Expert in Food Science and Technology, With Emphasis on Meat and Dairy Products
Expert ID: 721871 United Kingdom
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.
|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|
|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.
|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.|
|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.
|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.|
|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.
|Prof. Expert has been extensively involved in the auditing of meat, fish, dairy and other suppliers for conformance to hygiene and quality standards.|
|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
Clostridium botulinum, food, food safety, enzymal food processing, food processing, meat processing, meat storage, dairy product safety, food industry quality assurance, food industry quality control, food industry quality management, food biotechnology, Clostridium botulinum, fermented meat, food regulatory compliance, food processing quality, food curing, food contamination, food additive safety, food-borne illness, food processing technology, food industry total quality control, food industry total quality management, controlled atmosphere storage, food preservative, food allergy, enzymal food processing, food poisoning bacteria control, food microbiology, food science, food additive, thermal food processing, food storage, food quality assurance, food product, food preservation, food ingredient, food chemistry, food antimicrobial additive, dairy product, dairy processing