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Prof Russell Keast

STAFF PROFILE

Position

Professor

Faculty

Faculty of Health

Department

School of Exercise & Nut. Sci.

Campus

Melbourne Burwood Campus

Research interests

Professor Keast's research is primarily concerned with the sense of taste and it's role with food choice.



Using sensory evaluation techniques combined with nutritional assessment, the majority of Professor Keast's published research has focused on understanding the taste system, in particular how knowledge of taste may be associated with dietary consumption and development of diet-related disease. For example, recent research has involved 1/ the role of caffeine in sugar sweetened beverages, 2/ the link between salt taste and consumption of salty foods, 3/ the existence of a sixth basic taste responsive to fat, and the role it may play in development of obesity. In addition, Professor Keast has been actively involved in developing a link between chemical analysis and perceived flavour. Using a sensory directed approach to the chemical separation of foods, he co-discovered a natural non-steroidal anti-inflammatory compound in virgin olive oil.



Professor Keast has ongoing industry collaborations and consultancies involving sensory evaluation of foods.
 

Teaching interests

Unit Chair HSN313 Sensory Evaluation of Food



Supervises 6 PhD students and 2 Honours students
 

Conferences

Keast R. 2014 Weurman Fl.avour Sysposium. Cambridge University UK. (Invited Plenary) Fat, the sixth taste

Keast R. 2014 The Science of Taste. Copenhagen (Invited Speaker).  Is fat the sixth taste. Evidence and Implications.

Keast R. 2013 Nutrition Society of Australia. Brisbane. (Invited Plenary) A taste for energy homeostasis: sweet and fatty. 

Keast R. 2013 AIFST Convention. Brisbane. Panel discussion on salt reduction in foods. (Invited)

Keast R. 2012 Royal Society. Taste Australia. Adelaide. Panel discussion on taste perception. (Invited)

Keast R. 2011. Taste and implication for health (Invited Keynote). Consumer and Applied Sciences Centenary Conference, Dunedin, New Zealand.

Keast R. 2011. Salt consumption. Why do we consume so much, and the influence on CVD (Invited Plenary). Australian Cardiovascular Nursing College Conference, Melbourne.

Keast R. 2010. The Future of Food (Invited presentation). Royal Institute of Australia as part of Tasting Australia convention, Adelaide.

Keast R. 2010. Fat taste, implications for satiety (Invited presentation). International Life Sciences Institute -Saturated and trans fats, Sydney.

Keast R. 2009. Salt, the sensory perspective (Invited presentation). International Life Sciences Institute - The Salt Forum, Sydney.

Keast R. 2009. The taste of salt and the potential for salt reduction in foods (Invited presentation). The Australian Academy of Science - Salt in the diet: The elephant in the room, Sydney.

Research groups

Centre for Advanced Sensory Science

Awards

New Jersey Pharmaceutical Association Award for research on bitterness inhibition

Publications

Filter by

2017

Psychophysical evaluation of sweetness functions across multiple sweeteners

Y Low, R McBride, K Lacy, R Keast

(2017), Vol. 42, pp. 111-120, Chemical senses, C1

journal
2016

The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake

L Parkinson, M Kestin, R Keast

(2016), Vol. 48, pp. 17-22, Food quality and preference, C1

journal

Viability of tallow inclusion in Atlantic salmon diet, as assessed by an on-farm grow out trial

J Emery, R Smullen, R Keast, G Turchini

(2016), Vol. 451, pp. 289-297, Aquaculture, C1

journal

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

D Bolhuis, R Keast

(2016), Vol. 49, pp. 66-69, Food quality and preference, C1

journal

Effects of salt and fat combinations on taste preference and perception

D Bolhuis, L Newman, R Keast

(2016), Vol. 41, pp. 189-195, Chemical senses, C1

journal

Dietary fat restriction increases fat taste sensitivity in people with obesity

L Newman, D Bolhuis, S Torres, R Keast

(2016), Vol. 24, pp. 328-334, Obesity, C1

journal

Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life.

