Following a number of years in University research Craig pursued a career in analytical chemistry and technical management. This led to contract R&D and technology transfer management in the microencapsulation industry operating across diverse sectors. This included six years developing yeast based microencapsulation technology and three years developing sensory tools for beverage and food quality control. In 2012 he set up CD R&D Consultancy Services through which he provides interim and long term technical support and know-how to both mature and developing businesses. He is a Fellow of the Institute of Food Science and Technology and a Member of the Royal Society of Biology with a PhD in Plant Physiology from The University of Nottingham. He is also a Chair of the SCI Food Technical interest Group and a Committee member of the Acumentia consultancy group.
Craig Duckham reviews the impact of micro and nanotechnology on the food industry and explores current and future application areas.
Meeting the challenges in new product development requires new approaches. Revisiting “old” technologies, embracing new ingredients and developing novel processes, is critical to overcome the market and regulatory demands presented in the functional ingredients arena. The “Free From”, “Natural” and “Reduced” segments combined with introducing potentially bitter, heat labile, light or temperature sensitive functional ingredients presents a perfect storm of technical challenges. These need to be met in a cost effective way whilst extending shelf life and reducing waste. This talk will look at a number of these challenges and how existing and emerging technologies may support the development of functional ingredients in NPD.
The use of nanotechnology in the food, beverage and allied sectors is in its infancy but there are clearly many opportunities to innovate and investigate new ways of working with these materials. The tools are becoming available to enable us to learn from the nano-scale processes that are operating in our everyday environment.