Sam graduated from Massey University with a Bachelors degree in Food Science in 2001. Since then, Sam has worked in a variety of research and development roles across product development, process engineering, project management and packaging. He has also worked in a range of countries, including NZ, France, Spain and the UK and has seen businesses in a range of sizes and FMCG categories. Sam is passionate about sharing his technical expertise to unlock value for people and businesses with great ideas and ambitions.
The presentation will focus on real-life examples of how Food Scientists can help chefs or caterers to take their delicious products from the kitchen benchtop to a factory. It will focus on all aspects of Food Science, including improving product nutritional properties, stability through supply chain, sensory testing, resilience to freezing and other processes, scaling up from a benchtop to mass production and commercial packaging, including labelling. This is a must for anyone considering taking a product to a retail environment.