معرفی
Tom Ross is a Professor in Food Microbiology at the Centre for Food Safety and Innovation, part of the Tasmanian Institute of Agriculture (TIA) at the University of Tasmania. He has been a key figure in food safety research and education since joining the institution, rising from Associate Professor (2009–2018) to full Professor (2019–present).
Education:
- Doctor of Philosophy, University of Tasmania, 1994
His research focuses on the mathematical modelling and microbial ecology of foods, particularly in the areas of predictive microbiology and quantitative risk assessment for food safety. His work bridges academic inquiry and practical application, influencing food industry standards and government policy. He has authored over 140 scientific papers and book chapters on microbial behavior in food systems.
His recent publications reveal a consistent focus on public health communication, with articles addressing E. coli in milk, use-by dates, mould in food, and listeria in cheese. These works highlight his expertise in translating complex microbiological concepts into accessible public guidance, emphasizing the importance of surveillance, proper labeling, and risk mitigation in food safety.
Scientific Awards and Recognitions:
- Fellow of the Australian Society for Microbiology
- Fellow of the Australian Institute for Food Science and Technology
- Permanent Member, International Commission on Microbiological Specifications for Foods (since 2008)
- Member, International Commission for Food Microbiology and Hygiene (since 2017)
Tom Ross is actively involved in research supervision, having guided 25 PhD students to completion, many of whom now work in academia, government, or the food industry. He has received funding from various governmental and industry bodies, including Food Standards Australia New Zealand, Dairy Food Safety Victoria, and Meat and Livestock Australia. He frequently contributes to international expert consultations with FAO and WHO and conducts training workshops on food safety and risk assessment.
He is affiliated with the Centre for Food Safety and Innovation at TIA, where his team works on developing risk-based decision-support systems used by industry and regulators. His leadership in food microbiology continues to shape both national and international food safety practices.
