Rate My Professor Andrew Tilley

Andrew Tilley is an Associate Lecturer in Food Science and Nutrition in the School of Medical, Molecular and Forensic Sciences at Murdoch University. He earned his PhD from Murdoch University in 2025 with a thesis titled 'Globe Artichoke (Cynara cardunculus): Characterisation from post-harvest to phenolic oxidation,' which investigated phenolic oxidase (PPO) activity in globe artichokes, establishing that plant PPO primarily exhibits catechol oxidase activity and analyzing PPO behavior in complex systems. Earlier, he completed a Bachelor of Science (Honours) in Food Science and Technology at Curtin University in 2016. Tilley describes himself as an experienced food scientist and lecturer committed to advancing food science and supporting the Australian food industry.

Tilley's research focuses on enzymatic browning, the role of substrates in polyphenol oxidase-mediated processes, postharvest technologies, new product development, and food processing. He is the first author of the 2023 paper 'Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning,' published in Current Research in Food Science, which has received over 140 citations and reviews non-enzymatic reactions post-phenolic oxidation. As a researcher at the Centre for Crop and Food Innovation, he participates in projects such as 'Discovery of desirable aroma, flavour and colour precursors in wheat for new food product opportunities.' In education, Tilley teaches FSN606 Food Product Design and Development in the Master of Food Science program, leading practical sessions for students at the SIFT processing factory. His work bridges academia and industry, contributing to innovations in food quality and processing for the Australian sector.