Her background and expertise in medical laboratory science, clinical and food microbiology, risk assessment and risk mitigation supports industry and encourages science-based best practise.
Rob has over 25 years experience working with businesses at farm, processing ,floor and corporate levels and has worked with stakeholders across the food supply chain to establish robust risk management programs .Rob was Vice President of the Allergen Bureau and is past President of the Australian Association of Food Protection (AAFP), a professional member of the Australian Institute of Food Science and Technology (AIFST) and was a key contributor to the development of a world leading web based quantitative risk assessment protocol.
She was integral to a Safe Food project to develop a digital platform for primary producers and processors to assess their COVID-19 cross contact risk and to protect the safety of their workers to ensure the continuity of the Queensland food supply chain by developing key response strategies.
She is currently working across projects investigating existing digital tools that support food safety and pioneering new methods to apply risk prioritisation within a regulatory framework.
Rob believes rapid digital evolution within the food processing sector offers exciting opportunities to apply advanced data analytics not previously possible, but the expanding world of digital applications and artificial intelligence tools must be well understood to offer meaningful value.