The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Russell Keast

Russell Keast

Qualifications: PhD in flavour science at University of Otago (NZ)

About:Professor Russell Keast leads the Food Innovation Discipline in the School of Exercise and Nutrition Sciences at Deakin University, Melbourne Australia.  Prior to this Russell trained as a Chef in the Royal New Zealand Airforce, then completed a PhD in flavour science at University of Otago (NZ) , and spent five years at the Monell Chemical Senses Center in Philadelphia (USA).

Russell is involved with a number of local and international Boards including Chair of the Standards Australia Food Technology committee FT022 and The International Food Science Certification Commission.  He also has roles on international journals including Editorial Board of Chemical Senses, Chemosensory Perception and the Journal of Food Science.

Research/Areas of Interest: Russell leads the Centre for Advanced Sensory Science (CASS) at Deakin University.  The majority of Russell’s published research has focused on the relationship between taste and diet and his group have been key in identifying both fat and carbohydrate as new taste modalities.  Russell co-discovered the natural non-steroidal anti-inflammatory compound in virgin olive oil named oleocanthal.


Email: Not available