Matthew Wilson

Matthew Wilson is a Senior Lecturer at the University of Adelaide's School of Agriculture, Food and Wine within the Faculty of Sciences, Engineering and Technology. His research focuses on food quality, preservation, horticulture, plant physiology, and sustainability, with a notable emphasis on commercializing the native Australian species Tasmannia lanceolata. He teaches courses such as Sensory Evaluation of Foods III, Food Chemistry III, and Innovations in Food Processing, contributing to both undergraduate and postgraduate programs.

Research Interests: Dr. Wilson’s work explores the intersection of environmental conditions and food quality, including microbiological, instrumental, and sensory assessment methods. His projects span crop development (e.g., perennial wheat), disease resistance in Tasmannia lanceolata, and postharvest technologies like modified atmosphere packaging. Recent studies include evaluating native seafood alternatives and optimizing iodine biofortification in crops.

Awards/Grants: No specific awards or grants are explicitly listed in the provided texts.

Advising & Labs: Eligible to supervise Masters and PhD students in Food Science and related fields. Affiliated with the Plant Genomics Centre at the Waite campus.

Education: While not detailed here, his PhD focused on commercializing Tasmannia lanceolata, indicating advanced expertise in plant-based product development.