Pat Silcock, Our people, Department of Food Science, University of Otago, New Zealand

Research Associate Professor

Manager

Product Development Research Centre

BCApSc (Otago)

Contact

Tel 64 3 479 7564 Ext 7564
Email pat.silcock@otago.ac.nz
Location CSB 110

About

Pat is the manager of the Product Development Research Centre (PDRC). The Product Development Research Centre is part of the Department of Food Science at the University of Otago and offers commercially focused research and consultancy services. The Product Development Research Centre undertakes projects with industry (small – medium sized enterprises to multinational companies) and other universities and research institutes that apply food science and related scientific knowledge to enhance their products or processes, and to assist their businesses achieve a competitive edge. The Centre works collaboratively with Food Science academic staff and other staff throughout the University on a project-by-project basis.

Pat has strong links with food companies and companies aligned with the food industry. He has experience working with small to medium-size enterprises, cooperatives and multinational companies, working with companies based in New Zealand, Australia, South East Asia, China, USA and Europe.

His professional specialties are in the area of food chemistry, product development, shelf life extension and calculation, food spoilage and general food consultancy.

Research

Pat's research can be largely categorised into two main themes: food quality, and microbially-induced flavour generation. He is interested in using consumers to define the quality of food and also the relationship between quality, sensory characteristics, manufacturing process and food composition and structure. The microbially induced flavour generation theme examines the role of bacteria, yeast and mould on volatile generation in fermented foods (beer, wine, coffee…) and during food spoilage. Both themes involve the use of volatile characterisation and sensory methodologies to understand changes in the flavour perception of the foods.

Pat is also a member of Food Waste Innovation, a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.

Postgraduate supervision

Pat supervises students in the areas of food quality, flavour science, sensory science and food spoilage

Current students

Chai Chun (Marcus) Loi (PhD), "Emulsifier technology to enhance emulsion stability in milk coffee beverages."
Mina Tirgar (PhD),"A Novel System for Delivery of Encapsulated Flaxseed Oil as a Functional Powder by Spray Drying."
Mohsen Zareian (PhD),"Determination of the Volatile Organic Composition of Food Spoilage Bacteria."

Completed students

Claudia Philipp (PhD), "Physicochemical behaviour of starch-protein mixtures during low-moisture extrusion."
Yafei Liu (PhD), "Effect of pulsed electric protein on protein based food products."
Aswathi Soni (PhD), "Optimisation of technologies for extension of shelf life of liquid egg white."
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."
Valentina Ting (PhD 2015), "Real Time Monitoring of Volatile Organic Compound Release in Relation with Textural and Acoustic Characteristics in Apples."
Mario Fernandez Alduenda (PhD 2015), "Development of flavour in natural coffee."
Mohammad Alothman (PhD 2015), "Investigation of the Factors Which Limit the Shelf Life of Fresh Chilled Pasteurized Milk"
Claudia Schueuermann (PhD 2016), "Determination of the sources of compositional variation in Mount Difficulty pinot noir wines – A case study: from grape juice to wine."
Jun Niimi (2013), "Sensory crossmodal interactions in cheese."
Ofir Benjamin (2012), "Volatile release from emulsions"

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Publications

Karki, R., Oey, I., Bremer, P., & Silcock, P. (2023). Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs. Food Research International, 163, 112251. doi: 10.1016/j.foodres.2022.112251

Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2022). Effect of pulsed electric fields (PEF) pre-treatment on the quality of sous vide (SV) processed beef short ribs and optimisation of PEF and SV process parameters using multiple polynomial regression model. Food & Bioprocess Technology. Advance online publication. doi: 10.1007/s11947-022-02932-y

Roberts, R., Biasioli, F., Khomenko, I., Eyres, G., Bremer, P., & Silcock, P. (2022). Understanding the generation of volatile organic compounds by yeast during beer fermentation. Proceedings of the 7th MS Food Day. (pp. 119-121). Retrieved from https://www.spettrometriadimassa.it/congressi.html

Warburton, A., Silcock, P., & Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Food Research International, 161, 111885. doi: 10.1016/j.foodres.2022.111885

Leong, S. Y., Roberts, R., Hu, Z., Bremer, P., Silcock, P., Toepfl, S., & Oey, I. (2022). Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research, 2, 100194. doi: 10.1016/j.afres.2022.100194

Karki, R., Oey, I., Bremer, P., & Silcock, P. (2022). Pulsed electric fields application in meat processing. In J. Raso, V. Heinz, I. Alvarez & S. Toepfl (Eds.), Pulsed electric fields technology for the food industry: Fundamentals and applications. (2nd ed.) (pp. 399-438). Cham, Switzerland: Springer. doi: 10.1007/978-3-030-70586-2_14

Chapter in Book - Research

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

Chapter in Book - Research

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

Chapter in Book - Research

Dufour, J.-P., Malcorps, P., & Silcock, P. J. (2003). Control of ester synthesis during brewery fermentation. In K. Smart (Ed.), Brewing yeast fermentation performance. (2nd ed.) (pp. 213-233). Oxford: Blackwell Science.

