Ben Jones is a Research Fellow in the School of Life and Environmental Sciences at Deakin University.

After a decade-long employment in the commercial barramundi aquaculture industry, Ben completed his PhD at James Cook University in North Queensland. His PhD research led to the development of practical strategies to optimise flavour quality of farmed barramundi with his research recognised with industry and academic awards.

Ben’s primary research focus continues to be the development of practical strategies that optimise flavour and quality of aquaculture products. At NuSea.Lab, Ben plays a critical role in ARC funded research investigating flavour enhancement of farmed barramundi through dietary manipulation.