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Professor Phil Bremer

Professor

Ph.D. (Otago), M.Sc. (Otago), B.Sc. (Otago)

Phil Bremer

Contact

Tel 64 3 479 5469
Email phil.bremer@otago.ac.nz
Location Gregory G04

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About


Phil likes to apply a multi-disciplinary approach involving chemistry, microbiology, product development, flavour and sensory science to gain an understanding of how factors such as raw material characteristics, product formulation, handling methods, or processing and storage regimes impact on a food's safety, stability (shelf-life) and sensory properties. He has worked with a wide range of companies on projects in the dairy, vegetable, seafood, meat, brewing and wine industries.

From 1992 to 2002 he was the Microbiology Programme Manager at the New Zealand Institute for Crop & Food Research, Nelson, New Zealand.

He joined our department in 2002, where he is course coordinator for a number of papers and supervises both Undergraduate and Postgraduate research projects.

Phil is a member of many scientific and professional organisations, including being Secretary of the New Zealand Association for food protection and a Fellow at the New Zealand Institute of Food Science and Technology.

Phil is available for consultation on a number of areas including:

  • Developing new food products or enhancing the safety, quality or shelf-life of existing products.
  • Microbiology in seafood, dairy and vegetable processing industries.
  • Cleaning and sanitising regimes.

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Teaching

Course Co-ordinator


Contributor to

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Research

Research interests

  • Enhancing the quality, flavour attributes and shelf-life of foods.
  • The application of volatile analysis to study of food quality and/or microbial growth.
  • The development and assessment of microbial control regimes (sources of pathogens, thermal processing, washing, marinades, steam treatments)
  • Development and validation of cleaning and sanitising regimes.

Research Projects

  • 2010 - 2014. Bremer, P. J., Silcock, P. and Lusk, K. Fresh is Best . Goodman Fielder / MSI. Collaborator Hamish Conway, Goodman Fielder, $330 000.
  • 2010 - 2011. S. Silcock, S.P. Heenan, P. J. Bremer and E. Walton. Determination of the factors controlling the development of wine flavour using PTR-MS. New Zealand Wine Growers Research Project Proposal, $80 000. Collaborators from IASMA Research and Innovations Centre, Foundation Edmund, Food Quality and Nutritional Area, S. Michele, Italy.
  • 2010 - 2011. P. J. Bremer, R. Muirhead, and S. P. Heenan. Can volatile analysis determine the mechanisms involved in faecal microbial transport from agricultural land to waterways? Primary Partnerships University of Otago and AgResearch, $52 180. Collaboration with Climate Land and Enviroment, AgResearch.
  • 2009 - 2012. P. J. Bremer, S. Silcock and N. Hamid, Nutritional Vitality: Cross Modal Sensory Interactions, Foundation for Research Science and Technology, Sub-contract from this Fonterra led programme of $375 000, Sub-contract Programme Manager. Collaborators: Fonterra and Food Safety Australia.

Postgraduate Supervision


Supervision topics

My industry connections are as follows;

  • Seafood Industry
  • Vegetable processors
  • Dairy Industry
  • Brewing Industry
  • Wine Industry

Please email me for a list of projects.

Current Students


Amali Alahakoon (PhD), "Feasibility study of using pulsed electric field as a pretreatment to improve textural and other quality traits of sous vide meat."

Tobias Richter (PhD), "Hop aroma in beer - changes in the flavour profile associated with different yeast strains
Aswathi Soni (PhD), "Optimisation of technologies for extension of shelf life of liquid egg white."

Mohsen Zareian (PhD), "Influence of substrate composition on volatile organic compound production by bacteria."

Vidya Kethireddy (PhD), "Factors affecting the effectiveness pulsed electric field sterilisation of solutions."

Hassan Ismaila (PhD), "Preparation of biodiesel from algae growing on food waste."

Yafei Liu (PhD), "Effect of pulsed electric protein on protein based food products"

Recent Students

Rana Peniamina (PhD 2014), "The impact of food hypersensitivity on quality of life."

Mohammad Alothman (PhD 2015) "Investigation of the Factors Which Limit the Shelf Life of Fresh Chilled Pasteurized Milk (FCPM)."

Valentina Ting (PhD 2015), "Real time monitoring of volatile organic compound release in relation with textural and acoustic characteristics in apples."

