ProfessorRussell Keast

Institute of Food Technologists (Professional)

Australian Institute of Food Science and Technology (Professional)

New Jersey Pharmaceutical Association Award for research on bitterness inhibition

Keast R. 2014 Weurman Fl.avour Sysposium. Cambridge University UK. (Invited Plenary) Fat, the sixth taste

Keast R. 2014 The Science of Taste. Copenhagen (Invited Speaker). Is fat the sixth taste. Evidence and Implications.

Keast R. 2013 Nutrition Society of Australia. Brisbane. (Invited Plenary) A taste for energy homeostasis: sweet and fatty.

Keast R. 2013 AIFST Convention. Brisbane. Panel discussion on salt reduction in foods. (Invited)

Keast R. 2012 Royal Society. Taste Australia. Adelaide. Panel discussion on taste perception. (Invited)

Keast R. 2011. Taste and implication for health (Invited Keynote). Consumer and Applied Sciences Centenary Conference, Dunedin, New Zealand.

Keast R. 2011. Salt consumption. Why do we consume so much, and the influence on CVD (Invited Plenary). Australian Cardiovascular Nursing College Conference, Melbourne.

Keast R. 2010. The Future of Food (Invited presentation). Royal Institute of Australia as part of Tasting Australia convention, Adelaide.

Keast R. 2010. Fat taste, implications for satiety (Invited presentation). International Life Sciences Institute -Saturated and trans fats, Sydney.

Keast R. 2009. Salt, the sensory perspective (Invited presentation). International Life Sciences Institute - The Salt Forum, Sydney.

Keast R. 2009. The taste of salt and the potential for salt reduction in foods (Invited presentation). The Australian Academy of Science - Salt in the diet: The elephant in the room, Sydney.

www.deakin.edu.au/cass-research