{"id":33,"date":"2025-03-27T17:02:13","date_gmt":"2025-03-27T06:02:13","guid":{"rendered":"https:\/\/wp.csiro.au\/extrusion-symposium\/?page_id=33"},"modified":"2025-06-09T21:00:23","modified_gmt":"2025-06-09T11:00:23","slug":"contact-us","status":"publish","type":"page","link":"https:\/\/wp.csiro.au\/extrusion-symposium\/contact-us\/","title":{"rendered":"Symposium Committees"},"content":{"rendered":"\n
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Technical Committee<\/h2>\n\n\n
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Dr Danyang Ying<\/strong><\/p>\n\n

Principal Research Consultant,
CSIRO Food Program<\/em><\/em><\/p>\n\n

Symposium Chair & lead of the Technical Committee. Principal Research Consultant at CSIRO, with expertise in food extrusion, microencapsulation, waste utilisation, and stabilisation of bioactives for functional foods.<\/p>\n<\/div><\/div>

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Dr Jordan Pennells<\/strong><\/p>\n\n

Postdoctoral Researcher,
CSIRO Food Program<\/em><\/em><\/p>\n\n

Jordan is a chemical engineer with a background in sustainable material engineering. He is now leading the development of CSIRO\u2019s Intelligent Extrusion Platform, integrating digital modelling tools to support innovation in extrusion technology.<\/p>\n<\/div><\/div>

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Mr Dennis Forte<\/strong><\/p>\n\n

Independent Consultant<\/em><\/p>\n\n

Dennis is a chemical engineer with over 30 years\u2019 experience in food processing, specialising in extrusion, drying, and process optimisation. He has held senior roles at MARS and Uncle Tobys, and now consults globally across the food industry.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n

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Dr Jayantha Sellahewa<\/strong><\/p>\n\n

Adjunct Fellow,
UNSW<\/em><\/p>\n\n

Jayantha is a researcher specialising in food engineering innovations across the food supply chain.<\/p>\n<\/div><\/div>

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Dr Kai Knoerzer<\/strong><\/p>\n\n

Principal Research Scientist,
CSIRO Food Program<\/em><\/p>\n\n

Over 20 years of international experience in research, effective creation, development and delivery of innovative projects, and service to the food industry. Kai has expertise in Innovative Food Processing Technologies for enhanced food safety, stability, quality and process sustainability.<\/p>\n<\/div><\/div>

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Mr Andrew Lawrence<\/strong><\/p>\n\n

Processing Team Leader,
CSIRO Food Program<\/em><\/p>\n\n

Qualified chemist and the manager of CSIRO Food Grade Pilot Plant at the CSIRO Food Innovation Centre. He has 30-years experience in optimising unit operations and process development across a wide range of food segments including extruded products, dairy products, protein-starch-fibre ingredients, heat and pressure stabilisation, deserts, gummies, and plant-based milks. <\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n

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Dr Cedric Simon<\/strong><\/p>\n\n

Group Leader,
CSIRO Aquaculture Program<\/em><\/p>\n\n

Cedric is the Aquaculture Nutrition & Production Systems Group Leader for the Livestock & Aquaculture Program, with broad research interests including the digestive physiology, aquaculture nutritional requirements; functional feed additives; and sustainable aquafeed ingredients and formulation.<\/p>\n<\/div><\/div>

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Dr Artur Rombenso<\/strong><\/p>\n\n

Team Leader,
CSIRO Aquaculture Program<\/em><\/em><\/p>\n\n

Bachelor’s in Oceanography and Master’s in Aquaculture by Universidade Federal do Rio Grande (FURG), and a Ph.D. degree at Southern Illinois University Carbondale (SIUC) working with aquaculture (finfish nutrition). Currently a Research Scientist with the Aquaculture Nutrition team at CSIRO, with broad experience in fish nutrition, mariculture, marine fish culture, cage culture and commercial species. <\/p>\n<\/div><\/div>

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Dr Michael Salini<\/strong><\/p>\n\n

