7 July 2016

Tastes and Odours in Tap Water - anticipating, analysing, acting

Organised by:

 SCI's Environment, Health and Safety Group in partnership with the RSC Water Science Forum and IChemE

London, SCI

Registration Closed

This event is no longer available for registration.

Synopsis
Taste and odour are evaluated by consumers every time they take a drink of water and are frequently the cause of complaints. More importantly, customer complaints may provide the earliest indication there is a problem and potential health risk requiring investigation. It can also result in unwelcome media attention which can impact on reputation, and a loss of public trust in drinking water, as well as impose significant potential costs on utilities. It is therefore an issue which continues to be of daily concern to all water providers. Despite this fact, there have been few if any conferences addressing this important topic in recent years. This event aims to fill that gap by inviting experts to present the latest advances in locating and identifying taste and odour problems, and enabling water company representatives to share their experiences in managing and responding to real incidents.
Programme

Day 1 - 07th July 2016

Event Schedule
10:00 - 16:30
Event duration

Venue and Contact

Royal Society of Chemistry

RSC
Burlington House
Piccadilly
London, W1J 0BA

Please click here for a location map.

Adrian Clark

Tel:

Email: adrian.clark@btinternet.com


Fees
SCI/RSC Members: £110
SC/IRSC Student Members: £55
RSC Retired Members: £75
Non-Members: £150
Student Non-Members: £90

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Additional Info

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For general enquiries, please call:

SCI

Emma Thomas
Committee Support Contact for the Environment, Health and Safety Group
T: 0207 598 1594

Confirmed Speakers

  • Martin Bird, UK Drinking Water Inspectorate: Regulatory Requirements: addressing causes and customer impact
  • Gavin Mills, Severn Trent Water: Analytical methods used in taste and odour determination
  • Dr Rebecca Ford, University of Nottingham: Individual variation in Taste and Odour Perception
  • Dr Bill Simpson, Cara Technology Ltd: Training of taste and odour panels
  • Dr Mick Whelan, University of Leicester: National assessment of risks to water supplies of low taste and odour compounds (with a focus on modelling)
  • Dr Martin Padley, United Utilities: Geosmin in upland pennine reservoir systems
  • Simon Gillespie, Scottish Water: The potential pitfalls of introducing a new water source, a case study from Scotland

It will also include an Open Discussion Session where participants are invited to share their experiences (under Chatham House rules).