Harper Adams University in Newport will host a one day seminar on 22nd June, titled Food Additives & Ingredients: The Future Revealed.
This one-day seminar is being held by the Food Additives & Ingredients Association (FAIA) in conjunction with Harper Adams University and the Department of Food Science and Agri-Food Supply Chain Management.
Taking place at the university, the event will run from 9.30am until 4.30pm and present keynote speakers from across the food supply chain, in industry, retail and quality assurance.
The presentations will address current and future issues, including:
• Finding new ingredients in unusual places• Additives, ingredients and clean labelling• Evolution of sweeteners and a taste of things to come• The way forward for food colourings• Additives under the ethical microscope• Meeting future regulatory requirements.
Visitors can expect a welcome speech from Dr David Llewellyn, the vice-chancellor of Harper Adams University, followed by talks on the regulatory aspects of food from Rhodri Evans, the head of food safety and regulatory affairs (Europe) at Exponent, and finding new ingredients, by Dr Muyiwa Akintoye, a food technologist for Quorn.
Also to be expected are talks from Professor Ralph Early from Harper Adams University; David Clarke from Assured Food Standards; and Mary Quinlan, a senior research fellow, for Tate & Lyle.
Those interested in attending the conference can apply here.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
