MrKevin Ghavalas

Kevin Ghavalas's PhD research focuses on identifying how the flavour of UHT milk changes during its shelf life. He aims to determine how characteristic aromas disappear during storage and how and why off-flavours develop. Kevin will be using hyphenated analytical techniques, such as multidimensional gas chromatography–olfactometry (MDGC–O) and GC×GC–MS. This study aims to solve an industry problem, allowing for the premiumization of UHT milk products.

Before starting his PhD, Kevin completed his Bachelor of Nutrition Science (Honours) at Deakin University. His project involved using analytical chemistry techniques, namely gas chromatography–mass spectrometry (GC–MS) and flame ionization detection (GC–FID), to develop a workflow that could detect adulteration of essential oils. Before that, he completed his Bachelor of Science, majoring in analytical chemistry, at Charles Sturt University. He conducted a research project on supercritical fluid extraction and microwave-assisted extraction of phenolics from Australian plants.