Our People

Grain Foods CRC has developed new and innovative products that target improved cost, health and sensory benefits. The high standard of innovation that has been achieved is due to the quality of our people. Their knowledge, skills and teamwork have made it possible for the company to become 'world class' in grain research and commercialisation. Grain Foods promotes collaboration both within and between its programs and platforms and between its researchers and commercial partners. The company's people include its Centre Management, Program Directors, Platform Leaders, Research Scientists and PhD Students.

Centre Management

David Lind	Chief Executive Officer
Kathy Rod	Business Services Manager
Mary-Kaye Inkerman	Administrative Assistant

Program Directors

David Lind	Commercialisation Program
Dr Ken Quail	Applications Technology Program
Professor Robert Henry	Genomics Technology Program
Dr Nicole Rice	Education & Training Program

Platform Leaders

Professor Robert Henry	BioMolecular Processing Technology Platform
Dr Ken Quail	Health Technology Platform
Dr Michael Southan	BioProcessing Technology Platform

Students

Name	Institute	Research
Jilal Abderrazak	Southern Cross University / ICARDIA Syria	Assessment of diverse international barley germplasm for development of food product applications
Louis Bradbury	Southern Cross University	Genomics of cereal quality traits
Ranil Coorey	Curtin University	Value adding to canola meal
James Cronin	Southern Cross University	Novel germplasm for food and malt
Mike Cross	Southern Cross University	Targeting induced local lesions in genomes (TILLING) as applied to sorghum
Sally Dillon	Southern Cross University / Queensland Department of Primary Industries	The genetic diversity of sorghum
Mark Edwards	Southern Cross University	Morphological and structural properties of grain
Ros Ferguson	Southern Cross University / Queensland Department of Primary Industries	Quality assurance in a barley quality laboratory
Timothy Fitzgerald	Southern Cross University	Biochemical pathways leading to fragrance in rice
Glen Fox	Southern Cross University	Biochemical and molecular evaluation of barley for malt and feed quality
Kirsty Germaine	University of Sydney / BRI Australia	Measurement of Glycaemic index using in-vitro testing for cereal based foods
Helen Hill	Southern Cross University	The identification of Novel Variation in sorghum food & seed traits
Tony Jerkovic	Macquarie University	Bioprocessing
Shabana Kasem	Southern Cross University	Analysis of genetic variation for specific trains in wild rice species
Lei Lui	Southern Cross University	Phytochemistry of grains
Shane McIntosh	Southern Cross University	Tissue specific expression of genes in cereals
Adnan Oumran	Southern Cross University / ICARDIA Syria	Genetic modification of legumes for colour and flavour
Pratibala Pandit	University of Queensland	Genetic manipulation of grain storage protein quality in sorghum bicolour
Julie Pattemore	Southern Cross University	Nanotech genotyping for health and quality
Afsaneh Porzoor	Deakin University	Optimising dietary fibre combinations to enhance prebiotic function
Frances Shapter	Southern Cross University	Genetic analysis of Australian native grasses
Jessica White	Southern Cross University	Malting barley
Kelly Winter	Southern Cross University	Pharmacology of grains