Dr Ailsa Hocking has been working in food mycology since 1974, establishing an international reputation for her work in the areas of fungal food spoilage and mycotoxins in foods.
Her research interests include mycotoxins and physiology and ecology of food spoilage fungi (effects of water activity, temperature, modified atmospheres; high pressure processing; preservative resistance; heat resistance); development of improved media and methods for detecting and enumeration fungi in foods; stability of intermediate moisture foods and preserved foods; hurdle technology for control of fungal food spoilage.
Ailsa has an extensive publications record with over 150 published papers, book chapters and books. She has lectured extensively, and has been an invited speaker at many Australian and international conferences.
She is the co-author of the definite text Fungi and Food Spoilage (AIFST Bruce Chandler Book Prize, 2010), and editor in chief of the 6th edition of Foodborne Microorganisms of Public Health Significance. She is currently Mycology Editor for the International Journal of Food Microbiology. Ailsa received the AIFST Award of Merit in 2009.
Ailsa retired from CSIRO in December 2008, and is now an Honorary Research Fellow at CSIRO Food, Animal and Health Sciences, North Ryde.