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
Chemicals in compostable food contact paper packaging materials. The aim of this project is to understand the presence of persistent chemicals in recyclable and compostable food contact materials (FCMs). These types of products are destined for recycling or biowaste streams that bridge the gap from take-make-dispose and into a circular economy. Currently, the knowledge of the chemicals in these products is limited but we need to ensure that they are safe and do not unnecessarily contaminate reso ....Chemicals in compostable food contact paper packaging materials. The aim of this project is to understand the presence of persistent chemicals in recyclable and compostable food contact materials (FCMs). These types of products are destined for recycling or biowaste streams that bridge the gap from take-make-dispose and into a circular economy. Currently, the knowledge of the chemicals in these products is limited but we need to ensure that they are safe and do not unnecessarily contaminate resource recovery streams. It is expected that this project will develop a framework that could be used by industry and government to prevent chemicals of concern persisting in a circular economy, providing environmental and economic benefits through reduced risk of chemical exposure and unnecessary remediation costs.Read moreRead less
Grown not extracted: high performance plant-based polymer packaging. This project aims to develop high performance, thermoformed paper-like materials to replace petroleum-derived plastic packaging. The materials are made using mechanically broken down waste cellulose fibres, which are then formed into shapes with added barrier layers. The grant aims to control the mechanical treatment for optimum performance, engineer the shape forming process and design laminate structures to produce packaging ....Grown not extracted: high performance plant-based polymer packaging. This project aims to develop high performance, thermoformed paper-like materials to replace petroleum-derived plastic packaging. The materials are made using mechanically broken down waste cellulose fibres, which are then formed into shapes with added barrier layers. The grant aims to control the mechanical treatment for optimum performance, engineer the shape forming process and design laminate structures to produce packaging materials, which have all the advantages of plastic packaging with none of the environmental drawbacks. The grant also aims to develop new methods to characterise these composites. The intended outcome is a new industry manufacturing renewable, biodegradable packaging in Australia.
Read moreRead less
Reducing the health & economic burden of Campylobacter using a live vaccine. The aim of the project is to develop a vaccine to reduce Campylobacter bacteria in chickens. Campylobacters cause disease in both poultry and humans. Poultry products are the most common source of human infections. By reducing Campylobacter in poultry, the transfer to humans will be reduced. The expected outcomes arising from this work will be a reduction of the economic burden of poultry losses, in an Australian indust ....Reducing the health & economic burden of Campylobacter using a live vaccine. The aim of the project is to develop a vaccine to reduce Campylobacter bacteria in chickens. Campylobacters cause disease in both poultry and humans. Poultry products are the most common source of human infections. By reducing Campylobacter in poultry, the transfer to humans will be reduced. The expected outcomes arising from this work will be a reduction of the economic burden of poultry losses, in an Australian industry valued at $2.8 billion/year, and an improvement in food safety, thus helping to reduce the burden of foodborne illness, estimated to be $1.2 billion dollars/year. This project is, therefore, poised to benefit the Australian economy, specifically primary producers and the general public, by targeted vaccination of poultry.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
Development of solvent extraction systems for improved sugar quality and yield. The recent collapse in the international sugar price and increased competition amongst producers have highlighted the vulnerability of Australian sugar mills and the regional communities reliant on sugar cane growing to variation in the price of this commodity. Hence, the development of new, more efficient means to produce raw sugar of high quality is of paramount importance to maintain Australia as a low cost produ ....Development of solvent extraction systems for improved sugar quality and yield. The recent collapse in the international sugar price and increased competition amongst producers have highlighted the vulnerability of Australian sugar mills and the regional communities reliant on sugar cane growing to variation in the price of this commodity. Hence, the development of new, more efficient means to produce raw sugar of high quality is of paramount importance to maintain Australia as a low cost producer. This project aims to investigate the use of unique solvent extraction methods to remove deleterious impurities from the raw cane juice in sugar mills with the consequent improvement in both sugar yield and quality.Read moreRead less
Development and application of an index for substantiating health benefits of omega-3 enriched foods. A cost-effective means of substantiating health claims for omega-3 (w3) rich functional foods is needed to fully exploit growing consumer demand for these products. In a two-stage approach, cardiovascular and anti-inflammatory benefits of w3 will be assessed in human dietary trials; improvements of health status in response to graded doses of w3 supplements will be correlated with docosahexaenoi ....Development and application of an index for substantiating health benefits of omega-3 enriched foods. A cost-effective means of substantiating health claims for omega-3 (w3) rich functional foods is needed to fully exploit growing consumer demand for these products. In a two-stage approach, cardiovascular and anti-inflammatory benefits of w3 will be assessed in human dietary trials; improvements of health status in response to graded doses of w3 supplements will be correlated with docosahexaenoic acid (DHA) levels in erythrocytes (DHA Index). Simple bioavailability trials can then be used to determine the intakes of foods required to attain the DHA Index, thus confirming their potential to deliver specified health benefits. Initial trials will support health claims for w3 rich fresh pork and processed pork products.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
Autonomous Cooking: Sensing, Estimation and Control. This work aims to create the world's first truly intelligent oven, with sensing, estimation and control of the changes occurring within food as it is cooked. Consumer insight suggests that a product of this kind would be very successful in the market. The success of this project would result in significant economic benefit to Electrolux and the Australian economy through its 3,150 Australian employees, its many local subcontractors and through ....Autonomous Cooking: Sensing, Estimation and Control. This work aims to create the world's first truly intelligent oven, with sensing, estimation and control of the changes occurring within food as it is cooked. Consumer insight suggests that a product of this kind would be very successful in the market. The success of this project would result in significant economic benefit to Electrolux and the Australian economy through its 3,150 Australian employees, its many local subcontractors and through the thousands of consumers who will one day enjoy using a product of this kind.Read moreRead less
Developing New Multifunctional Layered Particles with Novel Modular Food Processing Systems. The global market for organic foods has a value of approximately $150 billion, indicating the high potential export market. Australia's organic industry is currently valued at $350M, with annual growth of 25%. Alternatives to chemical preservatives in products such as breads are in demand, and Australian essential oils show promise, but new technology is required to value-add products from essential oil ....Developing New Multifunctional Layered Particles with Novel Modular Food Processing Systems. The global market for organic foods has a value of approximately $150 billion, indicating the high potential export market. Australia's organic industry is currently valued at $350M, with annual growth of 25%. Alternatives to chemical preservatives in products such as breads are in demand, and Australian essential oils show promise, but new technology is required to value-add products from essential oil producers. Spray drying will be used with the smart coating of extracts, such as antimicrobial compounds, as natural preservatives that promote the shelf life of foods, benefitting service providers, the wider food industry and consumers. Read moreRead less