Dr Vicky Solah is an Associate Professor, Food Science and Nutrition in the College of Science, Health, Engineering and Education at Murdoch University. The interface between food and nutrition science with an emphasis on linkages between food composition and structure, how food is produced and processed, and human nutrition has been a focus of Vicky’s research. Her research is closely aligned with industry in Australia and internationally. Vicky is proud to have collaborated on research projects in Japan (dairy), China and Italy (noodles and oats), Turkey (bulgur), Singapore (steamed bread), India (chapatti) and Canada (viscous polysaccharides and nutrition). Vicky was awarded a Lifetime Fellowship by the Australian Institute of Food Science and Technology (AIFST) in 2019 and was Nutrition Division Chair of AACCI (American Association Cereal Chemistry International) in 2016 to 2018. Research Interests: Developing grain food with health benefits; Viscous fibre, beta-glucan, gums and resistant starch; Quality and health aspects of grain, vegetables and dairy food; Sensory evaluation – consumer perceptions; Colour and gloss measurement; The role food composition in satiety and health; Asian food and noodles