Thursday, 24 October 2019
1:00 pm to 4:00 pm
The Centre for Advanced Sensory Science (CASS) at Deakin University invites you to a special seminar featuring three international experts. You are also welcome to visit their research facilities at the conclusion of the seminar.
- Sensory influences on Oral Processing and Energy intake: Challenges and Opportunities
- Food Texture Sensitivities in Children with Development Delays
- Tactile sensitivity and texture perception
Seminar: 1:00pm-3:00pm
Lab tour: 3:00pm-4:00pm.
This is a free event.
Please make sure you RSVP via the link below as there are limited spaces available.
Getting to Deakin


About the Speakers:

Professor Carolyn Ross (PhD), Washington State University, School of Food Science
Carolyn Ross is a Professor in the School of Food Science at Washington State University (WSU) and Affiliate Professor in the WSU School of Medicine. She earned her Bachelor’s degree from the University of Manitoba in Winnipeg, her M.Sc. from the University of Guelph, and Ph.D. from Michigan State University. The overall objectives of Dr. Ross’ research program are to understand the theoretical basis underpinning the sensory perception of foods. Since starting at Washington State University in 2004, Dr. Ross has established her lab and the WSU Sensory Evaluation Facility as a center for graduate student training in the areas of sensory science and analytical chemistry. Dr. Ross has published over 100 scientific research articles, with over 100 presentations at national and international scientific meetings. She remains active in several professional organisations and is the outgoing chair of the Institute of Food Technologists Sensory and Consumer Science Division. Dr. Ross is passionate about understanding food perception in children with Down syndrome and identifying pragmatic interventions that will improve the lives of these children.


Professor Ciarán Forde (PhD), National University of Singapore, Clinical Nutrition Research Center
Dr. Forde established the Sensory and Ingestive Behaviour Laboratory at the Clinical Nutrition Research Center in Singapore and leads research on how food sensory properties can be used to influence calorie selection, eating behaviours and energy intake. Dr. Forde has published 90+ scientific articles and book chapters, and presented his team’s findings at 100+ national and international meetings. Dr. Forde previously spent over 11 years in food research roles in the UK (GSK), Australia (CSIRO) and Switzerland (Nestlé Research Centre). Dr. Forde received his BSc. and a PhD in Sensory Science from the Dept. Nutrition, University College Cork in Ireland.


Professor Russell Keast (PhD), Deakin University, Centre for Advanced Sensory Science
Professor Russell Keast leads the Centre for Advanced Sensory Science at Deakin University, Melbourne Australia. Prior to this he completed a PhD in flavour science at University of Otago (NZ) and spent five years at the Monell Chemical Senses Center in Philadelphia (USA). The majority of Professor Keast’s published research has focused on the relationship between taste and diet. Russell has published over 120+ scientific papers and given 100+ presentations at various scientific meetings. Russell co-discovered the natural non-steroidal anti-inflammatory compound in virgin olive oil named oleocanthal. His research group are currently investigating Alimentary tastes and texture perception and the links with food choice, diet, and anthropometry.