TPASS provides professional services worldwide on thermal process validation, tailored training for food industries and acts as a thermal process authority. Since 2012, the company has served over 150 different food brands, validating thousands of products, across a range of food sectors including baby food, ready meals, meats, seafood, vegetables, sauces, soups, cheese, drinks, pickles/preserves and pet food. From small producers to multi-national corporations, TPASS has been recognised by UK and European based food companies to provide practical solutions to their technical challenges. The majority of our customers come to us through word-of-mouth recommendation and our aim is to maintain a long-term relationship with our customers.

The two company directors were both previously employed in the same UK food research institute (Campden BRI), and both did higher degrees at the University of Leeds. 

Nick May has over 30 years’ experience on food thermal processes, working in factories all over the world, auditing or setting up new processes. He still occasionally carries out focused audits of heat process safety. He participated in the writing of a number of guidelines and code of practise which are recognised as UK food industry standards. Nick is also a member of the US Institute for Thermal Process Specialists (IFTPS), and able to help on FDA filing. 

James Luo has been working in food thermal process validation since 2012, and has scheduled over 500 thermal processes for factories in the UK and across the world. In addition, James has carried out thermal processing training and industrial collaboration research projects. His biochemical background enabled him to enhance enzyme based heat process validation methods, and he provides specialist engineering input to the TPASS business. James is also a Chartered Scientist awarded by the Science Council, a member of Institute of the Food Science and Technology (IFST) in the UK and a member of IFTPS in the US.

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