Chris Blanchard

Professor Chris Blanchard is a Distinguished Professor of Food Science at Charles Sturt University's School of Dentistry and Medical Sciences. With over two decades of academic service since joining CSU in 1998, he maintains an active research program while supervising postgraduate students and contributing to institutional leadership. His work bridges food science, molecular biology, and nutrition with practical applications for improving grain quality and health benefits.

Professor Blanchard's educational background includes:

• BAppSc(MedLabSc) Hons. in Medical Science from Charles Sturt University (awarded 1992)
• PhD in Plant Molecular Biology from Charles Sturt University (awarded 1996)

His research interests center on grain functionality and investigating ways to improve the profitability of grain production and the health benefits of grain-based foods. Professor Blanchard has made significant contributions to understanding polyphenols in pigmented grains, sorghum quality, rice digestibility, and pulse processing. His work spans molecular mechanisms to practical food applications, with strong emphasis on translating research into industry benefits.

Analysis of Professor Blanchard's recent publications (2024-2025) reveals a continued focus on polyphenol bioactivity across multiple grains (rice, sorghum, barley, wheat), with increasing sophistication in understanding molecular mechanisms and health impacts. His research increasingly integrates advanced analytical techniques (LC-QTOF MS), in vitro digestion models, and cellular assays to establish clear connections between food components and health outcomes. Recent work shows expansion into pulse processing (chickpea flaking) and functional food ingredient development.

Professor Blanchard's scientific recognition includes:

• Vice Chancellor's Award for Research Supervision (2010)
• Vice Chancellor's Award for Research Supervision (2023)
• Vice Chancellor's Research Excellence Award (2022)
• Vice Chancellor's Research Excellence Award for Researcher of the Year (2022)

As a research supervisor, Professor Blanchard has guided numerous postgraduate students through projects examining the health benefits of grain components, particularly focusing on polyphenols and their effects on cancer pathways, inflammation, and metabolic health. His grant portfolio demonstrates substantial research leadership, including the ARC ITTC for Functional Grains ($2.1m), GRDC Sorghum Quality Project ($1.5m), Agrifutures Rice Digestibility Project ($350K), ACIAR Pulse production in Pakistan ($2.3m), and the Food Agility CRC Rice Quality Prediction Project ($650k).

Professor Blanchard maintains strong industry connections through leadership roles including Chair of the Australasian Grain Science Association Council (two separate occasions), Chair of the Annual Conference (three times), service on the GRDC Southern Panel (seven years), and as a GRDC Board Director (three years). His research has demonstrable economic and social impacts, particularly in changing commercial food processing practices related to rice.