Organised by IFSTs Food Safety Group and Food Processing Group
Robotics have had limited applications in the food industry. Widely used for palletisation and packaging fairly uniform items, they have been slow to be adopted elsewhere either because of issues with cleanability, closer interaction with humans or that the items to be handled are more complex or non-uniform, such as soft fruit and cuts of meat.
What you will learn about: This webinar will look at some of the recent developments in handling non-uniform and complex items in the food industry.
Chair: Chris Edwards, FIFST, Chair of Food Processing Group
Chair: Andy Kerridge, FIFST, Vice-chair of Food Safety Group, Chair of IFST Midlands Branch
Andy has more than 25 years of experience in food technology/quality & safety management; working in Europe, Middle East & Africa. His career started in the meat industry and continued infoodservice. He has been involved in the development of issues 4-7 of the BRC Global Food Standard. Since 2012, he now helps companies meet demands of quality, safety & consistency. Andy is also Chair of IFST Midlands Branch.
Speaker: Simon Pearson, Director of the Lincoln Institute of Agri-Food Technology, Lincoln University
Simon is Director of the Lincoln Institute of Agri-Food Technology. The Institute sits within the College of Science of the University of Lincoln and helps develop and run cross disciplinary research projects on behalf of the agri-food sector, with particular focus on the use and deployment of agri-food robotic systems. Prior to joining Lincoln, Simon was the CEO of a large UK farming company, worked for Marks and Spencer in a technical role, and as a scientist at the University of Reading.
Speaker: Martin Howarth, Director of the National Centre of Excellence for Food Engineering (NCEFE)
Martin has a PhD in Robotics from Nottingham Trent University and is a member of the Institution of Engineering and Technology (IET) and a Chartered Engineer. Previously, Martin was Head of Department of Engineering and Mathematics at Sheffield Hallam University where he was responsible for leading the strategic development of Engineering and Mathematics in the College of Business, Technology and Engineering, as well as for overseeing the delivery of excellent education in these disciplines. He was responsible for managing 85 academic staff across a range of disciplines from Mechanical Engineering, Electrical and Electronic Engineering and Mathematics.
Moderator: Deb Smith, FIFST, Global Hygiene Specialist, Vikan
Deb has over 35 years of food safety and research experience. Before joining Vikan she worked as a microbiologist in a poultry processing plant; in the Food Safety Division of DEFRA; and as Food Hygiene Research Manager at Campden BRI. Deb holds qualifications in Applied Microbiology, Nutrition & Food Science, Advanced Food Hygiene and HACCP. She is also a qualified FSSC 22000 Lead Auditor. Deb has authored and co-authored numerous food safety and hygiene publications, and regularly presents her work at National and International food safety events. Deb is current Chair of the CampdenBRI Microbiology MIG; has just completed work on developing GFSI benchmarking requirements for food industry suppliers; and is an active Committee Member of both the UK &IE European Hygienic Engineering Design Group, and IFST (Eastern Branch Committee Member and Events organiser for the Food Processing SIG). At Vikan Deb provides food safety and hygiene advice, training and support, both internally and to the food industry.
Live Q&A: Deb Smith, Simon Pearson and Martin Howarth