Staff profile - Russell Keast
Prof Russell Keast
|Faculty or Division:||Faculty of Health|
|Department:||School of Exercise and Nutrition Sciences|
|Campus:||Melbourne Burwood Campus|
|Phone:||+61 3 92446944 +61 3 92446944|
Unit Chair HSN313 Sensory Evaluation of Food
Supervises 6 PhD students and 2 Honours students
Conferences and seminars
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.
Awards and prizes
New Jersey Pharmaceutical Association Award for research on bitterness inhibition
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.
Centre for Advanced Sensory Science