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Meet the Committee

Craig Duckham

Chair's message

Welcome to the SCI Food Technical Interest Group homepage. Our continuing aim within the Group is to arrange meetings which are topical, challenging, and of interest to members. We are part of the Agri-Food Hub and please also check our sister Lipids and Horticulture groups.

We are very keen to encourage the interest of young scientists in the foods sector who are about to start on their careers. As such, we support the annual Young Scientist Competitions in collaboration with the Institute of Food Science and Technology (IFST). At this meeting a shortlist of undergraduate and post-graduate students present their research to a panel of judges, and the winners are given a cash prize, and a year's free membership of the SCI. We also sponsor the prestigious Nursten Postgraduate Symposium prize for flavour chemistry. Competition winners are invited to the Food Group Committee Meetings and are invited to present their research at events hosted by the SCI.

SCI has a long tradition of awarding a number of travel bursaries and scholarships in food science and food engineering related disciplines, and we encourage all our members to take up these opportunities; the calls are announced once or twice each year.

We are continually reviewing the types of events we host including Early Career symposia, conferences and Public Evening Lectures. We welcome new ideas for meetings - so if you feel that a subject is worthy of more attention, whether as an evening meeting or a full day, then please let us know. We also welcome anyone wishing to join the committee to get in touch; there are several ways in which you can contribute. The committee is a great way to develop new skills and make new contacts. If you want to come along to a meeting to see what goes on before making that leap to formally applying to join the committee, you will be very welcome. The committee meets typically four times a year (usually in Belgrave Square, but occasionally at other venues around the UK) so if you are interested, we would love to hear from you.

Craig Duckham,

Chair, Food Group

Committee biographies and photographs

Chair:
Craig Duckham

Dr Craig Duckham
Craig Duckham is an Independent Consultant who formed CD R&D Consultancy Services in 2012, having worked at a senior level in two microencapsulation technology based companies. Craig now supports businesses looking to improve the bioavailability, stability and performance of specialist functional ingredients and food flavours. Craig obtained a PhD in Plant Physiology at the University of Nottingham, carried out postdoctoral research on biogenic volatile hydrocarbon emissions and their impact on tropospheric ozone formation at Lancaster University and investigated food flavour formation at Reading University. Prior to his move into the functional ingredients market, Craig spent time in the water industry where he specialised in analytical method development. Craig is a Fellow of the Institute of Food Science and Technology, a Fellow of the Royal Society of Biology and a Fellow of the British Society of Flavourists. more

Vice Chair:
Andy Kerridge

Andy Kerridge
Andy Kerridge took a BSc Agriculture at Nottingham, followed by an MSc in Meat Science at Bristol. He started work as a QC Manager for a UK meat company and then joined Metal Box as a microbiologist working on aseptic packaging. He moved to Whitbread as a research manager, responsible for new developments in food production, processing & packaging; and later became a food technologist in Whitbread's QA team.
After 7 years with Whitbread he joined Burger King’s QA team in late 1995. Responsible initially for the UK but later mainly overseas with responsibilities in Europe & the Middle East covering a range of QA activities including working on new market entry in countries as diverse as Russia, Morocco & Iceland. He left Burger King in 2012 and set up his consultancy, Wyvern Food Solutions. He has served 2 terms as Chair of the SCI Food Group, and is a Fellow of the IFST. more

Treasurer:
 John Points

 John Points
John Points is an independent consultant providing advice to the food industry on chemical risk management, outsourced testing strategies, EU trade requirements, and providing capacity-building and training services to laboratories in the UK and overseas. He has previously worked at Sainsbury’s in the own-brand supply team and at LGC where he led the food testing business. His background is in analytical chemistry, particularly in the analysis of residues and contaminants in food to meet EU statutory requirements. He is a member of the UK Pesticides Residues in Food (PRiF) expert advisory committee.

Secretary:
Alice Shawphillips

Alice Shaw-Phillips
Alice Shaw-Phillips studied Food and Nutrition (BSc) at Sheffield Hallam with a placement year in the technical team at Sainsbury's Supermarkets Ltd. She currently works as a Sainsbury’s Brand Graduate Food Technologist at Sainsbury’s where she is working in the dairy team.

Ordinary Members:
Angela Calder

Angela Calder
Angela Calder currently works at Smithers Pira in the Food Contact Analysis team. Previously she worked for Leatherhead Food Research as the Senior GC-MS Chemist, responsible for taint investigations and non routine food analyses. Her specialism is in chromatographic techniques and mass spectrometry and she has a Masters in Analytical Chemistry from Kingston University.

