Speaker details
Food spoilage seminar, 25 February 2010
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Pauline McCrystal
Neogen Europe Ltd
Pauline McCrystal has several years experience within the food, water and environmental testing industry within a UKAS accredited laboratory in the UK. Before joining Neogen Europe, she held the position of senior microbiologist within a food and water testing laboratory; this involved the day to day running of the laboratory, staff training, validation of new methods, writing SOPs, controlling and updating quality system, releasing results and addressing client issues. Pauline has a broad range of knowledge within the testing industry and the requirements needed to fulfil accreditation in compliance with ISO standards. She has recently joined Neogen as Microbiology Product Specialist, specialising in rapid alternative methods within the food and animal feed testing industry.
Stavros G. Manios
Agricultural University of Athens
Stavros G. Manios graduated the Agricultural University of Athens and since January 2009 he has been registered as PhD student in the Department of Health at the University of Cranfield. His thesis is focusing on modeling the behavior of spoilage and pathogenic microorganisms under dynamic conditions, close to the growth boundaries. He has developed mathematical models for the prediction of the shelf-life of acidic foods and he has studied their intrinsic safety against foodborne pathogens. Recently, Stavros and his supervisor, Dr Panagiotis Skandamis, designed a software which is able to provide predictions for the microbial growth or survival of different microorganism - food combinations.
Dr. Gail Betts
Microbiology Department, Campden BRI
Dr Gail Betts has worked at Campden BRI for the past 19 years and currently manages the Processing, Preservation and Spoilage (PPS) section within the Microbiology Department.
The PPS group has research interests in the areas of predictive food microbiology, growth and survival of spoilage organisms and food pathogens and use of traditional and novel food preservation systems.
In addition, a major area of work is the microbiology of fresh produce and in particular, shelf-life issues, understanding the risks of contamination with pathogens and evaluation of the efficiency of decontamination systems.
Jeff Demey, MSA
Neogen Corporation, Lansing, Michigan, USA
Market Development Manager-Rapid Microbiology
Mr. Demey is the Market Development Manager for Neogen Corporation's automated microbiological system, SolerisTM. Prior to joining Neogen, he has over 20 years of experience within several positions in Quality Assurance, Analytical Services, Manufacturing and Technical Sales/Marketing capacities in the Food, Cosmetic and Pharmaceutical industries for Unilever, Wyeth-Ayerst Labs (AHP), Alticor and the Kroger companies.
Mr. Demey holds a BS degree in Food Science and Human Nutrition from Michigan State University as well as a MSA in Business from Central Michigan University.
Linda Everis
Microbiological Process, Preservation, and Spoilage Group, Campden BRI
Linda Everis joined Campden BRI in 1995 as a Senior Technician in the Microbiological Analytical Services group having graduated from the University of Wales Aberystwyth with a BSc in Biology. Currently a Principle Research Officer in the Preservation and Spoilage group in the Microbiology department at Campden BRI, Linda's key areas of responsibility include:
– Predictive microbiology
– Challenge testing
– Shelf life analyses
– Fresh produce decontamination
As manager of the successful Acid Preservation Research Club she was involved with the development of microbial models that help predict microbiological spoilage of acidified products. Linda lectures on shelf life, challenge testing and predictive microbiology, for the many training courses and seminars that take place at Campden BRI and has been author and co-author of articles and papers for a variety of microbiological publications and Campden BRI reports. She also managed the Washing and Decontamination of Fresh Produce Forum and has managed a range of projects both contract and research, in the area of fresh produce decontamination.
Dr. Greg Jones
Microbiology Department, Campden BRI
Greg Jones is a graduate in Biotechnology from Cardiff University, and has recently completed a PhD in Molecular Microbiology at Swansea University. His specialist areas include bioinformatics and genetic manipulation of microorganisms.
He is currently working in Campden BRI's microbiology department as a Senior Research Officer for the Preservation, Processing and Spoilage group. This group uses microbiological tests to determine the safe shelf life of foods, and is also increasingly involved in using predictive models to predict the growth of microbes in foods. Greg is currently investigating the potential for the extension of shelf life through "superchilling" products, as well as a novel culture-independent method of microbial community analysis.
Lynneric Potter
Department of Food Manufacturing Technologies, Campden BRI
Lynneric Potter is in the Department of Food Manufacturing Technologies at Campden BRI where she has worked since 1999. During this time her main areas of work have included product development and food packaging, with particular emphasis on modified atmosphere packaging, flexible packaging and active and intelligent packaging.
Lynneric completed her degree in Food Quality with Product Development at Plymouth University in 1999. Lynneric has organised international conferences on Active and Intelligent packaging, Sustainable Packaging, Food Packaging and Retort Pouches and worked on a number of research projects including active packaging, edible films and seal integrity. Lynneric is also involved in practical aspects and lecturing on a number of Campden BRI training courses and is technical secretary for the Packaging Panel.
