Nanostructured dairy powder for improved functionality. More than 30 per cent of the total milk produced in Australia is converted to powder for export. This project will lead to improvement in the solubility, and hence shelf-life, of protein rich dairy powders which will be of significant economic benefit to the industry. This project will also benefit the wider scientific community in dairy and food sectors.
Industrial Transformation Research Hubs - Grant ID: IH120100005
Funder
Australian Research Council
Funding Amount
$5,000,000.00
Summary
Dairy Innovation Hub: transformational research to underpin the future of the Australian dairy manufacturing industry. Dairy Innovation Hub: transformational research to underpin the future of the Australian dairy manufacturing industry. The University of Melbourne, The University of Queensland and Dairy Innovation Australia will join in this Research Hub to address significant technical challenges facing the dairy manufacturing industry. The Research Hub will develop transformational processing ....Dairy Innovation Hub: transformational research to underpin the future of the Australian dairy manufacturing industry. Dairy Innovation Hub: transformational research to underpin the future of the Australian dairy manufacturing industry. The University of Melbourne, The University of Queensland and Dairy Innovation Australia will join in this Research Hub to address significant technical challenges facing the dairy manufacturing industry. The Research Hub will develop transformational processing technologies and innovative products to enhance productivity, growth and sustainability.Read moreRead less
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
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
New nanocomposites of porous materials and visible light sensitive TiO2 for efficient wastewater purification. The innovative newly proposed materials can trap and efficiently decompose dissolved organics in the same process, without generating any waste for disposal. No UV is required and the solar radiation can be efficiently used. The proposed research will be a significant breakthrough in the field of water treatment that reduces energy consumption, uses low cost materials and provides a rea ....New nanocomposites of porous materials and visible light sensitive TiO2 for efficient wastewater purification. The innovative newly proposed materials can trap and efficiently decompose dissolved organics in the same process, without generating any waste for disposal. No UV is required and the solar radiation can be efficiently used. The proposed research will be a significant breakthrough in the field of water treatment that reduces energy consumption, uses low cost materials and provides a real solution. The research findings will be useful to a wide spectrum of manufacturing industries which are currently generating slightly contaminated wastewater, and will be beneficial to the community in general. At the same time, the industries will be a step forward toward sustainable manufacturing.Read moreRead less
Production of structured designer particles with high encapsulation capacities and efficiencies. This project aims to develop a superior encapsulation technology that is capable of producing particles with precisely controlled physical and chemical properties. The technology has application in a wide range of industries requiring packaging active ingredients into particle form to achieve desirable end-use performances. It has an economic impact of multibillion dollars per annum. In particular, i ....Production of structured designer particles with high encapsulation capacities and efficiencies. This project aims to develop a superior encapsulation technology that is capable of producing particles with precisely controlled physical and chemical properties. The technology has application in a wide range of industries requiring packaging active ingredients into particle form to achieve desirable end-use performances. It has an economic impact of multibillion dollars per annum. In particular, it will facilitate the release of new drugs to the market for the pharmaceutical industry, and increase the range and improve the availability of quality foods for the food industry. This will bring about a healthier life style to the Australian population.Read moreRead less
Controlled Crystallisation of Bioactives. The new technologies developed in this project for bioactive recovery and particle design will allow the development of new value added products for Australia's growing biotechnology industry, especially in pharmaceuticals, neutraceuticals and functional foods. Two PhD students will receive excellent research training to then move into research and development in these industries.
Self-assembly of gelling biopolymer particles. Biopolymers provide a renewable source of structuring agents for a variety of potential uses in food, pharmaceutical and other applications that require bio-compatibility. Swollen biopolymer particles of sub-millimetre size are particularly useful as they combine macroscopic structure formation with an ability to flow and a desirable soft solid texture. Two limitations to the current utilisation of biopolymer particles are that they either cannot be ....Self-assembly of gelling biopolymer particles. Biopolymers provide a renewable source of structuring agents for a variety of potential uses in food, pharmaceutical and other applications that require bio-compatibility. Swollen biopolymer particles of sub-millimetre size are particularly useful as they combine macroscopic structure formation with an ability to flow and a desirable soft solid texture. Two limitations to the current utilisation of biopolymer particles are that they either cannot be predictably produced direct from a dried form, or if they are (e.g. cooked starch granules), there is a lack of scientific understanding that limits use of natural sources without subsequent chemical modification. This project will provide the science & technology to overcome these limitations.Read moreRead less
Particle Design for Recovery and Delivery of Bioactives. This project will develop new strategies for economically viable recovery of bioactives from complex solutions, slurries and sludges of biomaterials eg. waste streams from milk and soy bean processing, and fermentation broths. These bioactives, often proteins, have growing applications as high value drugs, nutriceuticals and food additives but are difficult to separate and to maintain in an active form. Crystallisation will be used as a ....Particle Design for Recovery and Delivery of Bioactives. This project will develop new strategies for economically viable recovery of bioactives from complex solutions, slurries and sludges of biomaterials eg. waste streams from milk and soy bean processing, and fermentation broths. These bioactives, often proteins, have growing applications as high value drugs, nutriceuticals and food additives but are difficult to separate and to maintain in an active form. Crystallisation will be used as a primary separation technique. Molecular studies of protein interactions will be used to predict good crystallisation conditions and linked to process crystallisation studies. Both standard and novel particle design strategies will be used to control crystal size and morphology, as well as package the boactive in a deliverable form without loss of activity.Read moreRead less
Particle design and recovery of bioactives by crystallisation and precipitation. This project will develop new strategies for economically viable recovery of bioactives from complex solutions of biomaterials eg. separation of biopharmaceuticals from genetically engineered cell culture, food ingredient processing, functional food and nutraceutical extraction from natural sources. Crystallisation and precipitation will be used as primary separation techniques. We propose a new paradigm in which ....Particle design and recovery of bioactives by crystallisation and precipitation. This project will develop new strategies for economically viable recovery of bioactives from complex solutions of biomaterials eg. separation of biopharmaceuticals from genetically engineered cell culture, food ingredient processing, functional food and nutraceutical extraction from natural sources. Crystallisation and precipitation will be used as primary separation techniques. We propose a new paradigm in which molecular studies of protein interactions will be used to predict good crystallisation conditions and linked to process crystalliation studies. Studies will use a model system of egg white protein mixtures and a real system of industrial importance - the purification of valuable protein products from soy beans (valued at $500 million per year world wide). Soy beans studies will include pilot scale tests at Dupont's industrial reseach laboratories.Read moreRead less