Gary Dykes is Professor of Food Science and Technology in the School of Science at Monash Univerisity in Malaysia. He holds a PhD in Food Microbiology from the University of the Witwatersrand in South Africa. Before moving to Monash he was Theme Leader of Food Safety and Quality at CSIRO Food and Nutrition Sciences and based in Brisbane, Australia. He has work in research and academic institutions in various food microbiology and food safety roles in South Africa, New Zealand, Canada, Australia and Malaysia. His research focuses on the control of bacterial foodborne pathogens in food and food processing environments with a particular emphasis on bacterial attachment and biofilm formation by these bacteria.
Biography Updated on 30 October 2012