Associate ProfessorJay Kocharunchitt

Dr Jay Kocharunchitt is a Senior Food Microbiologist within Tasmanian Institute of Agriculture whose work focuses on improving the safety, quality and sustainability of food systems. His research is strongly translational, combining fundamental microbiological knowledge with practical industry application to address real-world challenges in food safety and shelf-life. Working closely with industry and research partners, he has contributed to the development of science-based tools and interventions that support better decision-making, reduce spoilage and waste, and strengthen food system resilience.

In the media

• Tassie researchers explore natural feed additive options. https://www.sheepcentral.com/tassie-researchers-explore-natural-feed-additive-options/
• Packaged meat living its best shelf life. https://www.mla.com.au/news-and-events/industry-news/packaged-meat-living-its-best-shelf-life/
• Meat-ing shelf-life need. https://www.tasmaniancountry.com/newspaper/tasmanian-country/meat-ing-shelf-life-need
• AMPC funds new method to reduce E.coli in beef. https://ampc.com.au/news-events/news/ampc-funds-new-method-to-reduce-e-coli-in-beef/
• Bye bye, E. coli — reducing contamination in red meat. https://www.labonline.com.au/content/life-scientist/article/bye-bye-e-coli-reducing-contamination-in-red-meat-1051750686
• Research: Spray chill carcase treatment under trial for better E.coli control. https://www.beefcentral.com/processing/research-spray-chill-carcase-treatment-under-trial-for-better-e-coli-control/
• Tassie researchers partly solve a big meaty problem. https://www.farmtender.com.au/prime-ag-news/tassie-researchers-partly-solve-a-big-meaty-problem