Simon Penson is head of Primary Production and Processing at Campden BRI in the UK. He holds BSc (Hons), MPhil and PhD degrees in Biochemistry from the University of Wales.
He is an Honorary Lecturer in the School of Biosciences of the University of Nottingham. As well as post-doctoral experience gained at the University of California, Berkeley and Bristol University, Simon has wide experience of managing science and technology development in the agri-food sectors.
He is named as a co-inventor on a coffee technology patent, has co-authored several articles in the area of coffee science and technology, and continues to publish in food science and technology through collaborative research activities.
Simon represents Campden BRI on external industry committees including nabim’s Research and Development committee. He has presented on the science of baking and milling quality to a wide range of audiences.
Dr Penson will present on the topic of 'Technologies to manage the safety and quality of flour'.
See the conference agenda and register HERE.
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