Congrats to Rabin Duwal on publishing his Master’s work in Food Frontiers! 🎉 His study shows air plasma treatment helps grains like chickpeas & lentils soak water faster → softer textures, shorter cooking times & more efficient processing.

📄 Open access: doi.org/10.1002/fft2...

I had the privilege of presenting Hans Griesser with his Lifetime Member award from @asbte.bsky.social
He says that he is sorry he couldn't attend the #ASBTE2025 conference in Brisbane, but he is very much looking forward to attending #ASBTE2026 in Adelaide next year!

Waite campus at the University of Adelaide is such an amazing place to work. This Kookaburra has picked a lovely spot on our balcony to take in the sunrise overlooking the gum trees, vineyard and city views.

Great start to #ASBTE2025 with the ECR session. A lot of very helpful advice that I wished I had as ECR
@asbte.bsky.social

Just published in Food Chemistry my PhD student Mel Ford gives a potential mechanistic understanding of how plasma treatments of seeds affects water imbibition: "Plasma glows and shifting water flows...": www.sciencedirect.com/science/arti...
Super proud of Mel's work! Just look the stunning data!

Today I learned that Nils Bohr, after completing his thesis, was supported to travel to, and live in England for 1 year by a grant from the Carlsberg foundation. Bohr's written fellowship application was less than 20 words long 🤯

I've just registered for ASBTE 2025. Looking forward to catching up with my #biomaterials colleagues and friends in Brisbane in April.