STAFF PROFILE
Associate Professor Peter Torley
Position:
Assistant Associate Dean
College / Portfolio:
STEM College
School / Department:
STEM|School of Science
Phone:
+61399255095
Email:
peter.torley@rmit.edu.au
Campus:
Bundoora West
Contact me about:
Research supervision
- PhD (Land and Food Sciences), The University of Queensland, Brisbane, Australia
- Bachelor of Technology (Biotechnology) (Honours), Massey University, Palmerston North, New Zealand
Teaching
- Food Manufacturing: Animal Products (course co-ordinator, lecturer)
- Food Quality Assurance (course co-ordinator, lecturer)
- Food Safety and Quality Assurance (course co-ordinator, lecturer)
Program Administration
- Senior Program Manager: Food Technology and Nutrition (2016 – present)
- Program Manager: BP199 Bachelor of Science (Food Technology and Nutrition) (2015 – present)
- Program Manager: BP289 Bachelor of Science (Food Technology) / Bachelor of Business (Management) (2015 – present)
- Program Manager: BH099 Bachelor of Science (Food Technology and Nutrition) / Bachelor of Engineering (Chemical Engineering) (Hons) (2015 – present)
2016 – present: Associate Professor, RMIT University, Melbourne, Australia
2014 – 2016: Senior Lecturer, RMIT University, Melbourne, Australia
2014 – present: Adjunct Senior Lecturer, Charles Sturt University, Wagga Wagga, Australia
2008 – 2014 Senior Lecturer, Charles Sturt University, Wagga Wagga, Australia.
Afilliated with:
- National Wine and Grape Industry Centre
- Graham Centre for Agricultural Innovation
2002 – 2008: The University of Queensland, Brisbane, Australia
- Senior Research Fellow (Australian Institute for Bioengineering & Nanotechnology)
- Project Manager (Centre for High Performance Polymers, School of Engineering)
- Research Fellow (School of Land and Food Science)
1995 – 2002: Research Scientist, CSIRO (Food Science Australia), Brisbane, Australia
1991 – 1995: Doctoral Student, The University of Queensland, Brisbane, Queensland
1989: Visiting Researcher, North Carolina State University, Raleigh, North Carolina, USA
1985 – 1991: Biotechnologist, Meat Industry Research Institute of New Zealand, Hamilton, New Zealand
- Xu, M.,Kaur, M.,Pillidge, C.,Torley, P. (2022). Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality In: Critical Reviews in Food Science and Nutrition, 62, 4571 - 4592
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures In: Journal of Texture Studies, 53, 232 - 241
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test In: Journal of Food Engineering, 326, 1 - 10
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach. In: Meat Science, 191, 1 - 11
- Adjonu, R.,Doran, G.,Torley, P.,Sampson, G.,Agboola, S. (2022). Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion In: Foods, 11, 1 - 14
- Landry, J.,Torley, P.,Blanch, E. (2022). Quantitation of carotenoids and fatty acids from Atlantic salmon using a portable Raman device In: Analyst, , 1 - 10
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2022). Meat texture modification for dysphagia management and application of hydrocolloids: A review In: Critical Reviews in Food Science and Nutrition, , 1 - 16
- Xu, M.,Kaur, M.,Pillidge, C.,Torley, P. (2021). Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat In: Meat Science, 181, 1 - 8
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2021). Relationship between masticatory variables and bolus characteristics of meat with different textures In: Journal of Texture Studies, 52, 552 - 560
- Mortazavi, S.,Kaur, M.,Farahnaky, A.,Torley, P.,Osborn, M. (2021). The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life In: Critical Reviews in Food Science and Nutrition, , 1 - 22
Note: Supervision projects since 2004
1 PhD Completions8 PhD Current Supervisions and 2 Masters by Research Current Supervisions
Food science and technology, Food processing, Food for the elderly, Grains, Rice, Meat, Wine, Extrusion, Sensory analysis, Consumer preference, Ultrasound processing, Rheology, Texture, Synchrotron, Process modelling, Nutrition
- Improving quality and adding value to abalone (administered by Kansom Australia Pty Ltd). Funded by: Innovation Connections grant - Cat 1 from (2022 to 2023)
- Non-invasive Measurement of Meat Quality in Live Animals Using Deep Tissue Raman Spectroscopy. Funded by: Australian Meat Processor Corporation (AMPC) and Meat and Livestock Australia (MLA) Joint Food Safety Program Grant 2016 from (2017 to 2022)