The 2019 BSB Spring Conference – Dates for your diary, Tuesday 9th and Wednesday 10th April, 2019
The 2019 Spring Conference will be held at Campden BRI, Station Road, Chipping Campden GL55 6LD, with the conference dinner on Tuesday 9th April at the Three Ways hotel, and the conference presentations on Wednesday 10th April
Dinner is booked for the Tuesday evening at the Three Ways House Hotel, Mickleton, Chipping Campden, Gloucestershire, GL55 6SB, the home of the Pudding Club, with accommodation also booked there. Further information on the conference will be available towards the end of the year.
The 2018 BSB Spring Conference
The 2018 BSB Spring Conference was held at the National Bakery School, London South Bank University on Wednesday 25th April, 2018, with the programme of speakers following. Double click on the title of the paper to download a copy of the speaker’s PowerPoint presentations in PDF format. Unfortunately this does not apply to the Tesco presentation since, due to company policy which we have to respect, they have not given permission for it to be the website.
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 Winning Together in Bakery: Tesco’s Perspective 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