Applications of lactic acid bacteria

Over recent years, there has been a consumer-driven push towards a reduction in the application of chemical preservatives in foods and greater consumption of plant-based foods. This talk will explore ways whereby generally recognised as safe (GRAS) lactic acid bacteria (LAB) naturally present on raw foods can be harnessed for food safety and quality applications and also for the development of new fermented plant-based (nut) milk products.
Mark is a Professor of Food Microbiology and Deputy Head of the School of Agriculture and Food Sciences at UQ. He leads a research team working on food fermentation, quality and safety with current funding from the ARC. His current research focus is in lactic acid bacteria physiology (stress signalling) and applications (plant-based dairy alternatives, cheese cultures, anti-fungal and anti-pathogen biocontrol). He teaches into food microbiology, food safety and food biotechnology courses at UQ and is a Fellow of the ASM and AIFST as well as a member of the editorial boards of mBio and Journal of Food Protection.
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