WRI Seminar Series: Dr James Cowley and Bill Hirt – Adelaide University Food Product Development Program

Presenters: Dr James Cowley and Bill Hirt, University of Adelaide

Date: Thursday 28 Aug 2025, 10 am, SARDI Plant Research Centre Auditorium

Title: Adelaide University Food Product Development Program – Overview of Food Research and Chef in Residence Program

Abstract: The university’s Food Product Development Program was launched around two and half years ago. James and Bill will give a quick overview of the program along with some of the key capabilities that have been developed. James will also discuss some of the research he is leading around novel ingredients, particularly those from food waste and unusual plants such as Plantago and Salvia. Bill will focus on the university’s Chef in Residence Program, collaborating with Chef Kane Pollard, Food Curator of Tasting Australia, Executive Chef at Topiary, and Culinary Director at Ondeen (located at the old site of Maximilian’s in Verdun).

James Cowley is a Food Product Development Fellow at the University of Adelaide with experience as a plant and food scientist, particularly regarding the behaviour of carbohydrates in plants, in food, and in the gut. James completed his PhD at the University of Adelaide in 2020 under the supervision of Prof. Rachel Burton where he explored the food crop potential of Plantago ovata (the source of psyllium husks) and its native Australian relatives. James uses his academic experience in food formulation and food analysis to support local food industry developing new food products, where he is particularly interested in improving quality and nutrition of foods using novel ingredients. He also remains deeply involved in academic research studying how and where plants make polysaccharides and how these polysaccharides influence the textural, sensory, and nutritional behaviours of other ingredients like starch and protein in food and the gut.

Bill Hirt is a Food Product Development Fellow at the University of Adelaide with over 20 years of experience in food research and development, primarily specialising in new product development in the confectionery industry. Before joining the University of Adelaide in 2023 as a Food Product Development Fellow, he was a Senior Associate Principal Scientist at Mondelēz International in New Jersey, USA. Bill holds a Bachelor of Science degree in Food Science from the University of Wisconsin-Madison (USA). Some of Bill’s specific areas of interest related to food and beverages include product development, processing, innovation management, market research, consumer insights, sensory analysis, sustainability, flavours, crystallisation, and the confectionery, baked goods, snacking, and ice cream categories.