Ralph Early

Ralph Early
BA, MSc, MPhil, CSci, FIFST, FRIPH, ILTM

Director of the Food Business Initiative

Career History

Currently	Senior Lecturer - Food Science & Moral Philosophy, Harper Adams University College.
1993 - 96	Senior Lecturer - Food Science, University of Plymouth.
1992 - 93	Consultant in food safety and quality management, RME Associates.
1989 - 92	Quality Standards Manager, Dairy Crest Ltd.
1987 - 89	Development Manager Industrial Products Group, Dairy Crest Ltd.
1984 - 87	Project Leader, Dairy Crest Ltd.
1982 - 84	Development Technologist, Dairy Crest Ltd.
1980 - 82	Assistant Development Technologist, Dairy Crest Ltd.
1978 - 80	Senior QC Technician, Cadbury Ltd.
1977 - 78	Production Supervisor, J & P Langman.

Professional Training Course Registration

Courses accredited by the Royal Institute of Public Health:

Foundation Certificate in Food Hygiene and Safety.
Intermediate Certificate in Food Hygiene and Safety.
Advanced Diploma in Food Hygiene and Safety.
Intermediate Certificate in Applied HACCP Principles.
Advanced Diploma in Applied HACCP Principles.

Courses accredited by the Royal Society for the Promotion of Health:

Certificate in Food Hygiene Awareness.
Foundation Certificate in Food Hygiene.
Intermediate Certificate in Food Hygiene.
Advanced Diploma in Food Hygiene.
Certificate in Essential HACCP Practice.

Teaching Specialisation

Undergraduate modules:

Agricultural Products and Food Quality.
Animal Products Processing.
Bioethics.
Food Policy, Law and Ethics.
Food Processing and Quality Assurance.
Food Product Development and Sensory Evaluation.
Food Product Manufacture.
Food Production and Quality.
Food Quality Management.
Food, Society and Industry.
Hygiene and Food Safety.
Philosophy of Animal Welfare.

Postgraduate modules:

Bioethics.
Food Processing and Quality.
Food Quality Management.
Hygiene and Food Safety Management.

Publications

Recommendations for fire prevention in the spray drying of milk powders. Bulletin of the International Dairy Federation. International Dairy Federation, Brussels. No. 219. 1987. (With A.G. Baucke, N. Das Gupta, V.D. Haritonov, J.R. Hilaire, L.A. Jansen, G. Kiesecker, K. Metzger, J. Pisecky, H. Spernbauer, & C. Synnott.).

Dairy sugars as food ingredients. Food Technology International - Europe. Sterling Publications, London. 231-236. 1988.

The use of high fat and specialised milk powders. Journal of the Society of Dairy Technology, London. 32 (2). 1989.

Oils and fats: milk and milk products. Chapter 5, in Jackson, E.B. (ed.), Sugar confectionery manufacture. Glasgow: Blackie & Son. pp 77-105. 1990. (With J.N.S. Hancock & P.D. Whitehead).

Recommendations for the hygienic manufacture of spray dried milk powders. Bulletin of the International Diary Federation. International Dairy Federation, Brussels. No. 267. 1991. (With A.G. Baucke, P.Fischer, V.D. Haritonov, J.R. Hilaire, P. Hylm, C.H. Jacobs, G. Kiesecker, P.P.J.M. Van Mil, J. Pisecky, B.P.S. Puri, H. Spernbauer, C. & Synnott.).

The technology of dairy products. Glasgow: Blackie & Son. pp 305. 1992.
Milk powders. Chapter 8, in Early, R. (ed.), The technology of dairy products. Glasgow: Blackie & Son. pp 167-196. 1992.

Liquid milk and cream. Chapter 1, in Early. R. (ed.), The technology of dairy products. Glasgow: Blackie Academic & Professional. pp 1-23. 1992. (With E.S. Komorowski.).

Guide to quality management systems for the food industry. Glasgow: Blackie Academic & Professional. pp 315. 1995.

Oils and fats: milk and milk products. Chapter 4, in Jackson, E.B. (ed.). 2^nd edition. Sugar confectionery manufacture. Glasgow: Blackie Academic & Professional. pp 62-90. 1995. (With J.N.S. Hancock & P.D. Whitehead).