Claudia Schueuermann (PhD 2015), "Understanding the factors responsible for character development in Pinot noir."

Farnaz Faridnia (PhD 2015), "Impact of pulsed electric field processing on tissue structure and function."

Leonardo Germoni (PhD 2013), "The effects of carbohydrate depolymerases on bacteriophage and antibiotic penetration of alginate biofilms of P. aeruginosa."

Khalid Al-Shoaily (PhD 2007), "The production and flavour properties of date vinegar."

Mohd Hafiz Bin Jamaludin (PhD 2013) "Investigating the mechanism responsible for the enhanced shelf-life of venison."

Jun Niimi (PhD 2013), "Cross modal sensory interactions."

Anil Jalaludin (PhD 2013)" Attachment and activity of proteins on surfaces."

Koon Hoon (Kenneth) Teh (PhD 2012), "Improving raw milk quality through biofilm control."

Hayley Reid (2012), "The use of PTRMS to track pollution."

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Publications

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2017). In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2017.03.136

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International, 91, 161-170. doi: 10.1016/j.foodres.2016.12.005

Schueuermann, C., Bremer, P., & Silcock, P. (2017). PTR-MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site. Journal of Mass Spectrometry. Advance online publication. doi: 10.1002/jms.3956

Pickup, W., Bremer, P., & Peng, M. (2017). Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: A case study using apples. Journal of the Science of Food & Agriculture. Advance online publication. doi: 10.1002/jsfa.8616

Chapter in Book - Research

Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.

Flint, S., Palmer, J., Burgess, S., Bremer, P., Seale, B., Brooks, J., & Lindsay, D. (2016). Biofilm formation and control. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.00639-9

Alahakoon, A. U., Faridnia, F., Bremer, P. J., Silcock, P., & Oey, I. (2016). Pulsed electric fields effects on meat tissue quality and functionality. In D. Miklavcic (Ed.), Handbook of electroporation. Springer. doi: 10.1007/978-3-319-26779-1_179-1

Flint, S., Brooks, J., & Bremer, P. (2015). Thermoresistant streptococci. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 99-111). Chichester, UK: Wiley Blackwell.

Teh, K. H., Flint, S., & Bremer, P. (2015). Raw milk quality influenced by biofilms and the effect of biofilm growth on dairy product quality. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 65-98). Chichester, UK: Wiley Blackwell.

Parkar, S., Flint, S., Teh, K. H., Brooks, J., & Bremer, P. (2015). Pathogen contamination in dairy manufacturing environments. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 154-188). Chichester, UK: Wiley Blackwell.

Seale, B., Burgess, S., Flint, S., Brooks, J., Bremer, P., & Parkar, S. (2015). Thermophilic spore‐forming bacilli in the dairy industry. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 112-137). Chichester, UK: Wiley Blackwell.

Bremer, P., Flint, S., Brooks, J., & Palmer, J. (2015). Introduction to biofilms: Definition and basic concepts. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 1-16). Chichester, UK: Wiley Blackwell.

Seale, B., Bremer, P., Flint, S., Brooks, J., & Palmer, J. (2015). Overview of the problems resulting from biofilm contamination in the dairy industry. In K. H. Teh, S. Flint, J. Brooks & G. Knight (Eds.), Biofilms in the dairy industry. (pp. 49-64). Chichester, UK: Wiley Blackwell.

Niimi, J., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2015). Influence of cross-modal sensory interactions on cheese flavour intensity and character. In B. Guthrie, J. Beauchamp, A. Buettner & B. K. Lavine (Eds.), The chemical sensory informatics of food: Measurement, analysis, integration: ACS Symposium Series (Vol. 1191). (pp. 15-25). Washington, DC: American Chemical Society. doi: 10.1021/bk-2015-1191.ch002

Flint, S., Palmer, J., Bremer, P., Seale, B., Brooks, J., Lindsay, D., & Burgess, S. (2011). Biofilm formation. In J. W. Fuquay, P. F. Fox & P. L. H. McSweeney (Eds.), Encyclopedia of dairy sciences (Vol. 1). (2nd ed.) (pp. 445-450). San Diego, CA: Academic Press.

