Charles Sturt University
Graham Centre for Agricultural Innovation

Associate Professor Paul Prenzler

Associate Professor Paul Prenzler

BSc(Hons), PhD, FRACI

A/Prof Prenzler completed a BSc(Hons) in Chemistry at University of Queensland (UQ) before undertaking a PhD, also in Chemistry at UQ, which investigated the reactions of platinum(II) amine complexes with amino acids and peptides.

On completion of his postgraduate studies A/Prof Prenzler took up the position of Visiting Research Scientist at the Advanced Research Laboratory, Hitachi Limited, Hatoyama, Japan, researching octopus rhodopsin with potential application to light-activated switches.

A/Prof Prenzler then received a postdoctoral fellowship with the Research School of Chemistry at Australian National University, where he researched areas in synthesis and electrochemistry of platinum, rhodium and ruthenium compounds, before taking up a position as Research Fellow in the School of Chemistry, University of Melbourne investigating the synthesis and electrochemistry of polyoxometallates, and potential applications as "green" catalysts.

A/Prof Prenzler commenced duties as Lecturer in the School of Science and Technology at Charles Sturt University (CSU) in 1997. He was promoted to the position of Senior Lecturer in 2001 and Associate Professor in 2012. His main areas of research at CSU have been the application of analytical chemistry to the study of wine oxidation, wine flavour and aroma, olive oil, wheat, the ecology of dissolved carbon in rivers, and antioxidants and health.

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  • Antioxidants and  other bioactive compounds from olives, wine, canola, and medicinal plants
  • The role of  antioxidants in the diet using a metabolomics approach
  • Quality and  nutritional properties of Camellia oil


Subject areas A/Prof Prenzler teaches include Chemistry 1B, Organic and Physical Chemistry, Organic Chemistry and Instrumental Methods.

A/Prof Prenzler has an active interest in the supervision of Honours, Masters and PhD students.

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  • Application of fundamental chemical principles to solving real world problems
  • Relationship between food or beverage quality and chemical constituents
  • Role of antioxidants in diet and health

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Kendall M, Batterham M, Callahan DL, Jardine D, Prenzler  PD, Robards K and Ryan D (2012). Randomized controlled study of the urinary  excretion of biophenols following acute and chronic intake of olive leaf  supplements. Food Chemistry 130, 651–659.

De Martino A, Arienzo M, Iorio M, Vinale F, Lorito M, Prenzler  PD, Ryan D and Obied HK  (2011). Detoxification of olive mill wastewaters by  zinc-aluminium layered double hydroxides. Applied  Clay Science 53, 737–744.

Yoo Y, Saliba AJ and Prenzler PD (2010). Should red wine be considered a functional food? Comprehensive Reviews in Food  Science and Food Safety 9,  530-551.

Zander  A, Bishop AG, Prenzler PD and Ryder DS (2007). Allochthonous DOC in  floodplain rivers: identifying sources using solid phase microextraction with  gas chromatography. Aquatic Sciences 69, 472-483.

Haiyan  Z, Bedgood Jr DR, Bishop AG Prenzler PD and Robards K (2006). Effect of  added caffeic acid and tyrosol on the fatty acid and volatile profiles of  camellia oil following heating. Journal of Agricultural and Food Chemistry 54, 9551-9558.

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