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.
Michelle Colgrave is professor of food and agricultural proteomics at CSIRO, and holds a joint appointment at the School of Science at Edith Cowan University. She also leads CSIRO’s Future Protein initiative and is chief investigator on the Australian Research Council Centre of Excellence in Innovations in Peptide and Protein Science. Colgrave uses proteomics, the study of proteins using mass spectrometry, to identify, characterise and quantify key proteins and peptides. These will benefit Australia’s food and agriculture industries and improve public health.
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