previously Kate led the FDF’s diet and health policy work, and before that worked for the Department of Health and the Food Standards Agency on a range of nutrition and legislation policies. Kate Chairs the IFST’s Special Interest Group for Food Science and Nutrition and is a registered nutritionist. |
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Speakers:
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Martin Whitworth - Principal Scientist, Campden BRI Martin has worked at Campden BRI and its predecessors since 1992. He has an MA and PhD in physics from Cambridge University, and an impressive number of food research publications from his time with us. He currently provides support and peer review for Campden BRI's research programme. Martin specialises in physical characterisation of food products and ingredients including colour, structure and texture, with particular expertise in the application of imaging techniques and digital image analysis. Martin has experience in cereal science and technology and is a leading expert on bubble structure of doughs and baked products. He was the inventor of the C-Cell instrument for measurement of bread quality, and pioneered the use of X-ray tomography to study bread and cake structure during baking. He also carried out the initial research that led to the Branscan and Fluoroscan instruments for flour quality analysis. Martin will be discussing, 60 Years of Baking Technology. Abstract - A review of developments in baking technology over the last 60 years. Notable developments that have spanned that period have been the Chorleywood bread process and the green revolution. |
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Nicky Gillett - Nutrition and Sustainability Manager, Allied Bakeries/Federation of Bakers Nicky has worked at Allied Bakeries ever since graduating from Reading University. She started work in new product development but is currently focused on the twin areas of nutrition and sustainability. Nicky represents the company at the Federation of Bakers Technical Panel and is chair of the FDF Nutrition Committee. Nicky will be discussing, Trends and Transformations in Bakery. Abstract - An overview of what’s changed in the last sixty years focusing on consumer trends and nutrition profile. |
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