Dr. Gale Brightwell

Science Team Leader Food Assurance & Meat Quality

E: Gale.Brightwell@agresearch.co.nz


1993, PhD  Bacterial Molecular Genetics, University of East Anglia (UEA), UK.
1989, BSc Major Molecular Biology, University of East Anglia (UEA), UK
1983, HNC Medical Laboratory Sciences’  Hallamshire Hospital, Sheffield, UK.

Research interests & activities

Acting Dirctor Hopkirk Research Institute
Interim Deputy Director NZ Food Safety Science and Research Centre.
Lead Scientist for MIAI PArtnership Programme and AgR Core Programmes Food Provenace and Assurance and Beef and Lamb: Value from Quality.


Editorial Board of Meat Science,
Lead Scientsit (AgR) NZ-China Research collaboration Centre – Food Safey & Security,
AgR H&S Steering Group and Grasslands Campus H&S committees.


Gribble, A., Mills, J., & Brightwell, G. (2014). The spoilage characteristics of Brochothrix thermosphacta and two psychrotolerant Enterobacteriacae in vacuum packed lamb and the comparison between high and low pH cuts. Meat Science, 97(1), 83-92.
Mills, J., Donnison, A., & Brightwell, G. (2014). Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review. Meat Science, 98(1), 71-80.

Adam, K. H., Flint, S. H., & Brightwell, G. (2013). Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia. Meat Science, 93(2), 310-315.