A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health. Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties ( ....A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health. Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties (appearance, flavour, aroma). This work will use a novel chewing and swallowing model in conjunction with novel food flavour and property measurements to develop new texture modified foods with increased taste, ease of swallowing and nutritional value.Read moreRead less
Novel Multilevel Modelling Framework to Design Advanced Food Drying Process. In this project, a novel multilevel modelling framework for food drying will be developed by integrating the micro, macro, and dryer scale transport process and considering the dynamic changes in the drying environment under the intermittent application of microwave energy (IMCD). This modelling framework will be the first comprehensive scientific tool for industry for developing next-generation food drying systems, whi ....Novel Multilevel Modelling Framework to Design Advanced Food Drying Process. In this project, a novel multilevel modelling framework for food drying will be developed by integrating the micro, macro, and dryer scale transport process and considering the dynamic changes in the drying environment under the intermittent application of microwave energy (IMCD). This modelling framework will be the first comprehensive scientific tool for industry for developing next-generation food drying systems, which are expected to deliver significant improvement in energy efficiency and product quality and reduction in drying time and food waste. Finally, based on the outcomes of the modelling framework, a smart IMCD drying system will be developed to demonstrate the feasibility of the framework in industry application.Read moreRead less
Evaluation of peanuts as a source of bioactive nutrients for enhancement of endothelial function and cognitive performance. Functional foods represent one of the fastest growing food markets in the world, particularly foods which can offset adverse health conditions. The Partner Organisation, Peanut Company of Australia (PCA), is committed to developing peanut varieties, such as the high oleic peanut, that are nutritionally superior to the traditional varieties. By investing in research PCA aims ....Evaluation of peanuts as a source of bioactive nutrients for enhancement of endothelial function and cognitive performance. Functional foods represent one of the fastest growing food markets in the world, particularly foods which can offset adverse health conditions. The Partner Organisation, Peanut Company of Australia (PCA), is committed to developing peanut varieties, such as the high oleic peanut, that are nutritionally superior to the traditional varieties. By investing in research PCA aims to substantiate the nutritional benefits of these products and position itself in functional foods. Scientific evaluation of the health benefits that can be derived from consuming foods will enhance the national food industry through the growth of domestic and international licensing and export markets, and provide new employment opportunities in both rural and manufacturing sectors.Read moreRead less
Incorporation of legume protein in liquid breakfast for a healthy Australia. This project aims to understand and control the properties and interactions of legume protein with other ingredients (e.g. whey protein and dietary fibre) to formulate healthy liquid foods with superior techno-functionality. This research should significantly broaden our understanding of the behaviour of legume protein-phospholipid complexes and their contribution to malodorous flavour development. The expected outcomes ....Incorporation of legume protein in liquid breakfast for a healthy Australia. This project aims to understand and control the properties and interactions of legume protein with other ingredients (e.g. whey protein and dietary fibre) to formulate healthy liquid foods with superior techno-functionality. This research should significantly broaden our understanding of the behaviour of legume protein-phospholipid complexes and their contribution to malodorous flavour development. The expected outcomes are protocols to prevent undesirable sensory characteristics in liquid foods. This should benefit the food industry by improving the sensory attributes of beverages enriched with legume protein, leading to the creation of novel, highly nutritious products with superior sensory attributes and long shelf-life.Read moreRead less
Design rules for nutritionally-functional grains. Design rules for nutritionally-functional grains. This project aims to design the most comprehensive specifications yet for nutritionally enhanced and health-modulating starch in grain-based foods. Why starch resists small intestinal digestion is not understood; this limits plant breeders and food (ingredient) manufacturers’ ability to tailor starch structures for optimal human nutritional value. This project will study how resistant starch survi ....Design rules for nutritionally-functional grains. Design rules for nutritionally-functional grains. This project aims to design the most comprehensive specifications yet for nutritionally enhanced and health-modulating starch in grain-based foods. Why starch resists small intestinal digestion is not understood; this limits plant breeders and food (ingredient) manufacturers’ ability to tailor starch structures for optimal human nutritional value. This project will study how resistant starch survives digestion in the small intestine and passed to the large intestine using a model for the large intestine to define the microbial fermentation of resistant starch fractions. This research is expected to improve breeding programmes and food ingredients and promote the nutritional value of grain-based foods.Read moreRead less
Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole ....Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole milk and whey proteins. This work will place the Australian dairy industry in a pre-eminent position for the development of valuable, heat-stable and uniquely functional ingredients based on novel micro/nano structures. Existing world class expertise will be further developed in ultrasonic processing and sonochemistry as frontier technologies.Read moreRead less
Next-generation technology for determining fitness-for-use of starches in cereal grains. The project will deliver a new methodology to characterize starch-containing materials such as grains. This will provide the first tools to readily measure the full size distribution of starch in industry laboratories, giving far more information than is currently accessible. The data will be extremely sensitive to structural characteristics associated with desirable end-use properties. The new process will ....Next-generation technology for determining fitness-for-use of starches in cereal grains. The project will deliver a new methodology to characterize starch-containing materials such as grains. This will provide the first tools to readily measure the full size distribution of starch in industry laboratories, giving far more information than is currently accessible. The data will be extremely sensitive to structural characteristics associated with desirable end-use properties. The new process will enable conventional instrumentation methodology to be re-engineered to better select starch-containing materials. This will enable superior targeting and processing of materials for improved products in human nutrition, animal feed and manufactured goods such as biodegradable plastics.Read moreRead less
The effect of dietary fish peptides on biomarkers of human health - the influence of processing conditions and the environment. This project links together two diverse but important areas of national importance: declining fisheries and human health. Australia is a small producer and exporter of fish but has access to significant fisheries. The Geelong Food Co-product Cluster comprises a number of fish companies facing serious problems associated with declining catches compounded by the current f ....The effect of dietary fish peptides on biomarkers of human health - the influence of processing conditions and the environment. This project links together two diverse but important areas of national importance: declining fisheries and human health. Australia is a small producer and exporter of fish but has access to significant fisheries. The Geelong Food Co-product Cluster comprises a number of fish companies facing serious problems associated with declining catches compounded by the current financial crisis. Increasing use of by-catch species and developing novel processing technology for controlled release of bioactive peptides that may reduce appetite and the tendency for overweight and obesity in consumers could provide the Australian seafood industry with a world competitive innovative technology leading to improvements in human health.Read moreRead less
Flexible and Printable Sensors for Early Detection of Food Spoilage . This project aims to develop a technological platform for the fabrication of flexible sensors that enable the detection of food spoilage and life threatening microbial contamination. By engineering stimuli-responsive inks, colorimetric, chemiresistive, and impedimetric sensor arrays will be printed on flexible plastics and paper substrates. The printed sensor arrays will respond to gases and volatile compounds generated from f ....Flexible and Printable Sensors for Early Detection of Food Spoilage . This project aims to develop a technological platform for the fabrication of flexible sensors that enable the detection of food spoilage and life threatening microbial contamination. By engineering stimuli-responsive inks, colorimetric, chemiresistive, and impedimetric sensor arrays will be printed on flexible plastics and paper substrates. The printed sensor arrays will respond to gases and volatile compounds generated from food deterioration and spoilage, microbial pathogen, temperature and pH by a change in their colour or electrical properties, hence providing real-time measurements. The project will enable to design efficient data-driven decision making tools along the supply chain to enhance food safety and reduce food waste. Read moreRead less
Intelligent bioprocessing for next-generation nutritional yeast extracts. This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydro ....Intelligent bioprocessing for next-generation nutritional yeast extracts. This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydrolysates to be accurately tuned during yeast production and processing. The resulting process improvements and innovations will increase the efficiency and quality of current yeast extract products and allow the development of new food products.Read moreRead less