معرفی
Professor Peter Torley is a faculty member at the School of Science, RMIT University. He holds the rank of Professor and has extensive experience in food science and technology. His academic journey includes roles such as Associate Professor (2016–present), Senior Lecturer (2014–2016), and Adjunct Senior Lecturer at Charles Sturt University. His research focuses on food processing, texture modification for dysphagia management, and the application of spectroscopic techniques for food characterization. He leads projects on sustainable food technologies, including valorization of plant by-products and enhancing functional properties of starches.
Educational background includes a doctoral degree from the University of Queensland (1991–1995). His teaching includes courses on food manufacturing, quality assurance, and sensory evaluation. Research interests span grains, meat, wine, extrusion, and synchrotron-based analysis. He actively collaborates on industry projects, such as developing high-CO₂ packaging and microbial biopreservatives for meat shelf-life extension. His work aligns with UN Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health), 12 (Responsible Consumption), and 9 (Industry Innovation).
Key research outputs include studies on starch nanoparticles, meat quality assessment via Raman spectroscopy, and texture-modified foods for dysphagia. His lab focuses on innovative food processing technologies and food safety solutions. He is open to supervising PhD and Master’s students in food science and technology.
