- Taste & Chemical Senses
- Nutrition Physiology
Fields of Research (FoR)Food Sciences, Nutrition and Physiology, Bioprocessing, Bioproduction and Bioproducts, Neurosciences
Johannes le Coutre joined UNSW in 2019 as Professor – Food & Health. With the goal to strengthen food security and to alleviate the agricultural burden on the environment he is developing a broad research agenda on cellular agriculture. Current food systems around the globe will not be able to provide sustainable food security, and rigorous scientific investigation is required to deliver innovation for agriculture and food industry. He is...view more
Johannes le Coutre joined UNSW in 2019 as Professor – Food & Health. With the goal to strengthen food security and to alleviate the agricultural burden on the environment he is developing a broad research agenda on cellular agriculture. Current food systems around the globe will not be able to provide sustainable food security, and rigorous scientific investigation is required to deliver innovation for agriculture and food industry. He is teaching within the UNSW food program.
Le Coutre holds a Ph.D. in Biophysics for studying the reaction mechanism of the light-driven proton pump bacteriorhodopsin using time resolved Fourier Transform Infrared (FTIR) spectroscopy at the Max-Planck-Institute for Nutritional Physiology. He discovered the critical role for protein-based proton conduction of highly ordered and dynamic hydrogen-bonded networks. This came after a Diploma (MSc) in Biology for a thesis on bacterial photosynthesis from the University of Regensburg, Germany.
Fascinated by fundamental biological questions of “outside vs. inside” and the underlying biophysics describing substrate fluxes and energy transfer, Johannes went to the Howard Hughes Medical Institute (HHMI) at UCLA in Los Angeles, USA. In the laboratory of H. Ronald Kaback he studied sugar transport in Escherichia coli and the Lactose Permease using a variety of biochemical and biophysical approaches. Arguably this bacterial system can be seen as the simplest form of cellular nutrition.
With the human genome becoming available in 2000, le Coutre was recruited for a position at the Nestlé Research Center in Lausanne, Switzerland, to operationalize the emerging insights on molecular taste physiology for research on food and flavours. As the head of Perception Physiology, he has been driving various large corporate research projects. Le Coutre’s lab has been among the initial research groups who identified taste receptors to be expressed in the gastrointestinal tract.
His research led to important technology developments that were commercialized in key markets and product categories. He is the co-inventor of numerous patents and author of peer reviewed scientific publications.
From 2009 to 2017 le Coutre held a visiting Professorship at the University of Tokyo, where he has been involved with teaching and with a project on taste perception in the Elderly (Mikaku). Also in 2009, le Coutre initiated a well perceived course on innovation at École polytechnique fédérale de Lausanne (EPFL).
In 2016 le Coutre has been promoted to Head of the Greater London Research Program. He established and led a portfolio of scientific collaborations between Nestlé and lmperial College London, where he holds a visiting Professorship. This program features clinical work on microbiota, on spices and on food-related human perception.
Prior to joining UNSW, in addition to his research activities, he served as the Secretary General for Nestlé’s Scientific Advisory board and as coordinator of the International Nutrition Symposium, an annual event featuring world-leading scientists debating critical topics in food and nutrition.
Professor le Coutre is the founding Field Chief Editor for FRONTIERS in Nutrition, an open access journal by the Frontiers Media company.
Dipl. Biol. (M.Sc.)
Dr. rer nat.
2021 Elected fellow of the Royal Society of New South Wales (RSNSW)
2016 PURINA Patent Incentive Award
2013 Nestlé R&D award for Innovation Partnership
2010 Nestlé R&D award for Innovation Partnership
1997 Human Frontier Science Program (HFSP) Long-Term-Fellowship
1996 Stipend, Deutsche Forschungsgemeinschaft (DFG)
1992 Fellow, Boehringer Ingelheim Fonds
1991 Fellowship, Max-Planck-Society
My Research Activities
My Research Supervision
Areas of supervision
- all areas related to cellular Agriculture
- cell culture
- media development
- bioreactor adaptation
- Food, Nutrition & Health
Nature OUTLOOK, December 09, 2020, Will cell-based meat ever be a dinner staple?
THE NEW DAILY, Dec 2, 2020, ‘Cultured’ chicken: Consumers to get a taste of lab-grown meat in world first
Food Australia, Oct-Dec 2020, A world first in humanitarian science and technology
The New Daily, November 27, 2020; Slaughter-free meat? Scientists say it could save the world from another pandemic
Sydney Morning Herald and The Age, July 13, 2020; Could a hidden 'bliss point' be threatening your health goals?
Futura, The journal of the Boehringer Ingelheim Fonds, 1, 2020; Halfway around the world: interview with alumni Johannes le Coutre (Australia) and Clemens Franz (Japan)
Sydney Morning Herald and The Age, August 12, 2020; Plant-based meats tick more health boxes than real meat, report finds
blog.frontiersin.org, Posted on August 25, 2020 in Top News; In conversation with Johannes le Coutre, Field Chief Editor for Frontiers in Nutrition
We would like to thank our presentation panel which included:
Professor Johannes le Coutre; Professor Martina Stenzel; Ian Woolf; Professor Chris Tisdell and Professor Benjamin Eggleton
The evening provided a wonderful engaging series of presentations on the latest future developments on exploring major discoveries and theories in physics, mathematics, biology and chemistry at this year’s combined Australian Institute of Physics (AIP); The Teachers’ Guild of New South Wales (TGNSW); The Royal Society of New South Wales (RSNSW) and Royal Australian Chemical Institute (RACI) joint meeting.