Expert Details

Expert in Food Science and Technology, With Emphasis on Meat and Dairy Products

Expert ID: 721871 United Kingdom

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Food safety has been a major consideration in Expert’s career, and as part of this, he has had particular interest in C. botulinum. He carried out fundamental research on the mode of action of the preservative sodium nitrite on this organism in order to identify possible alternatives to nitrite. He was head of a C. botulinum laboratory for five years in the Microbiology Section of the Leatherhead Food Research Association. He published many of his findings and also attended the Gordon Conference (1984) to discuss this work.

Expert has carried out a range of investigations in the area of food biotechnology, particularly in the use of enzymes to modify food components and to help in food processing. For example, he supervised work on the enzymic modification of starches to produce compounds that would form gels that mimic fats in order to make lower calorie meat products. He co-edited the book "Enzymes in Food Processing," which is now in its second edition.

Most of profess' career has been in the general field of food processing. This includes seven years in meat processing, particularly pig meat processing. As technical director of a multi-site organization, he was responsible for food safety (including HACCP), quality systems, product development, labelling, packaging and storage. More recently, he was head of the Food Technology Section of the Leatherhead Food Research Association, UK in which all aspects of food processing were considered including product design and development, engineering and measurement.

He spent 9 months (2007-2008) as Interim Group Technical Director for Dairy Crest, a major UK dairy company. He is an auditor for the BRC Version 5 Food Safety & Quality Management System for Milk and Dairy Products.

He has 8 years experience as an auditor for the BRC Version 5 Food Safety & Quality Management System. He spent 7 years in the meat industry as Technical Manager & Technical Director and has held a number of interim technical roles which included quality assurance.

He has 8 years experience as an auditor for the BRC Version 5 Food Safety & Quality Management System. He spent 7 years in the meat industry as Technical Manager & Technical Director and has held a number of interim technical roles which included quality control.

He has 8 years experience as an auditor for the BRC Version 5 Food Safety & Quality Management System. He spent 7 years in the meat industry as Technical Manager & Technical Director and has held a number of interim technical roles which included quality management.

Expert has experience in the pig meat industry, including setting up a group-wide system for auditing and reviewing suppliers, developing laboratory facilities, establishing new production processes (and NPD), and moving operations between factories.He has been involved in auditing and advising on HAACP operations for retail butchers in the U.K., via the Meat and Livestock Commission.

Education

Year Degree Subject Institution
Year: 1979 Degree: Ph.D. Subject: Microbial Physiology Institution: University of Surrey, Guildford, UK
Year: 1976 Degree: B.Sc. Subject: Biochemistry Institution: University of Surrey, Guildford, UK

Work History

Years Employer Title Department Responsibilities
Years: 1999 to Present Employer: Undisclosed Title: Director Department: Responsibilities: Expert is a consultant giving advice and training to the food industry, both in the UK and abroad.
Years: 1997 to 1999 Employer: Leatherhead Food Research Association Title: Section Manager Department: Food Technology Responsibilities: He was responsible for the research carried out by a team of 12 scientists in the area of food processing and manufacture.
Years: 1990 to 1997 Employer: Harris Pork and Bacon Group Title: Technical Director Department: Responsibilities: Expert was responsible for the technical aspects of this multi-site pig meat processor, including quality systems, laboratories, hygiene and HACCP. He was also responsible for the auditing of suppliers and liaison with customers that included the major UK retailers.
Years: 1979 to 1990 Employer: Leatherhead Food Research Association Title: Principal Research Scientist Department: Food Microbiology Responsibilities: He developed funding and carried out research in the Applied Microbiology Section. Topics included investigations of the action of food preservatives and modelling of growth of food pathogens. He was also the head of the laboratory dealing with Clostridium botulinum.

International Experience

Years Country / Region Summary
Years: 2000 to 2001 Country / Region: Poland and Zambia Summary: Expert provided advice and training to the fish and dairy industries including HACCP in Poland and Zambia on behalf of the Natural Resources Institute, UK.
Years: 2004 to 2006 Country / Region: Bosnia/Herzegovina Summary: International short-term expert for the Single Economic Space II Project in Bosnia/Herzegovina (2004-2006) giving technical assistance in Food Safety Legislation and assistance in the establishment of a Food Safety Agency.
Years: 2006 to 2007 Country / Region: The Philippines Summary: Key expert in food safety and SPS legislation for the project (Europeaid) on trade-related technical assistance for assessing and upgrading of food and feed legislation in the Philippines.
Years: 2007 to 2008 Country / Region: Bosnia/Herzegovina Summary: International expert in food safety for the ITR project (Europeaid) in Bosnia/ Herzegovina giving technical assistance in the establishment and functioning of the Food Safety Agency by the transposition and implementation of EU legislation.
Years: 2008 to 2008 Country / Region: Mozambique Summary: International expert in food inspection for the United Nations Industrial Development Organization enhancing the capacities of the Mozambican food safety and assurance system for trade.

Career Accomplishments

Associations / Societies
Expert is a Fellow of the Institute of Food Science & Technology, and a Member of the Society of Chemical Industry and the Biochemical Society.
Professional Appointments
He is also a Professional Associate of the Natural Resources Institute, University of Greenwich, UK. He was a Visiting Lecturer at the University of Surrey, U.K from 2000 to 2002.
Awards / Recognition
Expert is a Fellow of the Institute of Food Science and Technology (IFST). He was an Honorary Visiting Professor in Food Technology from 2002-2006 at the University of Salford in their Department of Leisure, Hospitality and Food Management, in Manchester, U.K.
Publications and Patents Summary
He has published over 20 scientific papers and co-edited the book Enzymes in Food Processing.

Additional Experience

Training / Seminars
Expert has taught meat product manufacture and technical management for the food industry.
He has also been involved with HACCP training and auditing training including training for an MSc in Food Safety.
Vendor Selection
Prof. Expert has been extensively involved in the auditing of meat, fish, dairy and other suppliers for conformance to hygiene and quality standards.
Marketing Experience
Through his auditing activities, ExpertWoods has a wide range of experience of a large number of food manufacturing sites in Europe and further afield.
Other Relevant Experience
ExpertWoods has provided expert advice on European food safety legislation in order to facilitate export trade in a number of countries including the Philippines and Mozambique.

Fields of Expertise

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