The 2018 BSB Spring Conference will be held at the National Bakery School, London South Bank University on Wednesday 25th April, 2018, with the programme of speakers following. To download a copy of the full programme leaflet click on leaflet.
Session Chairman: Peter Baker
10.00 Opening of conference by BSB Chairman Paul Turner, with words of welcome from Professor Patrick Callaghan, Dean of School of Applied Sciences
10.20 – 10.55 DIT Innovation and Research in the Food Sector by Professor Paul Berryman, Food & Drink Investment Specialist, Department for International Trade
10.55 – 11.30 Choosing Functional Ingredients by Martin Mullally and Alireza Jawad, Kerry Group
11.30 – 12.00 Coffee Break
12.00- 12.40 Applications for Chocolate by Beverley Dunkley, Barry Callebaut
12.40 – 14.00 Lunch and optional tour of the National Bakery School’s facilities. Prior to lunch David Phoenix, the Vice Chancellor and Chief Executive of London South Bank University, will give a short address
14.00 – 14.35 Tesco’s Winning Ways to Build Success by Gordon Gafa, Bakery Category Director, Tesco
14.35 – 15.10 The Bread Ahead Bakery and School by Matthew Jones
15.10 – 15.15 Closing remarks by Paul Turner, Chairman, British Society of Baking
Click here to download a copy of the conference booking form, or book directly using the form below.
The fees for this one day conference are £125 for Members and £140 for non members and can be paid by the following methods:
a) A cheque with booking form, payable to ‘British Society of Baking’
b) Direct bank transfer – Barclays Bank plc, Sort code: 20 34 60, A/C 90265144 – please use your name as a reference for your payment
c) the PayPal facility below, using the drop down list to select the payment required. NB For booking for a member and a non member, after you add the first booking to the cart you click on ‘continue shopping’ and then add the second booking. (You get a message saying ‘do you want to close this tab’ and you click ‘yes’). The PayPal window will open up again showing both bookings. You can then change the number of bookings if required.