Nick Caporaso

Nicola (Nick) Caporaso
Nick obtained a BSc and MSc in Agricultural Science and Technology at the University of Naples Federico II, Italy. He then started a 3-year postgraduate research programme at the same university working on olive oil, food aroma, polyphenols and food emulsions. He moved to England in January 2015 for his PhD programme in Food Science at The University of Nottingham. For his research he is based at Campden BRI and he is investigating the application of hyperspectral imaging to food granular commodities. His previous research interests include olive oil chemistry, extraction technology, aroma and sensory properties. He is currently working on a range of food commodities including wheat and coffee. He is co-author of more than 20 publications in scientific international journals or works presented at scientific conference in the field of food science.

 

Dr Rachel Edwards-Stuart
Rachel Edwards-Stuart graduated from Cambridge in 2003 with a degree in Biochemistry, before moving to Paris to work with Dr Hervé This at the College du France. While in Paris, Rachel started to become interested in developing and strengthening the collaboration between chefs and scientists, with a particular interest in chef training. She subsequently moved to Nottingham University to embark on a PhD titled “Creating Innovative Texture and Flavour experiences”, which was sponsored by Heston Blumenthal and supervised by the Food Flavour Group. Rachel then spent a few years at Sainsburys as a Product Technologist before taking on the role at Westminster Kingsway College of running the new Culinary Science department, overseeing research projects and teaching science to chefs. She also runs her own business, which offers consultancy and bespoke sessions for private and corporate clients on food and flavour science.

Libby Good

Libby Good
Libby Good is currently Business Development Manager for the Food Advanced Training Partnership based at the University of Reading. Libby studied Food Technology at Seale-Hayne College in Newton Abbot, Devon and has enjoyed working in the food industry for 30 years. She has gained a wealth of knowledge working for a number of food manufacturing companies including Tate & Lyle, Safeway and Greencore with experience in Research, NPD and Technical Sales….and continues to learn every day! Libby is also a member of the IFST and is passionate about promoting careers in the food industry.

 

Daniel Hefft

Daniel is a German food engineer, who moved to the United Kingdom in September 2015. He graduated at Germanys University of Applied Sciences Ostwestfalen-Lippe in 2014, where he attained a BSc in Food Science and Technology, focusing on the technology of baked goods and confectionary.  Whilst at this university, he also successfully attained the professional title Ingenieur (German: Engineer).

After graduating, he worked for a leading, multinational cake manufacturer based in Germany, where he rapidly rose to become head of production for several production lines.  In December 2016, he graduated at the University of Reading (United Kingdom) as MSc in Food Technology Quality Assurance.  Daniel is currently a process development engineer at Weetabix Ltd in Burton Latimer.

Industry Memberships

  • Society of Chemical Industry
  • Institute of Agricultural Engineering
  • Association of German Food Technologists (GDL. e.V.)
  • Institute of Food Science and Technology
Ditte Hobbs

Dr Ditte Hobbs
Ditte Hobbs is a Research Fellow in the Hugh Sinclair Unit of Human Nutrition at the University of Reading. Ditte conducts research in three major areas:

Nutrition and sustainability. The production and consumption of food has a considerable impact on the environment through, for example, the production of greenhouse gas emissions such as carbon dioxide. Ditte has just finished an AHDB Dairy funded project investigating the role of dairy products as part of sustainable diets by modelling the nutritional adequacy, environmental and financial impacts of different dairy containing diets. (AHDB Dairy is a division of the Agriculture and Horticulture Development Board)

Dietary patterns and cardiometabolic health. Ditte is also interested in the study of dietary patterns in different population groups and associations with nutritional adequacy and cardiometabolic health.

Effects of nitrate and nitrite on the cardiovascular system. Another area of interest is the study of the nitrate-nitrite-nitric oxide pathway in humans. Ditte’s research has shown that the consumption of nitrate from dietary sources such as beetroot juice and a novel beetroot enriched bread lowers blood pressure and improves blood flow in the microvasculature of healthy humans. more

Lisa Methven

Dr Lisa Methven
Lisa Methven is an Associate Professor in Food and Sensory Science at the University of Reading. Lisa is Director of the Food and Bioprocessing Sciences research group, Manager of the Sensory Science Centre and Programme Director for the undergraduate Food Science with Business degree at the University of Reading. Her research focuses on individual differences in sensory perception of foods and their association with liking, food choice and dietary intake. Research themes include (1) Understanding perception and increasing acceptability of foods designed to improve health; examples including reduced salt, reduced fat and increased phytochemical bioavailability; (2) Improving palatability of foods designed to meet nutritional needs of older people; and (3) Understanding genotypical and phenotypical differences in taste perception and their impact upon dietary choice.

