The Midlands Branch organises a number of technical visits and holds meetings/joint meetings that allow topical discussion throughout the year.
Meet the Committee
ANDY KERRIDGE (CHAIR)
I am a consultant and owner/director of Wyvern Food Solutions Ltd. I have over 30 years’ experience in food technology/quality & safety management in a wide range of food & non-food products. The focus of my work is helping food companies (predominantly manufacturing or food-service) develop themselves & their products to meet customer demands of quality, safety & consistency. My clients range from global blue chip, down to the small in SME. My work is mostly in the UK, but I also have clients in mainland Europe and the Middle East.
Although originally from York, and perpetually a Yorkshireman, I have lived close to Leicester for about 20 years. Whilst the transport links in the Midlands are great and I can reach events anywhere in the UK, it is fantastic to have a local branch and be able to have meetings and events which are convenient for the local food professionals.
SECRETARY - TBD
OTHER COMMITTEE MEMBERS
Vicky Collett, Daniel Amund, James Huscroft, Kaushik Venkatakrishnan, Lauren Rogers, Alice Jones, Kasia Niedzwiedzka, Mandy Lloyd, Saskia Hofman, Ruth Dolby, Robin Leaper, Susan Arkley, Tracey Hollowood, John Knox, Andy Seager, John Searle, Rachel Ward, Molly Carpenter, Judith Wayte, Ben King, Craig Leadley, Shajo Jose, Matt Hill, Chisala Ng'andwe, Rachel Hilton, Maria Karczmarczyk, Qudsiyah Raza
6 November 2018: Visit to Starkeys Fruit, Southwell, Notts 12.00-14.00
2019 Harper Adams Visit
JAN 2018 EUROFINS WOLVERHAMPTON
A group of members braved the blizzards and sub-zero temperatures to find out more about Eurofins food operations at their relatively new (and still expanding) site near Wolverhampton. An introductory talk by Patrick Harte GM on the Eurofins operations and busy acquisition (about 1 a week globally) was followed by Dionisis Theodosis explaining the specific capabilities of the UK Eurofins sites and how they linked in with Eurofins global centres of excellence. We then enjoyed an interesting tour of the site covering from sample receiving and preparation through the various chemistry and microbiology and sensory labs covering such analyses as nutrition, pesticides, aflatoxin, allergens (especially gluten) and then on to recent installations such as evaluation of oven performance and verifying cooking instructions. Thanks to Katarzyna Niedzwiedzka for setting up and hosting.
JULY 2017 ORNUA CHEESE FACTORY VISIT
14 members were hosted by the Ornua factory in Leek. After an introductory talk giving background on the company and what the Leek site does, we were taken to view the portioning, slicing, grating and packing lines. This was followed by a cheese grading talk and tasting, where we were able to learn what a grader is looking for and understand the texture and lfavour profiles sought for in cheeses as diverse as Wensleydale, Red Leicester and Extra Mature Cheddar. The tour and grading generated many questions and discussion. Thanks to Ornua, and John Knox for setting this up.
MAY 2017 IFST MIDLANDS YOUNG SCIENTIST COMPETITION
Puff pastry, insects, tofu, no alcohol beer, mulled wine, Chapattis, Salt, freeze drying, digestion and the potential of colours to solve obesity issues. This diverse selection covers the fantastic presentations delivered by the Midlands Branch IFST Young Scientist Competition Finalists. Hosted by Coventry University, with Undergraduate and Post Graduate finalists from Harper Adams, Coventry University, University College Birmingham, University of East Anglia and University of Nottingham, this was a hotly contested final. The judging panel represented a cross-section of the food and drink industry with experience in a variety of roles in manufacture, retail and food service. They had a difficult time whittling the entries down to just one winner in each category.
Undergraduate Winner – Jessica Giovanni, inspired not only the judging panel, but also took the audience award with her presentation on the potential for colour in foods to be used as a solution for the obesity.
Postgraduate Winner – Imogen Ramsey tackled the challenge of how to improve the sensory qualities of no and low alcohol beer.
Both winners receive £200, IFST & SCI membership and a tour of the Eurofins Wolverhampton facility., All other finalists receive £25 and IFST membership.
Additionally a thank you to our sponsors who without them these types of events cannot occur: Coventry University, SCI and Eurofins.