STAFF PROFILE
Associate Professor Peter Torley
- 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. (2023). Culture-dependent and culture-independent evaluation of the effect of protective cultures on spoilage-related bacteria in vacuum-packaged beef mince In: Food and Bioprocess Technology, 16, 382 - 394
- Xu, M.,Kaur, M.,Pillidge, C.,Torley, P. (2023). Australian consumers’ attitudes to packaged fresh meat products with added microbial bioprotective cultures for shelf-life extension In: Meat Science, 198, 1 - 11
- Adjonu, R.,Doran, G.,Torley, P.,Agboola, S. (2023). Stability of whey protein bioactive peptide-stabilised nanoemulsions: effect of pH, ions, heating and freeze–thawing In: International Journal of Food Science and Technology, , 1 - 8
- Landry, J.,Blanch, E.,Torley, P. (2023). Chemical Indicators of Atlantic Salmon Quality In: Food Research International, , 1 - 31
- Kurukulasooriya Senanayakage, D.,Torley, P.,Chandrapala, J.,Terefe, N. (2023). Microbial fermentation for improving the sensory, nutritional and functional attributes of legumes In: Fermentation, 9, 1 - 25
- 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, 147, 4379 - 4388
- 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. (2022). Effect of protective cultures on spoilage bacteria and the quality of vacuum-packaged lamb meat In: Food Bioscience, 50, 1 - 10
- Schmid, E.,Farahnaky, A.,Adhikari, B.,Torley, P. (2022). High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization In: Comprehensive Reviews in Food Science and Food Safety, 21, 4573 - 4609
4 PhD Completions and 1 Masters by Research Completions7 PhD Current Supervisions and 1 Masters by Research Current Supervisions
- 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)