Charles Sturt University
Charles Sturt University

Our Team

Executive

    • Chris Blanchard
      Chris Blanchard

      Professor Chris Blanchard is responsible for the overall leadership and management of the centre to ensure that the operation of the centre runs smoothly and that milestones are met. He will also take on a significant supervisory role and mentor other junior supervisors within the centre.


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Chief Investigators

    • Paul Prenzler
      Paul Prenzler

      Paul is Associate Professor in Analytical Chemistry brings many years of experience in leading projects exploring the chemical basis of food and beverage quality particularly that of olive oil and wine. A/Prof. Prenzler will supervise students in oil and cereal quality analysis, bioactivity testing and oil processing.


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    • Bing Wang
      Bing Wang

      Bing Wang is world-renowned for her work on identifying novel compounds that improve cognition. Prof.Wang will assist students to develop new grain-based products that improve cognitive functioning.


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    • Anthony Saliba
      Anthony Saliba

      Dr Saliba has a BSc in Biological and Chemical Science (Biochemistry) with Honours in Psychology and a PhD from the UK in Sensory Perception. He has over 15 years experience in sensory & consumer research


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    • Asgar Farahnaky
      Asgar Farahnaky

      Asgar is a food scientist with many years of managing and supervising industrial and fundamental food technology projects. Dr Farahnaky will supervise students in food processing and value added projects.


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    • Chris Blanchard
      Chris Blanchard

      Professor Chris Blanchard is responsible for the overall leadership and management of the centre to ensure that the operation of the centre runs smoothly and that milestones are met. He will also take on a significant supervisory role and mentor other junior supervisors within the centre.


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    • Peter Torley
      Peter Torley

      Dr Peter Torley has many years of research  experience on food processing and engineering in different universities. Peter will supervise food processing and functionality projects aiming at value addition.


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    • Prof John Mawson
      Prof John Mawson

      John Mawson has a long history in processing research. Prof. Mawson will supervise students in the area of process optimisation.


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    • David Falepau
      David Falepau

      David has over 30 years private and public sector experience in meat and livestock value chains including a PhD in Meat Science and various roles managing Meat & Livestock Australia’s beef and goat on and off farm R&D portfolios. Prof. Falepau will supervise students working in the feed grain area.


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Partner Investigators

    • Laura Pallas
      Laura Pallas

      Laura Pallas (NSWDPI) is the rice cereal chemist based at Yanco. Laura will supervise students and postdoctoral fellows working on rice quality projects


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    • David Hopkins
      David Hopkins

      David Hopkins (NSW DPI) is an internationally recognised meat scientist who has worked on the effect of feeds on ruminant meat characteristics and will co-supervise a student studying the scope to alter beef meat characteristics through diet manipulation.


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    • Edward Clayton
      Edward Clayton

      Edward Clayton (NSW DPI) is a ruminant nutritionist who has also worked in the human health area. He is experienced in fatty acid analysis and will play a key role in supervising a student studying the scope to alter beef meat characteristics through diet manipulation.


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    • Ken Quail
      Ken Quail

      (GrainGrowers Ltd) is a grains researcher with expertise in grain quality and sensory science. Dr Quail will supervise students working on research relating to health benefits of pulses and market intelligence.


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