Andrew Tilley

Andrew Tilley is an Associate Lecturer at Murdoch University, affiliated with the School of Medical, Molecular and Forensic Sciences in the College of Environmental and Life Sciences. He specializes in Food Science and Product Development, with industry experience in research, quality assurance, and innovation. His current PhD research focuses on the bioactive composition of WA-grown artichokes and novel processing techniques to reduce food waste. He co-founded Gelavo, a food manufacturing business commercializing avocado-based ice cream using low-grade produce.

Education:

• Bachelor of Science (Food Science & Technology), Curtin University (2015)
• BSc Honours (Biomedical Science), Curtin University (2016)

Research Interests: Andrew’s work spans food chemistry, cold plasma applications, phenolic compound retention, and sustainable food systems. His projects emphasize oxidation and browning mechanisms in food products and value-added processing techniques. He actively contributes to reducing food waste through innovative product development, as seen in his avocado ice cream venture.

Affiliations & Activities:

• Member of the Australian Institute of Food Science and Technology (AIFST)
• Associated with the Food Futures Institute and Centre for Crop and Food Innovation
• Prior roles at Vesco Foods (Innovation Technologist) and co-founder of Gelavo

Labs/Teams: Collaborates within Murdoch’s Food Futures Institute and Centre for Crop and Food Innovation, focusing on applied food science and sustainable technologies.