Mark Gornall
Mark has always been passionate about food: making it, consuming it and working with it. (Luckily his enjoyment in eating goes hand in hand with getting out into the hills on an almost daily basis, providing some justification for the indulgence.)
With an interest in science and recognising the importance of food in the New Zealand economy, studying Food Technology at Massey University was a natural choice. Mark graduated with a first class honours degree and has been utilising his expertise in the food and beverage industries ever since.
During his career spanning more than 30 years in the food industry, Mark has had the opportunity to develop expertise across diverse product types, a broad spectrum of food processing technologies and compliance with many major food safety and quality certifications.
Mark has worked extensively in the following industries: -
Fruit and vegetable processing (apple and berry fruit juices & concentrates, apple sauce, and pie fillings)
Wet fish processing and value added fish portions (coated, smoked, canned)
Shellfish processing (mussels, scallops, abalone and oysters - chilled, frozen, smoked, canned)
Mark holds qualifications in thermal processing, Hazard Analysis and Critical Control Point (HACCP), and auditing. MPG FoodTech is is also recognised by MPI to deliver training for the depuration of bivalve molluscan shellfish (as per H3.24 – Competency requirements of the Animal Products Notice: Production, Supply and Processing). Links to key qualifications are detailed below.
Cannery Supervisor (Principles of thermal process control, acidification and container closure evaluation)
Outside of work, Mark is often found on the mountain bike trails for which Nelson is renowned. Taking in the peace and tranquility that can be found in the National Parks nearby is also a regular escape for him.
