Associate Professor Peter Torley
Details
-
College: School of Science
-
Department: School of Science
-
Campus: City Campus Australia
-
peter.torley@rmit.edu.au
-
ORCID: 0000-0001-6508-0185
Open to
- Masters Research or PhD student supervision
- Industry Projects
- Collaborative projects
Research fields
- 300602 Food chemistry and food sensory science
- 300605 Food safety, traceability, certification and authenticity
- 300604 Food packaging, preservation and processing
- 300606 Food sustainability
- 300607 Food technology
UN sustainable development goals
- 12 Responsible Consumption and Production
- 3 Good Health and Well Being
- 4 Quality Education
- 9 Industry, Innovation and Infrastructure
- 2 Zero Hunger
Academic positions
- Associate Professor
- RMIT University
- Melbourne, Australia
- 2016 – Present
- Senior Lecturer
- RMIT University
- Melbourne, Australia
- 2014 – 2016
- Adjunct Senior Lecturer
- Charles Sturt University
- Wagga Wagga, Australia
- 2014 – Present
- Senior Lecturer
- Charles Sturt University
- Wagga Wagga, Australia.
- 2008 – 2014
- Research Fellow and Project Manager
- University of Queensland
- Brisbane, Australia
- 2002 – 2008
- Research Scientist
- CSIRO (Food Science Australia)
- Brisbane, Australia
- 1995 – 2002
- Doctoral Student
- University of Queensland
- Brisbane, Australia
- 1991 – 1995
- Visiting Researcher
- North Carolina State University
- Raleigh, United States
- 1989 – Present
- Biotechnologist
- Meat Industry Research Institute of New Zealand
- Hamilton, New Zealand
- 1985 – 1991
Supervisor projects
- Innovative functional/health promoting food ingredients from plant protein manufacturing and food processing by-products
- 18 Oct 2023
- Developing functional starch as a carrier for food bioactive compounds
- 11 Jul 2023
- Investigating food ingredient-drug interactions in model food systems
- 22 May 2023
- High CO2 based active packaging
- 30 Aug 2022
- Effects of In-Situ Produced Exopolysaccharides on Techno-Functional Properties of Fermented Lupin Flour
- 7 Jun 2022
- Analysis of Biomolecular Determinants of Beef Quality Using Raman Spectroscopy
- 7 Apr 2022
- Transforming food waste by valorization of green biomasses into functional ingredients (proteins) using different approaches and study their functionality
- 25 Mar 2022
- Spectroscopic analyses of the biochemical composition of cheeses
- 15 Jun 2021
- Development of Raman Spectroscopic Analysis Techniques to Assess Quality Biomarkers in Fish
- 18 Jun 2020
- Development of Soy Protein Meat Analogues Using High Moisture Extrusion Cooking
- 21 Jan 2020
- Protective Cultures as Natural Antimicrobials for Fresh Meat Shelf-Life Extension: Their Application and Consumer Acceptance
- 20 Sep 2019
- Application of Olive Leaf Extract and Chitosan As Natural Preservatives for Beef Patties
- 27 Nov 2017
- Oral Processing of Meat: Bolus Characterisation and Meat Product Design to Match IDDSI Guidelines for Dysphagia Management
- 18 Jul 2016
- Characterisation of Meat Quality and Assessment With the Application of Raman Spectroscopy
- 29 Feb 2016
Teaching interests
Current teaching:
- Food Manufacturing: Animal Products (course coordinator, lecturer)
- Food Quality Assurance (course coordinator, lecturer)
Previous teaching:
- Food Safety and Quality Assurance (course coordinator, lecturer)
- Food Safety Plans (course coordinator, lecturer)
- Scientific Skills and Communication (lecturer)
- Grain Technology (UG & PG) (course coordinator, lecturer)
- Sensory Evaluation of Food (UG & PG) (course coordinator, lecturer)
- Food Processing Technologies (lecturer)
Research interests
Food science and technology, Food processing,Grains, Rice, Meat, Wine, Extrusion, Sensory analysis, Consumer preference, Ultrasound processing, Rheology, Texture, Synchrotron, Process modelling, Nutrition
Texture Modified Foods
Texture modified foods for people with chewing and swallowing difficulties (dysphagia) can occur throughout life, but are particularly common in the elderly. I have an interest in creating products to meet this important need, and in developing measurement techniques for the study of texture modified foods. The studies of measurement techniques includes objective methods (e.g. automation of the International Dysphagia Diet Standardisation Initiative [IDDSI] for press test; bolus texture measurement), and sensory (e.g. chewing parameter to form a swallowable bolus from meat; particle size distribution produced by chewing).
Food Characterisation for Identification and Authenticity
Application of a combination of spectroscopy techniques, including Raman spectroscopy and IR spectroscopy, and chemometrics, to the characterisation and differentiation of foods types. This includes different species (fin and shell fish), muscles (within cattle and chickens), carcass location (within fin and shell fish), chemical indicators of quality (carotenoid levels in salmon and trout, level of histamine). This approach has also been applied to characterisation of cheeses, including manufacturer and maturity level of cheddar cheeses, and differentiating cheeses made with very different manufacturing processes (e.g. cheddar, feta, camembert, blue vein, parmesan). I am currently looking to extend this work to include PFAS and microplastic levels in fish.
Commodities of Interest
Australia is a producer of a wide range of commodities, and my interests are correspondingly broad. I have a major interest in meat and meat products, having led and worked in meat research programs in Australia, New Zealand and the USA.
