Gary Tucker Email and Phone Number
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Gary joined the Campden Food & Drink Research Association in January 1989 (now Campden BRI). He worked in the Food Manufacturing Technologies Department until taking the role as Head of the Baking & Cereal Processing Department in September 2009. In November 2019 he became one of two Ambassadors on the Chipping Campden site, with a remit covering all aspects of processing.Areas of expertise include;- thermal processing of foods, both in-pack and continuous- preservation methods for foods- baking processes- heat transfer calculations- process validation methods for pasteurisation and sterilisation- food rheology- diet and health issues with bakery productsGary has organised several conferences in thermal processing, rheology and bakery technology. He has given many training courses at Campden BRI and at UK and overseas locations. He has written over 25 peer-reviewed papers, 50 trade press articles and 25 book chapters, on subjects including food flow behaviour, thermal process validation, sustainability and baking. Gary has written several books on thermal processing:- Food Biodeterioration and Preservation (second edition)- Essentials of Thermal Processing, jointly with Sue Featherstone (second edition in press)- Procedimientos del tratamiento térmico de alimentos (in Spanish), with William Miranda-Zamora - Fundamentos del procesamiento termico de alimentos (in Spanish), with William Miranda-Zamora and Susan FeatherstoneOther selected achievements: - Developed amylase time-temperature integrators for thermal process measurements (work was related to his PhD)- Developed solid block thermal simulants for monitoring food product heating and cooling- Wrote the models for the CTemp program for calculating in-pack thermal processes- Wrote the models for the PCTemp program for calculating particulate centre temperatures in continuous flow processing- Served on the Institute for Thermal Processing Specialists (IFTPS) board for three terms (2003 to 2012)- Awarded the Heinz Travelling Scholarship in 1999 for Thermal Processing Technology
Campden Bri
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Technical Development AmbassadorCampden Bri Nov 2019 - PresentChipping Campden -
Head Of Baking And Cereal ProcessingCampden Bri Sep 2009 - Nov 2019Chipping CampdenThe BCP Department’s aim is to combine science and technology to provide technical support for the international baking and cereal processing industries. BCP offers training programmes that are renowned for their practical elements combined with sound technical knowledge. It has an extensive research programme that generates new products, services and information which can be accessed by member companies. The research programme provides a broad, practical experience of cereal and bakery… Show more The BCP Department’s aim is to combine science and technology to provide technical support for the international baking and cereal processing industries. BCP offers training programmes that are renowned for their practical elements combined with sound technical knowledge. It has an extensive research programme that generates new products, services and information which can be accessed by member companies. The research programme provides a broad, practical experience of cereal and bakery technologies that enables BCP to help companies resolve ingredient and processing problems, and to measure ingredient and product quality. As part of these services BCP also provides guidance on alternative raw materials for functionality, nutritional contribution and cost effectiveness. Two key areas for developing research and services are currently the contribution of baked products to a healthier diet and sustainable manufacturing. Show less -
Process Development Section ManagerCampden Bri Jan 1989 - Sep 2009Chipping CampdenProcess validation was the focus for this section's activities, which included batch and continuous thermal processes.Key achievements include:- introducing the CTemp and PCTemp programs / models for predicting thermal processes in containers and particulates respectively- developing a method to apply time-temperature integrators (TTIs) as a method for measuring the P-value in a process- thermal simulation systems for mimicking heating of foods, including meat products as well… Show more Process validation was the focus for this section's activities, which included batch and continuous thermal processes.Key achievements include:- introducing the CTemp and PCTemp programs / models for predicting thermal processes in containers and particulates respectively- developing a method to apply time-temperature integrators (TTIs) as a method for measuring the P-value in a process- thermal simulation systems for mimicking heating of foods, including meat products as well as composite products such as pies- training in all aspects of process development Show less -
Chemistry TeacherChipping Campden School Sep 1985 - Dec 1988
Gary Tucker Skills
Gary Tucker Education Details
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Teignmouth High School
Frequently Asked Questions about Gary Tucker
What company does Gary Tucker work for?
Gary Tucker works for Campden Bri
What is Gary Tucker's role at the current company?
Gary Tucker's current role is Now retired from Campden BRI.
What is Gary Tucker's email address?
Gary Tucker's email address is g.****@****n.co.uk
What schools did Gary Tucker attend?
Gary Tucker attended Loughborough University, Teignmouth High School.
What skills is Gary Tucker known for?
Gary Tucker has skills like Bakery, Rheology, Food, R&d, Thermal Processing, Food Science, Food Manufacturing, Food Technology, Ingredients, Food Processing, Food Industry, Baking.
Who are Gary Tucker's colleagues?
Gary Tucker's colleagues are Hannah Hill, Susan Dutton, Jane Palfreman, Nicola Hale, Chelsea Kinney, Mike Stringer, Tom Tartaglia.
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Gary Tucker
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Gary Tucker
Royal Leamington Spa -
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