The group focuses on both fundamental and applied research in food science. Using innovative and cutting-edge technologies, our research has contributed to global knowledge in specific food science fields, reflected in our strong publication track records and a wide collaboration network.
Our researchers are also extensively involved in assisting the food industry with problem solving, value adding, R&D and innovation.
News and events
Our researchers and graduate research students.
Professor Robyn Warner
Professor of Meat Science
Robyn Warner’s interests and expertise include developing a through chain approach to ensuring a sustainable future food industry, specifically packaging interventions and smart packaging, consumer sensory perceptions as well as fundamental investigations of the biology, biochemistry and biophysics of muscle and food in determining tenderness, colour, flavour and shelf-life.
Dr Minh Ha
Minh Ha’s passion is to apply knowledge in food sciences to innovate and strengthen the food industry. Trained as a food biochemist, Dr Ha has worked in a wide range of research projects, including value added dairy whey, meat tenderisation technologies, innovative packaging for quality and shelf life, texture and flavour of meat products.
Professor Frank Dunshea
Redmond Barry Distinguished Professor and Chair of Agriculture
Frank Dunshea has over 35 years’ experience in farm animal and biomedical research, with expertise in pork production industries, improving production animal efficiency, regulation of growth and development in production animals, animal and human nutrition, the impact of heat stress on the production and welfare of farm animals as well as food science and the development of novel food products.
Dr Surinder Singh Chauhan
Surinder Singh Chauhan is a trained veterinarian and researcher. He has worked in India and the US before joining the University of Melbourne. His research program strives to deliver solutions that promote sustainable and efficient livestock production systems which produce quality animal protein for consumers. The premise of his research program is to develop suitable strategies to mitigate heat stress impacts on food animal production, and to develop and deliver innovative tools to improve meat quality.
Ms Rozita Vaskoska
Rozita Vaskoska is a food scientist trained in food technology, safety and quality. She has industry experience in quality assurance, microbiology, dairy technology and product development, international teaching experience, and research outputs in meat science, regulatory affairs and microbiology. Her PhD identifies structures that determine the quality of cooked meat.
Ms Melindee Hastie
Melindee Hastie enjoys working at the interface of science and industry. She has extensive experience in innovation and technical management within the food industry (over 20 years), and her current PhD program is focussed on value adding to sheep meat, specifically mutton through the integration of consumer, sensory and meat science.
Ms Xinyu Miao
Xinyu Miao’s background is in the field of food science and nutrition, and she has hands-on experience in product development. Her current research is focused on the function and application of alternative proteins (plant and microalgal proteins) in meat products for sustainability and health purposes.
Mr Zhenzhao Li
Zhenzhao Li’s research interest is to further fundamental knowledge of flavour chemistry in meat and to apply it in the development of meat products/meat analogue products.
Ms Michelle LeMaster
Michelle LeMaster’s research interest lies in the fundamental knowledge of muscle fibre types and the impact of fibre types on overall meat quality, especially within different cooking methods. Her focus is currently in the Australian pork industry, working to understand the impacts of the genetics related to fibre types and correlations to overall pork quality.
Ms Xiying Li
Xiying Li is passionate about improving meat eating quality. Her research interest is on connective tissues, including the effects of connective tissue on meat eating quality and methods to manipulate collagen characteristics in pork muscles.
Ms Archana Abhijith
Archana Abhijith’s passion is goat meat quality and applying the knowledge in meat science on innovations such as electrical stimulation and ageing to improve goat meat product quality. Her current research is focused on investigating and developing a model for the post-mortem metabolism in goats and relating it to the meat tenderisation and retail colour stability.
Mr Minghao Zhang
Minghao Zhang’s project focuses on the impact of heat stress on sheep growth performance and meat quality, which could help the industry and farmers take proper measures to avoid the negative impact of extreme high temperature weather conditions. His current research includes sheep physiological performance, post-mortem glycolysis and meat quality in different high temperature environments.
The Protein Foods group applies a wide range of expertise to assist the food industry with problem solving, value adding, R&D and innovation.