AIFST 2020 Food MIcrobiology conference 


Dr David Myatt

Regional Director for Scientific Affairs & Marketing Communication, Industrial Microbiology, Asia Pacific, bioMérieux

David Myatt has 30 years of experience in the biological sciences industry, having held senior roles in quality management, business development, technical marketing and commercial leadership in the Asia Pacific region with global microbiology companies. His career experiences include quality management, technical and commercial leadership roles in clinical diagnostics, industrial microbiology and bioprocessing markets, with particular focus on microbiological culture media, quality management, critical environmental monitoring, and rapid microbiological methods. David holds a PhD in Microbiology from The University of Queensland, Brisbane, Australia, and a MBA in International Business and Marketing from the University of New England, Australia. He currently leads Scientific Affairs & Marketing Communication for Industrial Microbiology at bioMérieux in the Asia Pacific region, based in Australia. David’s current role involves engagement with practitioners, experts, regulators, innovators and peers in food and pharmaceutical microbiology globally. Accordingly, he is very conversant with food and pharmaceutical industry regulations related to microbiological testing, traditional and alternative methods, and emerging challenges in food and pharmaceutical microbiology. He is currently the president of the Australian Association for Food Protection.

Dr Lisa Szabo

CEO of the New South Wales Food Authority

Lisa joined the New South Wales Food Authority as its chief scientist in January 2006 and became its chief executive officer in 2015. The Food Authority is a statutory authority in the Australian state of New South Wales with responsibility for food regulation across the food chain.

Lisa has been closely involved with food research, scientific management, food regulation and organisational development throughout her career.

She has been an expert advisor or member of a number of national and state government inquires and committees.

Lisa's approach to food safety is about shared responsibility for all players in the food chain.

Dr. Donald W. Schaffner

Extension Specialist in Food Science and Distinguished Professor at Rutgers University

Donalds research interests include handwashing, cross-contamination and quantitative microbial risk assessment. He is a Fellow of the Institute of Food Technologists, the American Academy of Microbiology and International Association for Food Protection (IAFP).

Dr. Schaffner was the president of IAFP in 2013-2014. In his spare time, he co-hosts the Food Safety Talk and Risky or Not podcasts. Since the start of the pandemic he has been interviewed for TV and print media (including New York Times, Washington Post and Wall Street Journal) on SARS-CoV-2 and the risks of COVID-19.

Jasmine Lacis-Lee

Food Safety Manager, Allergens and Microbiology

Jasmine Lacis-Lee is a specialist in food safety management within the Australian food manufacturing industry. Jasmine has a Bachelor of Science, with more than 20 years’ experience as a food microbiologist and over 15 years’ experience working in the food & beverage industries. She currently holds professional memberships with the ASM (Australian Society of Microbiology), AIFST (Australian Institute of Food Science and Technology), and EHEDG (European Hygienic Engineering & Design Group).

She is the Honorary and Company Secretary of the Allergen Bureau, appointed a Board Director in 2018. She is also proud to be the founding Co-chair and a Board Director for Australian Regional division of the EHEDG.

Jasmine joined BVAQ based in QLD in July 2015 and in her role regularly consults both Nationally and Internationally with a variety of organisations from large global food and beverage manufacturers, regulatory authorities, through to single hospital and hotel kitchens, where she provides strategies for managing microbiological and allergen risks; provides support with equipment installation and validations; as well developing customised training covering microbiology, allergens and food safety risks. Jasmine is also responsible for delivering Allergen Bureau endorsed VITAL® training.

Enzo Palombo

Swinburne University

I received PhD from La Trobe University studying the genetics of bacterial conjugation and undertook post-doctoral training at the Royal Children's Hospital investigating the genetic epidemiology of gastroenteritis viruses, particularly rotavirus and astrovirus. My research interests include food microbiology, identification of bio-active compounds from medicinal plants, fungi and biowaste, environmental microbiology, nanotechnology and virology. I also have relevant expertise in examining microbial communities in foods, natural environments and hosts using various ‘omics’ platforms (genomics and metabolomics). I am involved in teaching in the areas of microbiology, biotechnology, biochemistry and molecular biology. I represent Swinburne University on the Australian Council of Environmental Directors and Deans (ACEDD), Water RA and the Victorian Food Innovation Network. I have also served in various roles in the Australian Society for Microbiology and am currently a member of the ASM Standing Committee for Professional Development.

Amy Jennison

Chief Scientist of the Public Health Microbiology laboratory, Queensland Department of Health

A/Prof Amy Jennison is the Chief Scientist of the Public Health Microbiology laboratory in the Queensland Department of Health, which is the Queensland reference laboratory responsible for the molecular surveillance of notifiable bacterial pathogens and characterisation of public health related outbreaks. The laboratory is uniquely positioned for responding to public health disease threats as it consist of clinical, high containment, genomic, food and waters teams, who work synergistically for both pathogen surveillance and outbreak responses. A/Prof Jennison has lead the molecular team in the application of whole genome sequencing (WGS) to routine molecular surveillance and heads numerous research projects aimed at utilising WGS for improving molecular epidemiological investigation and preventing disease outbreaks.