D Liem, D Bolhuis, X Hu, R Keast

(2016), Vol. 99, pp. 1747-1754, Journal of dairy science, C1

journal

Effects of sugar and fat consumption on sweet and fat taste

R Keast

(2016), Vol. 9, pp. 55-60, Current opinion in behavioral sciences, C1

journal

Salt promotes passive overconsumption of dietary fat in humans

D Bolhuis, A Costanzo, L Newman, R Keast

(2016), Vol. 146, pp. 838-845, Journal of nutrition, C1

journal

The influence of a high-fat meal on fat taste thresholds

L Newman, S Torres, D Bolhuis, R Keast

(2016), Vol. 101, pp. 199-204, Appetite, C1

journal

The importance of taste on dietary choice, behaviour and intake in a group of young adults

S Kourouniotis, R Keast, L Riddell, K Lacy, M Thorpe, S Cicerale

(2016), Vol. 103, pp. 1-7, Appetite, C1

journal

A comparison of collection techniques for gene expression analysis of human oral taste tissue

N Archer, D Liu, J Shaw, G Hannan, K Duesing, R Keast

(2016), Vol. 11, pp. 1-11, PLoS one, C1

journal

The association between sweet taste function, anthropometry, and dietary intake in adults

J Low, K Lacy, R McBride, R Keast

(2016), Vol. 8, pp. 1-14, Nutrients, C1

journal

Mechanism of fat taste perception: association with diet and obesity

D Liu, N Archer, K Duesing, G Hannan, R Keast

(2016), Vol. 63, pp. 41-49, Progress in lipd research, C1

journal

Consumer perception, attitudes, liking and preferences for olive oil

S Cicerale, D Liem, R Keast

(2016), pp. 157-171, Products from olive tree, Rijeka, Croatia, B1

chapter
2015

Caffeine increases sugar-sweetened beverage consumption in a free-living population: a randomised controlled trial

R Keast, B Swinburn, D Sayompark, S Whitelock, L Riddell

(2015), Vol. 113, pp. 366-371, British journal of nutrition, C1

journal

Cross-sectional study of 24-hour urinary electrolyte excretion and associated health outcomes in a convenience sample of Australian primary schoolchildren: the salt and other nutrients in children (SONIC) study protocol.

C Grimes, J Baxter, K Campbell, L Riddell, M Rigo, D Liem, R Keast, F He, C Nowson

(2015), Vol. 4, pp. 1-7, JMIR research protocols, C1

journal

Micronutrient supplement use and diet quality in university students

A Wiltgren, A Booth, G Kaur, S Cicerale, K Lacy, M Thorpe, R Keast, L Riddell

(2015), Vol. 7, pp. 1094-1107, Nutrients, C1

journal

Is fat the sixth taste primary? Evidence and implications

R Keast, A Costanzo

(2015), Vol. 4, pp. 1-7, Flavour, C1

journal

Chemosensory science in the context of cancer treatment: implications for patient care

A Boltong, R Keast

(2015), Vol. 8, pp. 117-125, Chemosensory perception, C1

journal

The relationships between common measurements of taste function

J Webb, D Bolhuis, S Cicerale, J Hayes, R Keast

(2015), Vol. 8, pp. 11-18, Chemosensory Perception, C1

journal
2014

Measuring oral fatty acid thresholds, fat perception, fatty food liking, and papillae density in humans

R Haryono, R Haryono, M Sprajcer, M Sprajcer, R Keast, R Keast

(2014), Vol. 88, pp. 1-12, Journal of visualized experiments, C1

journal

Impaired oral fatty acid chemoreception is associated with acute excess energy consumption

R Keast, K Azzopardi, L Newman, R Haryono

(2014), Vol. 80, pp. 1-6, Appetite, C1

journal

Diet quality in young adults and its association with food-related behaviours

M Thorpe, M Kestin, L Riddell, R Keast, S McNaughton

(2014), Vol. 17, pp. 1767-1775, Public health nutrition, C1

journal

The role of sweet taste in satiation and satiety.

