Brunel University is hosting a half-day workshop this March bringing together food manufacturers, oven engineers and industry bodies to tackle one of food production's most stubborn energy problems: the industrial oven.

Scheduled for Thursday 19 March 2026 at the DoubleTree by Hilton in Ealing, west London, the event runs from 1:00 to 4:00pm and is open to businesses operating across the baking and food manufacturing sectors.

Baking and cooking sit among the most energy-intensive processes in food production, yet many operators still lack clear visibility into where inefficiencies lie, what upgrade options exist, or which low-carbon technologies are genuinely viable at their scale. The workshop is designed to close that gap, offering direct access to the latest thinking from oven manufacturers, independent researchers and sector specialists.

Who's Speaking

Wilda Haddad, Non-Executive Board Member of the Craft Bakers Association and Project Director at Dina Foods, will offer perspective on the challenges and opportunities facing local and artisan bakeries navigating the decarbonisation agenda.

Andrew Marson, Technical Director at Spooner Industries, will cover current developments in industrial oven design and how new engineering approaches are being applied to reduce carbon output.

Matthew Winstone, Sales Manager for UK & Ireland, and Stewart Campbell, Service Manager, both from AMF Bakery Systems, will focus specifically on decarbonising tunnel ovens, a key piece of kit in large-scale production environments.

What the Session Covers

The afternoon will move from sector overview to manufacturer presentations, current research and a roundtable discussion, giving attendees the opportunity to engage with speakers directly and share experiences with peers facing similar operational challenges.

How to Register

Places are available via Eventbrite. Attendees are asked to register using a business or professional email address. For further information, contact parkroyal@brunel.ac.uk.