Spencer Clements is a Senior Food Technologist with over 25 Years of mixed Professional Developments in Research, Product development, Product portfolio management and a Hatted Culinary chef.


Spencer specialises in Gluten free food and all meat protein development, as well as consulted in the Foodservice, Retail Manufacturing, FMCG and QRS. Spencer has also worked closely in the Tafe sector for over 10years as a Cookery Teacher.