Y Low, K Lacy, R Keast

(2014), Vol. 6, pp. 3431-3450, Nutrients, C1

journal

A prospective cohort study of the effects of adjuvant breast cancer chemotherapy on taste function, food liking, appetite and associated nutritional outcomes

A Boltong, S Aranda, R Keast, R Wynne, P Francis, J Chirgwin, K Gough

(2014), Vol. 9, pp. 1-9, PLoS One, C1

journal

Oleocanthal, a phenolic derived from virgin olive oil: a review of the beneficial effects on inflammatory disease

L Parkinson, R Keast

(2014), Vol. 15, pp. 12323-12334, International journal of molecular sciences, C1

journal
2013

Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal

S Cicerale, X Conlan, N Barnett, R Keast

(2013), Vol. 50, pp. 597-602, Food research international, C1

journal

The acute effects of caffeine in a sugar-sweetened beverage on energy consumption

P Oliver, L Riddell, K Lim, R Keast

(2013), Vol. 2, pp. 133-139, Journal of caffeine research, C1

journal

The test-retest reliability of fatty acid taste thresholds

L Newman, R Keast

(2013), Vol. 6, pp. 70-77, Chemosensory perception, C1

journal

Functionality of fatty acid chemoreception : a potential factor in the development of obesity?

L Newman, R Haryono, R Keast

(2013), Vol. 5, pp. 1287-1300, Nutrients, C1

journal

Monola oil versus canola oil as a fish oil replacer in rainbow trout feeds: effects on growth, fatty acid metabolism and final eating quality

G Turchini, V Moretti, K Hermon, F Caprino, M Busetto, F Bellagamba, T Rankin, R Keast, D Francis

(2013), Vol. 141, pp. 1335-1344, Food chemistry, C1

journal
2012

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

S Cicerale, L Lucas, R Keast

(2012), Vol. 23, pp. 129-135, Current opinion in biotechnology, C1

journal

Recent fat intake modulates fat taste sensitivity in lean and overweight subjects

J Stewart, R Keast

(2012), Vol. 36, pp. 834-842, International journal of obesity, C1

journal

Oral sensitivity to oleic acid is associated with fat intake and body mass index

J Stewart, L Newman, R Keast

(2012), pp. 1-7, Clinical Nutrition, C1

journal

The influence of chemotherapy on taste perception and food hedonics : a systematic review

A Boltong, R Keast

(2012), Vol. 38, pp. 152-163, Cancer treatment reviews, C1

journal

The association between perceived sweetness intensity and dietary intake in young adults

S Cicerale, L Riddell, R Keast

(2012), Vol. 77, Journal of food science, C1

journal

Caffeine as an ingredient in sugar sweetened beverages

L Riddell, D Sayompark, P Oliver, R Keast

(2012), pp. 22-38, Caffeine : chemistry, analysis, function and effects, Cambridge, England, B1-1

chapter

Effective integration of teaching and research in a first year food and nutrition course

R Keast, S Macfarlane, L Riddell

(2012), Vol. 3, pp. 1366-1370, Creative education, C1-1

journal

Health labelling can influence taste perception and use of table salt for reduced-sodium products

D Liem, F Miremadi, E Zandstra, R Keast

(2012), Vol. 15, pp. 2340-2347, Public health nutrition, C1-1

journal

Taste changes and saliva composition in chronic kidney disease

K Manley, R Haryono, R Keast

(2012), Vol. 8, pp. 56-60, Renal Society of Australasia journal, C1-1

journal

Experiences and consequences of altered taste, flavour and food hedonics during chemotherapy treatment

A Boltong, R Keast, S Aranda

(2012), Vol. 20, pp. 2765-2774, Supportive care in cancer, C1-1

journal

Oleocanthal: a naturally occurring anti-inflammatory agent in virgin olive oil

S Cicerale, L Lucas, R Keast

(2012), pp. 357-374, Olive oil - constituents, quality, health properties and bioconversions, Rijeka, Croatia, B1-1

chapter
2011

Transforming salmonid aquaculture from a consumer to a producer of long chain omega-3 fatty acids

