Dr. Andrew Hudson
Main Areas of Expertise Food microbiology, bacteriophages, food safety, food spoilage, bacteriocins Secondary Areas of Expertise Ruminant, thermophile, clinical microbiology, risk assessment Biography Andrew is a microbiologist with over 30 yearsâ experience in various aspects of the discipline, including conversion of lignocellulose to ethanol and biotransformation of fatty acids in the rumen. However, his main experience is in food microbiology. His initial foray into food safety was in the production of predictive models for the growth of pathogens such as Listeria monocytogenes. Following a move, the focus shifted towards the biocontrol of foodborne pathogens, particularly using bacteriophages. In various projects his phage team isolated, characterised and assessed phages for potential applications along the farm to fork continuum. Work with one product progressed to providing a product used by the New Zealand meat industry; STECleanz. In addition, he maintained an interest in foodborne pathogens in general, but with particular focus on Campylobacter and pathogenic Escherichia coli. He has been on the roster of the FAO/WHO experts in microbiological risk assessment and is a Fellow of the Institute of Food Science and Technology. Andrew has published 99 peer-reviewed papers, reviews and book chapters on microbiology and has an h index of 26. Qualifications PhD Biological Sciences, University of Waikato, New Zealand BSc Microbiology, University of Bristol, UK Reviewer Current reviewer for three microbiological journals having held all for 3+ years. Current Activity I established my own company to work with others (www.foodsafetyteam.org) in food safety. Such work has included preparing lectures, marking essays and reports, helping with grant applications, writing papers and trade magazine articles, editing scientific papers and reviewing papers for journals.