A Chartered Engineer with an Honours Degree in Mechanical Engineering from the University of Loughborough and Double Masters in Food Engineering and Food Technology at the University of Leeds, Keith Brewood also holds a post graduate Certificate in Education and is a Fellow of the Academy of Higher Education.

An experienced practitioner in the field of Extrusion Cooking along with many years’ service to industry in Food Engineering and Food Manufacturing. Keith's early career was in the design, installation and construction of turnkey food processing plants in Europe, Africa and America where he began his passion for Extrusion Cooking and worked with Clextral, Wenger, APV Baker Perkins and Werner & Pfleiderer. He is technically committed to both product and process development.

The professional journey ventured into building and running a successful food manufacturing business servicing major retailers and business-to-business operations.

Founder of the British Contract Manufacturing and Packaging Association and past Chair of the Food Engineering Committee of the Institute of Mechanical Engineers; he has a particular interest in the environment and the climate crisis.

Product areas of experience include Pet Food, Breakfast Cereals, Snack Foods, Modified Starches, Pulses and Pea Proteins, TVP, Cereal Processing and confectionery.

PROFESSIONAL ASSOCIATIONS

Member of the Institution of Mechanical Engineers

Institute of Food Technology

Institute of Food Science and Technology

Institute of Packaging