Bremer, P. J., & Seale, R. B. (2010). Clean-in-place (CIP). In Encyclopedia of industrial biotechnology: Bioprocesses, bioseparation, and cell technology. Wiley. doi: 10.1002/9780470054581.eib231

Bremer, P., Seale, B., Flint, S., & Palmer, J. (2009). Biofilms in dairy processing. In P. M. Fratamico, B. A. Annous & N. W. Guenther (Eds.), Biofilms in the food and beverage industries. (pp. 396-431). Oxford: Woodhead. doi: 10.1533/9781845697167.4.396

Geesey, G. G., Beech, I., Bremer, P. J., Webster, B. J., & Wells, B. D. (2000). Biocorrosion. In J. Bryers (Ed.), Biofilms II: Process analysis and applications. (pp. 281-325). New York, USA: Wiley-Liss Inc..

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Journal - Research Article

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2017). In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields. Food Chemistry. Advance online publication. doi: 10.1016/j.foodchem.2017.03.136

Pickup, W., Bremer, P., & Peng, M. (2017). Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: A case study using apples. Journal of the Science of Food & Agriculture. Advance online publication. doi: 10.1002/jsfa.8616

Schueuermann, C., Bremer, P., & Silcock, P. (2017). PTR-MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site. Journal of Mass Spectrometry. Advance online publication. doi: 10.1002/jms.3956

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International, 91, 161-170. doi: 10.1016/j.foodres.2016.12.005

Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2017.08.025

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2017). Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64, 155-163. doi: 10.1016/j.fm.2017.01.001

Haddadian, Z., Eyres, G. T., Carne, A., Everett, D. W., & Bremer, P. (2017). Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. International Dairy Journal, 64, 14-21. doi: 10.1016/j.idairyj.2016.09.006

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2017). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology. Advance online publication. doi: 10.1111/1471-0307.12379

Richter, T. M., Bremer, P. J., Silcock, P., & Laing, R. M. (2017). Textile binding and release of body odor compounds measured by proton transfer reaction – mass spectrometry. Textile Research Journal. Advance online publication. doi: 10.1177/0040517517725126

Ting, V. J. L., Romano, A., Soukoulis, C., Silcock, P., Bremer, P. J., Cappellin, L., & Biasioli, F. (2016). Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples. Food Chemistry, 212, 543-551. doi: 10.1016/j.foodchem.2016.05.116

Kethireddy, V., Oey, I., Jowett, T., & Bremer, P. (2016). Critical analysis of the maximum non inhibitory concentration (MNIC) method in quantifying sub-lethal injury in Saccharomyces cerevisiae cells exposed to either thermal or pulsed electric field treatments. International Journal of Food Microbiology, 233, 73-80. doi: 10.1016/j.ijfoodmicro.2016.06.008

Peniamina, R. L., Mirosa, M., Bremer, P., & Conner, T. S. (2016). The stress of food allergy issues in daily life. Psychology & Health, 31(6), 750-767. doi: 10.1080/08870446.2016.1143945

Soni, A., Oey, I., Silcock, P., & Bremer, P. (2016). Bacillus spores in the food industry: A review on resistance and response to novel inactivation technologies. Comprehensive Reviews in Food Science & Food Safety, 15(6), 1139-1148. doi: 10.1111/1541-4337.12231

Haddadian, Z., Bremer, P., Eyres, G. T., Carne, A., & Everett, D. W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61. doi: 10.1016/j.idairyj.2016.01.017

Germoni, L. A. P., Bremer, P. J., & Lamont, I. L. (2016). The effect of alginate lyase on the gentamicin resistance of Pseudomonas aeruginosa in mucoid biofilms. Journal of Applied Microbiology, 121(1), 126-135. doi: 10.1111/jam.13153

Schueuermann, C., Khakimov, B., Engelsen, S. B., Bremer, P., & Silcock, P. (2016). GC-MS metabolite profiling of extreme southern Pinot Noir wines: The effect of vintage, barrel maturation and fermentation dominate over vineyard site and clone selection. Journal of Agricultural & Food Chemistry, 64, 2342-2351. doi: 10.1021/acs.jafc.5b05861

Niimi, J., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2016). Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. Food Quality & Preference, 48, 70-80. doi: 10.1016/j.foodqual.2015.08.011

Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2015). Sensory interactions between cheese aroma and taste. Journal of Sensory Studies, 30(3), 247-257. doi: 10.1111/joss.12155

Yao, L., Laing, R. M., Bremer, P. J., Silcock, P. J., & Leus, M. J. (2015). Measuring textile adsorption of body odor compounds using proton-transfer-reaction mass spectrometry. Textile Research Journal, 85(17), 1817-1826. doi: 10.1177/0040517515576325

