STAFF PROFILE
Dr. Penny Brotja
Position:
Lecturer, Nutrition, Sensory and Food Technology
College / Portfolio:
STEM College
School / Department:
STEM|School of Science
Phone:
+61399251782
Email:
penny.brotja2@rmit.edu.au
Campus:
Bundoora West
Contact me about:
Research supervision
- Mahato, D.,Oliver, P.,Keast, R.,Liem, D.,Russell, C.,Mohebbi, M.,Cicerale, S.,Mahmud, M.,Gamlath, S. (2021). Identifying ideal product composition of chocolate-flavored milk using preference mapping In: Journal of Food Science, 86, 3205 - 3218
- Maleki, C.,Oliver, P.,Lewin, S.,Liem, G.,Keast, R. (2020). Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice In: Journal of Food Science, 85, 1576 - 1585
- Oliver, P.,Cicerale, S.,Pang, E.,Keast, R. (2018). Check-all-that-applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries In: Journal of Sensory Studies, 33, 1 - 13
- Oliver, P.,Cicerale, S.,Pang, E.,Keast, R. (2018). Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training In: Journal of Sensory Studies, 33, 1 - 11
- Oliver, P.,Cicerale, S.,Pang, E.,Keast, R. (2018). Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping In: Journal of Food Science, 83, 1073 - 1083
- Oliver, P.,Cicerale, S.,Pang, E.,Keast, R. (2018). A Comparison of Temporal Dominance of Sensation (TDS) and Quantitative Descriptive Analysis (QDA™) to Identify Flavors in Strawberries In: Journal of Food Science, 83, 1094 - 1102
- Meat Recovery for Food Relief - Analysis of the potential, enablers, barriers and opportunities to reduce meat waste and increase redirection for food relief. Funded by: Fight Food Waste CRC from (2024 to 2025)