Robert Levermore Email & Phone Number

I am an analytical chemist with over 20 years experience working for Campden BRI in the area of food analysis. I have provided technical assistance to a wide range of companies in the food and related industries, both in the UK and internationally, on projects ranging in size to a few hours work to six figure budgets.The Flavour and Taint Group at Campden BRI offers a range of services, primarily using gas chromatography / mass spectrometry. We carry out taint investigations on food products with unacceptable flavours or odours to help clients get to the bottom of customer complaints or production issues. We carry out a range of trace contaminant analyses, both routine and bespoke. We also offer product benchmarking through volatile profiling, combined with other analyses as appropriate. This allows clients to achieve greater insight into their products, for instance how a change in production or ingredients has affected a product, or how a product may compare to other brands within the marketplace.My aim is to provide clients with a comprehensive service. This means not just providing excellent analytical work, but also advising clients on what their results mean, and what steps they can take to address any problems they may be having. I can do this not just because of my own extensive experience in food analysis and taint issues, but because of the wealth of experience in all aspects of the food industry available to me via my colleagues at Campden. So, if you have a problem or query relating to taints in food, trace contaminants, or product benchmarking, please get in touch.Telephone: 01386 842264E-mail: rob.levermore@campdenbri.co.uk

Listed skills include Scientific Analysis, Food Science, Food Quality, Food Safety, and 5 others.

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  Flavour And Taint Group Manager

  Campden Bri

  Nov 1993 - Present

  I am responsible for coordinating the activities of the Flavour and Taint Group. These involve assisting companies in the food industry with flavour and odour problems in food and drink, helping clients to determine the causes of unexplained issues in their products, whether discovered at the point of production or following customer complaints. We accomplish this using state of the art GC/MS and LC/MS techniques, combined with a wealth of experience both from myself and my colleagues at Campden, where between us we cover all aspects of the food industry. In addition, these instruments allow us to carry out specific trace contaminant analyses for a range of analytes, whether using routine methods, or developing bespoke methods for more unusual requests. We can also carry out product benchmarking analyses, providing a full breakdown of volatile compounds in a food product, or comparing different varieties / brands / formulations of foods and food products to provide insights into the exact differences between foods, and how these differences may affect their organoleptic characteristics.

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  Kingston Grammar School