Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Craig Leadley is a graduate food technologist by training and is currently a Principal Research Officer in the Department of Food Manufacturing Technologies at Campden BRI.His main research interests are in the field of emerging preservation technologies for the food industry, including power ultrasound, high-pressure homogenisation, pulsed light processing and ultra high pressure food processing. More recently Craig has been working on the application of emerging technologies to seafood processing.

Introduction Part One: Supply chain developments 1 Food fraud and authenticity: Emerging issues and future trends 2 The role of information technology developments in food supply chain integration and monitoring Part Two: Factory design and operation 3 Emerging trends and methods in food factory design  4 Hygiene concepts for food factory design 5 Factory-friendly approaches to applying multivariate analytics for productivity and yield gains Part Three: Innovative food processing technologies 6 Emerging methods and principles in food contact surface decontamination/prevention 7 Emerging refrigeration and freezing technologies for food preservation 8 Advanced heating technologies for food processing 9 Emerging nonthermal food preservation technologies