Liu, Dylan (Dr)

Position:Lecturer in Food Science and Sustainability
Phone:03 5327 9235


  • Ph.D. The University of Melbourne
  • M.S.   Monash University

Teaching Areas

  • Sustainable Food Systems
  • Food Science
  • Food Process Engineering

Professional Associations

  • Member of Australian Institute of Food Science and Technology
  • Member of Dairy Industry Association of Australia

Research Interests

  • Functional Foods
  • Sustainable food processing
  • Sustainable food packaging
  • Food waste reduction and recovery
  • Resource-efficient operations
  • Food Circular Economy process


Dylan Zhe Liu, Shivali Jindal, Jayendra Amamcharla, Sanjeev Anand, Lloyd Metzger (2017). “Short communication: Evaluation of a sol-gel–based stainless steel surface modification to reduce fouling and biofilm formation during pasteurization of milk.” Journal of Dairy Science.

Zhe Liu, Babu, K Sajith, Coutouly, A; Allouche, F; Amamcharla, J K (2016) “Prediction of intact casein in cheese by using amaltheys: A front-face fluorescence analyser.” Journal of Animal Science, Vol. 94, 250.

Dylan Zhe Liu, Michael Weeks, David Dunstan, Gregory Martin (2014). “Ultrafiltration of skim milk: Effect on casein micelle hydration, composition and size at ten °C and 40 °C.” International Dairy Journal, 35 (1), 63-69

Marco Lista, Dylan Zhe Liu, Paul Mulvaney (2014). “Phase transfer of noble metal nanoparticles to organic solvents.” Langmuir, 30 (8), 1932-1938

Carl Safi, Dylan Zhe Liu, Benjamin Yap, Gregory Martin, Carlos Vaca-Garcia, Pierre-Yves Pontalier (2014). “A two-stage ultrafiltration process for separating multiple components of Tetraselmis suecica after cell disruption.” Journal of Applied Phycology, 1-9

Dylan Zhe Liu, Michael Weeks, David Dunstan, Gregory Martin (2013). “Temperature-dependent dynamics of bovine casein micelles in the range 10-40 °C.” Food Chemistry, 141 (4), 4081-4086

Dylan Zhe Liu, David Dunstan, Gregory Martin, (2012). “Evaporative concentration of skimmed milk: Effect on casein micelle hydration, composition, and size.” Food Chemistry 134 (3): 1446-1452