Food Microbiology   Mark Linton BSc Food Science, Queen’s University Belfast Higher Scientific Officer, Department of Agriculture & Rural Development for Northern Ireland.           I graduated with a degree in Food Science from Queen’s University, Belfast. After leaving university I worked for over three years in a quality control laboratory in the alcoholic drinks industry, where I acquired a wide range of skills and gained valuable experience, particularly in time management and supervision of staff. I am currently employed as a Higher Scientific Officer in the Department of Agriculture and Rural Development for Northern Ireland, where I am the laboratory manager in the Food Preservation Section of the Food Science Division, which carries out research into new preservation techniques. I have quite a lot of responsibility as I am responsible for two members of staff and I also help to supervise several post-graduate students and university researchers. We are currently working on an exciting project that involves the investigation of the use of high pressure to extend the shelf life and improve the microbiological safety of foods. This research is very interesting and aims to determine the shelf life of pressure treated foods and to identify the bacteria that are responsible for spoilage after pressure treatment. My job involves running these research projects from the proposal stage through the planning and execution of experimental procedures to preparation of manuscripts for eventual publication in the scientific press.