Lectures

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• December 1989 - 'Vegetable oil Alternatives to Mineral Hydrocarbons as Lubricants and Release Agents' - ZDS Biscuits '89' Conference, Solingen, Germany
  
  

• February 1990 - 'Fat Migration in Biscuits and Confectionery Systems' - Biscuit, Cake, Chocolate and Confectionery Alliance, 37th Technology Conference, London
  
  

• November 1990 - 'A New Generation of Cocoa Butter Equivalents' - Food Ingredients Europe Conference, Dusseldorf, Germany
  
  

• November 1990 - 'Migration of Fats in Bakery and Confectionery Products' - ZDS Fat Conference, Solingen, Germany
  
  

• February 1991 - 'The Use of High Stability Vegetable Oils in Confectionery' - Sweetie Exhibition Seminars, UK
  
  

• February 1991 - 'Fractionation and Interestification' - Society of Chemical Industry Teach-in on 'Handling, Processing and Quality Control of Oils and Fats'
  
  

• October 1994 - 'Minimisation of Moisture Migration in Food Systems' - FI Europe '94 Conference
  
  

• January 1995 - 'Specialty Fats in Savoury Markets' - Food Ingredients for the Savoury Market Conference, University College, Cork

• March 1995 - 'Practical Applications of Prestine Anti-bloom Fats' - Leatherhead Food RA Oils and Fats Panel Meeting
  
  

• April 1995 - 'New Research on Chocolate Fat Bloom in Confectionery and Bakery Products' - Biscuit, Cake, Chocolate and Confectionery Alliance, 42nd Technology Conference
  
  

• June 1995 - 'Fat Migration - Mechanism and Minimisation' - Leatherhead Food RA Conference, 'Fats - Friend or Foe'
  
  

• September 1997 - 'Developments in Specialty Fats for Confectionery' - Leatherhead Food RA Conference, 'The Confectionery Industry, Commercial Trends and Developments'
  
  

• November 1997 - 'The Effects of Fat Migration in Composite Biscuit Products' - Biscuit Business Innovation Seminar, Cambridge
  
  

• November 1998 - 'New Concepts For Ice Cream Products' - ZDS 'Inter-Ice '98' Conference, Solingen, Germany
  
  

• November 2001 - 'Minimising Migration Effects in Biscuit Products' - ZDS Biscuits International Conference, Solingen, Germany
  
  

• May 2003 - 'The Magnificent Seven - The Permitted Raw Materials' - Chocolate, Chocolate Fats and the EU Chocolate Directive Conference, York

Plus over a number of years, the following lectures at annual training courses:

• 'Factors Important in the Production of Multi-component Products' at the 'Introduction to Sugar Confectionery' course - Leatherhead Food International
  
  

• 'Factors Affecting the Choice of Oil' at the Emulsions and Emulsifiers training course - Leatherhead Food International