Dr Phil Voysey is a highly experienced and well-respected food microbiologist with comprehensive knowledge and expertise across food manufacturing and research environments. He studied microbiology at the University of Surrey, Guildford, and obtained his doctorate from the University of Bristol, Department of Biochemistry. His thesis was entitled “Studies on the Growth of the Chemoautotroph Nitrosomonas europaea.”

Phil spent eight years as a Research/Senior Microbiologist at the Flour Milling & Baking Research Association (FMBRA), followed by three years as Group Microbiology Laboratory Manager at Northern Foods in Nottingham.

He subsequently joined the Microbiology Department at Campden BRI (Chipping Campden), where he worked for over 25 years as a Section Manager. His responsibilities included organising and delivering microbiology training courses, as well as managing the Campden Microbiology Proficiency Scheme. His specialist areas of microbiology include Listeria, yeasts, moulds, microbiological risk assessment, microbiological criteria, and cereals and milling microbiology.

Phil has authored numerous scientific papers, contributed to a variety of industry publications, and has been invited to present at many international conferences.