Rebecca A. Forster

Dr. Rebecca A. Forster is a Postdoctoral Research Fellow at the School of Chemical Engineering, University of Queensland. Her work focuses on sensory analysis of food products and rheological characterization of food materials.

• Bachelor of Mathematics, Queensland University of Technology
• Bachelor (Honours) of Applied Science, Queensland University of Technology
• Doctor of Philosophy in Chemistry, University of Cambridge

Her research bridges Food Science and Materials Engineering, particularly in plant-based meat analogues and food texture analysis. Recent projects examine sensory profiles of commercial burgers and rheological properties of natural products like honey.

Publication trends indicate expertise in Comparative Sensory Studies, Food Texture Evaluation, and Sustainable Protein Sources, with interdisciplinary applications in Biomedical Engineering and Bioprocess Engineering.

Currently supervising a PhD project on Rational Design and Engineering of Plant-Based Meat Analogues, Dr. Forster is available for research collaborations and advisory roles. Contact: rebecca.forster@uq.edu.au