Scientific Committee

Professor Russell Keast is the Director of the CASS Food Research Centre (www.cassfood.com.au) within the School of Exercise and Nutrition Sciences at Deakin University, Australia. His research primarily focuses on the sense of taste and its impact on food choice, consumption, and satiety. Keast's work has helped develop the ‘Alimentary Taste’ concept which expands our understanding of how taste influences dietary habits and the development of diet-related diseases such as obesity.

Before joining Deakin University, Keast completed his PhD in flavour science at the University of Otago and served as a Research Fellow at the Monell Chemical Senses Center in Philadelphia. He also has a background as a chef, having trained with the Royal New Zealand Air Force. Keast has published extensively, contributing to over 200 peer-reviewed publications and numerous book chapters. He has also been involved in various industry collaborations and consultancies related to sensory evaluation of foods.

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