STAFF PROFILE
Associate Professor Peter Torley
Position:
Associate Professor
College / Portfolio:
STEM College
School / Department:
STEM|School of Science
Phone:
+61399255095
Email:
peter.torley@rmit.edu.au
Campus:
City Campus
Contact me about:
Research supervision
- 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
- Pematilleke, N.,Kaur, M.,Adhikari, B.,Torley, P. (2024). Meat texture modification for dysphagia management and application of hydrocolloids: A review In: Critical Reviews in Food Science and Nutrition, 64, 1764 - 1779
- Schmid, E.,Farahnaky, A.,Adhikari, B.,Savadkoohi, S.,Torley, P. (2024). Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers In: International Journal of Food Science and Technology, 59, 1679 - 1693
- Mortazavi, S.,Kaur, M.,Farahnaky, A.,Torley, P.,Osborn, M. (2023). The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life In: Critical Reviews in Food Science and Nutrition, 63, 1733 - 1754
- 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, 58, 1787 - 1794
- 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
- Rutz Dewantier, G.,Torley, P.,Blanch, E. (2023). Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics In: Molecules, 28, 1 - 16
- 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
Note: Supervision projects since 2004
5 PhD Completions and 2 Masters by Research Completions7 PhD Current Supervisions
Food science and technology, Food processing, Food for the elderly, Grains, Rice, Meat, Wine, Extrusion, Sensory analysis, Consumer preference, Ultrasound processing, Rheology, Texture, Synchrotron, Process modelling, Nutrition
- 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)
- End Food Waste Australia CRC (EFWA) formerly Fight Food Waste CRC. Commencement Proforma for a Research Higher Degree Student. Funded by: Fight Food Waste CRC - Scholarships from (2024 to 2028)
- 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 Corp, Meat & Livestock Australia. Joint Food Safety Program from (2017 to 2022)