Karen Pardoe is an internationally recognised global sugar analysis expert with over 25 years in the sugar industry. Throughout her career in industry and academia, she developed extensive experience in the process of sugar manufacturing, sugar products, product formulation using sugar and regulatory concerns specifically with respect to sugar, animal feed and pharmaceutical products. She is a CChem Member of the Royal Society of Chemistry, a Member of the British Society of Sugar Technologists and a Fellow of the Institute of Food Science and Technology.
As a consultant, she has worked with clients to provide advice on sugar, the sugar manufacturing process and general food manufacturing processes, primarily focussing on suitability of measurement and monitoring relative to formulation and applicability. Provision of advice with respect to laboratory analysis and practises relevant to managing and monitoring for compliance appropriate for legislation and conformance to standards has also been a consistent feature throughout her career. Additionally, she has been involved with promotion of women in STEM and presented science knowledge to the public, via presentations at events such as open days or technical support to television programmes.
Karen has been involved with the International Committee for the Uniform Methods of Sugar Analysis (ICUMSA) for many years and served as the Referee for White Sugar methods (GS2) for over 12 years. In that capacity, she has coordinated international collaborative studies and presented work at international conferences, with the reports for her subject published in the ICUMSA Proceedings for each session. Involvement with ICUMSA has enabled her to build professional relationships with a wide variety of individuals related to the food industry, including instrument manufacturers, global traders, international laboratories, and legislative bodies.