DrJacqui Adcock

Dr Adcock is an analytical chemist primarily interested in the study of lipids and lipid oxidation. Lipids (oils and fats) are a diverse group of molecules, most commonly known for their roles in cell membrane structure and energy storage, but are also vital signalling molecules whose importance is only recently being fully recognised. Lipids are also a component of many foods and a vital part of a healthy diet.

Dr Adcock is currently investigating lipid oxidation in food systems, specifically focussed on developing new methods to measure lipid oxidation and to elucidate the underlying mechanisms driving oxidation. Increased understanding of lipid oxidation can be used to increase food stability and safety. She has also developed chromatographic methods for the analysis of other common lipid types such as fatty acids, sterols and tocopherols. Dr Adcock has synthesised novel lipid compounds using enzymatic reactions, and developed chromatographic methods for the analysis of these compounds. Her work is specifically focussed on omega-3 fatty acids and the anti-inflammatory compounds that can be synthesised from them. These compounds may be beneficial in the treatment of many inflammatory diseases, including arthritis, Alzheimer's disease, cardiovascular disease, cancer, periodontal disease and allergies.

Previously, Dr Adcock has developed a wide range of new methodology for the analysis of foods, biological fluids, industrial process samples, pharmaceuticals and illicit drugs. During her postdoctoral fellowship at RMIT University, Dr Adcock developed advanced separation techniques, based on comprehensive two-dimensional gas chromatography, for the rapid analysis of essential oil and perfume products, and worked in the R&D department at Firmenich - the world's second largest flavour and fragrance company - located in Switzerland.