Quality systems specialists Richard Leathers and Lorraine Green explain that it is the simplest and most effective way of analysing things that have gone wrong.

Environment Specialist Anke Fendler talks about water availability and the uses of water within the food and drinks industry.

Michael H. McCain, President and CEO of Maple Leaf Foods Inc., Canada, vividly outlines his vision of what is required of us all if we are to develop a truly sustainable food production system, in a thought provoking lecture to the food and allied industries entitled Towards a global food strategy from discourse to dialogue

The use of DNA profiling to test the species of origin of fish and fish products.

Joy Gaze and Martin George explain how microbial surrogates are regularly used in processing trials to determine the lethality of a process and assess its potential effectiveness against pathogens and other problem microorganisms.

Danny Bayliss talks about how problem microorganisms can be inactivated by exposure to cold plasmas, and how this could deliver new cleaning technologies for food and drink industry.

Food hygiene specialist John Holah describes his top five tips for hygienic food production.

Taking 'A sustainable future?' as her theme and using cocoa as an example, Fiona Dawson reflected on the challenges of sustainable food production and consumption in a rapidly changing world.

The major trends, drivers and current activities in product innovation, particularly in relation to health and wellbeing.

How to pasteurise dry ingredients such as herbs, spices, powders, nuts and seeds, and new equipment at Campden BRI for companies to look at how the process could help them with their ingredients.