Dr Sara Cicerale

STAFF PROFILE

Position

Lecturer In Applied Food Science

Faculty

Faculty of Health

Department

School of Exercise & Nut. Sci.

Campus

Melbourne Burwood Campus

Qualifications

Bachelor of Applied Science (Food Science & Nutrition), Deakin University, 2005
Doctor of Philosophy, Deakin University, 2010
Graduate Certificate of Higher Education, Deakin University, 2013
Graduate Certificate in Research Commercialisation, Deakin University, 2015

Contact

sara.cicerale@deakin.edu.au
+61 3 925 17282

Research interests

Dr Cicerales research interests include: Consumer perception, acceptance and preference of food; Health benefits of a traditional Mediterranean diet; and Non-nutritive food components.

Teaching interests

Dr Cicerale teaches into the Food and Nutrition Sciences Bachelor Degree and co-supervises 1 PhD student.

Conferences

Kourouniotis, S, Keast RSK, Cicerale S.  The Importance of taste on dietary choice, Behaviour and Intake in a Group of University Students. Poster. Nutrition Society of Australia Conference, November 26th-28th 2014.

Cicerale S, Oliver P, Keast RSK. The association between smell function, diet and dietary activities. Poster. Australian Institute of Food Sceince and Technology Convention, June 22nd-25th 2014. 

Cicerale S, Riddell LJ, Keast RSK. The association between perceived sweetness intensity and dietary intake. Poster. Nutrition Society of Australia Conference, November 30th-December 2nd 2011.

Cicerale S, Conlan XA, Barnett NW, Sinclair AJ, Keast RSJ. The concentration of oleocanthal in olive oil waste. Oral. Nutrition Society of Australia Conference, December 8th-December 11th 2009.

Cicerale S, Conlan XA, Barnett NW, Sinclair AJ, Keast RSJ. The concentration of oleocanthal in olive oil waste. Poster. 19th International Congress of Nutrition, October 4th-9th 2009.

Cicerale, S. Oleocanthal- a natural anti-inflammatory agent in olive oil. Oral. Australian Institute of Food Science and Technology Convention, July 13th-16th 2009.

Cicerale S, Conlan XA, Barnett NW, Sinclair AJ, Keast RSJ. The influence of heat on biological activity and concentration of oleocanthal- a natural anti-inflammatory agent. Oral. Nutrition Society of Australia Conference, November 30th-December 3rd 2008.

Cicerale S & Keast RSJ. Sensory detection of oleocanthal, a natural anti-inflammatory agent. Oral. Australian Institute of Food Science and Technology Convention, July 21st-25th 2008.

Cicerale S & Keast RSJ. The secret to the Mediterranean diet- phenolics in virgin olive oil. Poster. Population Health Congress, July 6th-9th 2008.

Cicerale S & Keast RSJ. Sensory detection of oleocanthal, a natural anti-inflammatory agent. Oral. Australia New Zealand Sensory Symposium, January 22nd-24th 2008.

Cicerale S, Conlan XA, Sinclair AJ, Keast RSJ. Does heat degrade the concentration of phenolic compounds in extra virgin olive oil thereby negating their healthful properties? Poster. Nutrition Society of Australia Conference, December 2nd 2008.

Cicerale S, Conlan XA, Sinclair AJ, Keast RSJ. Application of heat to virgin olive oils: Does heat degrade the concentration of oleocanthal in olive oil? Oral. Australian Institute of Food Science and Technology Convention, July 22nd-25th 2007.

Research groups

Centre for Advanced Sensory Science (CASS)

Awards

Nutrition Society of Australia, Early Career International Conference Travel Scholarship

Australian Institute of Food Science and Technology, Young Investigator Malcolm Bird Award

Nutrition Society of Australia Prize for Best Poster Presentation

Publications

Filter by

2016

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

Miss Stephanie Kourouniotis, Prof Russell Keast, A/Prof Lynn Riddell, Dr Katie Lacy, Maree G Thorpe, Dr Sara Cicerale

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

journal
2015

The relationships between common measurements of taste function

Jordannah Webb, Dr Dieuwerke Bolhuis, Dr Sara Cicerale, John Hayes, Prof Russell Keast

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

journal

Micronutrient supplement use and diet quality in university students

Mr Adam Wiltgren, Dr Alison Booth, Dr Gunveen Kaur, Dr Sara Cicerale, Dr Katie Lacy, Maree G Thorpe, Prof Russell Keast, A/Prof Lynn Riddell

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

journal
2013

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

Dr Sara Cicerale, Dr Xavier Conlan, Prof Neil Barnett, Prof Russell Keast

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

journal
2012

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

Dr Sara Cicerale, Mrs Lisa Parkinson, Prof Russell Keast

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

journal

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

Dr Sara Cicerale, A/Prof Lynn Riddell, Prof Russell Keast

(2012), Vol. 77, pp. H31-H35, Journal of food science, London, England, C1

journal
2011

The concentration of oleocanthal in olive oil waste

Dr Sara Cicerale, Dr Xavier Conlan, Prof Neil Barnett, Prof Russell Keast

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

journal
2010

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

Dr Sara Cicerale, Prof Russell Keast

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

journal

Biological activities of phenolic compounds present in virgin olive oil

Dr Sara Cicerale, Mrs Lisa Parkinson, Prof Russell Keast

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

journal
2009

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

Dr Sara Cicerale, Paul Breslin, Gary Beauchamp, Prof Russell Keast

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

journal

Chemistry and health of olive oil phenolics

Dr Sara Cicerale, Dr Xavier Conlan, Prof Andrew Sinclair, Prof Russell Keast

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

journal