Rate My Professor Simon Warwick

Simon Warwick is a Senior Lecturer in the School of Molecular and Life Sciences within the Faculty of Science and Engineering at Curtin University, Perth, Western Australia. In this role, he contributes to teaching and research in molecular and life sciences. Warwick has been recognized for his outstanding teaching through the Curtin Student Guild Excellence in Teaching Awards, winning the Faculty of Science and Engineering category in 2021. He received a commendation in subsequent awards, highlighting his ongoing commitment to educational excellence and student supervision in the sciences.

Warwick's research interests align with food science and technology, particularly the development of efficient extraction methods for plant-based proteins from underutilized sources. In 2025, he co-authored the paper 'Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates' published in the Journal of Food Science. Collaborating with Laxmi Ghimire, Nedumpillil Unnikrishnan Sruthi, Ranil Coorey, and Rewati Raman Bhattarai, the study examined ultrasound-assisted extraction from seeds of two Acacia species, Acacia microbotrya and Acacia cyclops—Australian Aboriginal legumes containing 18%–35% protein. Compared to conventional methods and soybeans, ultrasound treatment at optimal conditions of 80 W power, 20 kHz frequency, and 20 minutes duration increased protein yield by 10.92% for A. cyclops, 6.3% for A. microbotrya, and 7.84% for soybeans. The ultrasound-treated Acacia protein concentrates exhibited markedly improved techno-functional properties: foaming capacity rose by a factor of 9–21 compared to untreated samples, foaming stability was significantly higher, emulsifying activity index was competitive with soybeans (e.g., 2.85 m²/g for treated soybeans), and water-holding, oil-holding capacities, solubility, and in vitro protein digestibility were enhanced (p < 0.05). These findings demonstrate ultrasound's efficacy in enhancing the commercial viability of Acacia seed proteins, promoting sustainable food ingredient development. Warwick also has earlier publications, including journal articles from 1995 and 1994, reflecting a sustained research career.