Foodex 2016

Food fraud, campylobacter and apprentices in Big Video Debates

By Michael Stones contact

- Last updated on GMT

The Centre Stage at Foodex will be the location for Food Manufacture’s Big Video Debates
The Centre Stage at Foodex will be the location for Food Manufacture’s Big Video Debates

Related tags: Food standards agency, Food and drink, Management

Food crime, campylobacter and apprentices are the subject of three Big Video Debates at the Foodex trade event, which takes place at the National Exhibition Centre, Birmingham between Monday April 18 and Wednesday April 20.

The three filmed debates – which are free-to-attend to show-goers – will feature a panel of experts who will share the latest thinking on the three key topics directly impacting the profitability of food and drink manufacturing businesses.

The Food Manufacture Group has assembled a cast of leading industry experts in their particular fields to guide the debates, which will focus on the top industry challenges and some of the remedies. See the full list of speakers below.

Centre Stage at Foodex

All debates will take place on the Centre Stage at Foodex.

Each speaker will deliver their opening thoughts on the topic under discussion before a panel debate, designed to generate a plan for action. The sessions will end with a question or answer session. Alternatively you can submit a question in advance to any speaker.

The first debate – Combatting campylobacter: the path ahead – will take place on Monday April 18 between 11:00–12:10. This session will uncover the latest thinking on tacking Britain’s biggest cause of food poisoning.

Under discussion will be the size of the challenge and the latest advances in control measures.

The speakers will be: Jeremy Hall, group technical director, Bernard Matthews, Richard Griffiths, director, food policy at British Poultry Council and Rod Addy, editor of Meat Trades Journal (MTJ) and Global Meat News (GMN)

The second Big Video Debate – Food and drink fraud: protecting your supply chains – will take place on Monday April 18 between 14:00–15:10.

Andy Morling, head of the Food Crime Unit           

Taking part will be Andy Morling, head of the Food Standards Agency’s Food Crime Unit, Professor Lisa Jack, head of the Food Fraud Group at the University of Portsmouth and Professor Tony Hines, director of global regulatory services and crisis management, Leatherhead Food Research.

The final debate – Apprenticeships: plugging the skills gap – will take place on Tuesday April 19 between 11:30–12:45.

This session will examine the potential of apprentices to plug Britain’s burgeoning skills gap.

Speakers in this session will be: Jon Poole, chief executive of the Institute of Food Science & Technology, Janette Graham, group technical learning and development manager at 2 Sisters Food Group, Justine Fosh, chief executive at the National Skills Academy for Food and Drink and Sam Higginson, student.

Don’t forget, you can submit a question​ to any our speakers in advance of the panel discussions.

See you at Foodex!

 

Food Manufacture’s Big Video Debates at Foodex

Combatting campylobacter: the path ahead

Monday April 18, 11:00–12:10

• Jeremy Hall, group technical director, Bernard Matthews

• Richard Griffiths, director, food policy at British Poultry Council

• Rod Addy, editor of Meat Trades Journal (MTJ) and Global Meat News (GMN)

 

Food and drink fraud: protecting your supply chains

Monday April 18, 14:00–15:10

• Andy Morling, head of the Food Standards Agency’s Food Crime Unit

• Professor Lisa Jack, head of the Food Fraud Group at the University of Portsmouth

• Professor Tony Hines, director of global regulatory services and crisis management, Leatherhead Food Research

 

Apprenticeships: plugging the skills gap

Tuesday April 19, 11:30–12:45

• Jon Poole, chief executive of the Institute of Food Science & Technology

• Janette Graham, group technical learning and development manager at 2 Sisters Food Group

• Justine Fosh, chief executive at the National Skills Academy for Food and Drink;

• Sam Higginson, student

Submit a question here.

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