Cathy is a food microbiologist and team leader with CSIRO Food and Nutrition. Through her various roles at CSIRO and Food Science Australia, Cathy has developed extensive knowledge of and expertise in the microbiology of a wide range of foods and food processes. She provides assistance and advice as part of the food microbiology and industry services portfolio of activities and assists industry and government with matters relating to hazard identification, risk assessment and the microbiological safety of food.
Cathy is actively involved with the Australian Institute of Food Science and Technology (AIFST; www.aifst.asn.au). In this capacity, Cathy has contributed to the organisation of and presented at the Australian Food Microbiology Conferences and AIFST Conventions as well as the AIFST publications the Green Book and the Gold Book. Cathy is also Vice President of the Food Safety Information Council (FSIC; www.foodsafety.asn.au), Australia’s leading disseminator of consumer-targeted food safety information. The FSIC is a health promotion charity supported by state and territory health and food safety agencies, local government, and leading professional, industry and community organisations.