Thomas Roberts
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Associate Professor in Food Chemistry and Biotechnology
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About
Thomas Roberts is an Associate Professor in Food Chemistry and Biotechnology at The University of Sydney, Australia. His research focuses on various aspects of food science, including the production of high-quality food products through innovative processing techniques, the nutritional properties of pulse proteins, and the impact of environmental stresses on cereal crop fertility. His recent publications explore topics such as lipidomics in sorghum grain, the effects of baking conditions on food properties, and the utilization of indigenous Australian grass seeds.
Recent Grants
Grant: Close
Cereals and rusts: molecular interactions for plant defence, food security
Open Date: 2018-01-01
Close Date: 2020-12-31
Articles (19)
Collaborators (8)
Daniel K Y Tan
Professor of Agronomy
University of Sydney
Khoon Lim
Prof.
University of Sydney
Asgar Farahnaky
Professor in Food Technology and Innovation
RMIT University
Christopher Blanchard
Charles Sturt University
Angela Pattison
University of Sydney
Paweł Helon
PhD/Assistant Professor
Jan Kochanowski University
Ali Khoddami
Lecturer
University of Sydney
Steve Oh
Institute Prof. & Director
Agence Nationale de la Recherche
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