Faridnia, F., Ma, Q. L., Bremer, P. J., Burritt, D. J., Hamid, N., & Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science & Emerging Technologies, 29, 31-40. doi: 10.1016/j.ifset.2014.09.007

Faridnia, F., Burritt, D. J., Bremer, P. J., & Oey, I. (2015). Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements. Food Research International, 77(3), 556-564. doi: 10.1016/j.foodres.2015.08.028

Ting, V. J. L., Romano, A., Silcock, P., Bremer, P. J., Corollaro, M. L., Soukoulis, C., … Biasioli, F. (2015). Apple flavor: Linking sensory perception to volatile release and textural properties. Journal of Sensory Studies, 30(3), 195-210. doi: 10.1111/joss.12151

Naila, A., Flint, S., Fletcher, G. C., Bremer, P. J., & Meerdink, G. (2015). Emerging approach: Reduce histamine poisoning with diamine oxidase. Journal of Food Processing and Preservation, 39(3), 225-230. doi: 10.1111/jfpp.12224

Sharma, P., Bremer, P., Oey, I., & Everett, D. W. (2014). Bacterial inactivation in whole milk using pulsed electric field processing. International Dairy Journal, 35(1), 49-56. doi: 10.1016/j.idairyj.2013.10.005

Teh, K. H., Flint, S., Palmer, J., Andrewes, P., Bremer, P., & Lindsay, D. (2014). Biofilm: An unrecognised source of spoilage enzymes in dairy products? International Dairy Journal, 34(1), 32-40. doi: 10.1016/j.idairyj.2013.07.002

Silcock, P., Alothman, M., Zardin, E., Heenan, S., Siefarth, C., Bremer, P. J., & Beauchamp, J. (2014). Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage. Food Packaging & Shelf Life, 2(2), 81-90. doi: 10.1016/j.fpsl.2014.08.002

Peniamina, R., Bremer, P., Conner, T. S., & Mirosa, M. (2014). The food allergy journey: Understanding the lived experiences of food-allergic consumers as a pathway towards improving their wellbeing. Journal of Research for Consumers, 25, 20-52.

Peniamina, R. L., Bremer, P., Conner, T. S., & Mirosa, M. (2014). Understanding the needs of food-allergic adults. Qualitative Health Research, 24(7), 933-945. doi: 10.1177/1049732314539733

Beauchamp, J., Zardin, E., Silcock, P., & Bremer, P. J. (2014). Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS. Journal of Mass Spectrometry, 49(9), 952-958. doi: 10.1002/jms.3430

Teh, K. H., Lindsay, D., Palmer, J., Andrewes, P., Bremer, P., & Flint, S. (2014). Proteolysis in ultra-heat-treated skim milk after exposure to multispecies biofilms under conditions modelling a milk tanker. International Journal of Dairy Technology, 67(2), 176-181. doi: 10.1111/1471-0307.12114

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2014). Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. International Dairy Journal, 39(1), 146-156. doi: 10.1016/j.idairyj.2014.06.003

Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2014). Cross-modal interaction between cheese taste and aroma. International Dairy Journal, 39(2), 222-228. doi: 10.1016/j.idairyj.2014.07.002

Teh, K. H., Lindsay, D., Palmer, J., Andrewes, P., Bremer, P., & Flint, S. (2013). Lipolysis within single culture and co-culture biofilms of dairy origin. International Journal of Food Microbiology, 163(2-3), 129-135. doi: 10.1016/j.ijfoodmicro.2013.02.009

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2013). Aroma-taste interactions between a model cheese aroma and five basic tastes in solution. Food Quality & Preference, 31, 1-9. doi: 10.1016/j.foodqual.2013.05.017

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., & Delahunty, C. M. (2013). Cheddar cheese taste can be reconstructed in solution using basic tastes. International Dairy Journal, 34(1), 116-124. doi: 10.1016/j.idairyj.2013.08.003

Verachia, W., Lazzarino, G., Niven, B., & Bremer, P. J. (2013). The effect of holding live sea urchins (Evechinus chloroticus) in air prior to gonad removal on gonad adenine nucleotide profiles during storage at 4 ˚C. Food Chemistry, 141(2), 841-846. doi: 10.1016/j.foodchem.2013.03.057

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