Sabori grew up in India, a land of diverse flavours and cuisines, and was always fascinated by the science behind food. This led her to pursue a Master of Food Science and Nutrition in her home city of Kolkata before moving to Perth to complete a Master of Food Science and Technology from Curtin University.
In 2012, she was awarded a scholarship by Curtin University to pursue a doctoral degree with a research focus on Australian oat noodles and their quality aspects.
Sabori joined AEGIC in 2015 as a research officer to work on AEGIC’S first oat-based project to identify and showcase the superior quality of Australian oats for innovative Asian food products. Since then, she has built on her expertise in oat quality research, processing and innovation and she enjoys providing technical market support as part of her role.
The focus of Sabori’s work is to grow opportunities for Australian oats by making them more versatile for food applications. While being involved in a number of other AEGIC oat projects, Sabori currently leads our “Novel innovation in oat processing and new product development” project with a focus on nutrition, shelf life, eating qualities, processing efficiency and sustainability.
Sabori has helped drive the development of new, innovative oat products, such as oat noodles, oat “rice” and other concept foods to help move Australian oats beyond the breakfast table to becoming a premium option for lunch, dinner and snacks with better consumer appeal.
Thank you, Sabori, for your decade long contribution to Australian oats.
