Dr Aarti Tobin is the Animal Protein lead in CSIRO’s Future Protein Mission. She has over 35 years experience in developing commercially successful value-added meat products for local and export markets. Her research focus and expertise are on how muscle structure and function are affected by processing interventions, and how these impact on meat quality attributes such as meat colour, texture, sensory, oral breakdown and digestion, of whole muscle and processed meats. Her PhD research was on the texture and rheology of texture modified foods for people with dysphagia and she has pursued her research on food for the elderly, focussing on developing foods for dysphagia sufferers. More recently Aarti has developed a high protein, nutrient dense, allergen free powder from lower value meats which is currently being commercialised.
