Campden BRI
Amy Kha Yiu Voong is a highly skilled food scientist with extensive experience in product innovation and development. Currently serving as a Senior Food Scientist at Campden BRI since August 2021, Amy has previously held roles in new product development at Mission Foods and sensory and flavour development at Cara Technology Limited. Amy completed an Engineering Doctorate in formulation engineering with a focus on food microstructure at the University of Birmingham, supported by Rich Products Corporation and Kerry Ingredients. Additional experience includes rheology research at Unilever and cell biology research at the University of Nottingham. Amy holds a Master of Science in Applied Biomolecular Technology and a Bachelor of Science in Biology, both from the University of Nottingham.
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Campden BRI
Practical application of technical excellence for the food and drink supply chain. We provide scientific, technical and legislative support to the food, drink and allied industries. We are membership based. Our services are underpinned by a strong R&D base in analysis and testing, product innovation, process validation, consultancy, auditing, and training. Many of our activities are independently accredited. We publish leading industry guidance. Expertise:- • manufacturing technologies - food processing, aseptic technology, microwaving, malting and brewing, milling, baking, extrusion, process control and instrumentation, packaging • safety assurance - hygiene, sanitation, microbiology, preservation, processing, analysis, testing, HACCP, safety management, • product development and quality, consumer studies, market insights, sensory science, authenticity testing, shelf-life, labelling and legislation • agri-food production, ingredients, raw materials • underpinning science - cereal science, microbiology, chemistry and biochemistry, molecular biology Membership benefits include: • access to over 300 technical, scientific and legislative advisers • access to confidential member-funded research • emergency assistance • member-only areas of the website • approx. 30% discount on most services, including training, publications and contract work. Our extensive facilities include:- • c. 3,000 sq m of laboratories for food and drink microbiology, hygiene, chemistry, biochemistry, molecular biology, brewing and cereal science, packaging technology and sensory and consumer studies • c. 3,500 sq m food process hall and pilot plant including malting and brewing, retorting, chilling, milling, baking, hygiene and packaging • 800 sq m of dedicated training and conference facilities We have at Chipping Campden (Gloucestershire) and Nutfield (Surrey) in the UK as well as a subsidiary in Budapest, Hungary, which serves Eastern Europe.