Experts are both tutors and approved peer reviewers. Each expert will have created at least one course, often several, in their acknowledged sphere of expertise. A number of selected tutors are appointed to peer review course submissions and to ensure both quality, accuracy and validity are maintained to the highest levels.
The current experts are unashamedly focused on the Starch Industry, as that is where our first set of courses originated but this page will develop as our range of courses expands into Confectionery, Paper u0026amp; Board, Product Safety and Security and the Sugar industries.
Ralph Early, BA, MSc, MPhil, FRSB, FIFST, FInstM.
Formerly Professor of Food Industry in Harper Adams University until retirement in 2018, Ralph Early’s career since the mid-1970s has spanned farming, food processing and manufacture, food product development, quality and food safety management and higher education.
His various positions in the food industry included Head of Industrial Product Development and subsequently Quality Standards Manager with Dairy Crest Ltd. In 1993 he transferred to the university sector, initially teaching food science in the University of Plymouth. In 1996 he joined Harper Adams University introducing food science and technology and related subjects into the university’s curriculum. His academic and scholarly interests over almost 23 years at Harper Adams encompassed food science and technology, food quality and safety management, food psychology, food policy, food ethics, bioethics, food security and sustainability. During his time at Harper Adams he created the West Midlands Regional Food Academy – for which he obtained £3.6 million funding and was Director – and established the university’s food department, serving as inaugural head of department for 6 years.
He has served on the committees of professional bodies and industry organisations, including the International Dairy Federation, the Society of Dairy Technology (of which he is an Honorary Member), the Institute of Food Science u0026amp; Technology, the Specialist Cheesemakers’ Association, the Telford and Wrekin Business Board and Advantage West Midlands’s Food and Drink Cluster Opportunities Group. He is a council member and director of the Food Ethics Council.
The author of a book on quality management in the food industry and editor of a book on dairy technology, Ralph has published over 80 papers, book chapters and articles. He currently writes a regular column for the food trade journal, Food Management Today, and has a food column in the Shropshire Star. He is a member of the Guild of Food Writers.
Dr. Roland Beck, Dipl.-Ing.
Technical and commercial specialist food ingredients
Roland Beck spent about half of his career in product and process development, sales and marketing with Cerestar, later Cargill, and has also undertaken a wide range of senior technical and commercial roles across the international food ingredients industry. He is author of about 70 publications and 20 patents, most of them dealing with the use of starch and its derivatives in the food and pharmaceutical industries.
Dr. Michael Radeloff
Owner of Thales-Consult Berlin
A carbohydrate chemist from Hamburg University. He held several international management positions in the starch industry in Ru0026amp;D, Product Development and Marketing. Michael is the owner of Thales-Consult Berlin, a long established consultancy specialised in renewable agricultural raw materials, their derivatives and applications. The consultancy services are addressing client product development strategies, are analysing market opportunities, provide technical product application assessments and develop in-house customer training programmes.
Dr. Detlev Glittenberg
Carbohydrate chemist from the University of Muenster, Germany.
Detlev Glittenberg started his career in the Applied Research department of CPC Europe’s Consumer Ru0026amp;D Centre developing Maillard Flavors, and Food Thickening u0026amp; Binding Systems based on starch and other hydrocolloids. He later joined CPC’s ‘Euro Centre Paper’ in Krefeld, Germany and became Center Manager of then Cerestar’s ‘Application Centre Paper u0026amp; Corrugating’ and finally Technical Director of then Cargill Industrial Starches responsible for development and applications of industrial starches, intellectual property management, technology scouting and external co-operations. He is author of over 70 publications and held presentations at some hundred symposia.
Business Development, Marketing u0026amp; Training Specialist
Advising on both strategy and implementation of corporate, product marketing, branding and business development programmes in major international Business-To-Business companies, particularly in the Food and Agro-industrial product markets.
Over 30 years extensive international food ingredients business experience including senior starch industry roles, as well as flavour and dairy sector activities and active trade organisation representation at European and international level. He also works in close project collaboration with Harper Adams University, UK and the Department of Food Science and Agro-Food Supply Chain Management in the UK.