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The
Foodsafe Risk Management Team
Robert
Dawson has a Bachelor's degree in Applied Science
from Central Queensland University and a Master's degree in
Food Microbiology from the University of New South Wales.
He is a professional member of the Australian Society for
Microbiology and the Australian Institute of Food Science
and Technology. Robert has in excess of eighteen years experience
in food safety and quality, involving all of the main food
commodities, including meat and seafood. This experience has
been gained in private industry, whilst working in export
food inspection for the Australian Quarantine Inspection Service
(AQIS), and as a research scientist at the University of New
South Wales. As well as specific expertise in food microbiology
and safety, he has extensive experience in systems auditing,
HACCP, ISO 9000, and the implementation of risk management
strategies in food production systems.
Michael
Forbes-Smith has a Bachelor's degree in Agricultural
Science from the University of Sydney, a Masters degree from
the University of New South Wales and a PhD from University
College, London. Michael has extensive experience in the detection
of toxigenic fungi in postharvest plant products, the extension
of the shelf-life of horticultural products and the biological
control of disease-causing organisms on fresh produce. He
has a broad, hands-on background where quality issues pertinent
to the horticultural industry are concerned. Michael has particular
expertise involving the use of chlorine-based compounds and
their alternatives, in the control of microorganisms associated
with fresh produce. He has written widely on matters of quality
involving horticultural production, including pathogen control,
and optimal transport and storage procedures.
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