Rate My Professor Phil Bremer

Bremer's research focuses on tracking and controlling foodborne pathogens, the role of microorganisms in flavour development for products like beer, wine, and cheese, technologies to reduce food waste, consumer knowledge and perceptions of food safety, optimisation of cleaning and sanitising regimes, and recovery of value from food waste. He coordinates the 400-level course on Hygienic Processing, Plant Design, and Sanitation and contributes to undergraduate papers FOSC 111 and FOSC 202. Bremer has supervised numerous PhD students on topics including food waste quantification, novel processing technologies like pulsed electric fields and cold plasma, fermentation impacts on flavour, and consumer behaviour. Key publications include 'Review of online food delivery platforms and their impacts on sustainability' (Li, Mirosa, Bremer, 2020, Sustainability), 'Control of biogenic amines in food—existing and emerging approaches' (Naila et al., 2010, Journal of Food Science), 'Properties of the stainless steel substrate, influencing the adhesion of thermo-resistant streptococci' (Flint, Brooks, Bremer, 2000, Journal of Food Engineering), and 'Biofilms in dairy manufacturing plant—description, current concerns and methods of control' (Flint, Bremer, Brooks, 1997, Biofouling). He is a Fellow of The New Zealand Institute of Food Science & Technology, where he served as President from 2021 to 2023, and a Fellow of The International Academy of Food Science and Technology. Bremer previously presided over the New Zealand Association of Food Protection (2017–2018) and the New Zealand Microbiological Society (2001–2003).