Qualifications
- BSc: Microbiology
About
Areas of interest
Mike’s areas of interest include: shelf-life; health and nutrition; salt, fat and sugar reduction; clean label; bakery technology; snacks; new processing equipment; NPD; fermentation.
Specific areas of expertise
Reducing salt, fat and sugar; bakery science; enzymes; snacks; non-microbial shelf-life.
Other activities within industry
Editorial Advisory Board- Nutrition bulletin