I joined the School of Life Sciences at the University of Technology Sydney as an Associate Professor in Food Science and Technology in July 2025. Prior to this appointment, I served as Head of the Food Science and Human Nutrition program at the University of Newcastle, where I held various academic and leadership roles over 15 years.

My research expertise lies in food processing and preservation, with a particular focus on the following areas:

• Teas and herbs, including the development, characterisation, and application of related products.
• Essential oils, phytochemical-enriched extracts, and bioactive compounds derived from natural sources such as native fruits, medicinal plants, algae, seagrasses, and marine sponges for use as functional ingredients.
• Formulation and development of novel food, cosmetic, and health-related products using natural ingredients.
• Application of advanced techniques for the preservation of fresh fruits and vegetables.
• Valorisation of food industry by-products for use in functional foods, nutraceuticals, and pet products.

My research has been widely disseminated through high-impact journal publications, national and international conferences, and professional networks. Several of these research outcomes have been successfully translated into industrial applications. I welcome opportunities to collaborate with academic colleagues and industry partners on research, education, and consultancy initiatives.