Professor Russell Keast

Director of CASS Food Research Centre

Russell’s research is primarily concerned with the sense of taste and its role with food choice.​

He is an expert in sense of taste, consumption, and satiety using psychophysical methods, dietary assessment and intervention studies.  Guiding principle is the oral cavity and gastrointestinal tract are one system (Alimentary canal) that controls ingestion and digestion of foods.  The research focusses on individual sensitivities in oral modalities (taste, texture) and how they influence/modulate consumption and associate with obesity. Leader in development of Alimentary tastes concept related to macronutrients: fat, carbohydrate, and protein.

 

Area of expertise ​

Expert in sense of taste, consumption, and satiety using psychophysical methods, dietary assessment and intervention studies.  Guiding principle is the oral cavity and gastrointestinal tract are one system (Alimentary canal) that controls ingestion and digestion of foods.  The research focusses on individual sensitivities in oral modalities (taste, texture) and how they influence/modulate consumption and associate with obesity. Leader in development of Alimentary tastes concept related to macronutrients: fat, carbohydrate, and protein. ​

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Professional history ​

2005-Current        School of Exercise and Nutrition Sciences, Deakin University, Australia ​

2000-2004            Research Fellow, Monell Chemical Senses Center, Philadelphia, USA ​

1996-1999            PhD Flavour Science, University of Otago, New Zealand. ​

1985-1987            London City and Guilds 706-1 706-2. Chef qualifications, Royal New Zealand AirForce.

 

 

Achievements and awards ​

Contribution to 200+ publications with peer-review • 10,000+ citations • H index 50 • i10 index 110 • 50+ book chapters and other publications • 40+ reports to industry • 1 international patent • 100+ popular communications • 100+ oral research presentations • 8 keynote and Plenary Presentations • Co-chair Pangborn Sensory Symposium 2017 • Pangborn Executive Committee • Section Editor Journal of Food Science • Editorial Board Chemical Senses • Editorial Board Chemosensory Perception • Chair Standards Australia New Zealand Sensory Evaluation of Food committee (FT022) • Commissioner International Food Science Certification. ​

Current projects

  •  Alimentary tastes:  Carbohydrate taste and exercise performance (with WB University of Copenhagen)
  • Fat taste in twins
  • Interaction between sodium, gluatame, and kokumi ​
  • Sensory attributes of foods.
  • Key attributes of iced coffee
  • The flavour and texture of Australian Rice
  • Consumer led product development of chocolate milk
  • Tactile acuity, diet, and obesity in adults and children:  Tactile acuity method development collaboration

 

Publications highlights ​

  • Beauchamp, G. K., Keast, R. S., Morel, D., Lin, J., Pika, J., Han, Q., et al. (2005). Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature, 437(7055), 45-46 ​
  • Stewart, J., Feinle-Bisset, C., Golding, M., Delahunty, C., Clifton, P. M., & Keast, R. S.J (2010). Oral sensitivity to fatty acids, food consumption and BMI in human subjects. British Journal of Nutrition, 104(1), 145-152 ​
  • Keast R, Azzarpadi K, Newman L, Haryono R. (2014). Impaired fatty acid chemoreception is associated with accute excess energy intake. Appetite. 80, pp 1-6 ​
  • Bolhuis D, Keast R. (2016) Effects of salt and fat combinations on taste preference and perception. Chemical Senses 41 189-195 ​
  • Low J, Lacy K, McBride R, Keast R. (2017). Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans. PLoS One 12(12):e0188784 ​
  • Costanzo A, Nowson C, Orellana, Bolhuis D, Duesing K, Keast R. (2018). Effect of dietary fat intake on fat taste sensitivity: a co-twin randomised control trial. American Journal of Clinical Nutrition. 107(5) pp683-694 ​
  • Yu H, Qiu N, Meng Y, Keast R. (2020) A comparative study on the modulation of gut microbiota of rats via the dietary intervention by different source of egg white protein. Journal of the Science of  Food and Agriculture doi: 10.1002/jsfa.10387 ​

 

Skills and research area:

Sensory Evaluation methodology, study design, taste, flavour, nutrition

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