Rate My Professor Polly Burey

Professor Polly Burey is a Professor (Food Science) in the School of Science, Engineering and Digital Technologies at the University of Southern Queensland. She earned a BE (Hons I) in Chemical and Materials Engineering from the University of Auckland in 2001, a PhD in Chemical Engineering from the University of Queensland in 2005, and a Graduate Certificate in Education (Higher Education) from the University of Queensland in 2007. Burey joined the University of Southern Queensland in 2017 as Senior Lecturer, advancing to Associate Professor in 2022 and Professor in 2024. She leads the BSc Food Science major established in 2017 and serves as its convenor. Additionally, she heads the Sustainable Industry Design research theme, launched in 2022 within the Centre for Future Materials in the Institute for Advanced Engineering and Space Sciences, managing a research portfolio valued at over $13 million. Burey is co-Director of the NO WASTE pilot precinct from 2021 to 2026, funded by a Strategic University Reform Fund grant, and the SIMPLE Hub, supported by a 2022 Regional Research Collaboration grant. These initiatives involve multidisciplinary teams from science, engineering, business, and education, partnering with over 15 industry, government, council, and educational entities.

Her research specializes in chemical and materials engineering and food science, focusing on the relationships between formulation, microstructure, processing, and rheological behavior of food and other materials. Core interests encompass food materials science, transformation of food waste into new materials and ingredients, food microstructure, and food rheology. With over 1,200 citations on Google Scholar, key publications include 'Confectionery gels: a review on formulation, rheological and structural aspects' (International Journal of Food Properties), 'Hydrothermal liquefaction: A promising technology for converting wet biomass into bioenergy and value-added products' (2025), and 'Fungal Species-Driven Performance of Mycelium-Based Composites' (2026). Burey contributes to public engagement via The Conversation articles such as 'Is there a best way to peel a boiled egg? A food scientist explains' (2025) and 'How do I make clear ice at home? A food scientist shares the science' (2026). She serves on the Academic Board for Research and Research Training, the Faculty Research Committee, and as a Research Integrity Advisor. Previously, she chaired the Queensland Branch of the Australian Institute of Food Science and Technology from 2019 to 2022.