Roman Buckow

Professor Roman Buckow is a Professor of Practice in Food Engineering at The University of Sydney's Centre for Advanced Food Enginomics and School of Chemical and Biomolecular Engineering. He holds a PhD in Food Process Engineering from Berlin University of Technology (Germany) and a Diploma in Brewing Engineering. His career includes leadership roles at CSIRO, where he pioneered food processing innovations for industries like meat, dairy, and legumes. He has led major collaborations with global partners and co-led CSIRO’s strategic program on precision health foods.

Research focuses include high-pressure processing, sustainable food systems, and plant-based product development. He has authored over 100 publications and received awards such as the 2020 CSIRO Entrepreneurship Award, IFT Nonthermal Processing Division honors, and multiple 'Highly Cited Paper' recognitions. His work bridges academia and industry, emphasizing commercialization of novel technologies.

• Education: PhD (Food Process Engineering, TU Berlin), MSc (Engineering/Brewing)
• Leadership: Former Head of CSIRO Food Transformation Group (2014–2019); CSIRO Strategic Science Programs
• Affiliations: President of Australian Food Engineering Association (2014–2017), IFT Nonthermal Processing Division Chair (2012–2015)

Publications span food safety, enzymology, and processing innovations. Key projects include HPP applications in meat tenderization, plant protein emulsions, and sodium-reduced meat alternatives. His work on high-pressure sterilization and enzymatic hydrolysis has advanced functional food development.

Grants include CSIRO's Julius Career Award ($150k) and strategic funding for precision health foods. Current interests include nutrition engineering and consumer behavior change through food technology.