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He subsequently supported his own position through being awarded a Dairy Australia Fellowship (2001-03) and an NHMRC New Investigator Grant (2004-06). He took up an academic position to specialise in food microbiology at UQ in 2007. Mark leads a research team in the area of food fermentation, quality and safety with current funding from the Australian Research Council (ARC Discovery). He has had previous funding from the ARC Industrial Transformation Research Hub, ARC Industry Transformation Training Centre and Linkage schemes, Horticulture Innovation (HIA), Dairy Innovation Australia Ltd (DIAL) and Geoffrey Gardiner Dairy Foundation (GGDF). His current research focus is in lactic acid bacteria genetics, stress signaling, cheese cultures (flavour genes and genomics), plant-based dairy alternative fermentations, antifungal and anti-pathogen (Salmonella and Listeria) biocontrol food applications.He teaches into food microbiology, food safety and food biotechnology courses. He is a Australian Institute of Food Science and Technology (FAIFST) and a member of the editorial boards of mBio, Journal of Food Protection and Food Australia. He was the recipient of the 2017 Australian Institute of Food Science and Technology (AIFST) Keith Farrer Award of Merit.
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