Andrew Tilley, PhD student: putting premium artichokes’ health benefits on trialAndrew Tilley studied food science and technology at Perth WA's Curtin University, but took the long way round to a CRC-backed PhD at Murdoch via the food manufacturing industry.
Chemical fingerprinting, sensory evaluation underway for WA globe artichokesThe first sensory evaluation and fingerprinting work is underway in the CRC’s ‘Bioactive components for value-add to Australian artichokes’ project following the winter-spring harvest of Mt Lindesay’s organic globe artichoke varieties.
Meet Ruey-Leng Loo: phenomics and precision nutrition expertDr Ruey-Leng Loo is a clinical pharmacist who is focusing her clinical expertise on the application of metabolic phenotyping in epidemiological and nutritional studies.
Vicky Solah: food science and human nutrition expertMurdoch University Associate Professor Vicky Solah brings 36 years of expertise in food science and human nutrition to the CRC. Right now she's profiling artichokes for CRC partner Mt Lindesay. Next, she'll begin upcycled fruit-and-veg product trials at the new WA Food Innovation Precinct.
Validating the nutritional properties of globe artichokesWestern Australian globe artichoke producer Mt Lindesay has teamed with researchers at Murdoch University in a project to validate key properties of their artichokes.
