| Seafood Cooperative Research Centre PhD Students - Program 2 (Market and Product Development) |
|
|
|
| _____________________________________________________________________________ | |
|
Yadollah has just began his PhD with the Seafood CRC and looks forward to meeting everyone very soon! ____________________________________________________ |
|
|
Jasha comes from a background in marketing and communications. His previous roles have been as a Marketing Manager for the University of South Australia’s Student Services Organisation and as a key account manager for a boutique creative, graphic design and marketing agency. Jasha’s research interests are in consumer behaviour, with a specific focus on country of origin and destination image research in the areas of tourism and seafood. Jasha has a Bachelor of Politics, a Master of International Studies, a Master of Marketing and has just begun his PhD Jasha’s PhD project at the University of South Australia will look at the role that inbound Chinese have on promoting Australian food products in China. ___________________________________________________ |
Jasha Bowe |
|
Felicity is our resident mum who has returned to “the study zone” to begin her PhD. Felicity has a Honours Degree in Biochemistry and Microbiology and a Master of Science in Virology from the University of Melbourne. Prior to moving to Adelaide, Felicity worked in the regulatory field, assessing viral product protocols and developing methods for testing viral therapeutics at the Virology Section of TGAL. For the past six years Felicity worked part-time for the South Australian Research and Development Institute (SARDI), where she enjoyed a variety of project work, from isolating bacteria from plants and retail meats to molecular studies of Salmonella, Shiga Toxin producing E. coli and Campylobacter. Felicity's PhD project involves setting up analytical capability in Australia for testing of enteric viruses, such as Norovirus and Hepatitis A Virus, in bivalve molluscs. The project will also include a survey of various Australian Oyster growing areas and provide information on the baseline levels of Norovirus in these areas. She will use the data to prepare a risk profile of human enteric viruses in Australian Oysters. This will assist the Australian shellfish industry in virus research and virus risk management. back to top>____________________________________________________ |
Felicity Brake |
|
Steven graduated with first class Honours in Information Systems after re-entering the tertiary system through TAFE Tasmania, were he graduated with a Diploma of Information Technology. Steven's PhD focuses on the seafood supply chain, using information systems to integrate traceability solutions with models of microbial growth in the seafood cold and chill chains. Steven is currently a member of the Australian Computer Society and is Vice Chair of the Tasmanian Branch. In a past life, Steven was a teacher at TAFE Tasmania – for Accounting and Finance, has managed an IT consultancyand was a sound engineer working at music festivals and with local celebrities such as Rhonda Burchmore __________________________________________________ |
Steven Cambridge |
|
Lily graduated from the Flinders University Nutrition and Dietetics course in 2007 and has since worked as a research assistant at Flinders University. In September 2009, Lily decided she needed a challenge and decided to embark on her PhD! Her PhD project will examine seafood intakes in women of child-bearing age and hopefully will dispel some myths around safety issues pertinent to seafood consumption. In her spare time, Lily enjoys cooking and trying out new recipes. And guess what is her favourite food? Seafood! __________________________________________________ |
Lily Chan |
|
Judith arrived in Hobart, Tasmania on the 14th February 2008 and came all the way to the Seafood CRC from Barcelona, a Judith has a Bachelor Degree in Chemical Engineering at the Polytechnic University of Barcelona in 2003 where she was fortunate enough as part of her Degree to undertake an exchange program at the British Leather Research Centre in Northampton, UK. During her three months on the exchange program she worked to improve leather water permeability by using different components during dehairing. Judith has also worked in a food flavour company as a quality Later Judith started an internship at Unilever R&D, Vlaardingen where she collaborated with the Advanced Food Microbiology department in two different projects and completed her Master Degree in the Netherlands in September 2007. As a Seafood CRC PhD student, her research will focus on improving the quality and safety of Oysters through the use of predictive tools integrated in the cold chain. Judith's project includes defining storage temperature effects on Vibrio species, quality index measurements and traceability. Judith loves travelling and has been fortunate to visit and work in many other countries such as Belgium, Denmark, France, Germany, Italy, and Tunisia! __________________________________________________ |
Judith Fernandez |
|
Miriam graduated from the University of Tasmania in 2004 with a Bachelor Degree in Science (Zoology major). Following a year of travel and work in Europe, Miriam returned to Tasmania to do her Honours at the University of Tasmania’s Institute for Antarctic and Southern Ocean Studies (IASOS) where she investigated the turnover of free fatty acids in the digestive gland of the European cuttlefish Sepia officinalis. After graduating with first class Honours Miriam went on to work as a temporary research assistant for one of her supervisors Dr George Jackson. During this time she dissected hundreds of squid, taking a range of morphological measurements and tissue samples. This work also involved the analyses of digestive gland lipids and fatty acids, which were conducted at the CSIRO Marine and Atmospheric Research Laboratories in Hobart. Later in the year, having completed the squid dissection and lipid work, Miriam returned to the CSIRO on a short term contract do some Atlantic salmon lipid extractions under the supervision of Dr Malcolm Brown. It was during this time that Miriam became familiar with the work being undertaken by the Food Futures Flagship program in regard to Abalone quality. Miriam’s Seafood CRC PhD project will focus on defining the quality of Australian abalone. Specifically, her research will be aimed at developing a greater understanding of how taste-active components and textural properties of abalone meat are affected by factors such as season, growing environment, pre- and post-harvest protocols. Miriam’s project will also investigate the potential of near infrared reflectance spectroscopy (NIRS) as an objective tool for discriminating and measuring quality in abalone. __________________________________________________ |
Miriam Fluckiger |
|
