Technical Director, MAURI a division of George Weston Foods
Dr Kirsty Germaine has 20 years experience in cereal science, baking and food technology. In her current role at MAURI Kirsty is responsible for the technical strategy of one of Australia & New Zealand’s largest bakery ingredients businesses.
Over the last 12 years she has held various roles within MAURI and Weston Milling including managing MAURI’s cereal science program, as well as building technical relationships with key manufacturing accounts across Australasia (including both domestic and export customers in markets such as Japan, Korea, Thailand and Indonesia). Kirsty specialises in identifying the optimal wheat and flour quality required for consistent end product performance.
Previously Kirsty also spent 8 years with BRI Australia where she gained wheat quality application test experience in bread, cakes, biscuits, noodles, pasta and flat breads. Kirsty holds a PhD in Human Nutrition/Cereal Science from the University of Sydney, Bachelor of Applied Science (Food Science & Technology) from UNSW and Certificate III in Food Processing (Retail Baking – Bread) from East Sydney TAFE.