Industrial Transformation Training Centres - Grant ID: IC140100024
Funder
Australian Research Council
Funding Amount
$2,061,605.00
Summary
ARC Training Centre for Innovative Horticultural Products. ARC Training Centre for Innovative Horticultural Products. The Australian food industry, and the fresh produce sector in particular, offers enormous opportunities for growth and diversification through development of innovative new products that are safe, convenient, affordable and healthy. The Training Centre will develop fresh foods with improved shelf life and sensory quality, through a suite of food science and market analysis projec ....ARC Training Centre for Innovative Horticultural Products. ARC Training Centre for Innovative Horticultural Products. The Australian food industry, and the fresh produce sector in particular, offers enormous opportunities for growth and diversification through development of innovative new products that are safe, convenient, affordable and healthy. The Training Centre will develop fresh foods with improved shelf life and sensory quality, through a suite of food science and market analysis projects relevant to the horticultural supply chains of Woolworths supermarket. A new model for researcher training, integrating formal course-work and workplace-integrated learning, will deliver professionals who are industry relevant, understand food product innovation and have a trans-disciplinary approach to delivering products that satisfy market demand.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC130100021
Funder
Australian Research Council
Funding Amount
$2,100,000.00
Summary
ARC Training Centre for Advanced Technologies in Food Manufacture. Training Centre for Advanced Technologies in Food Manufacture. This Training Centre for Advanced Technologies in Food Manufacture will enable Australian food processing and manufacturing companies to meet the increasing threats of international competition. It will do this through collaboration between industry and the Training Centre’s food science, nutrition and engineering researchers and the development of innovative technolo ....ARC Training Centre for Advanced Technologies in Food Manufacture. Training Centre for Advanced Technologies in Food Manufacture. This Training Centre for Advanced Technologies in Food Manufacture will enable Australian food processing and manufacturing companies to meet the increasing threats of international competition. It will do this through collaboration between industry and the Training Centre’s food science, nutrition and engineering researchers and the development of innovative technologies.
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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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Discovery and characterisation of novel lanthipeptide biopreservatives. The aim of this project is to advance fundamental knowledge of microbial metabolism and provide natural anti-microbial molecules to the Australian food industry. A quarter of the world’s food supply is lost because of microbiological spoilage. Some chemical preservatives have been developed to combat food spoilage organisms, however their chronic impact on human health is the subject of debate. Consumer demand for safe and n ....Discovery and characterisation of novel lanthipeptide biopreservatives. The aim of this project is to advance fundamental knowledge of microbial metabolism and provide natural anti-microbial molecules to the Australian food industry. A quarter of the world’s food supply is lost because of microbiological spoilage. Some chemical preservatives have been developed to combat food spoilage organisms, however their chronic impact on human health is the subject of debate. Consumer demand for safe and natural alternatives is growing. Paradoxically, microbially-produced bioactive peptides may be the key to combating food spoilage organisms and food-borne pathogens. To this end, the project intends to develop an innovative strategy for the discovery, biosynthesis and characterisation of novel anti-microbial lanthipeptides.Read moreRead less
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
Markers of milk quality in commercially produced UHT milks and milk powders. Efficient production of safe, wholesome food relies on the application of the best available knowledge of the food material and the processing technologies involved. This project applies proteomics, the most advanced protein analysis technique, to determine the changes that occur in milk during high heat treatment and subsequent storage of the heat-processed milk product. Armed with such knowledge, the dairy processin ....Markers of milk quality in commercially produced UHT milks and milk powders. Efficient production of safe, wholesome food relies on the application of the best available knowledge of the food material and the processing technologies involved. This project applies proteomics, the most advanced protein analysis technique, to determine the changes that occur in milk during high heat treatment and subsequent storage of the heat-processed milk product. Armed with such knowledge, the dairy processing industry will be able to make informed decisions about processing and storage conditions to ensure the final products provided to the consumer are of the highest possible quality. Read moreRead less
High-value functional ingredients from bean processing waste. Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce pro ....High-value functional ingredients from bean processing waste. Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce processing time, water and energy use and enable the recovery of valuable polyphenols and soluble dietary fibres normally lost in the wastewater. This knowledge will lead to sustainable beans processing, delivering improved productivity to Australian manufacturers and quality food to Australian consumers.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
The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential ....The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential to generate significant economic impacts in both the dairy production and processing sectors. This work will also benefit the wider scientific community in dairy- and food-related areas, particularly in relation to the novel multidisciplinary approach involving a combination of material science and protein chemistry.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC130100011
Funder
Australian Research Council
Funding Amount
$2,695,000.00
Summary
Agents of change: transforming the food industry for Australia, Asia and beyond. Agents of change: transforming the food industry for Australia, Asia and beyond. This Training Centre will train a cohort of innovation scientists who will facilitate transformation of the Australian food industry. This will include manufacturing, processing and value chain analysis, and take advantage of opportunities for Australia to meet the demand for safe, healthy and high quality foods and retail-ready ingredi ....Agents of change: transforming the food industry for Australia, Asia and beyond. Agents of change: transforming the food industry for Australia, Asia and beyond. This Training Centre will train a cohort of innovation scientists who will facilitate transformation of the Australian food industry. This will include manufacturing, processing and value chain analysis, and take advantage of opportunities for Australia to meet the demand for safe, healthy and high quality foods and retail-ready ingredients in the Asian century.Read moreRead less