Research Fellow,
Deakin University<\/em><\/p>\n\n

Michael has executed and published aquaculture research across a variety of marine and freshwater species. He has in-depth commercial knowledge of the Australian aquaculture and commercial feed industry, including extrusion technology. He brings to the NuSea.Lab 6 years experience as a product development manager in a commercial R&D environment.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n

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Prof Asgar Farahnaky<\/strong><\/p>\n\n

Deputy Head of Food Technology and Nutrition (Research and Innovation) <\/em><\/em> <\/p>\n\n

Professor of Food Technology and Innovation<\/em><\/em><\/p>\n\n

RMIT University<\/em><\/em><\/p>\n\n

Professor Asgar Farahnaky is an experienced academic and researcher in food technology and innovation. His research interests encompass food innovation, extrusion technology, food physics, rheology, advanced food processing technologies, and the development of functional and health-promoting food ingredients. He has led numerous industrial research projects funded by national food companies and has secured substantial external research grants, including projects on dietary fibre, sorghum, pulse processing, and novel food ingredients. Asgar has led several research projects on food extrusion including high-moisture extrusion cooking for producing plant-based meat analogues, cellulose green modification, breakfast cereals formulation, food waste transformation, starch and hydrocolloids modification.<\/p>\n\n

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Organising Committee<\/h2>\n\n\n
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Mrs Desley Pinsent<\/strong><\/p>\n\n

Administration Officer,
CSIRO Food Program<\/em><\/p>\n\n

Lead of the Symposium Organising Committee and tireless Admin Officer for the CSIRO Food Program.<\/p>\n<\/div><\/div>

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Dr Pablo Juliano<\/strong><\/p>\n\n

Group Leader,
CSIRO Food Program<\/em><\/p>\n\n

Pablo is a supply chain transformation leader with strong background in innovation in food processing and food waste upcycling (International agrifood chain innovation strategist with over 20 years of service to the agrifood industry in 8 countries). He is the Group Leader of the Food Processing and Supply Chains.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n

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Dr Yakindra Timilsena<\/strong><\/p>\n\n

Research Fellow,
La Trobe University<\/em><\/p>\n\n

Yakindra is a mid-career food science researcher with more than 20 years of experience in food safety, product innovation, and food materials engineering. He is currently a Research Fellow at La Trobe University\u2019s Institute of Sustainable Agriculture and Food (LISAF), where he focuses on functional foods, lipid chemistry, microencapsulation, and sustainable food systems. His research interests include plant-based nutrition, oleosome and lipid structure, protein-lipid interactions, and the development of novel food ingredients for health and wellness.<\/p>\n\n

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Dr Bo Wang<\/strong><\/p>\n\n

Senior Lecturer<\/em>,
University of Adelaide<\/em><\/p>\n\n

Bo is a food science academic with extensive experience in food chemistry, food processing, and the development of nutrition-focused products. Based at the School of Agriculture, Food and Wine at the University of Adelaide, his research focuses on isolating and characterising functional food compounds, exploring macromolecular interactions and reactions, and transforming agricultural and food by-products into high-value food ingredients. Bo is dedicated to translating scientific research into practical solutions that foster healthier and more sustainable food systems.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n\n

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Prof Benu Adhikari<\/strong><\/p>\n\n

Professor
RMIT University<\/em><\/p>\n\n

Professor Benu Adhikari is a leading researcher in food engineering and materials science at RMIT University, Melbourne. His work focuses on the process\u2013structure\u2013function relationships in food systems, with expertise spanning food emulsions, micro\/nanoencapsulation, biodegradable packaging, and food powders.<\/p>\n\n

He has authored over 425 publications, with his research appearing in top journals such as Advanced Materials<\/em> and Progress in Polymer Science<\/em>.<\/p>\n\n

Professor Adhikari serves on the editorial boards of multiple journals in the field of food science and engineering, including Sustainable Food Technology<\/em> and Future Foods<\/em>.<\/p>\n\n

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