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|
Course Director: Bachelor of Food Science and Nutrition.
Unit Chair HSN313 Sensory Evaluation of Food
Supervises 5 PhD students and 3 Honours students
Conferences and seminars
Keast R. 2011. Taste and implication for health (Invited keynote presentation). 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 presentation). 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
Associate Professor Keasts research is primarily concerned with understanding the sense of taste and the role taste sensitivity may play in development of diet-related disease.
Using sensory evaluation techniques combined with nutritional assessment, the majority of Associate Professor Keasts 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, Associate 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.
Associate Professor Keast is initiating research linking sensory science and culinary arts (e.g. Molecular Gastronomy or Culinology), to help develop novel food products.