Qualifications
- PhD: Molecular Microbiology
- BSc: Biotechnology
Latest publications
- “Shelf life plus”: advanced microbial profiling - R&D 456
- Extension of product shelf life through superchilling - R&D 441
- The microbiological safety of sous-vide processing - Guideline No. 75
- Effect of salt, acid and chill temperature on the growth response of Listeria monocytogenes: the filamentation effect - R&D 374
- A guide to microorganisms and their control - Guideline No. 68
- Assessing the potential of novel molecular microbiological approaches for managing foodborne disease outbreaks
- Safety and shelf life of modified atmosphere packed and vacuum packed chilled food products with respect to risks of psychrotrophic Clostridium botulinum - R&D 277
- FS101029 - FSA report
- AFM282/FT1577 - DEFRA report
- Minimising food and energy and waste through ‘superchill’ storage
About
Greg started at Campden BRI in 2006 and has had a broad range of experience and influence, primarily across providing microbiology support to clients and leading research projects. Greg’s PhD was within the field of Molecular Microbiology and he also has a BSc(Hons) in Biotechnology.
Areas of interest
Greg has a broad range of food and drink industry interests, across manufacturing, microbiology, product formulation, primary processing, retail, packaging and more.
Specific areas of expertise
- Microbial Spoilage
- Food Safety
- Molecular biology
- Pathogens
- Spoilage organisms
- Vacuum packing
- Sous vide cooking
- Superchilling
- Genetic sequencing
- Programming (R and Python)
- Data science
- Research
- Training