G Turchini, D Francis, R Keast, A Sinclair

(2011), Vol. 124, pp. 609-614, Food chemistry, C1

journal

The influence of sodium on liking and consumption of salty food

L Lucas, L Riddell, G Liem, S Whitelock, R Keast

(2011), Vol. 76, pp. 72-76, Journal of food science, C1

journal

Impact of living arrangements and nationality on food habits and nutrient intakes in young adults

L Riddell, B Ang, R Keast, W Hunter

(2011), Vol. 56, pp. 726-731, Appetite, C1

journal

The concentration of oleocanthal in olive oil waste

S Cicerale, X Conlan, N Barnett, R Keast

(2011), Vol. 25, pp. 542-548, Natural product research, C1

journal

Molecular mechanisms of inflammation : anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal

L Lucas, A Russell, R Keast

(2011), Vol. 17, pp. 754-768, Current pharmaceutical design, C1

journal

Marked differences in gustatory and gastrointestinal sensitivity to oleic acid between lean and obese men

J Stewart, R Seimon, B Otto, R Keast, P Clifton, C Feinle-Bisset

(2011), Vol. 93, pp. 703-711, The American journal of clinical nutrition, C1

journal

Fatty acid detection during food consumption and digestion : associations with ingestive behavior and obesity

J Stewart, C Feinle-Bisset, R Keast

(2011), Vol. 50, pp. 225-233, Progress in lipid research, C1

journal

Talking about taste : how do oncology clinicians discuss and document taste problems?

A Boltong, R Keast, S Aranda

(2011), Vol. 35, pp. 81-87, Cancer forum, C1

journal

Two decades of supertasting : where do we stand?

J Hayes, R Keast

(2011), Vol. 104, pp. 1072-1074, Physiology & Behavior, C1

journal

The influence of caffeine on energy content of sugar-sweetened beverages : the caffeine?calorie effect

R Keast, D Sayompark, G Sacks, B Swinburn, L Riddell

(2011), Vol. 65, pp. 1338-1344, European journal of clinical nutrition, C1

journal

Reducing sodium in foods : the effect on flavor

D Liem, F Miremadi, R Keast

(2011), Vol. 3, pp. 694-711, Nutrients, C1

journal

The anti-inflammatory and pharmacological actions of oleocanthal, a phenolic contained in extra virgin olive oil

L Lucas, S Cicerale, R Keast

(2011), Vol. 10, pp. 399-406, Anti-inflammatory and anti-allergy agents in medicinal chemistry, C1-1

journal
2010

Biological activities of phenolic compounds present in virgin olive oil

S Cicerale, L Lucas, R Keast

(2010), Vol. 11, pp. 458-479, International Journal of Molecular Sciences, C1

journal

Oleocanthal, a natural anti-Inflammatory compound in extra virgin olive oil

S Cicerale, R Keast

(2010), Vol. 9, pp. 94-100, Anti-inflammatory & anti-allergy agents in medicinal chemistry, C1-1

journal

Oral sensitivity to fatty acids, food consumption and BMI in human subjects

J Stewart, C Feinle-Bisset, M Golding, C Delahunty, P Clifton, R Keast

(2010), Vol. 104, pp. 145-152, British journal of nutrition, C1

journal
2009

Sensory characterization of the irritant properties of oleocanthal, a natural anti-inflammatory agent in extra virgin olive oils

S Cicerale, P Breslin, G Beauchamp, R Keast

(2009), Vol. 34, pp. 333-339, Chemical senses, C1

journal

Food quality perception

R Keast

(2009), pp. 67-83, Processing effects on safety and quality of foods, Boca Raton, Fla., B1

chapter

Influence of heat on biological activity and concentration of oleocanthal : a natural anti-inflammatory agent in virgin olive oil

