Highly respected food scientist, Roman Buckow, has been appointed Professor of Food Science and Director of the Centre for Food Science at La Trobe University.
Professor Buckow joins La Trobe from the University of Sydney, where he was a Professor of Practice in Food Engineering. He has also worked as a Principal Scientist and Research Manager at CSIRO and was the Chief Technology Officer of All G Foods, an innovative biotech startup at the forefront of technological innovations in next-generation dairy and meat products.
Professor Buckow specialises in sustainable food and beverage manufacture, design of new food structures and textures, alterative proteins, and the development of safe and healthy foods using advanced food processing technologies. He has authored over 100 articles, book chapters and patents.
Professor Buckow said he is excited to be joining La Trobe University.
“I am passionate about developing healthier and more sustainable food systems and I look forward to working with the team at La Trobe to come up with some innovative solutions to complex challenges.”
“Some of the research that we will tackle includes reducing the cost of making plant-based bioengineered foods, and how we can improve their flavour and texture,” he says.
Professor Shaun Collin, Dean of the School of Agriculture, Biomedicine and Environment, welcomed Professor Buckow to La Trobe University.
“Professor Buckow’s appointment will greatly expand our research capabilities in food quality and sustainability.”
“He will lead the establishment of a new Centre for Food Science within the La Trobe Institute for Sustainable Agriculture and Food, our world leading Agrifood research and training institute,” Professor Collin said.
“His appointment will undoubtedly strengthen our School’s reputation for world-class research in sustainable and nutritious food production.”
