Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational ....Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational food structure design. This should provide significant benefits in enhancing the consumer acceptance of plant-based foods that is required to support the rapidly growing market opportunity for them and sustainable food production.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
A Concurrent Multiscale Model for Improved Prediction of Drying Process. This project aims to develop an innovative multiscale model for food drying, which integrates spatial and temporal nonlinear behaviours at different scales. The proposed unifying theory will capture dynamic micro level features and upscale them to macro level features through a concurrent bridging scheme. As cellular elements critically govern the drying process, the fundamental understanding captured through this theory wi ....A Concurrent Multiscale Model for Improved Prediction of Drying Process. This project aims to develop an innovative multiscale model for food drying, which integrates spatial and temporal nonlinear behaviours at different scales. The proposed unifying theory will capture dynamic micro level features and upscale them to macro level features through a concurrent bridging scheme. As cellular elements critically govern the drying process, the fundamental understanding captured through this theory will lead to more accurate prediction of drying kinetics, deformation and quality changes, and hence the development of efficient drying systems. This project will overcome a longstanding research problem and position Australia at the forefront in world drying research to reap substantial economic benefits for Australia.Read moreRead less
ARC Centre of Excellence in Plants for Space. ARC Centre of Excellence in Plants for Space. This Centre aims to create on-demand, zero-waste, high-efficiency plants and plant products to address grand challenges in sustainability for Space and on Earth. Significant advances in plant, food, and sensory science; process and systems engineering; law and policy; and psychology are expected to deliver transformative solutions for Space habitation – and create enhanced plant-derived food and bioresour ....ARC Centre of Excellence in Plants for Space. ARC Centre of Excellence in Plants for Space. This Centre aims to create on-demand, zero-waste, high-efficiency plants and plant products to address grand challenges in sustainability for Space and on Earth. Significant advances in plant, food, and sensory science; process and systems engineering; law and policy; and psychology are expected to deliver transformative solutions for Space habitation – and create enhanced plant-derived food and bioresources to capitalise upon emergent and rapidly expanding domestic and global markets. Anticipated outcomes include industry uptake of innovative plant forms, foods, technologies, and commodities; and an ambitious education and international co-ordination agenda to position Australia as a global leader in research supporting Space habitation.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
Industrial Transformation Training Centres - Grant ID: IC180100045
Funder
Australian Research Council
Funding Amount
$3,582,638.00
Summary
ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes ....ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes include technical information to support branding and market development, best practice development in social factors and legal arrangements for benefit sharing. This Centre will help drive sustainable growth of high-value products within the premium Australian food sector.
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Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less
Flavour enhancing functional feeds for farmed Barramundi. This project aims to improve the flavour quality of Australian farmed barramundi through developing novel functional feeds. The project expects to expand our fundamental knowledge of flavour enhancement, whilst providing practical benefits with respect to final product quality. The project will enable industry to achieve higher product quality benchmarks, towards the ultimate goal of improving the marketability of barramundi both locally ....Flavour enhancing functional feeds for farmed Barramundi. This project aims to improve the flavour quality of Australian farmed barramundi through developing novel functional feeds. The project expects to expand our fundamental knowledge of flavour enhancement, whilst providing practical benefits with respect to final product quality. The project will enable industry to achieve higher product quality benchmarks, towards the ultimate goal of improving the marketability of barramundi both locally and overseas. This project will provide significant benefits to the Australian barramundi industry by increasing product values, thereby facilitating an economically sustainable growth of this important regional industry.Read moreRead less
Linkage Infrastructure, Equipment And Facilities - Grant ID: LE240100050
Funder
Australian Research Council
Funding Amount
$1,681,491.00
Summary
A national network for magnetic resonance spectroscopy. Our proposed network of high-end facilities for solid-state nuclear magnetic resonance spectroscopy aims to establish cutting-edge capabilities nationally for molecular and materials characterisation. The new infrastructure will enable advanced studies in chemistry, drug design, materials science, and environmental sciences. The expected outcomes include new discoveries, innovative applications, and potential commercialisation of new produc ....A national network for magnetic resonance spectroscopy. Our proposed network of high-end facilities for solid-state nuclear magnetic resonance spectroscopy aims to establish cutting-edge capabilities nationally for molecular and materials characterisation. The new infrastructure will enable advanced studies in chemistry, drug design, materials science, and environmental sciences. The expected outcomes include new discoveries, innovative applications, and potential commercialisation of new products, which will bring significant economic benefits to the Australian economy. Additionally, the network will foster collaborations with international researchers and industry partners in areas of biotechnology, energy capture and storage, and environmental sustainability.Read moreRead less
A Deadly Solution:Towards an Indigenous-led bush food industry. Native bushfood and ornamental plants are a significant part of Indigenous biocultural heritage, yet few products are marketed by Indigenous businesses. This research aims to enable Indigenous businesses from bushfoods and native ornamental plants endemic to the Custodial Lands of four Traditional Owner partners. The Project will investigate new technologies for horticultural and food products, product traceability, and transparent ....A Deadly Solution:Towards an Indigenous-led bush food industry. Native bushfood and ornamental plants are a significant part of Indigenous biocultural heritage, yet few products are marketed by Indigenous businesses. This research aims to enable Indigenous businesses from bushfoods and native ornamental plants endemic to the Custodial Lands of four Traditional Owner partners. The Project will investigate new technologies for horticultural and food products, product traceability, and transparent and secure information flows. The expected project outcomes are: bushfood and ornamental plants developed for innovative value chains and business tools. Key expected benefits are: sustainable, profitable Indigenous industries, and revitalisation of Traditional Knowledge and Indigenous biocultural heritage. Read moreRead less