Profile image of Russell Keast

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

No publications found

Funded Projects at Deakin

Australian Competitive Grants

Obesity prevention impact of removing caffeine from soft drinks

Prof Boyd Swinburn, 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, 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

Enhancing the flavour of farmed fish through dietary innovation

A/Prof David Francis, Prof Giovanni Turchini, Rocky De Nys, Dr Damien Callahan, A/Prof Xavier Conlan, Prof Russell Keast, Vittorio Moretti, Dr Richard Smullen, Susan Poole

ARC Linkage - Projects

  • 2021: $51,645
  • 2020: $127,314
  • 2019: $120,756
  • 2018: $50,706

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: $7,500

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, A/Prof Gie Liem

  • 2018: $67,820
  • 2017: $56,273
  • 2016: $73,963

Enhancing the flavour of farmed fish through dietary innovation

A/Prof David Francis, Prof Giovanni Turchini, Rocky De Nys, Dr Damien Callahan, A/Prof Xavier Conlan, Prof Russell Keast, Vittorio Moretti, Dr Richard Smullen, Susan Poole

  • 2021: $72,500
  • 2019: $50,000

Flavour evaluation of Australian Rice

Prof Russell Keast, A/Prof Gie Liem

  • 2020: $36,960
  • 2019: $157,080
  • 2018: $155,120

Rapid Response Panel

Prof Russell Keast, A/Prof Gie Liem

  • 2020: $34,200
  • 2019: $28,141
  • 2018: $66,000

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

No completed student supervisions to report