Leaders of the FRST-funded
projects investigating new technologies to improve food
assurance and reduce meat spoilage
World experts in
microbiology of low-temperature-growing clostridia and their
control in food processing environments
First-class track
record of publications (including invited book chapters) on
several different foodborne pathogens
A unique combination of
skills that allows for a holistic (microbiology, quality,
engineering) approach to foods
Experience in transfer
of latest science and technology findings directly to the
industry users
Strong end-user focus and decades-long association with food
manufacturers in New Zealand and overseas
Experience with food
safety enhancement, food spoilage control, food packaging and
storage, predictive modelling, quality systems design and risk
management programs including HACCP