Chapter in Book - Research

Han, J., Silcock, P., Bell, M., & Birch, J. (2011). Lipase-catalyzed production of biodiesel from tallow [Reprint from Journal of ASTM International (2010) 7(1). doi: 10.1520/STP49365S

Chapter in Book - Other

Journal - Research Article

Hutchings, S. C., Guerrero, L., Smeets, L., Eyres, G. T., Silcock, P., Pavan, E., & Realini, C. E. (2022). Cross-cultural differences in the perception of lamb between New Zealand and Chinese consumers in New Zealand. Foods, 11, 2045. doi: 10.3390/foods11142045

Journal - Research Article

Pavan, E., Subbaraj, A. K., Eyres, G. T., Silcock, P., & Realini, C. E. (2022). Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Research International, 158, 111504. doi: 10.1016/j.foodres.2022.111504

Journal - Research Article

Adadi, P., Harris, A., Bremer, P., Silcock, P., Ganley, A. R. D., Jeffs, A. G., & Eyres, G. T. (2021). The effect of sound frequency and intensity on yeast growth, fermentation performance and volatile composition of beer. Molecules, 26, 7239. doi: 10.3390/molecules26237239

Journal - Research Article

Elbalshy, M. M., Reynolds, A. N., Mete, E., Robinson, C., Oey, I., Silcock, P., Haszard, J. J., Perry, T. L., Mann, J., & Te Morenga, L. (2021). Gelatinisation and milling whole-wheat increases postprandial blood glucose: Randomised crossover study of adults with type 2 diabetes. Diabetologia, 64, 1385-1388. doi: 10.1007/s00125-021-05400-y

Journal - Research Article

Gholamibozanjani, G., Leong, S. Y., Oey, I., Bremer, P., Silcock, P., & Farid, M. (2021). Heat and mass transfer modeling to predict temperature distribution during potato frying after pre-treatment with pulsed electric field. Foods, 10(8), 1679. doi: 10.3390/foods10081679

Journal - Research Article

Pavan, E., Ye, Y., Eyres, G. T., Guerrero, L., Reis, M. G., Silcock, P., … Realini, C. E. (2021). Relationships among consumer liking, lipid and volatile compounds from New Zealand commercial lamb loins. Foods, 10(5). doi: 10.3390/foods10051143

Journal - Research Article

Purdy, V., Kebede, B., Beatson, R., Templeton, K., Silcock, P., & Eyres, G. T. (2021). Differences in New Zealand hop cultivars based on their unique volatile compounds: An integrated fingerprinting and chemometrics approach. Foods, 10(2), 414. doi: 10.3390/foods10020414

Journal - Research Article

Arcena, M. R., Kebede, B., Leong, S. Y., Silcock, P., & Oey, I. (2020). Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International, 127, 108767. doi: 10.1016/j.foodres.2019.108767

Journal - Research Article

Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I. (2020). Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes. Foods, 9(4), 443. doi: 10.3390/foods9040443

Journal - Research Article

Asaduzzaman, M., Scampicchio, M., Biasioli, F., Bremer, P. J., & Silcock, P. (2020). Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system. Flavour & Fragrance Journal, 35, 34-41. doi: 10.1002/ffj.3536

Journal - Research Article

Chua, J. C. L., Hale, J. D. F., Silcock, P., & Bremer, P. J. (2020). Bacterial survival and adhesion for formulating new oral probiotic foods. Critical Reviews in Food Science & Nutrition, 60(17), 2926-2937. doi: 10.1080/10408398.2019.1669528

Journal - Research Article

Leong, S. Y., Treadwell, M., Liu, T., Hochberg, M., Sack, M., Mueller, G., … Silcock, P., & Oey, I. (2020). Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. Innovative Food Science & Emerging Technologies, 59, 102243. doi: 10.1016/j.ifset.2019.102243

Journal - Research Article

Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Application of a novel instantized glycerol monooleate ingredient in a protein-stabilized oil-in-water emulsion. Foods, 9(9), 1237. doi: 10.3390/foods9091237

Journal - Research Article

Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying. Journal of Food Engineering, 285, 110100. doi: 10.1016/j.jfoodeng.2020.110100

Journal - Research Article

Reynolds, A. N., Mann, J., Elbalshy, M., Mete, E., Robinson, C., Oey, I., Silcock, P., Downes, N., Perry, T., & Te Morenga, L. (2020). Wholegrain particle size influences postprandial glycemia in type 2 diabetes: A randomized crossover study comparing four wholegrain breads. Diabetes Care, 43, 476-479. doi: 10.2337/dc19-1466

Journal - Research Article

Soni, A., Oey, I., Silcock, P., Ross, I. K., & Bremer, P. J. (2020). Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereus spores. Journal of Food Processing & Preservation, 44, e14503. doi: 10.1111/jfpp.14503

Journal - Research Article

Ye, Y., Eyres, G. T., Reis, M. G., Schreurs, N. M., Silcock, P., Agnew, M. P., … Realini, C. E. (2020). Fatty acid composition and volatile profile of M. longissimus thoracis from commercial lambs reared in different forage systems. Foods, 9, 1885. doi: 10.3390/foods9121885

