CASS's vision is to make sustainable and healthier foods the preferred choice of consumers.
Our objective is to identify and train students who show an interest in consumer, sensory, food safety and analytical science, and provide them with the opportunity to participate in different areas of industry-relevant research.
Our team works towards:
- conducting the highest-quality consumer, sensory, safety and flavour research
- collaborating widely with the Australian food industry and government
- educating the next generation of food scientists
- promoting consumer, sensory, food safety and flavour analysis research both within Australia and internationally.
We have a number of widely published, highly esteemed researchers and PhD candidates working hard to deliver advanced knowledge and industry-relevant sensory and consumer science.
|Professor Russell Keast||Head of the CASS Food Research Centre|
Professor Keast has over 15 years experience in conducting sensory studies. He specialises in the association between taste, consumption and enjoyment.
|Associate Professor Robert Shellie||Associate Professor, Food Chemistry and Flavour Science|
Robert Shellie’s research focuses on instrumental analysis of flavour compounds in food and beverages. He specialises in new techniques development to enhance flavour analysis capabilities.
|Associate Professor Gie Liem||Senior Lecturer|
Dr Liem has worked in the food industry and research institutes in the Netherlands and the US. His research focus is the food choices of children and cross-cultural research.
|Dr Snehal Jadhav||Lecturer in Food Safety|
Dr Jadhav has experience in working on food industry-based projects in the area of food safety and microbial omics. Her current research focuses on using proteomics and metabolomics approaches to solve issues around food quality, spoilage and contamination.
|Dr Georgie Russell||Lecturer in Food Innovation|
Dr Georgie Russell’s work looks at understanding and influencing consumer behaviours with a focus on psychosocial factors and how these interact with foods, food products, biological and situational factors to affect food product choice, perception and dietary patterns.
|Dr Andrew Costanzo|
Lecturer in Nutrition Science
|Dr Shirani Gamlath||Lecturer in Product Development|
Shirani Gamlath’s research interests are in designing healthy and sustainable food products. Shirani has expertise in food processing mainly in food extrusion technology and product development in plant based products.
|Simone Lewin||Project Manager, Associate Research Fellow|
Researchers and PhD candidates
|Sensory immersion in virtual environments and the influence on consumer perception, choice and consumption of healthy and unhealthy foods|
|Measuring dynamics of liking: laboratory versus real-life environments using advanced sensory techniques|
|Identification, characterisation, consumer acceptance and preference mapping of aroma compounds in brown and white rice from Australian cultivars|
|Investigating umami as a basic taste and the association with diet and genetics|
|The association between carbohydrate taste and performance|
|The influence of oral tactile acuity on food texture acceptance in fussiness of children aged 5 to 12 years|
|PhD candidate Dipendra Kumar Mahato||The impact of sugar reduction on the consumer acceptance, physicochemical properties and microbial safety of flavoured milk|
|Investigation of plant-based antimicrobials for applications in food packaging|
|Top-down and bottom-up processing in children's food choice and consumption|
Heng Wan Sin (Valarie)
|Rapid detection of bacteria in contaminated foods using gas-chromatography|