Dr Glen Fox

Senior Research Fellow

Centre for Nutrition and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
+61 7 4639 8830
+61 7 54601 594


Dr Glen Fox (@GlenFox9) 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.

His research in barley, malt and brewing quality over many years has seen numerous outcomes for the Australian and international malting and brewing industries (Beer Research; Foam research ). The outcomes of this dedicated research saw him awarded a Fellow of the Institute of Brewing & Distilling in 2018. The IBD is one the oldest international professional societies, established in 1886. Fellows are recognized as distinguished IBD members with substantial experience and responsibility in the field of brewing, fermentation, distilling or associated activities. They are likely to have shown dedicated service to the IBD and associated industries over many years.

In 2008–2009, he was a Post-Doctoral Fellow at the Department of Food Science, Stellenbosch University, South Africa. Following his post-doctoral research, in 2011, he was appointed Adjunct Associate Professor at Stellenbosch University and in 2015 was appointed Adjunct 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 based on his research on mycotoxins in maize. His work on Food Security in Africa saw him appointed to the College of Experts in Food Systems at the Global Change Institute at UQ in 2014.

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 a special interest in diversifying the use of sorghum in Australia from a traditional feed grain to food and other uses (ABC Country hour)

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. The NIR applications in maize also included development of calibrations for mycotoxins on maize grown in Australian environments.

Currently, Dr Fox is researching variation in quality of globally important five cereal grains, namely maize, rice, wheat barley and sorghum, in Australia and internationally. Along with his international experience, Dr Fox’s expands his research into global food safety and he is keen to explore collaborations with other scientists in this area.

Dr Fox has a strong interest to work with post-graduate students and has supervised numerous post-graduate students in Australia and overseas. These projects have covered research areas in cereal quality, method development and application and genetic and molecular screening for quality traits. His research experience and connection with post-graduate student research has seen Dr Fox win multiple awards within QAAFI for research excellence as well as be nominated for UQ Excellence awards.


  • Doctor of Philosophy, Southern Cross University


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  • Doctor Philosophy

  • Master Philosophy

  • Doctor Philosophy

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Book Chapter

  • Shapter, F. M., Crowther, A., Fox, G., Godwin, I. D., Watson-Fox, L., Hannah, I. J. C. and Norton, S. L. (2018). The domestication, spread and uses of sorghum as a crop. In Bill Rooney (Ed.), Achieving sustainable cultivation of sorghum Volume 2: sorghum utilization around the world (pp. 31-64) Cambridge, United Kingdom: Burleigh Dodds Science Publishing. doi:10.19103/as.2017.0015.01

  • Fox, Glen P. and O'Hare, Tim J. (2017). Analysing maize grain quality. In Achieving sustainable cultivation of maize: volume 1 (pp. 1-24) Cambridge, England: Burleigh Dodds Science Publishing.

  • Fox, Glen (2017). Starch in brewing applications. In A. C. Eliasson (Ed.), Starch in food: structure, function and applications (pp. 633-659) United Kingdom: Woodhead.

  • Harvey, Jagger, Gnonlonfin, Benoi, Fletcher, Mary, Fox, Glen, Trowell, Stephen, Berna, Amalia, Nelson, Rebecca and Darnell, Ross (2013). Improving diagnostics for aflatoxin detection. In Aflatoxins: finding solutions for improved food safety (pp. 1-2) Washington, DC, USA: International Food Policy Research Institute. doi:10.2499/9780896296763

  • Fox, Glen P. (2009). Beer and Arabinoxylan. In Victor Preedy (Ed.), Beer in Health and Disease Prevention (pp. 309-316) Burlington, MA, United States: Academic Press. doi:10.1016/B978-0-12-373891-2.00029-8

  • Fox, Glen P. (2009). Beer and Celiac Disease. In Victor Preedy (Ed.), Beer in Health and Disease Prevention (pp. 561-566) Burlington, MA, United States: Academic Press. doi:10.1016/B978-0-12-373891-2.00056-0

  • Fox, G. P. (2009). Chemical Composition in Barley Grains and Malt Quality. In Genetics and Improvement of Barley Malt Quality (pp. 63-98) Dordrecht, The Netherlands: Springer. doi:10.1007/978-3-642-01279-2_3

Journal Article

Conference Publication

Grants (Administered at UQ)

PhD and MPhil Supervision

Current Supervision

Completed Supervision