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: IC140100026
Funder
Australian Research Council
Funding Amount
$2,997,000.00
Summary
ARC Training Centre for the Australian Food Processing Industry in the 21st Century. ARC Training Centre for the Australian Food Processing Industry in the 21st Century. The Training Centre will educate a new generation of engineers and scientists and foster the capacity of Australian food industries to further develop advanced technologies in manufacturing and product improvement. The key objective is to support industry production of nutraceuticals for the promotion of health and well-being. I ....ARC Training Centre for the Australian Food Processing Industry in the 21st Century. ARC Training Centre for the Australian Food Processing Industry in the 21st Century. The Training Centre will educate a new generation of engineers and scientists and foster the capacity of Australian food industries to further develop advanced technologies in manufacturing and product improvement. The key objective is to support industry production of nutraceuticals for the promotion of health and well-being. In enabling the production of these nutraceuticals the Training Centre will design cost effective and sustainable processes that minimise waste-products, enhance efficiency and minimize the energy consumption. These high value products have enormous potential globally to boost not only partner company revenues but to significantly increase Australian exports in agribusiness.Read moreRead less
Engineering improved fat encapsulation for food powders. Encapsulation of fats and oils into powders has wide applications in the food industry, with products including creamers, soups, infant formula, and nutraceutical powders. Spray drying of liquid emulsions into powders is an integral part to manufacture high value products by extending their shelf life, nutritional content, and functionality. This project will generate new protocols for the production of high-fat powders, with direct commer ....Engineering improved fat encapsulation for food powders. Encapsulation of fats and oils into powders has wide applications in the food industry, with products including creamers, soups, infant formula, and nutraceutical powders. Spray drying of liquid emulsions into powders is an integral part to manufacture high value products by extending their shelf life, nutritional content, and functionality. This project will generate new protocols for the production of high-fat powders, with direct commercial benefits in improved production efficiency and new product development from recovered ingredients. The knowledge will benefit the manufacturing of food powders in Australia, currently valued around $600M AUD pa, and will potentially expand the variety of product offering for the export market.Read moreRead less
Application of a Novel Reflux Classifier for Separating Nut Shell Fragments from Powdered Food Mixtures. An important operation in the food industry is the physical separation of valuable particles from a mixture containing waste materials, such as shell fragments. The purpose of this study is to investigate the application of a novel gas-solid fluidised bed system, utilising parallel inclined plates to radically amplify the differential segregation rates to produce separations based on particle ....Application of a Novel Reflux Classifier for Separating Nut Shell Fragments from Powdered Food Mixtures. An important operation in the food industry is the physical separation of valuable particles from a mixture containing waste materials, such as shell fragments. The purpose of this study is to investigate the application of a novel gas-solid fluidised bed system, utilising parallel inclined plates to radically amplify the differential segregation rates to produce separations based on particle size. Our aim is to develop a fundamental understanding of the principles governing the nature of this system. The project should result in considerable technological and economic benefits for the food industry, a well trained and educated person at the postgraduate level, and a stronger collaborative link between the University and Sanitarium.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
Use of CT Scanned Data in automation of Carcass Processing. Meat production is important to the Australian economy. The industry is threatened by inability to obtain sufficient labor for meat processing. Automation represents a potential solution, but brings challenges. Piecemeal automation has produced haphazard interspersing of automated and manual workstations. In meat processing automation, the greatest benefits are obtained when the process is integrated and data is passed down the process ....Use of CT Scanned Data in automation of Carcass Processing. Meat production is important to the Australian economy. The industry is threatened by inability to obtain sufficient labor for meat processing. Automation represents a potential solution, but brings challenges. Piecemeal automation has produced haphazard interspersing of automated and manual workstations. In meat processing automation, the greatest benefits are obtained when the process is integrated and data is passed down the process line. The outcomes of this project, a practically deployable robotic system, enabling methodologies and a common database, represent a big step towards integrated meat processing and bring enormous economic and health benefits to Australian community.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
Development and nutritional evaluation of novel foods based on a unique combination of soy and dairy products. This exciting project will enable us to incorporate two competing food industries (dairy and soy) to develop innovative foods combining soy and low-fat dairy which will provide increased palatability as well as nutrition. This project is a new collaboration between So Natural Foods and the Universities of Wollongong, South Australia and Western Australia. The aims are 1) develop new f ....Development and nutritional evaluation of novel foods based on a unique combination of soy and dairy products. This exciting project will enable us to incorporate two competing food industries (dairy and soy) to develop innovative foods combining soy and low-fat dairy which will provide increased palatability as well as nutrition. This project is a new collaboration between So Natural Foods and the Universities of Wollongong, South Australia and Western Australia. The aims are 1) develop new foods combining soy and low-fat dairy; 2) test the bioavailability of the soy isoflavones (particularly equol production) from these foods; 3) determine the active component(s) in soy (soy protein and/or soy isoflavones) responsible for cholesterol reduction and other health benefits of soy; 4) evaluate consumer acceptability and market potential of the novel soy foods. We expect to demonstrate that healthier and more appealing food products can be produced by combining two currently competing foods, namely soy and dairy.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
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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