The GRAPAS 2017 conference is drawing closer!
Join us in Cologne, Germany on 13th June for a full day of informative and innovative presentations from the milling industry’s best and brightest!
Here is a preview of one of the Industry Leading Speakers who will be attending:
Martin Whitworth
Topics: “Quality Evaluation of UK Milling Wheat” & “Mechanisms of Structure Formation in Baked Products”
Title: Principle Scientist - Primary Production and Processing, Campden BRI
Bio: 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.
Read more HERE.
Join us in Cologne, Germany on 13th June for a full day of informative and innovative presentations from the milling industry’s best and brightest!
The conference will take place as a part of the GRAPAS exhibition, co-located with FIAAP and VICTAM, to form the exhibition you know as FVG Select 2017.
The GRAPAS 2017 conference will invite some of the brightest minds in milling to discuss the industry’s future development.
Industry leaders will share their knowledge surrounding three core topics:
- Milling Materials - Varieties, nutrition and health
- Global Milling - Opportunities for the milling industry
- Milling Innovation - Technology & Development
This event is ideal for people of all background within the food and feed industries, from CEO’s , directors and mill managers, to plant managers, transportation managers, nutritionists and everything in between. These influential visitors will have come from rice mills, flour mills, food processing plants, storage facilities, port terminals and so on.
The GRAPAS 2017 conference will invite some of the brightest minds in milling to discuss the industry’s future development.
Industry leaders will share their knowledge surrounding three core topics:
- Milling Materials - Varieties, nutrition and health
- Global Milling - Opportunities for the milling industry
- Milling Innovation - Technology & Development
This event is ideal for people of all background within the food and feed industries, from CEO’s , directors and mill managers, to plant managers, transportation managers, nutritionists and everything in between. These influential visitors will have come from rice mills, flour mills, food processing plants, storage facilities, port terminals and so on.
If you count yourself as an active member of the MILLING INDUSTRY, then this is a CRUCIAL EVENT.
Register at: www.fvgselect.com
Register at: www.fvgselect.com
Here is a preview of one of the Industry Leading Speakers who will be attending:
 |
| Martin Whitworth |
Topics: “Quality Evaluation of UK Milling Wheat” & “Mechanisms of Structure Formation in Baked Products”
Title: Principle Scientist - Primary Production and Processing, Campden BRI
Bio: 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.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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