Senior Research Fellow – University of Queensland
Dr Glen Fox joined QAAFI’s Centre for Nutrition and Food Science in October 2010, after 25 years of conducting research projects with the Queensland Government. He obtained his PhD from Southern Cross University in the area of barley genetics related to barley and malt quality. In 2008–2009, he was a Post-Doctoral Fellow at the Department of Food Science, Stellenbosch University, South Africa. In 2011, Dr Fox was appointed Adjunct Associate Professor at Stellenbosch University and in 2015 was appointed Adjunct Professor at Stellenbosch University. In 2013, he was appointed an Affiliated Scientist at the Biosciences eastern & central Africa (BecA), International Livestock Research Institute hub, Kenya. In 2014, Dr Fox was appointed to the College of Experts at the Global Change Institute at UQ and in 2018 was made a Fellow of the Institute of brewing and Distilling.
His areas of research are in cereal quality, specifically barley, wheat, sorghum and maize. He has a vast amount of knowledge in value-adding of cereals, specifically in barley, malt and beer quality. Currently, one of his main research areas is barley starch quality in relation to malting and brewing efficiency.
Size does matter. Starch structure and its impact on gelatinisation and fermentable sugars