Journal - Research Article

Zhang, Y., Silcock, P., Jones, J. R., & Eyres, G. T. (2020). Changes in wood smoke volatile composition by manipulating the smoke generation conditions. Journal of Analytical & Applied Pyrolysis, 148, 104769. doi: 10.1016/j.jaap.2019.104769

Journal - Research Article

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science & Technology, 54, 823-834. doi: 10.1111/ijfs.14002

Journal - Research Article

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Quality and safety considerations of incorporating post-PEF ageing into the pulsed electric fields and sous vide processing chain. Food & Bioprocess Technology, 12(5), 852-864. doi: 10.1007/s11947-019-02254-6

Journal - Research Article

Chiang, J. H., Eyres, G. T., Silcock, P. J., Hardacre, A. K., & Parker, M. E. (2019). Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International, 123, 642-649. doi: 10.1016/j.foodres.2019.05.024

Journal - Research Article

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., Carne, A., & McConnell, M. (2019). Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white. Food Chemistry, 276, 164-173. doi: 10.1016/j.foodchem.2018.10.009

Journal - Research Article

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. Food Research International, 119, 462-468. doi: 10.1016/j.foodres.2018.12.041

Journal - Research Article

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2019). Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores: Analysis of differential gene expression and ion exchange. Food Research International, 116, 578-585. doi: 10.1016/j.foodres.2018.08.076

Journal - Research Article

Ye, Y., Schreurs, N. M., Johnson, P. L., Corner-Thomas, R. A., Agnew, M. P., Silcock, P., Eyres, G. T., … Realini, C. E. (2019). Carcass characteristics and meat quality of commercial lambs reared in different forage systems. Livestock Science, 232, 103908. doi: 10.1016/j.livsci.2019.103908

Journal - Research Article

Zareian, M., Tybussek, T., Silcock, P., Bremer, P., Beauchamp, J., & Böhner, N. (2019). Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere. Food Packaging & Shelf Life, 20, 100311. doi: 10.1016/j.fpsl.2019.100311

Journal - Research Article

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2018). Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food & Bioprocess Technology, 11, 2055-2066. doi: 10.1007/s11947-018-2155-9

Journal - Research Article

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2018). Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk. Food Packaging & Shelf Life, 15, 69-75. doi: 10.1016/j.fpsl.2017.11.005

Journal - Research Article

Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2018). Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science & Nutrition, 58(15), 2508-2530. doi: 10.1080/10408398.2017.1329704

Journal - Research Article

Liu, Y.-F., Oey, I., Bremer, P., Silcock, P., & Carne, A. (2018). Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH. Food Research International, 108, 465-474. doi: 10.1016/j.foodres.2018.03.075

Journal - Research Article

Philipp, C., Azad Emin, M., Buckrow, R., Silcock, P., & Oey, I. (2018). Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour. Journal of Food Engineering, 217, 93-100. doi: 10.1016/j.jfoodeng.2017.08.022

Journal - Research Article

Richter, T. M., Bremer, P. J., Silcock, P., & Laing, R. M. (2018). Textile binding and release of body odor compounds measured by proton transfer reaction – mass spectrometry. Textile Research Journal, 88(22), 2559-2567. doi: 10.1177/0040517517725126

Journal - Research Article

Richter, T., Silcock, P., Algarra, A., Eyres, G. T., Capozzi, V., Bremer, P., & Biasioli, F. (2018). Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Research International, 111, 582-589. doi: 10.1016/j.foodres.2018.05.056

Journal - Research Article

Schueuermann, C., Silcock, P., & Bremer, P. (2018). Front-face fluorescence spectroscopy in combination with parallel factor analysis for profiling for clonal and vineyard site differences in commercially produced Pinot Noir grape juices and wines. Journal of Food Composition & Analysis, 66, 30-38. doi: 10.1016/j.jfca.2017.11.005

Journal - Research Article

Schuster, L., Franke, C., Silcock, P., Beauchamp, J., & Bremer, P. J. (2018). Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days. Meat Science, 145, 31-39. doi: 10.1016/j.meatsci.2018.05.016

Journal - Research Article

Soni, A., Oey, I., Silcock, P., & Bremer, P. J. (2018). Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Research International, 106, 394-403. doi: 10.1016/j.foodres.2018.01.006

Journal - Research Article

Zareian, M., Böhner, N., Loos, H. M., Silcock, P., Bremer, P., & Beauchamp, J. (2018). Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packaging & Shelf Life, 18, 51-61. doi: 10.1016/j.fpsl.2018.08.001

Journal - Research Article

Zareian, M., Silcock, P., & Bremer, P. (2018). Effect of medium compositions on microbially-mediated volatile organic compounds release profile. Journal of Applied Microbiology, 125(3), 813-827. doi: 10.1111/jam.13908

Journal - Research Article

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, 100(2), 261-267. doi: 10.1016/j.foodres.2017.08.025

Journal - Research Article

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

Journal - Research Article

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

Journal - Research Article

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Patrick Silcock

Research Associate Professor

Manager

Product Development Research Centre

Contact

About

Research

Postgraduate supervision

Current students

Completed students

Publications