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Food chemistry heads the menu at Monash

26 October 2005

Food chemistry research at Monash is expanding, with the appointment of respected food scientist Dr Mary Ann Augustin as a professor in chemistry.

Professor Augustin (pictured) will lead the Food Chemistry Group in the School of Chemistry. Her appointment is part of a collaboration between Monash and Food Science Australia to develop Australia's national capabilities in food chemistry, including dairy chemistry.

Professor Augustin, who took up her appointment on 17 October, will divide her time between Food Science Australia and Monash.

She will continue her work in understanding the molecular interactions between food components while advising the food industry and working with Food Science Australia in strategic and applied research.

Professor Augustin said she was delighted at the prospect of working at Monash.

"It will be exciting and challenging to develop and nurture Australia's next generation of science talent for the food industry," she said.

The head of Monash's School of Chemistry, Professor Doug MacFarlane, said Professor Augustin's appointment and the collaboration with Food Science Australia marked an important milestone in advancing Australia 's capabilities in food chemistry for the competitive advantage of the food industry.