Conference Archives

British Society of Baking
Autumn Conference 2007

Coombe Abbey Hotel

Tuesday 9th October 2007

2007_proceedings
2007 Conference Programme
Trends in Baking – “Can I have my Cake and eat it?” by Mike Bagshaw, Synergy
Crumb Structure Formation in Burger Buns and Soft Rolls by John Cotterell, ADM Milling
Classic Sandwiches with a Christmas Theme by Tom Bridge, Consultant
Healthy Bakery Products by Gary Gibbs, Bakels
Managing Change in a Family Business by George Stevenson, Mathiesons Bakeries Ltd
An Overview of Tesco and its Bakery Department by Neil Franklin, Tesco

Spring Conference Proceedings  2006

National Exhibition Centre Birmingham 20th to 21st March 2006

Glycaemic Index of Foods: “Challenges for the Food Industry & Human Health – Prof J Henry

Creating New Opportunities in Bakery- Tony Reed

The Changing World of Wheat- Alex Waugh

Christopher Freeman

Stephen Hallam

Trevor Mooney

John Slattery

Alan Stuart

John Waterfield

Autumn 2006 Conference Proceedings

Coombe Abbey Park Hotel, Tuesday October 17th 2006

Translating Markets- George Thomopoulos

Plant Baking – The Future- Gordon Polson

The Sandwich Market – Nigel Hunter

The Harvest Report – Jon Tanner

Energy – Andrew Horstead

Bakery – A Retail View- Huw Edwards

Spring Conference Proceedings  2005

Campden and Chorleywood Food Research Association.

Chipping Campden Tuesday 12th April 2005

Survival of the Craft Bakery in the High Street – Mike Holling

Making Healthier Eating Choiceas-The Role of Labelling – Rosemary Hignett

Trans Fatty Acids – Paul Wassell

Productivity Through Skills – Jack Matthews

Managing when the Heat is on – Trevor Burke

Autumn 2005 Conference Proceedings

Coombe Abbey Park Hotel, Tuesday October 11th 2005

Aunt Bessie’s Recipe for Growth- John Hendry

Successsion – Is this it? – John Tucker

What is the Future of Sugar? – John Potts

USA Baking Industry Update – Thomas Kuk

Advances in Bakery Research – Dr Stephen Walker

Harvest Report – Ian Pinner

The Bakery Market Revisited – Dr Kevin Hawkins

Spring Conference Proceedings 2004
Lucas Suite NEC Birmingham
Monday and Tuesday 15th and 16th March 2004

First for Food– Sir Peter Davis

Low cost Food – Bart Dalla Mura

Are Consumers ready to accept GMO’s?- Robin Grove White

Are Consumers ready to accept GMO’s- Patrick Mitton

Sharing Success – Tony Phillips

Sharing Success – Robert Ditty

Sharing Success – Martin Weinholt

Sharing Success – Michael Bell

Sharing Success – Roz Cuschieri

Sharing Success- David Powell

Autumn Conference 2004
Coombe Abbey Hotel
Monday and Tuesday 11th and 12  October 2004

Healthy Eating- Dr Tamara de Grassi

Harvest 2004 Quality Report- Peter Kendall

Evolving your Business- Martin Lightbody

Product Manufacture- Darren Grivvvell

The Irish Experience- Derek O’Brien

Adding Value to Bakery Goods- Andrew Adam

How to Successfully Grow a Busuness….- Alvin Thompson

Spring Conference Proceedings  2003
Campden and Chorleywood Food Research Association.
Chipping Campden Tuesday 8th April 2003

Marketing in store- The heart of our business – Tony bancroft

New quality control instruments for flour and baked products– David Cliffe

Benchmarking and its importance in bakery manufacturing performance – Prof. Mike Whieldon

Trend watching – Useful insight or Marketing cliche – Chris Wells

Complience – Meeting or beating the standard – Dr. P S Wood

Bakers’ Asthma – Dr. Trevor Smith

Autumn 2003 Conference Proceedings

Coombe Abbey Park Hotel, October 13 -14 2003

Effective and efficient ways to measure impurities in flour used in breadmaking- Aytun Erdentug

What is “Risk Management” and making it work for your business- Jonathan Salter

From beer to bread – Malt Cereals in bakery applications- Simon Wooster

Supermarkets supply chain relationship- Lucy Neville-Rolfe

How to make the Workers’ Council a positive experience- Viv Du Feu

The wheat report- Sue Salmon

“Look Back in Anger”- David Lang

Spring Conference Proceedings  2002

Campden and Chorleywood Food Research Association.

Chipping Campden
Tuesday 16th April 2002

The politics of persuasion- Is science necessary? – John White

A scientific approach to the development of sandwich bread – Philip Hemson

Modern wheat breeding putting quality on the map – John Howie

Bread flavour– Paul barker

Educational trust awards– Jean Grieves

Craft baking today – Dan Schickentanz

What makes bread? – Stanley Cauvain

Autumn 2002 Conference Proceedings

Coombe Abbey Park Hotel, October 14-15, 2002

Sessional Chairmen      Paul Weston and Paul Heygate

The mystery of bakers – Tony Cavan

The power of wholegrains- Staking a claim to good health – Prof. David Richardson

Why it goes up and down- The price of wheat that is – Peter Jones

Functional bakery products- Current directions and future opportunities – John Bevington and Fiona Angus

The roles of the bank of England – John Bartlett

The bakery market- A retailer’s view – Kevin Hawkins