Russell Keast

Professor Russell Keast is a leading academic in sensory and food sciences at Deakin University’s School of Exercise and Nutrition Sciences, Faculty of Health. He has been a Professor since 2014 and leads the CASS Food Research Centre. His research focuses on taste perception, flavor chemistry, and how sensory properties influence food choice and diet-related health. He is also a qualified chef and collaborates extensively with the food industry.

• Doctor of Philosophy – University of Otago
• Graduate Certificate of Higher Education – Deakin University

Professor Keast’s research centers on sensory science, particularly taste and flavor, and their roles in nutrition and public health. His work explores how taste perception affects dietary behaviors and conditions like obesity. He has pioneered research on complex carbohydrate taste and the sensory properties of plant-based milks. Using sensory-directed chemical analysis, he co-discovered a natural anti-inflammatory compound in olive oil.

His recent publications focus on plant-based milk alternatives, carbohydrate taste, food texture in children and older adults, and wine flavor. The research consistently applies sensory evaluation, physicochemical analysis, and nutritional assessment to understand food acceptance and health implications.

• New Jersey Pharmaceutical Association Award for research on bitterness inhibition

Professor Keast has successfully supervised over 20 PhD and honors students and currently mentors 10 higher-degree researchers. He has secured significant research funding from the Australian Research Council (ARC), CSIRO, and industry partners including Danone, Noumi Operations, and Nourish Ingredients, supporting projects on plant-based proteins, flavor optimization, and food safety. He also serves as Associate Editor for the Journal of Food Science, Chemosensory Perception, and Chemical Senses.

He leads the CASS Food Research Centre, a hub for sensory and food science innovation, and collaborates with national and international institutions and food industry stakeholders to translate research into practical applications.