Dr Lyndon Kurth, Theme Leader, CSIRO Food and Nutritional Sciences

Dr Lyndon Kurth: quality food products through processing innovation

Dr Lyndon Kurth has a long history in food science research and development within CSIRO.

• 26 February 2009 | Updated 14 October 2011

• Background
• Academic qualifications

Dr Lyndon Kurth currently leads the Transforming Food Manufacture theme within CSIRO Food and Nutritional Sciences.

Background

Dr Kurth worked as a researcher in the CSIRO Meat Research Laboratory whilst completing his undergraduate and postgraduate studies as a part-time student.

During this time he was awarded the inaugural Malcolm Bird Award of the Australian Institute of Food Science and Technology (AIFST) for his research work on the use of the enzyme transglutaminase as a crosslinking agent to bind meat products. 

He progressed through a range of research roles involving different aspects of meat science and technology and completed a secondment to the Agriculture and Food Research Council (AFRC) laboratory in Langford, United Kingdom (UK), where he worked on collagen structure and stability.

Dr Kurth then moved into a variety of research management and business development roles in the CSIRO Division of Food Science and Technology, and later, Food Science Australia.

In 2001 he was seconded as a Technical Adviser to the Food and Agribusiness Research unit in Rabobank, Australia.

Academic qualifications

Dr Kurth has a Master of Philosophy and Doctor of Philosophy in protein chemistry.

He is a Fellow of the Australian Institute of Food Science and Technology.

Find out more about CSIRO Food and Nutritional Sciences.