Penny Brotja

Dr. Penny Brotja is a Lecturer in the School of Science at RMIT University, specializing in Nutrition, Sensory and Food Technology. Her research focuses on Food Sciences, Chemical Engineering, Nutrition and Dietetics, and Horticultural Production. She has conducted studies on sensory analysis of foods such as chocolate-flavored milk, rice, and strawberries, emphasizing methodology comparisons and consumer preference modeling. Her work explores flavor profiling, texture analysis, and product development through advanced sensory techniques.

Dr. Brotja supervises research projects, including the 2024 study on asparagus fiber utilization. While no scientific awards are listed, her publications demonstrate impactful contributions to food science methodologies. Her collaborations include investigations into sensory evaluation techniques and food quality assessment. She is contactable at penny.brotja2@rmit.edu.au and holds an ORCID: 0009-0000-8684-3807.