Clinton is a PhD candidate within the CASS Food and Research Centre in the School of Exercise and Nutrition Sciences at Deakin University. He holds a Bachelor of Food and Nutrition Science majoring in Food Science as well a Bachelor of Food and Nutrition Science (Honours) investigating water-to-rice ratios in cooked aromatic white Jasmine rice. Clinton has worked as a Research Assistant at Deakin University for four years and is passionate about maximising consumer acceptance of food using sensory and consumer science. The aim of his PhD is to understand the role of texture for perceived quality of Australian rice varieties and uncover texture perception within the oral cavity.
Research area and skills
Descriptive Analysis, Consumer Study Panels, Texture Perception, Texture Analysis, Analytical Chemistry
- Publications: Maleki, Clinton. Oliver, Penelope. Lewin, Simone. Liem, Gie and Keast, Russell 2020, Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice, Journal of Food Science, vol. 85, no. 5, pp. 1576-1585, doi: 10.1111/1750-3841.15120.