Martin Cole 

Head of School of Agriculture, Food and Wine at The University of Adelaide

Professor Martin Cole is Head of School of Agriculture, Food and Wine at the University of Adelaide and an internationally recognised food scientist with expertise in food safety, food trends and innovation, processing and nutrition, and the translation of science into community and commercial outcomes. Prior to joining the School in October 2019, Martin has held positions including Director of CSIRO Food and Nutrition, and Director of the US National Center for Food Safety and Technology, the largest and most successful centre of excellence of the US Food and Drug Administration (FDA) 

Dr David Miles

Product Compliance Manager, Coles

Dr David Miles is the Product Compliance Manager in the Quality and Technical Standards Team at the Coles Store Support Centre in Melbourne. David’s role includes managing the testing and surveillance program and supervising the follow-up of customer complaints with suppliers of Coles Own Brand products. Prior to this, David graduated from the University of Tasmania in 2001 with a PhD examining the growth of Listeria monocytogenes in specialty cheeses and then went on to spend 15 years working with the NSW Food Authority in Sydney.

Dr Mark Turner

Associate Professor in Food Microbiology, University of Queensland 

Dr Turner is Deputy Head of the School of Agriculture and Food Sciences at the University of Queensland, Australia.  He leads a research team in the area of food quality and safety with current funding from the Australian Research Council. His current research focus is in lactic acid bacteria genetics, stress signalling, cheese cultures, anti-fungal and anti-pathogen (Salmonella and Listeria) biocontrol applications. He teaches into food microbiology, food safety and food biotechnology courses 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. He was the recipient of the 2017 AIFST Keith Farrer Award of Merit.

Dr Belinda Chapman

Director of Quantal Bioscience, Sydney

Dr Belinda Chapman is co-founder and Director of Quantal Bioscience, a private company based in Sydney and specialising in microbiology research, including fermentation and microbiomics, as well as in science engagement and education. In collaboration with others, Quantal Bioscience has recently worked to establish a commercial co-manufacturing fermentation facility in Sydney. During her 25 year career Belinda has worked in microbiology research roles across industry and academia, including for The Sanitarium Health Food Company, Burns Philp, Arnotts, Macquarie University, the CSIRO, The Sydney Catchment Authority, Vitramed and The Westmead Millennium Institute for Medical Research, as well as for KPMG and the University of Tasmania.

Dr Craig Shadbolt

Principal Food Safety Scientist, New South Wales Food Authority

Craig is the Principal Food Safety Scientist with the New South Wales Food Authority and Department of Primary Industries, Australia’s only through chain food safety agency. Craig has been with the NSW Food Authority since 2004 and has over 15 years experience in ensuring that outbreaks of foodborne disease and other food hazards are managed effectively to prevent harm to human health and limit damage to the food industry. Prior to joining the Food Authority, Craig was employed in 2001 in a scientific advisory role with the Commonwealth Department of Health, Food Safety and Surveillance Unit. In this role Craig was responsible for advice and development of food policy and regulation, as well as involvement in the operation of OzFoodNet, Australia’s national surveillance system for detection and investigation of foodborne disease outbreaks. Craig has a BSc Hons (1998) and PhD in Food Microbiology (2004) from the University of Tasmania, specialising in survival and inactivation of E. coli under different environmental conditions

Dr. Mark Bradbury

ARC Training Centre for Food Safety, University of Sydney.

Dr Bradbury is a research associate from the ARC Training Centre for Food Safety in the Fresh Produce Industry at the University of Sydney. His expertise is in the assessment and development of mitigation strategies related to microbiological hazards in foods, and on delivering translational research outcomes for industry. He currently works across a range of projects in horticultural food safety in Australia, New Zealand and the Philippines, utilising a variety of techniques including ‘omics technologies, food safety culture and predictive modelling.

He has a Bachelor of Applied Science in Food Science Technology and a PhD from the University of Ballarat (now Federation University) and previously worked for the CSIRO Food Safety and Stability Group for over 10 years. He currently serves as the microbiologist specialist for the Freshcare Food Safety and Quality technical standards committee and is based as a visiting scholar with Plant and Food Research, New Zealand.

Zoe Bartlett


Zoe is a food microbiologist who has worked with the University of Tasmania and is currently working with Food Standards Australia New Zealand. Her research at UTas was primarily focused on Bacillus cereus behaviour in milk and milk products, and L. monocytogenes and melons. Through-chain microbial risk assessment in foods is currently her primary interest and work focus.

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