About me
Professor Food Science and Nutrition
I am an academic and researcher in the Food Science and Nutrition team at Murdoch University.
My research and teaching has focused on cereal chemistry, quality and health aspects of grain and dairy food, sensory evaluation and the role food composition in satiety and health. I established the Bachelor Food Science and Nutrition at Murdoch University and was part of the development team for the Murdoch Food Centre, Nambeelup (part of the Food Innovation Precinct).
Background
I started working as junior rice researcher more than 40 years ago for Department of Agriculture, Yanco, NSW. I completed my PhD in 2009. In that year I was promoted to Associate Professor and Director Nutrition, Dietetics and Food Science, Curtin University in a leadership, teaching and research role. In 2020, I joined Murdoch University Food Science and Nutrition program leading the new program and I am now a Professor of Food Science and Nutrition in School of Medical, Molecular and Forensic Science and a researcher in the Centre for Crop and Food Innovation and Food Futures Institute.
I have worked for 37 years in research, teaching, supervision, industry linked mentoring roles, academic leadership and management.
Teaching
I have developed, coordinated and lectured in food science and nutrition units at two universities before handing over to new lecturers. I developed the Strategic Plan for MU Bachelor FSN including setting up a dedicated teaching space, sourcing equipment and recruiting lecturers and researchers.
Research
My research is aimed at investigating food quality and nutrition and developing new
approaches to link the two together.
I have:
1. Engaged with industry to show the importance of both food quality and nutritional quality in food products.
2. Developed new graduate research partnerships with industry.
The interface between food and nutrition science with an emphasis on linkages between food composition and structure, how food is produced and processed, and human nutrition has been a my research focus. My research is closely aligned with industry in Australia and internationally.
I have supervised 9 PhD students to a successful and timely completion and supervised 19 Masters of Science and Masters of Dietetics students, plus 14 Honours students.
I was an Associate Editor for ‘Cereal Chemistry’ Journal 2016-2022 (MU role 2020-2022).
My Scopus h-index is 24.
Leadership
I was a Director, Nutrition, Dietetics and Food Science in the School of Public Health, Curtin University and executive in the School of Molecular and Life Sciences, Curtin University.
At Murdoch University I established and led a multi-disciplinary team as academic chair, until 2023 and I joined the School of Molecular and Forensic Science (MMFS) executive in 2023.
I am a recognised global leader in research, education and engagement as demonstrated by my appointment to international leadership groups such as Nutrition Division Chair AACCI and Member Leadership Council AACCI (American Association Cereal Chemistry International) and Australian Deputy Representative Executive Member of International Association for Cereal Science & Technology (ICC) – International. I am a life fellow of AIFST and was a AIFST Scientific & Technical Advisory committee member. In 2007-2010 I was a member of “Wheat Quality Objectives Group” – a research advisory group to GRDC. In 2023/24 I was invited to be GRDC Expert Consultant on ‘non-coeliac wheat sensitivity (NCWS) market opportunity and technical gap analysis’.
www.linkedin.com/in/vicky-solah-2782401a