ProfessorRussell Keast

Professor Keast's research is primarily concerned with the sense of taste and
it's role with food choice.
Using sensory evaluation techniques combined with nutritional assessment, the
majority of Professor Keast's published research has focused on understanding
the taste system, in particular how knowledge of taste may be associated with
dietary consumption and development of diet-related disease. For example,
recent research has involved the investigating Alimentary Tastes and their role in development of obesity. In addition, Professor Keast has been actively
involved in developing a link between chemical analysis and perceived flavour.
Using a sensory directed approach to the chemical separation of foods, he co-
discovered a natural non-steroidal anti-inflammatory compound in virgin olive
oil.
Professor Keast has ongoing industry collaborations and consultancies
involving sensory evaluation of foods.

Projects
Associate Editor Journal of Food Science.
Associate Editor Chemosensory Perception.
Associate Editor Chemical Senses.

Director CASS Food Research Centre