The Consumer Analytical Safety Sensory Food Research Centre (CASS) collaborates with the Australian food industry on consumer, sensory, safety and flavour research. Using state-of-the-art facilities, our researchers deliver high-quality industry relevant research, offer industry focused consulting services, as well as training the next generation of food scientists.
Our centre boasts a wide range of expertise, technical skills and resources that cover the span of the food industry.
We study the use of natural and sustainable ingredients in reformulation of existing products to reduce energy density of foods. We have expertise in designing dairy, cereals, legumes, fruit and vegetable-based products.
We have expertise in the microbial safety of food products and overall processing hygiene. Some of our current research also focuses on the use of plant-based antimicrobials to extend the overall shelf-life of foods.
We use our expertise in gas chromatography, mass spectrometry and olfactometry detection to dissect flavour from complex food samples. Instrumental analysis of flavour compounds in food and beverages can assist in identifying off flavours and aroma compounds that can be linked to consumer liking.
Finding the optimal balance requires solid innovative consumer research. By combining detailed sensory analyses with consumer acceptance testing, we discover which flavour compounds and ingredients are steering consumer acceptance.
Robust sensory methodology considers if products are perceptually or sensorily different, how well-liked products are or which products people prefer.
The CASS-Academy is a training hub for talented students interested in food and nutrition science research.
This 12-week program provides hands-on research skills training with academic experts and industry professionals in the area of food and nutrition sciences.
We have a number of widely published, highly esteemed researchers and PhD candidates working hard to deliver advanced knowledge and industry-relevant sensory and consumer science.
Professor Russell Keast leads the centre. His research focuses on understanding the taste system and how knowledge of taste may be associated with dietary consumption and development of diet-related disease.
Our world-class laboratories facilitate an innovative approach to research, teaching and learning. Our facilities include:
Our research focuses broadly on foods and the consumer and how understanding both can improve the sustainability and health of the food supply and population.
Increasing consumer preference of Australian breed strawberries will increase consumption and profits for growers. Given the diversity in fruit flavour according to cultivar, maturation level and climate, it is important to devise a descriptive language to distinguish between different cultivars at various stages of ripening.
The objective of this study was to identify the aroma-active compounds present in coffee-flavoured dairy beverages. Understanding the key aroma compounds responsible for the coffee flavour in these beverages is essential for product development in this rapidly-growing industry.
We welcome industry partners and the opportunity to work on commercially orientated short- or long-term projects with you.
As an industry partner, your organisation will have access to one of Australia’s leading centres in sensory, consumer, safety and flavour science. We have state-of-the-art facilities and a team of highly skilled experts with over 50 years of combined experience across a variety of research areas.
Get in touch with us to find out about working with us.
+61 3 9244 3753
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