A5070145575- Microbial Inactivation Methods
- Listeria monocytogenes in Food Safety
- Bacillus and Francisella bacterial research
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Potato Plant Research
- Tourism, Volunteerism, and Development
- Nanomaterials and Printing Technologies
- Nanocomposite Films for Food Packaging
- Biopolymer Synthesis and Applications
- Food composition and properties
- Cell Image Analysis Techniques
- Diffusion and Search Dynamics
- Enzyme Production and Characterization
- Recreation, Leisure, Wilderness Management
- Microfluidic and Bio-sensing Technologies
- Genomics and Phylogenetic Studies
- Gut microbiota and health
Agriculture and Food
2020-2025
University of Tasmania
2023-2025
Commonwealth Scientific and Industrial Research Organisation
2010-2023
Animal, Food and Health Sciences
2013-2023
Scientific Games (Australia)
2008
The ability to correctly track objects in time-lapse sequences is important many applications of microscopy. Individual object motions typically display a level dynamic regularity reflecting the existence an underlying physics or biology. Best results are obtained when this local information exploited. Additionally, if particle number known be approximately constant, large tracking scenarios may rejected on basis that they not compatible with maximum velocity. This represents global nature,...
The combined high pressure and heat resistances of spores five proteolytic Clostridium botulinum strains the nonpathogenic surrogate strain sporogenes PA3679 were compared with their heat-only on basis equivalent accumulated thermal lethality, expressed as minutes at a reference temperature 105 degrees C (F(105 C). Comparisons made three model (i.e., diluted) products, namely, 30% (wt/wt) Bolognese sauce, 50% cream rice water agar. Pressure was determined to act synergistically during...
The inactivation of spores four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis equivalent lethality calculated at a reference temperature 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) characterized as synergistic, not different protective. In addition, relative resistances microorganisms to HPT were compared. Processing performed in both laboratory pilot scale systems model (diluted) actual products. Where statistical...
Characterizing starch-degrading Lactobacillaceae and associated enzymes remains relevant as various industries seek to harness their activity produce valuable by-products, develop novel food applications, aid the sustainable bioconversion of starch-rich resources. To support this, we developed a targeted methodological analysis framework utilizing complimentary phenomic genomic assays informative starch degrading potential . Adapted agar plate incorporating diversified sources states...
The Lactobacillaceae are lactic acid bacteria harnessed to deliver important outcomes across numerous industries, and their unambiguous, species-level identification from mixed community environments is an endeavor. Amplicon-based metataxonomics using short-read sequencing of partial 16S rRNA gene regions widely used support this, however, the high genetic similarity among species restricts our ability confidently describe these communities even at genus level. Long-read (LRS) whole or near...
Trends in consumer and industry processing are influencing packaging formats for acid foods, which turn impact upon in-pack oxygen availability. For example, microwave cooking is the growing popularity of (oxygen permeable) polymer containers over traditional impermeable) glass jars cans. Single-serve packages that boast a higher surface-area-to-volume ratio than larger (e.g. family-serve) packs similarly popularity.