Essential food hygiene for the food industry. London: The Royal Society of Health. pp 87. 1996. (With R.J. Donaldson.).

Tutor's pack for the certificate course in essential food hygiene for the food industry. London: The Royal Society of Health. 1996. (With R.J. Donaldson.).

TQM - The challenging solution. Proceedings of the 1st International Egg Quality Conference, Hannover, Germany. Positive Action Conferences, Driffield, W. Yorkshire. 1996.

Who is afraid of HACCP? International Food Ingredients. No. 1, 15-18. 1996.

Farm food processing - A tradition reborn? Journal of the Royal Agricultural Society. Vol. 157. pp 116-128. 1996. (With D.B. Shepherd.).

Farm Food Processing - An Opportunity for Innovation in Building Renovation and Design? Part I. Journal of the Rural Design and Building Association, 2, 14. 1997.

Farm Food Processing - An Opportunity for Innovation in Building Renovation and Design? Part II. Journal of the Rural Design and Building Association. 2, 10-11. 1997.

TQM - The challenging solution. International Poultry Production, 5, 13-17. 1997.

Putting HACCP into practice. International Journal of Dairy Technology, 50, 7-13. 1997.

A holistic approach to quality with safety in the food chain. In, G Schiefer and R Helbig, Quality management and process improvement for competitive advantage in agriculture and food. Proceedings of the 49^th Seminar of the European Association of Agricultural Economists, Bonn, Germany, 19-21 February. 1997. (With D.B. Shepherd.).

Raw materials. Chapter 5, in Chesworth, N. (ed.), Food hygiene auditing. London: Blackie Academic & Professional. pp 69-97. 1997.

Farm assurance - benefit or burden? Journal of the Royal Agricultural Society. Vol. 159. pp 32-43. 1998.

The technology of dairy products. 2^nd edition. London: Chapman & Hall. pp 446. 1998.

Liquid milk and cream. Chapter 1, in Early. R. (ed.). 2nd edition. The technology of dairy products. London: Chapman & Hall. pp 1-49. 1998.

Milk concentrates and powders. Chapter 7, in Early. R. (ed.). 2^nd edition. The technology of dairy products. London: Chapman & Hall. pp 228-300. 1998.

Certificate in essential HACCP practice: a training course. London: Royal Society of Health. 1998. (With T. Pallett, K. Jarman, D. Worsfold, and P. Perry.).

A general scientific introduction to quality assurance in the food industry. Proceedings of the Annual Levensmiddel Congress, Copenhagen, 28-29 January. 1999.

The re-invention of food - an opportunity for the agri-food industry at the expense of human rights? In, Beekman, V. and Brom, F. Proceedings of the First European Congress on Agricultural and Food Ethics, Wageningen, Netherlands, 4-6 March. 1999.

Ingredient selection and quality: dairy products. In, Stringer, M.J. and Dennis, C. (eds). 2^nd edition. Chilled foods. Cambridge: Woodhead. pp37-61. 2000.

Tecnología de los productos lácteos. Spanish translation of the technology of dairy products. Translated by R.M. Oria Almudí. Zaragoza: Acribia, S.A. pp459. 2000.

Agricultural and food ethics: keys to enlightened practice in agriculture and the provision of food? Journal of the Royal Agricultural Society, Vol. 126. pp 185-194. 2001.

Food ethics: a decision making tool for the food industry? International Journal of Food Science and Technology, 37, 339-349. 2002.

Chinese translation of the technology of dairy products. China Light Industry Press. pp 309. 2002.

Use of HACCP systems in fruit and vegetable production and post-harvest pre-treatment. In, Jongen, W. (ed.). Fruit and vegetable processing. Cambridge: Woodhead. pp 91-118. 2002.

Food ethics. In, Caballero, B., Trugo, L. and Finglas, P. Encyclopedia of food sciences and nutrition. London: Academic Press. 2003. pp 2607-2612.

Food hygiene? It's not rocket science. Broadcast. pp10-12. Winter 2002/03.

