He holds degrees in Applied Biology (Honours) and a PhD in food microbiology. Post-doctoral work included studies on Moulds and Natural Antimicrobial Systems.
After academic work he become the Microbiology, Hygiene and Quality Management Department Head at Campden Food Research and successfully integrated the Flour, Milling and Baking Research Association, before spinning out separate Departments of Quality Management and Hygiene. He grew the Microbiology Department from 15 to 51 during his 13 years tenure.
He has deep knowledge and experience in all segments of the food processing sector, from raw, through chilled, frozen, aseptic, dried, irradiated, fermented, pasteurised and sterilised technologies. He has assessed or audited over 1000 plants in over 80 countries
He has held senior leadership positions in R&D, Quality Assurance and Regulatory Affairs in global food business such as DuPont, Cadbury-Schweppes, Kraft Foods and Barry Callebaut.
During his time in the USA he represented DuPont and Cadbury on International Life Science Institute (ILSI) committees and on Grocery Manufacturers Association of America (GMA) task forces and is no stranger to the FDA, USDA or CDC.
He is an expert in areas of science including: microbial taxonomy, physiology, ecology and molecular biology. He has developed a deep understanding of risk of microbial contamination in the food supply chain, methods for analysis as well as food processing and preservation technologies. He set up the Campden Laboratory Accreditation Scheme (CLAS) system for laboratory accreditation and also developed one of the first Food Quality and Safety Technical Standards for the British Retail Consortium (BRC) – having assisted in setting up EFSIS – a global certification body (joint Campden and MLC).
He has knowledge of food production technologies and their impact on microorganisms, allowing him to advise on methods to find, manage and eliminate harmful contaminants.
He specialises in root cause analysis and incident management in both plants and laboratories. He is an expert witness and has successfully applied his talents in legal cases in several countries for both defence and prosecution and in the International Court of Arbitration. He claims to have a 100% record of success – but still believes that prevention is much better than litigation.
He currently applies his knowledge to support clients in the food sector manage food safety and quality risks; ensure regulatory compliance and develop innovative solutions to complex technical challenges.