Damian Frank

Damian has been a research scientist at the CSIRO for the last 8 years working in the area of analytical/ flavour chemistry and sensory measurement of foods. He has expertise in the measurement and characterisation of the molecular basis of flavour, and how it is perceived. Recent research areas involve understanding the role of fat in food and how it affects the in vivo dynamics of flavour release. Damian is also interested in understanding the influence of animal feed and nutrition and their affects on food quality. He is currently completing a Master course in pharmaceutical drug development at UNSW.