Ms Sandra Olivier

Food Research Microbiologist

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Biography

Sandra Olivier is an applied food microbiologist and team leader in the Food Safety and Stability Group of the CSIRO. Sandra leads research with local and international food manufacturing clients and has specific expertise related to spore-forming microorganisms (including Clostridium botulinum), their control in foods, and their inactivation by thermal and high pressure thermal processing. She is currently involved in a number of strategic, collaborative research projects looking to enhance the nutritional value, convenience and quality attributes of processed foods using innovative food processing technologies like high pressure and pulsed electric field. Sandra also works closely with industry clients on other research and development projects relating to the microbiological safety and stability of foods, particularly those foods that are thermally processed or preserved by formulation hurdles.

Sandra received her B.Sc. in Microbiology from the University of Western Sydney and her B.Sc. (Hon) in Microbiology from the University of Tasmania.

Academic Qualifications

  • 2007

    Bachelor of Science (Honours)
    UTAS

  • 2000

    Bachelor of Science
    UWS

Publications

We have publications by Ms Sandra Olivier