Following on from our highly successful GRAPAS 2017 Conference, we would like to thank each of our speakers for contributing their expertise. Here, we continue to celebrate each speakers involvement by making their presentation available for public download.
"Mechanisms of structure formation in baked products"
Martin Whitworth - Scientist, Primary Production and Processing, Campden BRI
Martin Whitworth is a Principal Scientist in Campden BRI's Primary Production and Processing Department. The department specialises in raw material processing and measurement, with a strong reputation in cereals research and analysis. Martin has a PhD in physics from Cambridge University, and is a Chartered Physicist. He has worked at Campden BRI since 1992.
Martin provides services for physical characterisation of food products and ingredients including colour, structure and texture, with particular expertise in the application of imaging methods. His main food speciality is cereal science and technology. He is a leading expert on bubble structure of doughs and baked products and is the inventor of the C-Cell instrument for bread analysis. His high stature has earned him two speaking roles at the GRAPAS 2017 Conference, in which he will share his unrivalled expertise.
Presentation slides are available for download HERE.
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