Rate My Professor Kate Howell
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Always clear, concise, and insightful.
Always patient and willing to help.
Makes learning feel rewarding and fun.
Always supportive and inspiring to all.
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About Kate
Professor Kate Howell serves as Professor of Food Chemistry in the School of Agriculture, Food and Ecosystem Sciences within the Faculty of Science at the University of Melbourne. She earned her PhD in Food Science and Technology from the University of New South Wales Sydney between 2000 and 2004, alongside a Bachelor of Applied Science and BSc (Hons). After completing her doctorate, which involved collaboration with the Australian Wine Research Institute, she pursued postdoctoral research at the University of Geneva's Department of Biochemistry from 2005 to 2007. In 2008, she joined the University of Melbourne as a lecturer in what was then the Faculty of Veterinary and Agricultural Sciences, advancing through senior lecturer and associate professor roles to her current professorship starting January 2026. She also holds a Graduate Certificate in University Teaching from the University of Melbourne (2010-2012).
A distinguished microbiologist and biochemist, Professor Howell's research centers on microbial ecology and interactions within agricultural and food systems, examining their effects on food flavour, aroma, functionality, and health benefits. Her investigations span fermentation in products like wine, bread, beer, and plant-based foods, employing targeted microbial strains to enhance industrial production and sensory qualities. Leading the Howell Lab on the Parkville campus, she explores food and wine chemistry alongside microbial dynamics. With over 148 publications and more than 4,900 citations on Google Scholar, notable works include 'The forgotten wine: understanding palm wine fermentation and composition' (2024), 'The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition' (2024), 'Phenolic-rich blueberry extract enhances gentamicin efficacy against multidrug-resistant Acinetobacter baumannii BAA1605' (2026), and 'Tibicos differentially affects faecal microbiota composition and short-chain fatty acid production' (2025). Her contributions extend to fellowships such as the 2013 Dyason Fellowship for ethanol and membrane lipids in yeasts research and the EU/INRA-supported AgreenSkills+ Fellowship in Montpellier, France. Professor Howell engages in teaching, lab supervision, and public outreach through podcasts and conferences on food microbiology.
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