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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 microbiology, product development, flavour and sensory science and increasing social science to determine how the way a food is produced and promoted impacts on its suitability, acceptability and value in the market place.


Phil has worked with a wide range of companies on projects in the dairy, vegetable, seafood, meat, brewing and wine industries.


Prior to becoming a Professor in Food Science, Phil was the Microbiology Programme Manager at the New Zealand Institute for Crop & Food Research, Nelson from 1992 to 2002.


Phil is currently the chair of the leadership team of the New Zealand Food Safety Science Research Centre. He is also a member of The New Zealand Institute of Food Scientists and Technologists (Fellow, 2008, Elected Executive Board Member 2016–2019, Vice President 2019), The New Zealand Association of Food Protection (President 2017–18), The New Zealand Microbiological Society (President 2001–03), and the Ministry of Health’s Infectious Disease Academy.


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

  • the development of new food products
  • ways to enhance the safety, quality or shelf-life of existing products.
  • microbiological issues 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
  • Understanding and optimising flavour development (beer, wine, blue cheese, processed meats)
  • The application of volatile analysis to study of food quality and/or microbial growth
  • Development and validation of cleaning and sanitising regimes
  • Consumer behaviour and food choice
  • Food safety and consumers’ perceptions of risk

Research Funding/Projects

  • 2018–2021. New Zealand Food Safety Science Research Centre. Applying genomics for the management of food safety risks associated with Listeria spp. WorkStream 1. Industry and regulatory, perceptions and attitudes towards source tracking of Listeria. Mirosa, M. and Bremer, P. J.
  • 2018–2021. Consumer’s Perceptions of Smart Packaging. MBIE NZ China Strategic Catalyst Fund.
  • 2018. New Zealand Food Safety Science Research Centre (plus Industry Partner). Survival of bacteria. Bremer, P. J.
  • 2018. New Zealand Food Safety Science Research Centre. Biocide use in the food industry: trends, risks and perceptions (Part 2): PI on Workstream 4. Consumer perceptions. Mirosa, M. and Bremer, P. J.
  • 2017–2020. Callaghan and BLIS Technologies, Understanding the interactions of probiotic bacteria in foods. Research Grant, with P. Silcock.
  • 2015–2020. Food Industry Enblaing Technologies (FIET). Collaboration between Universities of Otago, Massey and Auckland, Ridett Institute, AgResearch and Plant & Food Research PI with Prof I. Oey, Dr G. Eyres and Mr P. Silcock.
  • 2015–2019. Consumer Insights, High Value Nutrition National Science Challenge. Collaboration between Universities of Otago and Auckland, Plant & Food Research, and PwC.
  • 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 Environment, 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.
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Postgraduate Supervision


Supervision topics

My industry connections are as follows:

  • seafood Industry
  • vegetable processors
  • dairy Industry
  • brewing Industry
  • wine Industry
  • meat Industry
  • poultry Industry

Please email me for a list of projects.

Current Students

Parise Adadi (2019). The effect of sound on yeast during fermentation and the impact on beer flavour, Eyres, G., Silcock, P. Bremer, P. and Jeffs, A. Smart Ideas PhD Scholarship Funding.

Ke Wang (2019). Understanding consumers’ acceptance in China and New Zealand of novel food processing technologies. Bremer, P., Mirosa, M. and Fang, E.

Hannah Xu (2019). Modelling the energy usage during PEF processing of potatoes. Oey, I, Bremer, P. and Farid, M., University of Otago Scholarship, FIET project.

Soundarya Karamcheti (2019). Using Bayesian inference to model microbial growth or death in food. Bremer, P. Schofield, M. and G. Brightwell. Division of Science Strategic Scholarship.

Erin Young (2018). Chinese consumer perceptions of smart packaging technologies. Mirosa, M. and Bremer, P. New Zealand Food Safety Science Research Centre Scholarship.

Jonathan Chua (2017). The role of food parameters in defining the delivery of oral antibiotics. P J Bremer and P. Silcock. Callaghan Innovation and BLIS Technology Scholarship.

Ryan High (2017). Volatile flavour development in New Zealand blue cheese by unique strains of Penicillium roqueforti, P. J. Bremer, B. Kebede, G. Eyres. University of Otago PhD Scholarship

Nassim Jalilmozhdehi (2017). Sensory perception and chemotherapy. M. Peng and P. J. Bremer. University of Otago PhD Scholarship.

Lei Cong (2016). Chinese consumers’ perceptions of functional foods designed to help the immune system recover from the impact of air pollution” P. J. Bremer and M. Mirosa. University of Otago PhD Scholarship.

Recent Students

Amali Alahakoon Mudiyanselage (PhD, 2018). Feasibility study of using pulsed electric field as a pre-treatment to improve textural and other quality traits of sous vide meat. I Oey, P. Silcock and P. J. Bremer. Now Senior Lecturer, University of Sri Jayewardenepura.

