Healthy Foods Impact Lead
CSIRO Agriculture and Food
Werribee, Victoria, Australia
Amy Logan is a lipid chemist by training, with many years experience understanding the structure-function relationship of food systems that includes the influence of composition and processing on the micro- and nanostructure of soft materials and how this effects product behaviour.
She has worked for CSIRO, the national research organisation in Australia, for 17 years and currently hold the role of Impact Area Lead for the 'Healthy Foods' portfolio of research within CSIROs Agriculture and Food Business Unit. The portfolio delivers novel ingredients and production systems for healthier consumers, while enhancing the prosperity of the agriculture and food sectors with reduced environmental impacts.
She is also a member of the AOCS Australasian Section committee and a Senior Associate Editor for the Journal of the American Oil Chemists' Society.
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A comparison of select approaches used for in-vitro digestion of protein-based model food systems
Tuesday, May 2, 2023
12:40 PM – 1:00 PM MDT