Michelle leads the Food and Agricultural Proteomics teams at Edith Cowan University and CSIRO, using revolutionary technology to identify key proteins to benefit Australia’s food and agriculture industries. She invented gluten-free barley, now known as Kebari®️, used to produce gluten-free cereals, beers and food products. These have the nutritional benefits of whole grains, while safe to be enjoyed by coeliac sufferers. Michelle won the prestigious 2020 ATSE ICM Agrifood Award.

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