Setting the standard: an introduction to the Heart of England Fine Foods Hygiene and Food Safety Standard. Broadcast. Spring/Summer 2003.

The effective management of pesticide and veterinary substances in food: good agricultural practice and HACCP systems. In, Watson, D. (Ed.). Pesticides and veterinary residues. Cambridge: Woodhead. In press.

Guest Editor

Edited the International Journal of Food Science and Technology, Volume 36, Number 8, December 2001, Special Edition on Food Ethics.

Conference Presentations

1986 The use of high fat and specialised milk powders - Society of Dairy Technology Symposium, London.

1995 HACCP: the essential food safety system - University of Horticulture and Food Industry, College of Food Industry, Szeged, Hungary.

1995 Good Manufacturing Practice: a code of conduct for food manufacturers - University of Horticulture and Food Industry, College of Food Industry, Szeged, Hungary.

1996 TQM - The challenging solution - 1^st International Egg Quality Conference, Hannover, Germany.

1997 A holistic approach to quality with safety in the food chain - 49^th Seminar of the European Association of Agricultural Economists, Bonn, Germany.

1999 A general scientific introduction to quality assurance in the food industry - Annual Levensmiddel Congress, Copenhagen, Denmark, 28-29th January.

1999 EU food hygiene legislation - Debreceni Agrártudományi Egyetem, Mezõgazdasági Fõiskolai Kar, Hódmezõvásárhely, Hungary.

Plenary Papers and Presentations

1983 The use of dairy ingredients in recombination - University of Santo Domingo, Dominican Republic, West Indies.

1984 The development and production of functional milk based ingredients - Society of Dairy Technology Meeting, West Midlands.

1985 Cheese and fermented milk products - Society of Chemical Industry and Institution of Chemical Engineers joint meeting, London.

1986 Developments in dairy technology - Society of Dairy Technology Meeting, West Midlands.

1987 Developments in the production of functional milk products - Society of Dairy Technology Meeting, South Wales.

1996 HACCP: concept and practice - Society of Dairy Technology, Residential Course, Brackenhurst College.

1997 Quality & safety in the food chain - Kimbolton & District Agricultural Discussion Society.

2002 Food ethics - Telford and Wrekin Council, Agenda 21 Programme, Iron Bridge.

2002 What is happening to our food? Perspectives of food and the food industry - University of the Third Age, Telford.

1986	The use of high fat and specialised milk powders - Society of Dairy Technology Symposium, London.
1995	HACCP: the essential food safety system - University of Horticulture and Food Industry, College of Food Industry, Szeged, Hungary.
1995	Good Manufacturing Practice: a code of conduct for food manufacturers - University of Horticulture and Food Industry, College of Food Industry, Szeged, Hungary.
1996	TQM - The challenging solution - 1^st International Egg Quality Conference, Hannover, Germany.
1997	A holistic approach to quality with safety in the food chain - 49^th Seminar of the European Association of Agricultural Economists, Bonn, Germany.
1999	A general scientific introduction to quality assurance in the food industry - Annual Levensmiddel Congress, Copenhagen, Denmark, 28-29th January.
1999	EU food hygiene legislation - Debreceni Agrártudományi Egyetem, Mezõgazdasági Fõiskolai Kar, Hódmezõvásárhely, Hungary.

1983	The use of dairy ingredients in recombination - University of Santo Domingo, Dominican Republic, West Indies.
1984	The development and production of functional milk based ingredients - Society of Dairy Technology Meeting, West Midlands.
1985	Cheese and fermented milk products - Society of Chemical Industry and Institution of Chemical Engineers joint meeting, London.
1986	Developments in dairy technology - Society of Dairy Technology Meeting, West Midlands.
1987	Developments in the production of functional milk products - Society of Dairy Technology Meeting, South Wales.
1996	HACCP: concept and practice - Society of Dairy Technology, Residential Course, Brackenhurst College.
1997	Quality & safety in the food chain - Kimbolton & District Agricultural Discussion Society.
2002	Food ethics - Telford and Wrekin Council, Agenda 21 Programme, Iron Bridge.
2002	What is happening to our food? Perspectives of food and the food industry - University of the Third Age, Telford.