Professor in Sensory and Food Science & Head of the Centre for Advanced Sensory Science, Deakin University

The majority of Professor Russell Keast’s published research has focused on understanding how taste influences food choice /diet and he has consistently published in the top ranking journals of his field. Russell has been invited to write three book chapters on human chemical senses, and 1 book on salt. Russell has been invited to present 5 international keynote presentations and has presented 30+ invited lectures, and presented research papers at many national and international conferences and meetings. He currently manages a research group of 14 staff and students engaged in consumer, sensory and flavour science and lectures in the field of Sensory Science. Much of the CI’s research was directly supported by Government and Industry grants totalling over 1 million dollars including: NHMRC, NIH, Diabetes Australia, Firmenich SA, McCains Foods and Wm Wrigley Co. Prof Keast is (co-) author of more than 60 research papers that have been cited >1900 times.

Experience

  • 2013–present
    Professor, Deakin University
  • 2010–2013
    Associate professor, Deakin University
  • 2006–2010
    Senior Lecturer, Deakin University
  • 2000–2005
    Research Fellow, Monell Chemical senses Center

Education

  • 1999 
    University of Otago, PhD
  • 1995 
    University of Otago, BSc(Hons)