Dr. Johannes le Coutre joined UNSW, Sydney in 2019 as Professor Food & Health. He is responsible for the UNSW Food program, driving research and education.
Johannes obtained his Ph.D. at the Max-Planck-Institute of Nutrition Physiology. Subsequently, he went to the Howard Hughes Medical Institute at UCLA. In 2000 he was asked to build a research program on taste physiology at Nestlé in Switzerland. His contribution and expertise have led to significant impact in the markets.
In Sydney, he is driving a research program to investigate the utility of Cellular Agriculture for establishing viable production streams of alternative protein supply. In this emerging field Dr le Coutre is driving a rigorous, evidence-based scientific agenda.
Johannes serves as a fellow to Food Standards Australia New Zealand (FSANZ) and to the International Union of Food Science and Technology (IUFoST). He remains firmly connected with the food industry to develop R&D projects across the sector.
Professor le Coutre is the founding Field Chief Editor for FRONTIERS in Nutrition, the leading open access journal in the field.
