Professor Mark Daeschel visited the Centre during January to March 2006 to learn more about current research on quality and processing problems that exist in the New Zealand wine industry, and to further develop the formal exchange programme between Lincoln University and Oregon State University. He also presented two seminars, the first outlining the teaching and research programme of the Department of Food Science and Technology, and the second entitled “Research integrity: recognising, defining and avoiding scientific misconduct”
Mark is Professor of Microbiology in the Department of Food Science and Technology at Oregon State University. His graduate education included a M.S. at the University of Tennessee and a Ph.D. at North Carolina State University. Research interests include structure, function and application of natural product-based antimicrobials, development of barriers to microbial adhesion and biofilm formation and applied studies with fermented and pickled foods to prevent spoilage.