Dr Gary Barker
WebsiteFood Safety Centre
I trained as a theoretical physicist and have worked at the Institute of Food Research, UK, since 1984. My research has centered on the application of theoretical and computational techniques in Food Materials science and Food Safety science. Food materials research has included mathematical modeling and computer simulation of macromolecular suspensions, colloids, foams, powders and grains. Food safety research has included spatio-temporal modeling of bacterial growth, predictive microbiology and quantitative risk assessment.
I lead a small group pursuing improved methods for quantitative risk assessment. This research has centered on the development of novel computer based tools for complex systems analysis and decision support and, in particular, Bayesian Belief Network methods to encode and analyse food borne hazard domains.
My current interests include the integration of systems biology methods into risk assessments, integration of user centric information sources into risk assessment and a stronger appreciation of global food chains with respect to food safety and food security.
An integrative approach to computational modelling of the gene regulatory network controlling Clostridium botulinum type A1 toxin production
PLOS Computational Biology 12 pe1005205
Publisher’s version: 10.1371/journal.pcbi.1005205
Time series analysis of the Bacillus subtilis sporulation network reveals low dimensional chaotic dynamics
Frontiers in Microbiology 7 p1760
Publisher’s version: 10.3389/fmicb.2016.01760
Applied and Environmental Microbiology 82 p6019-6029
Publisher’s version: doi:10.1128/AEM.01737-16
Applied and Environmental Microbiology 82 p1675-1685
Publisher’s version: doi:10.1128/AEM.03630-15
The pattern of growth observed for Clostridium botulinum type A1 strain ATCC 19397 is influenced by nutritional status and quorum sensing: a modelling perspective.
FEMS Pathogens and Disease 73 pftv084
Publisher’s version: 10.1093/femspd/ftv084
Journal of Bacteriology 198 p204-211
Publisher’s version: 10.1128/jb.00630-15
A new study from the Institute of Food Research has provided information about the likely numbers of spores of Clostridium botulinum in raw food materialsmore +
Dr Gary Barker explores issues around the meat supply chain in Tanzaniamore +
IFR is a partner in a project that is helping reduce the risk of foodborne disease in Tanzania’s meat supply chain.more +
A BBSRC China Partnership Award has allowed the Institute of Food Research to build up a fruitful relationship with Chinese scientists, to contribute to reducing the risks of food poisoning.more +
Principal Scientist, Institute of Food Research, Norwich, UK.
|1986 - 1992||Senior Scientist, Institute of Food Research, Norwich, UK.|
|1984 - 1986||Higher Scientific Officer, Insititute of Food Research, Norwich, UK.|
|1981 - 1984||Research Assistant, Physics, Sheffield University.|
|1981||Ph.D. Theoretical Physics, Sheffield University.|
|1978||B.Sc. Physics, Sheffield University.|