Professor Mark Turner is a recognised leader in Australia's food and beverage research sector, bringing deep expertise across food microbiology, fermentation and safety.
Mark leads a research team in the area of food fermentation, quality and safety. His group’s current research interests are in microbe applications, specifically plant-based dairy alternatives, innovative ingredients for texture and flavour improvement of foods, cheese cultures, and anti-fungal and anti-pathogen biocontrol.
Mark is a Professor of Food Microbiology and Food Science & Technology Discipline Lead in the UQ School of Agriculture and Food Sustainability. In addition to research, he has a passion for teaching and mentoring the next generation, and lectures in several food microbiology, food safety and food biotechnology subjects.
Key capabilities
Food microbiology
Food fermentation
Food safety