We want to get it right; consumers are so much driven by what they taste and smell that not paying attention to these drivers is big risk for our company.
As our industry partner, your organisation has access to one of Melbourne’s leading bodies in sensory science. We use state-of-the-art facilitates and a team of highly skilled experts with over 50 years of combined sensory science experience spanning a variety of research areas.
Our partnership agreements span across a continuum from full collaboration to full consultancy. Contact CASS to discuss what partnership option would best suit your organisation.
Where all data is shared and publishable.
Full collaborative research projects aim to address an issue of significance to both groups. Funding is sought from a research agency or government body to support the research.
The aim is for the research outcomes to impact positively on the industry partner's operations while simultaneously contributing to the University's research reputation through publication.
Where all data and intellectual property is owned by the industry partner.
Full consultancy research projects are when CASS experts are contracted out to an external industry party for a commercial fee. For example, our industry partner may require access to our large consumer panel to determine a product reformulation or potential market success.
Other projects may include sensory or flavour training programs or data analysis and advice. Any intellectual property developed belongs to the industry partner.
News and resources
Keep up to date with the latest news and research conducted by CASS.
For journal publications, please refer to CASS staff profiles, which list academic output
Newspaper and online articles
- The Conversation (May 2018) – Want to eat better? You might be able to train yourself to change your tastes
- The Age (Apr 2018) – People aren’t born with a ‘taste’ for fat – they learn it
- Herald Sun (Nov 2017) – Why we might be addicted to carbs
- Channel Nine Coach (Oct 2017) – Turns out carbohydrates have a unique taste — which might explain why you can’t stop eating them
- The Daily Telegraph (Oct 2017) – Scientists have found evidence carbohydrate is the sixth taste.
- SBS Food (Feb 2017) – Chemicals and caffeine: what’s the deal with decaf?
- Channel Nine Coach (Feb 2017) – How food manufactures make junk food as moreish as possible
- The Huffington Post (Jan 2017) – The scientific reason we always have room for dessert
- The Huffington Post (Dec 2016) – Hate veggies as a kid? These are scientific reasons why
- The Huffington Post (Dec 2016) – Why junk food tastes so bloody good
- TIME Magazine (March 2016) – Science explains why you can't stop eating potato chips
- ABC News (Jan 2016) – High-fat diets change taste buds, leading to overeating
- Food Navigator (Feb 2015) – Is fat the sixth basic taste?
Vision Australia Radio – Table Talk
Professor Russell Keast discusses the topic of ‘Fat as Taste’ – 19 August 2015.
ABC News – PM with Tim Palmer
Professor Russell Keast and PhD candidate Andrew Costanzo discuss how research is finding that high fat diets change taste buds which may lead to overeating – 19 January 2016.