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


Jemma Snell


Professor Mike Peck

Consultant Microbiologist

Dr Martin Webb


Carmen Nueno-Palop

Business Development Manager (NCYC)

Jeanette Newman

Microbiologist (NCYC)

Applied Research and Analytical Services for Industry

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Latest News

Risk Assessment of Botulism from Chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) Fresh Meat held at 3°C to 8°C


QIB Extra on behalf of Meat Livestock Australia (MLA) and The British Meat Processors Association (BMPA) undertook a project using a risk assessment approach and carried out a challenge test experiment, to establish whether a shelf-life of greater than 10 days can be applied to fresh chilled meat.

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New test to combat buffalo mozzarella fraud uncovers mislabelled products


Scientists from the Quadram Institute on the Norwich Research Park have developed a test that differentiates between buffalo and cow’s milk, and between the cheeses made from them. Applying the test to commercial products, they found that many restaurant meals and supermarket pizzas claiming to be buffalo mozzarella are mislabelled, and instead contain mozzarella made wholly or partially from cows’ milk. 

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