People

Elizabeth Saggers


Director of Operations

Elizabeth is our Director of Operations. She is responsible for the day-to-day management of QIB Extra and co-ordinates and manages the scientific teams delivering projects for our customers.

Elizabeth also has a wealth of experience manging scientific projects both within industry and academia. She has been involved in project management for both large scale European projects involving multi-disciplinary teams including microbiologists, mathematicians, chemists, physists and industry colleagues, academic and industry collaborative projects as well as smaller bespoke projects and one-to-one consultancies.

She has a wide range of experience of microbiology within the food and health industries holding a Masters in Medical Microbiology and a State-registered Biomedical Scientist. As an experienced microbiologist she has also advised companies and led training workshops in the area of food safety and quality. This experience both within Quadram Institute Institute (QIB) (formerly known as Institute of Food Research) for the last 16 years and prior to QIB within the food industry and public health equips Elizabeth with abroad knowledge of industrial issues and practical solutions to draw on to help resolve these issues.
 

 

Dr Reg Wilson

Managing Director

 

Claire Daniels

Head of Customer Liaison

 

Kirsty Holmes

Microbiologist

 

Jemma Snell

Microbiologist

 

Dr Martin Webb

Microbiologist

 

Professor Mike Peck

Consultant Microbiologist

 

Carmen Nueno-Palop

Business Development Manager (NCYC)

 

Jeanette Newman

Microbiologist (NCYC)

Applied Research and Analytical Services for Industry

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Latest News

QIB Extra Scientists Publish Important Manuscript on Bacillus cereus and Chilled Foods

07/10/2019

QIB Extra consultant microbiologist Professor Mike Peck and colleagues have recently published a paper examining the risk of food poisoning with Bacillus cereus in minimally processed chilled foods.

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Microbial Safety Study of Sous Vide

16/09/2019

Our Microbiologist Jemma Snell takes a look at the microbial safety of the well know cooking method, sous vide. 

Read More