Consulting & Advisory
Independent, evidence-based dysphagia consulting for legal, industry, healthcare and government. Led by Dr Julie Cichero, Co-Founder of IDDSI Global.
Dr Cichero has spent more than 30 years working in eating, drinking and swallowing, as a clinician, a researcher and in standards development.
She has published widely in peer-reviewed journals, co-authored two textbooks, and co-created the IDDSI Framework, now used worldwide to classify texture-modified food and drink.
She has advised government and professional bodies, and provides independent opinion in Coronial matters.
The work is independent, evidence-based, and grounded in practice.
Co-Founder, IDDSI Global
Co-creator of the international framework for texture-modified food and fluids
PhD and 30+ years
Clinical practice and research in dysphagia
Honorary Associate Professor
School of Pharmacy, The University of Queensland
Government advisory
Clinical Expert Working Group: Aged Care Quality Standards, ACSQHC
Medicolegal and Coronial
Independent opinion on dysphagia, choking and mealtime safety. Dr Cichero prepares expert reports and provides subject-matter expertise for legal proceedings, Coronial inquiries and reviews, drawing on her clinical practice, published research and work in standards development.
Opinion is independent and evidence-based, prepared to the standards expected of an expert witness.
Expert reports and independent opinion
Coronial subject-matter expertise
Dysphagia, choking and aspiration risk
Mealtime safety and standard of care review
For legal firms, insurers, coroners and health services
Food & Beverage Technical
Technical consulting for food and beverage manufacturers developing or classifying texture-modified products. As Co-Author and Co-Founder of IDDSI Global, Dr Cichero advises on the framework these products are measured against, from formulation through to classification and labelling.
Dr Cichero consults across the food and beverage sector, from small specialist producers to large multinational manufacturers. Much of this work is conducted under confidentiality.
Support spans product development, IDDSI classification, testing methods and compliance, for products intended for people with dysphagia.
IDDSI classification and testing methods
Product development and reformulation
Labelling, claims and compliance
Texture and flow assessment
Auditing and verification
For food and beverage manufacturers, and thickener producers
Clinical, Organisational & Research
Clinical and Organisational Advisory
Advice for health, aged care and disability providers on dysphagia practice, policy and mealtime safety, including implementation of the IDDSI Framework and the requirements of the Aged Care Quality Standards, Standards 5 (dysphagia) and 6.
IDDSI implementation and audit
Mealtime safety policy and procedure
Aged Care Quality Standards 5 and 6
Service and practice review
Research Consultation
Input to research in dysphagia and texture-modified diets, from study design and measurement through to review of findings, for academic and industry teams.
Study design and methodology
Dysphagia measurement and outcomes
Review of study design and findings
Industry and academic collaboration
Legal firms
Insurers
Coroners and legal proceedings
Food & beverage manufacturers
Aged Care providers
Hospitals and health services
Disability and NDIS services
Government and Regulatory bodies
Universities and research teams
Consulting and advisory work spans the organisations and professionals who encounter dysphagia and texture-modified diets, in Australia and internationally.