Sam has a Masters Degree in Food Science and Technology from RMIT University, Melbourne and a Bachelors Degree in Bio-Engineering from Central China Agriculture University. As seafood is his favorite food, he chose seafood research as his Masters project—how to use the Australian pest fish—Carp - to make high quality surimi and kamaboko (two kinds of Japanese seafood). Aiming to accumulate more relative knowledge from industry rather than just from his own lab, Sam went back to China to work for industry for a while after getting his Masters. Coincidentally, in his job, he also dealt with fish -- extracting collagen from fish skin, hydrolysing them to get collagen peptides, and isolating collagen peptides according to their different functions. All these experience made Sam love fish and seafood more and this is when he decided to embark on a PhD. Sam's PhD project is entitled “Characterisation of selected fish processing co-products and development of novel integrated bioprocesses for valueadded food and non-food bio-products”. In his spare time, Sam enjoys all kinds of sports, movies, travelling……, and of course, enjoying and eating all kinds of seafood. ___________________________________________________ |
Sam He |
|
Tom's been in the CRC scene for a while now and is based at the Glenside labs of the South Australian Research and Development Institute (SARDI). He's decided to embark on a PhD and will now undertake some work at the SA Food Centre based at the Regency Park TAFE. Tom graduated with a Bachelor of Technology (Aquaculture) Degree from Flinders University in 2002 and then went to work at SARDI in 2003 as a Food Safety Officer in the Food Safety Research Program. He has worked on all sorts of projects relating to the bioaccumulation of chemical contaminants in Southern Bluefin Tuna and Yellow Tail Kingfish. Whilst employed by SARDI, Tom undertook an Honours year with the University of Adelaide, researching the occurrence of pathogenic marine vibrios in South Australian Oysters. Since completing his Honours, he continued to work with SARDI and in this time has filled various roles including leading an Australian Seafood CRC project that evaluated Oyster supply-chains in Australia, and officially representing Australia at Codex Alimentarius forums. More recently, Tom has been working on projects relating to packaging and shelf-life of South Australian shellfish. Tom's PhD project is entitled “Quality, shelf-life and value adding of Australian oysters”, with the University of South Australia under the supervision of Dr Miguel de Barros Lopes. His project will evaluate a range of processing techniques that could be use to extend the shelf-life of Oysters, including modified atmosphere packaging, freezing technologies and high pressure processing. Tom will use a combination of chemical, microbiological and sensory indicators to assess the impacts that these processing techniques have on the quality attributes of Oysters. Tom's main hobby is kayak fishing and he loves fishing for Bream around the mangroves at Garden Island and along the Adelaide coastline for local delicacies such as Blue-Swimmer Crabs and Squid. He also enjoys spending time with his wife and two dogs, relaxing at Marion Bay on the Yorke Peninsula and taking holidays to Asia. ___________________________________________________ |
Tom Madigan
T |
|
Vipul originally comes from India before migrating to Australia. he says “Australia is a paradise after having worked in Bombay for couple of years!". Vipul is a Seafood CRC PhD student and a research associate at the Ehrenberg-Bass Institute for Marketing Science at the University of South Australia. He has been part of the Institute for the past three years where he undertook a Masters degree. Here he developed expertise in analyzing the underlying structure of market and brand performance. He has also conducted many commercial research studies to track the performance of brands and to measure brand health & advertising effectiveness. Prior to joining the Ehrenberg-Bass institute, Vipul was a researcher in leading media planning and research agencies. He was responsible for developing and working on media modelsto determine the most cost effective ways to spend a media budget. Vipul also has an extensive academic background. He has a Masters in Economics, Marketing and Business (Research). Not a tiny bit embarrassed to call himself a ‘Nerd’, and when called this by others he quotes Bill Gates: “Be nice to nerds. Chances are you'll end up working for one”! In his last Degree, Vipul applied a well-established marketing model (the Dirichlet model) to fast moving consumer goods. He was able to establish regularities in when this model accurately described or failed to describe how buyers buy. He has published and presented in conferences across Australia and New Zealand. In a way, Vipul's PhD is an extension of his Masters, although the PhD research will have particular replication for the seafood industry. His PhD project aims to provide insight in relation to how seafood suppliers and buyers behave in this market (Sydney Fish Market).The purpose is to examine whether such a robust marketing model, which holds true in consumer goods industries, also holds true in the seafood industry, particularly in auction setting. The research will aid in improving auction sales efficiency and provide knowledge on how species perform in the market. __________________________________________________ |
Vipul Pare |
|
Rachel graduated with Honours from the University of Western Australia in 2002 with a major in Microbiology. She then went on to work as a research assistant under the supervision of Professor Thomas Riley and Mr Steven Munyard. As part of her time as a research assistant, Rachel was involved with a number of different fishery projects. The first involved investigating the effect of different sanitizers on various Australian fish species. The second involved optimising a method for detecting Norovirus in seafood and other foods, to be used in State testing laboratories. These projects gave Rachel valuable industry experience in the field of fisheries, such as handling and becoming familiar with a range of different species of seafood, working with Quality Index Schemes, investigating isolation and Rachel's PhD will investigate the microbiological and biochemical properties of Goldband Snapper (Pristipomoides multidens) and Saddleback Snapper (Paracaesio kusakarii), to determine why Goldband Snapper has such a long shelf life in comparison to similar species. In Rachel's spare time she is known as "Roller Girl" having been involved in artistic rollerskating for over 13 years. She competes in dance and figures at a national and international level. She also spend some time coaching and more recently our Rachel become an official in the sport. __________________________________________________ |
Rachel Tonkin |
|
Fucheng is just about to start her PhD with the Seafood CRC. Keep checking back her to meet Fucheng! |
|
This page was last updated: 28th June 2010 |
|