Tobias Richter (PhD, 2018). "Hop aroma in beer - changes in the flavour profile associated with different yeast strains. P. J. Bremer, Graham Eyres and Pat Silcock. Now Technical Client Manager FoodSouth.

Yafei Liu (PhD, 2018). Effects of heating and PEF treatments on the stability of egg white proteins and their interaction with polyphenols. I Oey, P. Silcock and P J Bremer. Now Post-Doctoral Scientist, University of Guelph.

Aswathi Soni (PhD, 2018), "Optimisation of technologies for extension of shelf life of liquid egg white." I Oey, P. Silcock and P. J. Bremer. Now Post-doctoral Scientist, AgResearch.

Mohsen Zareianm (PhD, 2017). Influence of substrate composition on volatile organic compound production by bacteria. P. J. Bremer and P. Silcock. Now Post-doctoral Scientist, Chalmers University of Technology.

Raha Haddadian, (PhD, 2017). The impact of milk fat globule membrane isolation conditions on the oxidation-reduction potential and xanthine oxidase activity of model emulsions and the volatile profile of model cheese. P. J. Bremer and G. Eryes. Now Research Scientist at Fonterra Research and Development Centre.

Vidya Kethireddy (PhD, 2017). "Factors affecting the effectiveness pulsed electric field sterilisation of solutions. P. J. Bremer and I. Oey. Now Quality Assurance Manager JP-NZ.

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Publications

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

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

High, R., Bremer, P., Kebede, B., & Eyres, G. T. (2019). Comparison of four extraction techniques for the evaluation of volatile compounds in spray-dried New Zealand sheep milk. Molecules, 24(10), 1917. doi: 10.3390/molecules24101917

Cong, L., Bremer, P., & Mirosa, M. (2019). Chinese consumers’ perceptions of functional foods: A netnography study of foods that help the immune system recover from air pollution. Journal of Food Products Marketing. Advance online publication. doi: 10.1080/10454446.2019.1626316

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

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.

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., 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

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.

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

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.

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.

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.

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., 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.

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., & 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

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

Cong, L., Bremer, P., & Mirosa, M. (2019). Chinese consumers’ perceptions of functional foods: A netnography study of foods that help the immune system recover from air pollution. Journal of Food Products Marketing. Advance online publication. doi: 10.1080/10454446.2019.1626316

High, R., Bremer, P., Kebede, B., & Eyres, G. T. (2019). Comparison of four extraction techniques for the evaluation of volatile compounds in spray-dried New Zealand sheep milk. Molecules, 24(10), 1917. doi: 10.3390/molecules24101917

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

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

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

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. Advance online publication. doi: 10.1016/j.meatsci.2018.05.016

Pickup, W., Bremer, P., & Peng, M. (2018). Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: A case study using apples. Journal of the Science of Food & Agriculture, 98(4), 1476-1484. doi: 10.1002/jsfa.8616

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

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2018). 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. Advance online publication. doi: 10.1016/j.foodres.2018.08.076

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2018). A qualitative study of Malaysian parents’ purchase intention of functional weaning foods using the theory of planned behavior. Journal of Food Products Marketing. Advance online publication. doi: 10.1080/10454446.2018.1512919

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

Haddadian, Z., Eyres, G. T., Bremer, P., & Everett, D. W. (2018). Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples. International Dairy Journal, 81, 138-142. doi: 10.1016/j.idairyj.2018.01.012

Mohamad, H., Mirosa, M., Bremer, P., & Oey, I. (2018). Parental attitudes toward weaning practices and weaning foods for health in Malaysia. British Food Journal. Advance online publication. doi: 10.1108/BFJ-01-2018-0031

Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2018). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.14002

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

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. Advance online publication. doi: 10.1016/j.foodres.2018.05.056

Soni, A., Oey, I., Silcock, P., Permina, E., & Bremer, P. J. (2018). Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. Food Research International. Advance online publication. doi: 10.1016/j.foodres.2018.12.041

Sharma, P., Oey, I., Bremer, P., & Everett, D. W. (2018). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology, 71(1), 10-19. doi: 10.1111/1471-0307.12379

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

Conner, T. S., Mirosa, M., Bremer, P., & Peniamina, R. (2018). The role of personality in daily food allergy experiences. Frontiers in Psychology, 9, 29. doi: 10.3389/fpsyg.2018.00029

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

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. Advance online publication. doi: 10.1007/s11947-018-2155-9

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, 52(9), 625-631. doi: 10.1002/jms.3956

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

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, 231, 165-174. doi: 10.1016/j.foodchem.2017.03.136

Richter, T. M., Eyres, G. T., Silcock, P., & Bremer, P. J. (2017). Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. Journal of Separation Science, 40(22), 4366-4376. doi: 10.1002/jssc.201700676

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

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

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

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

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

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

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

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