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Food Science

Clocktower at sunset

Associate Professor John Birch (Food Science)

Food for consumer well-being (integrative approaches, antioxidants, bioactives); Food component analysis (proximate analysis, functionality, GC, HPLC, NMR, DSC); Meat flavour (analysis, fatty acids, process changes); Fats and oils (composition, stability, antioxidants); Bioenergy (biofuels from processing wastes); Proteins from plants (bioactives, high value nutrition); Nanoencapsulation and delivery of bioactives (simulated digestion)
Work: 64 3 479 7566

Professor Phil Bremer (Food Science)

Food Microbiology; Assessing foods - microbiological characteristics and shelf-life; Enhancing food safety and shelf-life; Determining sources of micro-organisms to foods; Development and the assessment of the effectiveness of microbial control processing regimes (thermal processing, washing, marinades); Development of effective cleaning and sanitising regimes; Seafood Research; Development and enhancement of marine products (especially kina); Development of antifouling films
Work: 64 3 479 5469

Professor Hugh Campbell (Sociology, Gender and Social Work)

Food waste; Sustainable agriculture; Organic farming; Rural/agricultural sociology; Sociology of food
Work: 64 3 479 8749

Dr Andrew Clarke (Anatomy)

Human origins; Polynesian origins; Plant evolution; Origins of crop plants; Sweet potato/kumara; Ancient DNA
Work: 64 3 479 7376

Dr Graham Eyres (Food Science)

Flavour science; Sensory evaluation and perception; Identification of aroma compounds in food and essential oils; Dynamic flavour release during consumption; Chemical analysis - gas chromatography-olfactometry (GC-O), GC/MS, proton transfer reaction mass spectrometry (PTR-MS); Oral processing during mastication; Hops and beer flavour
Work: 64 3 479 7661

Dr Miranda Mirosa (Food Science)

Food loss and food waste (metrics, policy, behaviours, ethics, innovation); Food security; Consumer behaviour and food choice; Cross cultural research on food preferences; Food safety and consumers’ perceptions of risk; Sustainable food consumption; The impact of food choice on consumers' health and wellness; Consumer perception and high value nutrition; Foodservice sustainability
Work: 64 3 479 7953

Professor Indrawati Oey (Food Science)

Food technology; Conventional and novel processing (e.g. high pressure, pulsed electric field) technologies; Enzyme engineering; Kinetic modeling; Fruit and vegetables; Bioactive compounds (vitamins and antioxidants); Food nutrition; Postharvest preservation
Work: 64 3 479 8735

Mr Patrick Silcock (Food Science)

Delivery of food components (includes encapsulation and controlled release); Biodegradable films; Product shelf life extension (including Hurdle Technology); Food product development; Protein functionality
Work: 64 3 479 7564 | Mobile: 64 21 736 449

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