Dr Peter Torley

Research Fellow
Food Research Group

Academic Background

• Bachelor of Technology (Biotechnology) (Hons), Massey University, New Zealand

• PhD (Land and Food Sciences), University of Queensland

Professional Background

·      Research Fellow, School of Medicine, The University of Queensland (2004-present)

·      Research Fellow, School of Land and Food Science, The University of Queensland (2002-2004)

·      Research Scientist, Food Science Australia, CSIRO, Brisbane (1995-2002)

·      Visiting Researcher, North Carolina State University, Raleigh, North Carolina, USA (1989)

·      Biotechnologist, Meat Industry Research Institute of New Zealand, Hamilton, New Zealand (1986-1991)

Research Interests

Extrusion Processing - the application of extrusion in food processing and the manufacture of packaging materials (primarily biopolymers based materials). My experience in this area includes:

·      Extrusion processing of nanocomposites, particularly biopolymer (starch, protein) nanocomposites

·      Relationship between starch amylose content, extrusion conditions and the properties of thermoplastic starch

·      High moisture extrusion cooking of finely comminuted meat to form fibrous meat products

·      Retention of unencapsulated and encapsulated (β-cyclodextrin, or casein capsules) d-limonene during starch extrusion

·      Fruit and vegetable snacks made by extrusion

·      Starch/ sugar/ gelatin confectionery gel extrusion

·      Modelling of starch flow in a twin screw extruder and die block

·      Extrusion of prawn feed formulations

Meat Science and Technology - I have worked in this field for a number of years, both in Australian and overseas (New Zealand, USA). My main meat research interests are the functional properties and gelation of meat, and the development of processed meat products.

·      Tenderisation of fresh meat through brines

·      Cold set bound restructured meat products

·      Ultrasound treatment of meat to improve tenderness

·      Transglutaminase effect on meat functional properties

·      Rheological transitions during the gelation of meat - eg fibre type effect, transitions related to polyphosphates

·      Functional properties of pale, soft, exudative meat

·      Use of NMR to measure polyphosphate hydrolysis in meat

·      Gelation of surimi (an ingredient made by mincing and washing fish meat)

·      Rendering of abattoir wastes

Rheology and Texture - valuable tools to understand the changes a food material undergoes during processing (by simulating that process), or the properties of a finished food products. I have used these tools in meat related research, and in addition to study:

·      Rheology of cold and hot thickened beverages for people with dysphagia

·      Rheo-optical study of the gelatinisation of starch with different amylose contents and from different botanical sources

·      Application of polymer models to fruit snack rheology

·      The effect of ultrasound treatment on starch gelatinisation

Honey - is an interesting food since its properties extend beyond its sweetness and flavour. The other properties of honey (eg antimicrobial activity, antioxidant properties, clarifying agent) are related to the complex composition, variability in composition due to botanical origin, and the effect of the bee during nectar collection and processing.

·      Honey addition effects on food processing

·      Effect of honey amylase on the gelatinisation of starch

Teaching and supervision

Teaching

·      FOOD2006 - Chilling, freezing and cold storage

·      FOOD3008 - Extrusion processing

Supervision

I am currently supervising two post-graduate research students, and have a number of completed post-graduate students (two PhD, two MPhil). In addition, I have supervised the research project of one completed MAppSci student, and a number of 4^th year, honours or occupational trainee research projects.