Dr Topping has focussed on studies of dietary science and public health. His work has been published in the ,nain scientific literature and patented for its application to health outcomes.
His studies of the role of resistant starch and dietary fibre has contributed to the value of existing products such as baked beans and rice and the entry into the market place of new products for gut health (Nucolox, Hi­maize) and prebiotic (Culture pro). A new cereal (Barleyplus) is close to release in Australia and the US and a convenience rice porridge (congee) product has been developed and is undergoing commercial evaluation.