— Matthew Wilson
Senior Lecturer
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.
Dr Matthew Wilson is a senior lecturer with a diverse research background in food quality and preservation, horticulture, new crop development, plant physiology and sustainability. He has over 10 years of experience exploring the intersection between the environmental conditions influencing primary production and the resulting influences on food chemistry and sensory perception. This has led to an acute understanding of the factors determining food quality, as measured by microbiological, instrumental and human based means, including a PhD programme on commercialising the native Australian plant species, Tasmannia lanceolata.
As an education specialist, Matt teaches into the Food and Nutrition Science program and is part of the Haide College teaching team. He teaches and assists with the development and delivery of several undergraduate and postgraduate courses, including Sensory Evaluation of Foods III, Food Chemistry III, Innovations in Food Processing, Sensory and Flavour Science and Advances in Food and Nutrition.
Dr Matthew Wilson is a senior lecturer with a diverse research background in food quality and preservation, horticulture, new crop development, plant physiology and sustainability. He has over 10 years of experience exploring the intersection between the environmental conditions influencing primary production and the resulting influences on food chemistry and sensory perception. This has led to an acute understanding of the factors determining food quality, as measured by microbiological, instrumental and human based means, including a PhD programme on commercialising the native Australian plant species, Tasmannia lanceolata.
As an education specialist, Matt teaches into the Food and Nutrition Science program and is part of the Haide College teaching team. He teaches and assists with the development and delivery of several undergraduate and postgraduate courses, including Sensory Evaluation of Foods III, Food Chemistry III, Innovations in Food Processing, Sensory and Flavour Science and Advances in Food and Nutrition.
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Appointments
Date Position Institution name 2023 - ongoing Senior Lecturer University of Adelaide 2019 - 2023 Lecturer in Food Science and Technology University of Tasmania 2015 - 2019 Postdoctoral Research Fellow University of Tasmania -
Education
Date Institution name Country Title University of Tasmania Australia Bachelor of Agricultural Science (Hons) University of Tasmania Australia PhD -
Research Interests
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Journals
Year Citation 2024 Huynh, N. K., Wilson, M. D., & Stanley, R. A. (2024). Perforated modified atmosphere packaging to extend retail shelf life of blueberries and raspberries. Acta Horticulturae, (1386), 255-256.
2024 Lee, Y. Z., Wilson, M. D., Ross, T., & Stanley, R. A. (2024). Effects of short “shock” MAP treatments on fresh-cut watermelon quality maintenance. Acta Horticulturae, (1386), 213-220.
2023 Sinhalagoda, C., Wilson, M. D., Tran, S. N., Cahill, D., & Barry, K. M. (2023). Screening native pepper, Tasmannia lanceolata (Poir.) A.C. Smith, for resistance against Phytophthora cinnamomi dieback. Australasian Plant Pathology, 52(5), 427-437.
2023 Magor, E., Wilson, M. D., Wong, H., Cresswell, T., Sánchez-Palacios, J. T., Bell, R. W., & Penrose, B. (2023). Selected adjuvants increase the efficacy of foliar biofortification of iodine in bread wheat (Triticum aestivum L.) grain. Frontiers in Plant Science, 14, 1246945-1-1246945-9.
Scopus1 Europe PMC12023 Pleming, D., Newell, M., Hayes, R. C., Tang, K. H., Penrose, B., Wilson, M., . . . Blanchard, C. (2023). An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage. Journal of Cereal Science, 114, 103798.
2023 Huynh, N. K., Wilson, M. D., & Stanley, R. A. (2023). Extending the shelf life of raspberries in commercial settings by modified atmosphere/modified humidity packaging. Food Packaging and Shelf Life, 37, 101069-1-101069-9.
Scopus7 WoS22021 Zhou, D., Meinke, H., Wilson, M., Marcelis, L. F. M., & Heuvelink, E. (2021). Towards delivering on the sustainable development goals in greenhouse production systems. Resources, Conservation and Recycling, 169, 10 pages.
Scopus37 WoS242019 Wilson, M. D., Wang, B., & Huynh, N. K. (2019). Shelf-life extension of fresh basil, coriander, mint and parsley. Acta Horticulturae, 1245(1245), 139-143.
Scopus2 WoS22019 Huynh, N. K., Wilson, M. D., Eyles, A., & Stanley, R. A. (2019). Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.). Journal of Berry Research, 9(4), 687-707.
Scopus31 WoS232019 Wilson, M. D., Stanley, R. A., Eyles, A., & Ross, T. (2019). Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Critical Reviews in Food Science and Nutrition, 59(3), 411-422.
Scopus130 WoS82 Europe PMC152018 Wilson, M. D., Latinovic, A., Davies, N. W., McQuillan, P. B., & Menary, R. C. (2018). Native pollinator management may be a key to improving fruit set in Tasmanian Mountain Pepper, Tasmannia lanceolata (Winteraceae), an emerging spice resource. Journal of Crop Improvement, 32(3), 331-352.
Scopus1 WoS12018 Wilson, M. D., Menary, R. C., & Close, D. C. (2018). Horticultural ecophysiology of Tasmanian native pepper. Acta Horticulturae, 1228(1228), 385-389.
2018 Lee, Y. Z., Wilson, M. D., Ross, T., Davies, N. W., & Stanley, R. A. (2018). Effects of pre- and post-cut storage temperatures on fresh-cut watermelon quality and shelf-life. Acta Horticulturae, 1210(1210), 249-255.
2016 Wilson, M. D., Menary, R. C., & Close, D. C. (2016). Effects of N, P and K on polygodial leaf extract of Tasmannia lanceolata (Poir.) A.C. Smith. Journal of Essential Oil Research, 28(6), 512-517.
Scopus2 WoS12016 Wilson, M. D., Menary, R. C., & Close, D. C. (2016). Plant nutrition, growth and polygodial production of Tasmannia lanceolata. Acta Horticulturae, 1125(1125), 377-381.
2015 Wilson, M. D., Menary, R. C., & Close, D. C. (2015). Effects of tree guards and mulching on plantation establishment of 'Tasmanian Native Pepper' (Tasmannia lanceolata (Poir.) A.C. Smith). Journal of Applied Research on Medicinal and Aromatic Plants, 2(4), 154-159.
Scopus3 WoS2 -
Theses
Year Citation 2015 Wilson, M. (2015). Aspects of developing Tasmannia lanceolata for commercial extract production. (PhD Thesis, University of Tasmania).
2023 - Current: Course coordinator and lecturer in Sensory Evaluation of Foods III
2023 - Current: Course coordinator and lecturer in Innovations in Food Processing
2024 - Current: Course coordinator and lecturer in Food Chemistry III
2024 - Current: Course coordinator and lecturer in Advances in Food and Nutrition
2024 - Current: Course coordinator and lecturer in Sensory and Flavour Science
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