Request Expert

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.