Dr Aarti Tobin

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Dr Aarti Tobin is the Team Leader for the Meat Science Team at CSIRO, based in Coopers Plains in Brisbane. Aarti has a degree in Food Technology from Massey University in New Zealand and a PhD in Chemical Engineering from University of Queensland in the area of texture and rheology of texture modified foods for dysphagia (swallowing disorders) sufferers.

Aarti has extensive experience in product development and has developed commercially successful value-added meat products for local and export markets, both in Australia and in New Zealand. Aarti has been with CSIRO for 24 years and during that time she has developed research expertise in low-fat, low energy, low salt processed meat products, edible coatings, high pressure processing to improve functionality of whole tissue and comminuted meat products, improving colour of dark cutting meat and developing meat products suitable for people suffering from dysphagia.

The focus of Aarti’s research has been on adding value to lower value cuts and primals by developing understanding and knowledge on how microstructure of the muscle or the meat product impacts on its functionality e.g. colour, texture, cook loss, sensory perception, oral breakdown and digestive behaviour.

Academic Qualifications

  • 2014

    University of Queensland

  • 1988

    B Food Tech (Honours)
    Massey University

  • 1988

    B Food Tech (Honours)
    Massey University, New Zealand

Professional Experiences

  • 1994-Present

    Research Scientist and Team Leader

  • 1991-1994

    Food Technologist and Product Manager
    Meat Industry Research Institute of New Zealand (now known as AgResearch)

  • 1988-1991

    Product Development Officer
    Huttons Kiwi Ltd, New Zealand