In this section:
Dr Andrew Barber
Areas of expertise
Food technology and innovation, dairy processing, new product development, biochemical engineering, fermentation technology, enzymatic processing, separation technology
Overview of experience
Dr Barber has around 20 years experience in food technology research and development. The primary focus of his work is the practical and profitable application of small scale discoveries in biochemical and food engineering to large scale commercial processes. This work commenced with research and consulting positions within the Department of Chemical and Biomolecular Engineering at the University of Melbourne. Projects included enzymatic hydrolysis of milk protein and extraction of phosphorus-rich peptides for use as a toothpaste additive, the acceleration of yeast fermentations through the addition of small amounts of chemical additives (the field in which he completed his PhD) and the utilisation of sugar-rich waste products in the production of fuel ethanol.
Prior to his role at SARDI, Dr Barber was employed within the dairy industry, in the role of Technical Manager at Burra Foods. He has significant experience in new product development for a range of export markets including North Asia, South East Asia, the Middle East, the USA and Europe. Dr Barber’s experience also extends to the technical support programs required for food businesses, including the development and/or improvement of HACCP programs, ISO accreditation, AQIS (DFSV) registration, Kosher, Halal and Organic certification.
Previous positions and qualifications
2004 - 2008: Technical Manager, Burra Foods
(February 2002 to 2004: other roles at Burra Foods)
2004: PhD. Department of Chemical and Biomolecular Engineering, the University of Melbourne. Generality, practical applications and mechanism of the acetaldehyde stimulatory effect in Saccharomyces cerevisiae fermentations.
1994: Master of Engineering Science. Department of Chemical Engineering, University of Melbourne. The production of casein phosphopeptides using papain.
1990: Bachelor of Engineering (Chemical) with Honours. Department of Chemical Engineering, University of Melbourne.
Recent projects include
- The production, measurement and separation of galactooligosaccharides in milk.
- Extension of the shelf life of fresh (Rutab stage) dates.
- Establishing physical testing characteristics to determine the quality of Australian capers
- Production of a range of reduced lactose dairy products
- Enzymatic processing of apple pomace, a by-product in apple juice manufacture
- Transformation of a range of gelato products from small scale to commercial production
- Development of a range of concentrated dairy products (processing ingredients) for Middle Eastern markets.
Selected Publications
Gosling, A.; Stevens, G.W.; Barber, A.R.; Kentish, S.E.; Gras, S.L. 2010 Recent advances refining galactooligosaccharide production from lactose. Food Chemistry, 121:307-318.
Rice, G.; Barber, A.; O’Connor, A.; Stevens, G.; Kentish, S. 2009 Fouling of NF membranes by dairy ultrafiltration permeates. Journal of Membrane Science, 330:117-126.
Lawrence, N.D.; Kentish, S.E.; O’Connor, A.J.; Barber, A.R.; Stevens, G.W. 2008 Microfiltration of skim milk using polymeric membranes for casein concentrate manufacture. Separation and Purification Technology, 60:237-244.
Barber, A.R.; Henningsson, M.; Pamment, N.B. 2002. Acceleration of high gravity fermentations by acetaldehyde. Biotechnology Letters, 24:891-895.
Barber, A.R.; Vriesekoop, F.; Pamment, N.B. 2002. Effects of acetaldehyde on Saccharomyces cerevisiae exposed to a range of chemical and environmental stresses. Enzyme and Microbial Technology, 30:240-250.
Contact
Dr Andrew Barber, Principal Scientist
Food Innovation and Value Chain
Mobile: 0407 793 872
Plant Research Centre
Gate 2b, Hartley Grove
Urrbrae, SA 5064
Email: Andrew.Barber@sa.gov.au
