معرفی
Dr Elizabeth Barber is a Lecturer in the Department of Nutrition, Dietetics & Food at Monash University, affiliated with the Victorian Heart Institute (VHI) within the Faculty of Medicine, Nursing and Health Sciences. She is actively engaged in research and teaching, with a focus on molecular nutrition and functional foods, and is currently accepting PhD students.
Education:
- PhD in Biochemistry and Cell Biology, Monash University
- MSc in Nutrition, Universiti Putra Malaysia
- BSc in Food Science & Technology, Universiti Putra Malaysia
Her research explores the biological and chemical properties of plant bioactive compounds, particularly polyphenols and flavonoids, and their effects on carbohydrate and lipid metabolism, digestion, and glycaemic response. She is interested in how these compounds can improve metabolic dysfunction and contribute to diabetes prevention. Her expertise includes enzyme assay development and validation, food product innovation, and colonic fermentation studies.
Recent publications highlight her work on polyphenol-enzyme interactions, sugarcane-derived bioactives, and natural inhibitors of starch digestion. These studies fall within food science, nutritional biochemistry, and metabolic health, often targeting applications in functional food development and diabetes therapeutics.
Scientific Awards:
- NSA-ANTF Mid-Career Development and Travel Award (2023)
Dr Barber contributes to national and international research networks and has been featured in press media for her work on screening diabetes therapeutics. She teaches Food Science and Nutrition Science laboratory practicums and is involved in mentoring and research supervision. Her prior work with the Australian federal government on radiation contamination assessment methods demonstrates a strong background in applied science. She is fluent in English, Malay, and Tamil, and identifies as culturally and linguistically diverse.
Dr Barber's research aligns with UN Sustainable Development Goals related to good health and well-being, zero hunger, and responsible consumption and production.
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