Dr. Lloyd Condict
Details
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College: School of Science
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Department: School of Science
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Campus: Bundoora West Australia
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lloyd.condict@rmit.edu.au
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ORCID: 0000-0002-1747-2683
Open to
- Masters Research or PhD student supervision
About
Lloyd is an Early Career Researcher with experience in investigating and characterising interactions between ingredients at a fundamental level. This work has bought advancements to the field, such as the application of advanced in silico techniquest to explore diffusive behaviours of bioactives in dilute systems. He also has experience in applying this fundamental knowledge to solve industrial problems, having worked extensively as a Research Officer on various industrial projects involving numerous industry partners and funding bodies. Projects have related to areas such as; the reduction off flavour development in formulations rich in plant materials, bioactive-protein interactions in high protein beverage systems and the reduction/valorisation of waste in both dairy and cerial beverage production streams.
Being a qualified Chef, with 10 years of experience in commercial kitchens Lloyd has extensive experience in cooking in some of Melbourne’s best restaurants and cafés, greatly assisting in his knowledge of ingredients, formulation and presentation for a pleasing sensory experience.
You can view his publications here:
ORCID - https://orcid.org/0000-0002-1747-2683
Google scholar - https://scholar.google.com.au/citations?user=g-JpD1YAAAAJ&hl=en&oi=ao
Scopus author ID - 57204569154
Web of Science researcher ID - https://publons.com/researcher/AAB-1482-2021/
Supervisor projects
- Binding of non-catalytic dietary fibre substrates to digestive enzymes
- 12 Mar 2024
Research interests
Interested in ingredient interactions in food systems, how they affect techno- and bio-functionality, and applying fundamental understandings to novel food systems, rich in plant based ingredients, to achieve better sensory and shelf life properties in healthy convineince formulations. Importantly, the transition towards a circular economy in the food and nutraceutical sector presents an opportunity to create and incorporate nutritious ingredients from bio-active rich 'waste' fibre streams.
The identification and extraction of these bioactive compounds sourced from waste streams is also a key area of interest, as well as the development of suitable food based delivery systems for these compounds, which could be incorporated into functional foods or neutracutical technologies. Importantly, circular economy principles should be the guiding force to transform industrial waste into high-value formulations with potential to improve consumer health.
A collaborative and transdisciplinary approach is needed to succeed in this area, which brings together aspects of fields such as food technology, nutrition, chemical engineering, metabolomics, biosciences/bioinformatics, pharmacology and polymer science.
