About
Dr Craig Duckham is an experienced commercial research and development manager. He has operated at a senior level in business and has over 20 years of technical development experience in natural products, flavours, fragrances and pesticides. He has wide experience of microencapsulation technologies working with a global network of developers and suppliers. With Cara Technology Ltd, he led the team that developed a new range of sensory flavour standards for use in the food and beverage sectors. As a Director of the main operating subsidiaries of Micap plc, he worked with a range of industrial partners developing microencapsulated products for cross sector applications and built up a large business network with links to major international companies, research institutes and academia, particularly in the beverage and food sectors. Business development, staff management and expansion/withdrawal planning have all fallen within his remit. Prior to this, Craig was a Principal Development Scientist at Thames Water’s Water Quality Centre; he was responsible for the development of a large range of analyses, including pesticides and endocrine disruptors by GC-MS or LC-MS/MS, and the specification and purchasing of instrumentation. Craig has an extensive knowledge of volatiles analysis including headspace, solid sorbent trapping techniques and GC-MS.
Craig has led a number of international cross functional research and development projects. These have included a major technology transfer project with an Australian agrochemicals company and a development and licensing transaction with a significant European agri-food business. He has strong academic links and has led PhD studies, commissioned research and been responsible for the management of patent applications. As lead manager on many projects, he has used his knowledge, relationships and experience to co-ordinate multidisciplinary teams. He is a lateral thinker who can come up with creative solutions to challenging problems.
Craig has a Ph.D. from the University of Nottingham and is a Fellow of the Royal Society of Biology, Fellow of the British Society of Flavourists, Fellow of the Institute of Food Science and Technology, a Member of the Chromatographic Society, Chair of the Food Group of the Society of Chemical Industry, and an Associate member of the Institute of Directors.
Dr Nathalie Boudaud has a background in flavour chemistry including roles as Flavour and Taint Chemist at Leatherhead Food RA, Head of Analysis at Carvansons LLP, Senior Scientist in Flavour Chemistry at RSSL and has undertaken post doctoral research at the University of Reading and the Institute of Food Research, UK. Nathalie received a PhD in Flavour Chemistry from the Université de Nantes, France.
Anthias Consulting Ltd
In 2016 CD R&D formed a collaboration with Anthias to provide first class training services in GC and GC-MS for our clients. This enables us to cover all GC & GC-MS techniques and bring over three decades of hands-on GC experience to the table, helping you to build and develop your knowledge using a variety of instruments and techniques. More...
Craig has led a number of international cross functional research and development projects. These have included a major technology transfer project with an Australian agrochemicals company and a development and licensing transaction with a significant European agri-food business. He has strong academic links and has led PhD studies, commissioned research and been responsible for the management of patent applications. As lead manager on many projects, he has used his knowledge, relationships and experience to co-ordinate multidisciplinary teams. He is a lateral thinker who can come up with creative solutions to challenging problems.
Craig has a Ph.D. from the University of Nottingham and is a Fellow of the Royal Society of Biology, Fellow of the British Society of Flavourists, Fellow of the Institute of Food Science and Technology, a Member of the Chromatographic Society, Chair of the Food Group of the Society of Chemical Industry, and an Associate member of the Institute of Directors.
Dr Nathalie Boudaud has a background in flavour chemistry including roles as Flavour and Taint Chemist at Leatherhead Food RA, Head of Analysis at Carvansons LLP, Senior Scientist in Flavour Chemistry at RSSL and has undertaken post doctoral research at the University of Reading and the Institute of Food Research, UK. Nathalie received a PhD in Flavour Chemistry from the Université de Nantes, France.
Anthias Consulting Ltd
In 2016 CD R&D formed a collaboration with Anthias to provide first class training services in GC and GC-MS for our clients. This enables us to cover all GC & GC-MS techniques and bring over three decades of hands-on GC experience to the table, helping you to build and develop your knowledge using a variety of instruments and techniques. More...
