Dr Glen Fox joined QAAFI’s Centre for Nutrition and Food Science in October 2010, after 25 years of conducting research projects with the Queensland Government. He obtained his PhD from Southern Cross University in the area of barley genetics related to barley and malt quality. In 2008_2009, he was a Post-Doctoral Fellow at the Department of Food Science, Stellenbosch University, South Africa.
In 2011, Dr Fox was appointed Adjunct Associate Professor at Stellenbosch University. In 2013, he was appointed an Affiliated Scientist at the Biosciences eastern & central Africa (BecA), International Livestock Research Institute hub, Kenya.
His areas of research are in cereal quality, specifically barley, wheat, sorghum and maize. He has a vast amount of knowledge in value-adding of cereals, including barley malt and beer quality, and milling and baking for bread and noodle production. He has been project leader in numerous national grains project for wheat and barley. His main research area has been in Near Infrared Spectroscopy (NIRS), with calibration development in cereals (wheat, barley, triticale, sorghum and maize), peanuts and soybeans, fish fillets and animal forage, feed and animal faecal samples.