Skip to Content
I came to Massey University after 20 years with Fonterra (New Zealand’s largest dairy manufacturer) as a food microbiologist. There I learned much about New Zealand's leading food industry, participating in problem solving and evaluating rapid methods for microbial analysis covering aspects of food safety and food spoilage. I have developed specialist research interests in biofilms, (which I studied for my PhD), spore formation, alternative methods for cleaning, sanitation and new processing technologies. I really enjoy teaching along with my passion for science. I continue to develop my research in the fascinating world of biofilms (the origin of most microbial problems in food) and dairy microbiology. I am enjoying the challenge of discovering new research areas that most recently include fish and vegetable products. I see much potential in developing fermented foods for the New Zealand market and modeling microbial growth in these foods to meet market demands. Techniques for analysis of foods based on flow cytometry and molecular biology are just waiting to be applied and these form an important part of our research programme. Much of our success is due to collaboration with colleagues from industry and academia in New Zealand and overseas. These collaborations continue to expand, as does our rapidly growing group of bright and motivated research students. In my role as Team Leader of Food Bioscience, I am gaining insights into the wider food industry and the associated technologies. Our staff have an interesting mix of highly experienced scientists and technical staff working alongside new enthusiastic members of staff with some great ideas. Many of our staff have experience in industry, so appreciate the challenges in the manufacturing environment.
Room Riddet A 2.40
T +64 356 9099 x 83009
DDI +64 6 9516009
M +64 27 448 1461
Page authorised by Head of School, School of Food and Nutrition
Last updated on Tuesday 12 September 2017