Keshavan Niranjan

Prof Keshavan Niranjan
Keshavan Niranjan, better known as Niranjan, is the Professor Food Bioprocessing at the University of Reading. He is a chemical engineer by training and a faculty member at University of Reading since October 1989. He is a Fellow of the Institute of Food Science and Technology, the immediate Past President of the International Society of Food Engineering, and an Editor of the Journal of Food Engineering.

Prof Niranjan has over 125 original research publications, and he researches in the broad area of food processing/process engineering for health and environment. His current research projects cover the following areas:

1) Formation and stability of bubble included foods, especially steam induced frothing of milk

2) Engineering strategies to lower fat uptake during deep fat frying

3) Development of compostable packaging, active or otherwise

4) High pressure processing of foods

5) Processing techniques for separating health positive ingredients

Prof Niranjan has a number of projects funded externally by the food industry as well as national and international funding agencies. He is passionately committed to the food engineering education, especially to research and enterprise.

 Charlotte Mills  Dr Charlotte Mills 
Charlotte Mills is a Post Doctoral Research Associate, Diabetes and Nutritional Sciences, King’s College London. Charlotte is investigating the effect of inorganic nitrate as beetroot and diuretic spironolactone on arterial stiffness in type 2 diabetes. Charlotte graduated in Food Science with Industrial Training, BSc (Hons) in 2005. Following this she went on to obtain her PhD, investigating the effect of coffee processing on polyphenol content and health outcomes, from the same university.
Ruramayi Nzuma Mswaka

Dr Ruramayi Nzuma-Mswaka 
Ruramayi Nzuma-Mswaka is a Daphne Jackson Fellow, Queens University Belfast. Ruramayi is a Molecular-Microbiologist who received a Bsc Honours in Biological Sciences (1989) and MPhil in Microbiology (1992) from the University of Zimbabwe. She obtained a PhD in Biotechnology from Cranfield University in 1999, working on “The Molecular studies of NADH oxidase and L-asparaginase from Thermus aquaticus YT-1”. Ruramayi is interested in developing molecular diagnostic tools. Immediately after her PhD, she joined the Scientific & Industrial Research & Development Centre in Zimbabwe as a Research Scientists pioneering and developing a DNA Fingerprinting laboratory providing genetic identification services to the agricultural industry. In 2003, Ruramayi took a career break to raise her twins, which coincided with her relocation to the UK. Frustrated trying to find a way back to science after 10 years, she searched “woman in science” online and discovered the Daphne Jackson Trust, offering support to women who are looking to return to science after career breaks. This has been her lifeline as they approved her Daphne Jackson career re-entry Fellowship and secured sponsorship from SCI. This allowed her to commence her fellowship at Queens University Belfast in 2013 where she is working on methods to make detection of Campylobacter less time consuming, more specific and sensitive. more

K Clive Thompson

Prof K. Clive Thompson
K. Clive Thompson is Chief Scientist at ALcontrol Laboratories based at the Rotherham Food and Waters Lab. ALcontrol is a large contract analysis organisation with ~ 1,500 staff and operates in 11 European countries. Clive is a Fellow of the Royal Society of Chemistry (FRSC); Fellow of The Institute of Food Science & Technology (FIFST); Chartered Chemist (CChem); Chartered Scientist (CSci); Fellow of the Chartered Institute of Water and Environmental Management (FCIWEM); Fellow of the Royal Society for Public Health (FRSPH); Member of the Water Management Society (MWMSoc); Visiting Professor at Brunel University of London; Member of the American Chemical Society; Member of the American Society for Microbiology. more

Jancie Ng

Jancie Wei Xin Ng
Jancie Ng is a PhD student at University College Dublin and the NPD manager at BCH (Rochdale) Ltd. She completed her first degree BSc in Food Technology in 2011 and has taken part in a wide range of research studies on food science and processing technologies in the fields of both food and confectionery. She has a particular interest in caramel manufacturing ranging from confection caramel to liquid caramel colour. Her current research focuses on investigating the application of Ohmic heating technology to caramel colour manufacturing in order to produce a clean label alternative to current products.

Ruth Wright

Ruth Wright
Ruth Wright studied Food Science and Nutrition (BSc) at the University of Leeds. She completed an industrial placement at PepsiCo within the Research and Development team. She is currently on the 2 Sisters Food Group technical graduates’ scheme which involves rotations within their poultry, biscuits and ready meals divisions.

 

Dr Qian Yang
Dr Qian Yang is Sensory Manager in the School of Biosciences at the University of Nottingham, Sutton Bonington, Leicestershire where she obtained her PhD in Sensory Science in 2014.

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