A senior food science researcher from the United States has begun working in Western Australia on a project focused on value added grains.
Dr Sumana Bell's placement in Perth has been funded by the Department of Agriculture and Food, and is a part of a new collaboration with Food Science Australia, CSIRO and Curtin University.
Department spokesman Mark Sweetingham said Dr Bell’s appointment was important in developing post farm gate food science research to benefit WA industry.
"Dr Bell comes to Western Australia with extensive international research and commercial experience in the food sector," Dr Sweetingham said.
"She most recently led a dough rheology program with General Mills in Minnesota, and has previously worked with Kraft developing low fat/low calorie products.
"Her appointment marks a strengthening in research relationships between the department, Food Science Australia and the CSIRO.
"It also strengthens the department’s capacity to service and assist the Western Australian food industry."
Dr Bell will lead research in grains based food products, and would also develop programs in other areas of food science to benefit the WA food industry.
"Her appointment provides an important presence in Western Australia for Food Science Australia and the CSIRO’s Food Futures Flagship," Dr Sweetingham said.
"It also builds on existing expertise in grain quality at the department, and food science at Curtin University."
Dr Bell will be based at the School of Public Health, Food Science and Technology Program at Curtin University and work closely with researchers from the department.