Mr. Eddie Attenborough
Dr. Eddie Attenborough
Eddie obtained his BEng (Hons) and BSc with a major in Chemistry and Molecular Biology from Monash University in 2020. After working in the food & beverage industry, Eddie returned to Monash as a Research Officer with the Department of Chemical & Biological Engineering and Monash Food Innovation, working on product development and food engineering for Australian Jackfruits, alongside the Northern Territory Government and Agrifutures Australia. After a successful CRC Projects Round 10 grant, he then worked with Great Wrap to develop processes to turn food waste into compostable stretch wrap using microbes. He then continued with his PhD in the Department of Chemical & Biological Engineering alongside Great Wrap, producing his Thesis titled “Converting Food Waste into Compostable Stretch Wrap”, which focused on polhydroxyalkanoate biopolymers. Eddie was awarded a Fulbright Scholarship in 2025, and spent 6 months at the University of Alabama at Birmingham (UAB) as a Visiting Scholar in 2026 developing biopolymer nanoparticles for drug delivery to the lung. He started as a Lecturer in 2026, working across microbial fermentation, biopolymers, bioplastics processing, polymer recycling and microplastics identification, as well as supporting undergraduate student teams to develop the skills and experience required for current and emerging industries.
Research Interests
My research interests include:
- Food engineering
- Brewing and fermentation
- New product innovation
- Biotechnology and bioprocessing
- Sustainable processing
- Circular economy design
- Waste valorisation
Impact of extrusion-induced protein molecular rearrangement on cooking qualities, in vitro digestibility and gluten allergenicity of durum wheat pasta, 2025: This study observed that higher screw speeds during pasta extrusion alter protein structures, improving digestibility and reducing allergenicity, while affecting cooking quality, enabling further optimization of pasta processing and formulation. (https://doi.org/10.1016/j.foodchem.2025.145293)
Tailoring Pseudomonas putida feedstocks for enhanced medium-chain-length polyhydroxyalkanoate production and biomedical nanoemulsion applications, 2024: This research demonstrates a sustainable method for producing high-quality, pH-responsive mcl-PHA nanostructures from food-waste-derived feedstocks using Pseudomonas putida KT2440, with promising applications in packaging and drug delivery. (https://doi.org/10.1021/acssuschemeng.4c02156)
Porous alumina-supported lithium aluminum titanium phosphate membrane for lithium extraction using the electrodialysis process, 2024: This research paper proposes an innovative approach to the scarcity of suitable membrane materials and complex fabrication techniques of ceramic anisotropic thin film membranes by employing a battery material, a lithium-ion conducting electrolyte, to produce a membrane that selectively permits the passage of lithium ions. (https://doi.org/10.1016/j.seppur.2024.128657)
Feed composition and particle size affect the physicochemical properties of jackfruit-corn extrudates, 2023: This research paper explores fundamental extrusion principles for corn and jackfruit mixes to produce expanded products for consumer consumption. (https://doi.org/10.1016/j.lwt.2023.115148)
Mashing performance as a function of malt particle size in beer production, 2021: This review explores how barley grain particle size before and after milling affects malting and mashing efficiency, recommending optimal size ranges to improve enzyme diffusion and beer quality in modern brewing. (https://doi.org/10.1080/10408398.2021.2018673)
Teaching Commitments
- FSC5080 - Food science and technology in practice
- FSC5051 - Innovation consumer behaviour and food marketing
- MON500 - Research, experimentation and discovery