Prof. Phil Bremer

Professor Phil Bremer, applies a multi-disciplinary approach involving microbiology, chemistry, sensory science and product development, to understand how factors, including raw material selection, product formulation, processing steps, packaging design, storage regimes and product form impact on a food’s safety, stability (shelf-life), quality (taste, appearance, texture) and value. Professor Bremer has worked with a wide range of NZ food companies across all food sectors. He has published over a 150 scientific articles and is active in the NZ Microbiological Society (past president), the NZ Institute for Food Science and Technology (Fellow, Executive Member) and the NZ Association for Food Protection (President).