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.

Mary headshotProfessor Mark Turner

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.

Professor Mark Turner, Affiliate Professor at the Centre for Nutrition and Food Sciences E: m.turner2@uq.edu.au

For any questions, please contact the QAAFI Science Seminar Committee.


About Science Seminars

Queensland Alliance for Agriculture and Food Innovation hosts science seminars across the disciplines of animal, horticulture, crop, food and nutritional sciences.

With a range of speakers from Australia and abroad, the series explores how high-impact science will significantly improve the competitiveness and sustainability of the tropical and sub-tropical food, fibre and agribusiness sectors.

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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.


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