— Matthew Wilson
Senior Lecturer
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Eligible to supervise Masters and PhD - 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.
-
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
-
Journals
-
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
Connect With Me
External Profiles
