Processing and its role in a sustainable red meat industry
29th & 30th November 2016
Dr Nicholas Archer Research Scientist, Sensory, Flavour and Consumer Science Team, CSIRO Agriculture and Food
Dr Nicholas Archer joined CSIRO in 2012 and is a Research Scientist leading research in the Sensory, Flavour and Consumer Science team in CSIRO Agriculture and Food.
His research at CSIRO includes working with the food industry to develop and reformulate products to have an improved health profile while maintaining a high sensory appeal, understanding the factors influencing variability in taste perception, food preferences and taste plasticity, and the development of nutrigenomic products.
Additionally, his research interests include how knowledge of variation between consumers (i.e. metabolism, taste and aroma perception) may be applied to the food industry including for meat, dairy and vegetable industries.