معرفی
Dr. Andrew Costanzo is a Senior Lecturer at Deakin University's School of Exercise and Nutrition Sciences, where he serves as Deputy Course Director for undergraduate nutrition science courses. His research focuses on sensory nutrition, particularly how taste perception influences eating behavior and dietary health.
- PhD, Deakin University
- Master of Human Nutrition, Deakin University
- Bachelor of Science, Monash University
His work spans fat taste sensitivity, macronutrient sensing, and taste receptor dynamics, with significant contributions to understanding how fat taste detection thresholds relate to dietary fat consumption and satiety responses. His research includes developing novel methodologies for measuring taste sensitivity and analyzing the impact of protein fortification on plant-based milk alternatives.
Key publication trends include temporal taste variation, fat replacers in food products, and cross-modal taste interactions (e.g., salt-fat relationships). He has co-authored studies on gustatory physiology, oral-gut chemoreception, and nutritional implications of altered taste perception.
- Supervised doctoral research on protein-flavor dynamics
- Teaches units HSN211 and HSN106
- Recipient of contract research funding from Wide Open Agriculture Ltd (2023) for lupin protein analysis
