Professor Russell Keast leads the Centre for Advanced Sensory Science at Deakin University, Melbourne Australia. Prior to this he completed a PhD in flavour science at University of Otago (NZ) and spent five years at the Monell Chemical Senses Center in Philadelphia (USA). The majority of Professor Keast’s published research has focused on the relationship between taste and diet. Russell co-discovered the natural non-steroidal anti-inflammatory compound in virgin olive oil named oleocanthal, and his research group are leaders in discovery of a sixth taste responsive to fat and have identified an association between fat taste and obesity.
Abstracts this author is presenting: