Improving food quality using advanced microbial profiling
Greg Jones, Microbiologist
In this whiteboard presentation, Greg Jones – molecular microbiologist specialising in food safety and spoilage – explains how DNA profiling can reveal so much more about the microbiological quality of food than can traditional culture techniques alone. He covers:
- What is advanced microbial profiling?
- How does it work and what can it tell us?
- How can it be used to troubleshoot spoilage problems and determine quality – in a range of products?
About Greg Jones
Greg graduated with a PhD in Molecular Microbiology from Swansea University and joined Campden BRI in 2006. Read more...