Matthew Wilson

Research Interests

Food chemistry and food sensory science Food packaging, preservation and processing Plant Physiology Environmentally sustainable plant production Essential oil crops

— Matthew Wilson

Senior Lecturer

School of Agriculture, Food and Wine

College of Science

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.

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

Date Institution name Country Title
University of Tasmania Australia Bachelor of Agricultural Science (Hons)
University of Tasmania Australia PhD

Year Citation
2025 Wilson, M. D., Hunt, I. G., Sawyer, S. M., Kocharunchitt, C., Li, Z., & Stanley, R. A. (2025). Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef - A preliminary study. Meat Science, 220, 109705-1-109705-11.
DOI Scopus3 WoS3 Europe PMC1
2025 Landon-Lane, M. R., Sawyer, S., Wilson, M., Tatsumi, M., de Nys, R., Hurd, C. L., & Wright, J. (2025). Evaluating the palatability of Tasmania’s native sea grapes (Caulerpa spp.): a potential new seafood. Journal of Applied Phycology, 37(4), 2947-2963.
DOI Scopus1 WoS1
2024 Penrose, B., Magor, E., Wilson, M., Wong, H., Cresswell, T., Sánchez-Palacios, J. T., . . . Bell, R. (2024). Investigating environmental and geographical factors affecting iodine concentrations in Australian wheat (Triticum aestivum L.) grain. Science of the Total Environment, 956, 177160-1-177160-13.
DOI
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.
DOI
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.
DOI Scopus1 WoS1
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.
DOI Scopus5 WoS4 Europe PMC2
2023 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, 103798-1-103798-11.
DOI Scopus1
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.
DOI Scopus19 WoS18
2021 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.
DOI Scopus72 WoS65
2019 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.
DOI Scopus53 WoS47
2019 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.
DOI Scopus195 WoS150 Europe PMC55
2018 Wilson, M. D., Menary, R. C., & Close, D. C. (2018). Horticultural ecophysiology of Tasmanian native pepper. Acta Horticulturae, 1228(1228), 385-389.
DOI
2018 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.
DOI Scopus1 WoS1
2016 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.
DOI
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.
DOI Scopus2 WoS1
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.
DOI Scopus3 WoS2

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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