S Cicerale, X Conlan, N Barnett, A Sinclair, R Keast

(2009), Vol. 57, pp. 1326-1330, Journal of agricultural and food chemistry, C1

journal

Chemistry and health of olive oil phenolics

S Cicerale, X Conlan, A Sinclair, R Keast

(2009), Vol. 49, pp. 218-236, Critical reviews in food science and nutrition, C1

journal
2008

Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times

G Palmeri, G Turchini, F Caprino, R Keast, V Moretti, S De Silva

(2008), Vol. 107, pp. 1605-1615, Food chemistry, C1

journal

Effects of starvation and water quality on the purging process of farmed Murray cod ( Maccullochella peelii peelii )

G Palmeri, G Turchini, R Keast, P Marriott, P Morrison, S De Silva

(2008), Vol. 56, pp. 9037-9045, Journal of agricultural and food chemistry, C1

journal

Modification of the bitterness of caffeine

R Keast

(2008), Vol. 19, pp. 465-472, Food quality and preference, C1

journal
2007

Caffeine as a flavor additive in soft-drinks

R Keast, L Riddell

(2007), Vol. 49, pp. 255-259, Appetite, C1

journal

Flavour as an analytical tool : an anti-inflammatory compound in olive oil

R Keast

(2007), Vol. 59, pp. 363-367, Food Australia, C1

journal

A complex relationship among chemical concentration, detection threshold and suprathreshold intensity of bitter compounds

R Keast, J Roper

(2007), Vol. 32, pp. 245-253, Chemical senses, C1

journal

Sensory systems guide our acceptance of food and beverages

R Keast

(2007), Vol. 46, pp. 21-22, Vhetta journal, C1-1

journal
2006

Culture-specific variation in the flavor profile of soymilks

R Keast, J Lau

(2006), Vol. 71, pp. 567-572, Journal of food science, C1

journal

Sensory systems guide our acceptance and consumption of food and beverages.

R Keast

(2006), Vol. 13, pp. 10-13, Journal of the Home Economics Institute of Australia, C1

journal

Biometric, nutritional and organoleptic changes in intensively farmed Murray Cod (Maccullochella peelii peelii) purged for different time periods

G Palmeri, G Turchini, R Keast, V Moretti, S De Silva

(2006), Innovation In Aquaculture: Abstracts Book: Skretting Australasian Aquaculture Conference, Australia, E1-1

conference
2005

Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modification

R Keast, P Breslin

(2005), Vol. 22, pp. 1970-1977, Pharmaceutical research, C1-1

journal

The nose and tongue as chemical detectors

R Keast

(2005), Vol. 72, pp. 10-13, Chemistry in Australia, C1-1

journal

Ibuprofen-like activity in estra-virgin olive oil

G Beauchamp, R Keast, D Morel, J Lin, J Pika, Q Han, C Lee, A Smith, P Breslin

(2005), Vol. 437, pp. 45-46, Nature, C1-1

journal
2004

Flavor interactions at the sensory level

R Keast, P Dalton, P Breslin

(2004), pp. 228-254, Flavor perception, Oxford, England, B1-1

chapter

Oral zinc sulfate solutions inhibit sweet taste perception

R Keast, T Canty, P Breslin

(2004), Vol. 29, pp. 513-521, Chemical senses, C1-1

journal

The influence of sodium salts on binary mixtures of bitter-tasting compounds

R Keast, T Canty, P Breslin

(2004), Vol. 29, pp. 431-439, Chemical senses, C1-1

journal
2003

A psychophysical investigation of binary bitter-compound interactions

R Keast, M Bournazel, P Breslin

(2003), Vol. 28, pp. 301-313, Chemical senses, C1-1

journal

An overview of binary taste-taste interactions

R Keast, P Breslin

(2003), Vol. 14, pp. 111-124, Food quality and preference, C1-1

journal

The effect of zinc on human taste perception

R Keast

(2003), Vol. 68, pp. 1871-1877, Journal of food science, C1-1

journal
2002

Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts

R Keast, P Breslin

(2002), Vol. 19, pp. 1019-1026, Pharmaceutical research, C1-1

journal

Cross-adaptation and bitterness inhibition of L-Tryptophan, L-Phenylalanine and urea : further support for shared peripheral physiology

