Hosted by Campden BRI
Please click on their name to find out more about each mentor
Andrew graduated from Sheffield Hallam University in 2016 with a BSc Food Science and Nutrition Degree. He then completed the Bakkavor Accelerated Management Scheme (AMS) in Technical, working as a Process Technologist for an M&S exclusive ready meal site before moving to London as a Systems Coordinator at a site producing products for multiple retailers.
On completion of the graduate scheme, Andrew joined itsu [grocery] in a Quality Management role where he managed suppliers and co-packers globally across frozen, chilled and ambient products. Since then, Andrew has worked for Sainsbury's as a Product Technologist in the dairy category, managing Regulatory Affairs for some of the waters and dairy brands of Danone before moving to his current role as Technical Manager for The Collective, a premium yogurt brand.
I've been working with the John Lewis Partnership as a Technical Manager for 16 years, on many different categories from biscuits, to bleach and Christmas crackers. I've spend the last 10 years in chilled, working on desserts, sandwiches and ready meals.
I started my career in manufacturing, with Nestle in their confectionery division, looking after brands such as After Eight, Kit Kat and seasonal ranges. I've recently completed a coaching professional qualification, to enhance my ability as a people manager, supporting technologists, and the wider team. I'm the new chair of the Food Science MIG at Campden, and secretary of an IFST SIG. I enjoy singing with choirs, and modern jive dancing. Looking forward to meeting you.
I started life in technical at Walkers snack foods, based in Coventry back in 1994, it was here I got involved with getting the site accredited to ISO 9001, something I had to learn on the job having not had a technical background before. I took my Lead Assessors course as well as my Level 4 food hygiene which gave me a good grounding for what has become a long and enjoyable career.
From Walkers I then went into high care products, these being ready meals, meat and then sandwich fillings before eventually joining Fine Lady Bakeries back in 2002,. So no longer having to worry about pathogens and daily testing!
I am also responsible for carrying out all of our supplier audits, both in UK and abroad, something I enjoy as it gives me an insight to other processes and products.
MY role is not a 9 – 5 one but I enjoy it immensely, you never know what the next day will bring!
When I do have some spare time I am either in the swimming pool or playing golf.
I grew up in York and went to the Univerisity of East Anglia and studied for my degree in Biological Sciences specialising in Biochemistry. After a year in London working in the Guy’s & St Thomas’s Hospital laboratory I went to the University of Surrey and researched drug metabolism with GSK to get my PhD.
At Campden BRI for seven years I worked with food companies on frozen food safety, developing biosensors for food analysis, researched biotechnology, with international groups on pesticide safety levels, with tea companies on analyses and supported training courses and knowledge management.
At Tetley Tea I worked in R&D for 19 years leading the biochemistry group on health and safety tests, tests to meet quality standards for ingredients and products, keeping packaging safe, and developing new products with the Marketing team and the Tea Buyers. I lead the R&D team to develop new products using Robert Cooper’s innovation programme, to improve laboratory tests to keep them state of the art and to continue developing knowledge management. We developed over 230 new tea products which were launched around the world. I worked with the ISO Tea Committee also being chairman for a while continuing to develop tea standards for black tea and green tea. Working with the UK, European, Canada, USA and Australia Tea and Herbal Tea Committees continued keeping tea and herbal tea safe and meeting legal standards. Leading the FAO IGG working group on tea we broadened the tea pesticide regulations for 50 pesticides in Europe to USA, Canada and Australia. Working in India with Tata Tea I lead and worked with the R&D team up grading the work programme for new products, safety tests and knowledge management. In Tetley Tea R&D I developed efficient leadership and engaged developing team work with the team.
In Nestle in Switzerland I worked in the R&D Team for five years in Orbe developing the Special-T tea products and developing Knowledge Management with the coffee machine team as well.
Company growth has been strongly energised though my leadership and inspiration of high performing R&D teams working with the Marketing team and the Tea Buyers. Clear support has enabled Boards and Executives to make quality R&D decisions, to develop innovative products, and launch new products across four continents (incl. China and India). Regulation improvements (incl. pesticides) and ISO standards has also achieved a high impact on global trade. Knowledge Management also has an important role in recording all the research and developments in detail to support future developments. Budgeting and support of the research is a key requirement to keep the programmes working effectively. Since 2016 I have been givine lectures on tea polyhenols & health and career workshops for the Chemistry and Biological Sciences Departments at the University of Surrey. Mentoring students for success is also a key part of my programme in Campden BRI, Tetley Tea, and Nestle and I received an International WACE award - a passion over 35 years.
Danny Bayliss is the New Technology Lead at Campden BRI.
After finishing his PhD in cold plasma technology Danny joined Campden BRI where he has been in various new technology roles since 2012. Danny's main research interests have been in the field of emerging processing and preservation technologies for the food industry. He has knowledge in a range of emerging technologies including ohmic heating, Radio frequency heating, power ultrasound, high pressure processing, Revtech processing, pulsed light, and ultraviolet light and cold plasma. Danny currently leads the future technology and trends team which is focused on identifying technology trends and securing new technologies to meet industries needs. In addition to contract work Danny has active roles in innovative research projects funded through various funding schemes such as Innovate UK, FSA and European funded agencies.
Danny is a member of IFT and IFST, was part of the IFT emerging leaders network 2021. He sits on a BSI committee for UV C disinfection, is part of the Food and Beverage task force with the International UV Association and sits on the IFT British section committee. Danny is an Industrial supervisor for a PhD focused on the use of waste for cell culturing applications.
Ben has always had a passion for food. Having trained as a chef, he specialised in pastry at college and worked close to 8 years in Michelin and 5* hospitality spots, including Alain Ducasse at the Dorchester, The Savoy & Buckingham Palace to name drop a few. By 21 he was ready for a career change, knowing he still wanted work with food & drink he studied for a BSc in Food Development and Innovation in Birmingham and was guided to a career in food manufacturing.
So began a gear shift from sausages via sandwiches to the world of Tata Consumer Products. Ben now works at TCP (home to well-known brands such as Tetley, Tea Pigs & Joyful) where he develops products ranging from cooking sauces, cereals & hot drinks while adapting products from the TATA brand in India for the UK/ International market.
Ben works with teams globally from India, the US & Canada, and Australia and his role involves project management for products in these markets, while also managing the labs, sensory suite & development kitchen at head office in Greenford. In his spare time, he enjoys making chocolates, eating out & watching rugby.
I have worked in food (Bakery) for about 22 years now, my main stay has always been Technical, Hygiene, Quality & Health & Safety, with a divert to pest control as a Technical Inspector, however preferred being in food so went back as it’s a great area to work in. Every day is different and brings many challenges from problem solving, project implantation and data collection, working in these areas has helped me to craft some solid skills for day to day running of our food safety system but I am still learning.
I have many up’s and down’s with audits, customers and staff but it is still enjoyable, supporting staff and coaching them to the next stages of our business is also rewarding for many reason, we see people grow within their jobs which helps drive down complaints and day to day issues that are picked up it helps me to create ownership with the staff for their jobs and work areas.
