Speaker Profiles

Find our more about our speakers and
their expertise by clicking the profile below

Professor Weining Huang

Professor Huang is the Director of the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research at Jiangnan University. His research interest is in the fields of cereal and bakery foods, rheology and texture, with emphasis on oriental food products using new food ingredients, and new technologies such as sourdough and cereal fermentation technology, and frozen dough technology.

Dr Tristan Coram

Dr Coram is the Head of Science and Business Development at Australian Grain Technologies, Australia’s largest plant breeding company. He manages research projects and partnerships with institutes and universities both in Australia and overseas, aimed at improving crop varieties and breeding technologies. He is also responsible for business development activities including strategies for growth and investment for AGT, such as new crops, traits and technologies. Dr Coram was awarded his PhD in plant genetics and breeding from RMIT in 2006 and has worked for the USDA Agricultural Research Service and Dow AgroSciences.

Professor Ian Godwin

Professor Ian Godwin has over 30 years’ experience in plant biotechnology research. Since 1990, he has been a group leader in plant molecular genetics at the University of Queensland. His research involves the use of biotechnological tools for crop improvement, with emphasis on the sustainable production of grain crops. A major focus is on the improvement of crops for food, feed and bio-industrial end-uses, including bio-fuels and bio-materials. His research focus is on the genetic improvement of cereal (sorghum, rice, wheat, barley) quality and productivity under abiotic stresses.

Dr Steve Thomas

Dr Thomas has extensive experience as a senior executive and strategist. He joined the GRDC in early 2009 as executive manager practices, coming from a senior position with the NSW Department of Primary Industries (DPI) at Orange. He sees the GRDC’s role is to deliver a balanced research, development and extension portfolio to drive grower profitability whilst maintaining a close relationship with growers to ensure their priorities are addressed. He is the GRDC's Deputy CEO and has also served on the GRDC’s northern and western panels.

Mr Peter Wilson

Peter Wilson is Chief Executive Officer of AGT Foods Australia, which is wholly owned by Canadian based and TSX listed AGT Food and Ingredients. Prior to joining AGT Foods Australia, Peter held a range of senior management and trading positions in Australia and Canada.
He is immediate past Chair of Pulse Australia and Non-Executive Board Member of Regional Development Australia. Peter currently sits on the Global Pulse Confederation’s Executive Committee; is passionate about the role pulses play in diversifying on farm agronomic rotations and cash flows and equally optimistic about the opportunities to grow customer markets by improving quality and supply reliability.

Professor Mike Gidley

Professor Mike Gidley is Director of the Centre for Nutrition and Food Sciences (CNAFS) at The University of Queensland (UQ). Research themes within CNAFS include identifying the right combinations of raw materials and processing to deliver consumer-preferred foods, maximising the intrinsic nutritional properties of agricultural products in foods and ingredients, and identifying and validating opportunities for elite products from foods and ingredients that can only have come from Australia. Professor Gidley’s own research is focussed on structure, function and nutrition relationships in plant-based foods and ingredients. Professor Gidley’s career also includes 22 years in food research and development in the private sector.

Dr Sara Grafenauer

Dr Sara Grafenauer is the General Manager of the Grains & Legumes Nutrition Council. She is an Advanced Accredited Practising Dietitian with more than 20 years’ experience in health, the food industry, and tertiary education. Her PhD research focused on dietary patterns and dietary change in weight loss. She is a Fellow of the University of Wollongong, has qualifications in communications and public relations.

Dr Iain Brownlee

Dr Iain Brownlee is a Senior Research Scientist with CSIRO’s Nutrition and Health Program. His research has been particularly focused on understanding the physiological impacts of dietary fibres and whole grains on digestive, metabolic and cardiovascular health. He has collaborated with experts from food, pharmaceutical and biotechnology industries throughout his career. His work has resulted in three patents and over 40 peer-reviewed publications. He is currently also involved in on-going international collaborations in Singapore, Malaysia and the United Kingdom.

Associate Professor Jane Muir

Associate Professor Jane Muir is the Head of Translational Nutrition Science in the Department of Gastroenterology, Central Clinical School, Monash University. She is a nutrition scientist and dietitian and has over 25 years’ experience in the area of nutrition research. Her research has focused on understanding the role of indigestible carbohydrates in the health of the gastrointestinal tract. In her current position, Professor Muir works in collaboration with Professor Peter Gibson, Head of Gastroenterology, in developing diet therapies to treat common gastrointestinal disorders. A major area of their research involves investigating the role of poorly absorbed short chain carbohydrates (called FODMAPs) on the genesis of symptoms in patients with irritable bowel syndrome (IBS).

Dr Nese Sreenivasulu

Dr Sreenivasulu is the Head of the Applied Functional Genomics and Phenomics cluster at the Grain Quality and Nutrition Center at the International Rice Research Institute (IRRI) He provides scientific leadership for IRRI’s research on grain quality and nutritional qualities of rice grain using holistic approaches such as biochemistry, genetic and genomics. A key focus is developing stronger partnerships with leaders of other IRRI Programs to ensure full integration of grain quality and nutrition research and analytical services in IRRI’s varietal improvement programs, towards creating product-oriented breeding pipelines that meet the demand of rice farmers, millers, processors and consumers.