R Keast, P Breslin

(2002), Vol. 27, pp. 123-131, Chemical senses, C1-1

journal
2001

Suppression of bitterness using sodium salts

R Keast, P Breslin, G Beauchamp

(2001), Vol. 55, pp. 441-447, Chimia : International journal for chemistry, C1-1

journal

Grants

Australian Competitive Grants

Obesity prevention impact of removing caffeine from soft drinks

Prof Boyd Swinburn, A/Prof Lynn Riddell, Prof Russell Keast

DART Grant - Research - Diabetes Australia - Victoria (Research Trust)

  • 2008: $24,996
  • 2007: $24,996

Reducing salt intake and salt preference in primary school children

Prof Caryl Nowson, Prof Karen Campbell, A/Prof Lynn Riddell, Dr Feng He, Prof Russell Keast

NHF Grant - Research - National Heart Foundation of Australia

  • 2012: $64,500
  • 2011: $64,500

Identifying why some people consume excess dietary fat. A twin study

Prof Russell Keast, Prof Caryl Nowson, Dr Conor Delahunty, Dr Konsta Duesing

NHMRC Project Grant

  • 2015: $84,240
  • 2014: $68,767
  • 2013: $90,798

Other Public Sector Funding

The role of fat perception in sensory specific satiety

Prof Russell Keast, Dr Matt Golding, Dr C Delahunty, Ms Jessica Stewart

  • 2011: $3,500
  • 2010: $3,500
  • 2009: $7,000
  • 2008: $10,401

Murray cod nutrition - Collaboration between Fisheries Victoria and DU

Prof Giovanni Turchini, Prof Russell Keast

  • 2011: $48,863
  • 2010: $4,545
  • 2009: $72,727

CSIRO Postgraduate Scholarships - RNA-seq - Dongli Liu

Prof Russell Keast, Ms Dongli Liu

  • 2017: $3,750

Industry and Other Funding

DNA Marker Development for flavour compounds in strawberry

Prof Russell Keast

  • 2015: $34,228
  • 2014: $34,228
  • 2013: $34,228

Would you like seaweed with that?

Dr Alecia Bellgrove, Prof Giovanni Turchini, Prof Russell Keast, Dr Fernando Norambuena

  • 2013: $5,314

Huon Tallow Salmon trial

Prof Giovanni Turchini, Prof Russell Keast

  • 2014: $15,000
  • 2013: $15,000

Descriptive analysis work for Sensory Solutions

Prof Russell Keast

  • 2016: $44,200
  • 2015: $25,400

Product Assessment for Compusense

Prof Russell Keast, Dr Gie Liem

  • 2017: $58,496
  • 2016: $73,963

Other Funding Sources

The role of fat perception in sensory specific satiety

Prof Russell Keast, Dr Matt Golding, Dr C Delahunty, Ms Jessica Stewart

  • 2010: $4,000
  • 2009: $4,000

Supervisions

Principal Supervisor
2016

Rivkeh Haryono

Thesis entitled: The role of environmental and genetic influences on fatty acid taste sensitivity

Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences

2015

Lisa Parkinson

Thesis entitled: The Perceptual and Anti-Inflammatory effects of Oleocanthal, an Olive Oil Phenolic

Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences

2014

Lisa Newman

Thesis entitled: Oral fatty acid sensitivity and dietary fat consumption

Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences

2011

Dhoungsiri Sayompark

Thesis entitled: The Caffeine-calorie Effect in Sugar-sweetened Beverages

Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences

Fatemeh Miremadi

Thesis entitled: Reducing Sodium in Foods; The Effect on Flavour & Consumers' Perception

Master of Applied Science (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences

Jessica Stewart

Thesis entitled: Fat Taste Sensitivity

Doctor of Philosophy (Nutrition & Exercise) (High Cost), School of Exercise and Nutrition Sciences

2010

Sara Cicerale

Thesis entitled: Food as a Medicine: Healthful Oleocanthal in Australian Olive Oil (see comments15/6/10)

Doctor of Philosophy (Nutrition & Exercise) (High Cost), School of Exercise and Nutrition Sciences