Why are food scientists and technologists heroes?
Deakin Centre for Advanced Food Sciences PhD Candidate, Agnes Mukurumbira
The investigation of consumer perception of cell-cultured meat with Cellular Agriculture
Deakin Centre for Advanced Food Sciences Honours student, Megan Arden
Fact sheet for assessing taste and smell disturbance due to COVID infection
Taste and smell are independent senses that combine to form
Pickles and ice cream or peanut butter and kimchi? Why we like strange food combinations
You might love hot sauce on ice cream, or fries
The science behind cheese
So many Australian’s love and consume cheese. This is partly
Coriander – why do some people love it while others hate it?
A recent survey conducted by Deliveroo showed the divide of
Fat is an Alimentary taste
The role of the sense of taste is to act
The effect of diet and genes on fat taste
Deakin Centre for Advanced Food Sciences has been a
Sustainable eating is healthy for us and the planet, and saves money too
Researchers have debunked the myth that healthy eating is costly
The race to redesign sugar reduction
Deakin Centre for Advanced Food Sciences staff recently had
How to cook chicken safely
Professor Russell Keast discusses how to cook chicken safely with
Fluffy or sticky? Deakin research determines the ‘perfect’ rice method
With Australians stocking-up on pantry essentials, including rice, a timely
Media enquiries
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