Associate Professor Robert Shellie
Associate Professor, Food Chemistry and Flavour Science
Dr Shellie is an influential separation scientist with deep experience in determination of volatile aroma compounds. His research seeks to develop and apply new technologies for measurement of flavour compounds in food and beverages.
Robert Shellie’s research focuses on instrumental analysis of flavour compounds in food and beverages. The overarching aim of his research in new techniques development is to enhance flavour analysis capabilities, by discovering ways to make faster, more effective, and / or more sensitive determination of flavour compounds.
Multi-dimensional gas chromatography is a major subject of Dr Shellie’s research. He was an early adopter and pioneer of GCxGC and GCxGC-MS technologies and has developed several important approaches for food, flavour, and fragrance analysis. Increasingly, he has investigated sample preparation approaches and use of selective detection to streamline analytical workflows for food and flavour analytical science.
Dr Shellie is an influential separation scientist with deep experience in determination of volatile aroma compounds. His research seeks to develop and apply new technologies for measurement of flavour compounds in food and beverages.
Skills and Research area
Flavour Chemistry, Separation Science, Analytical Mass Spectrometry, GCxGC and GCxGC-MS technologies
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