Dr Russell KeastDr Russell Keast is a researcher in sensory science, with an emphasis on the way individual differences in our chemical senses (taste, smell, chemical irritation) may influence health. He lectures in Sensory Science at Deakin University’s School of Exercise and Nutrition Sciences and is a qualified chef with an interest in molecular gastronomy and culinology. His published research has focused on understanding chemical sensory systems and whether knowledge of flavour can improve nutritional content of the food supply.
Russell co-discovered a natural non-steroidal anti-inflammatory compound in virgin olive oil. He continues to collaborate with separation scientists to identify off-and novel-flavours in complex food matrices such as soy, cocoa, beer, fish and coffee.