CASS (Consumer-Analytical-Safety-Sensory) Food Research Centre
The Deakin University CASS (Consumer-Analytical-Safety-Sensory) Food Research Centre is dedicated to helping the sustainable growth of the Australian food industry. By using state-of-the-art facilities and renowned researchers, we aim to deliver high-quality consumer, sensory, food safety and flavour analysis, as well as training the next generation of food scientists.
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.
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.
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.
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.
Lecturer in Nutrition Science Dr Costanzo has a background in nutrition and physiology, with previous research looking at the influence of genetics and diet on taste function. His current research interest is on how taste function can be utilised to increase the satiating effect of foods, therefore reducing excessive food consumption and obesity.
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.