The development of inexpensive negatively charged films to increase the efficiency of commercial solar cells. This project aims to reduce the cost of solar electricity by developing inexpensive, negatively charged dielectric films. When deposited on the surfaces of commercial solar cells, these films will significantly increase cell efficiency, thereby producing more power from a given area.
Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this pro ....Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this proposal. Thus we will extend our collaboration with Coopers Brewery through this new project area with the aims of a) producing optimised, hybrid (non-GMO) strains with combinations of desirable fermentation properties, b) develop novel processing or quality-enhancing treatments while c) generating a high caliber PhD graduate with extensive industry experience.Read moreRead less
Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significan ....Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significant benefits to this industry. It is essential that Australia also capitalise on the benefits that this technology can provide in improved processing and products, lower costs, reduction in environmental pollution, water re-use and replacement of "dirty" energy. In this way the impact on this industry will help cement Australia's position in the world wine market long into the future.Read moreRead less
The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is exp ....The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is expected to increase in the future. The project aims to establish grape and wine production methods which can be employed by industry to counter the effects of smoke on grape and wine composition, and to minimise smoke taint in finished wine; with clear economic benefits for grape-growers and wine producers. Read moreRead less
Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and k ....Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and keeping up with changing consumer preferences, and with minimal environmental impact. As a cornerstone to the winemaking process, the yeast is a vehicle for achieving these needs. This project will develop and evaluate a method for generation of unique yeast which are non-recombinant and which yield superior wine under modern winemaking conditions.Read moreRead less
Reduced Water Consumption in Commercial Malting Processes. The successful outcome for the project will be the production of barley varieties that can be successfully malted with a single steep, rather than the conventional two steeps currently employed. The objective will be achieved through the reduction of cell wall beta-glucan in barley grain. This will result in water savings of around 40%, or 1,500 megalitres per annum, for the Australian malting industry. The 1,500 megalitres saving in ....Reduced Water Consumption in Commercial Malting Processes. The successful outcome for the project will be the production of barley varieties that can be successfully malted with a single steep, rather than the conventional two steeps currently employed. The objective will be achieved through the reduction of cell wall beta-glucan in barley grain. This will result in water savings of around 40%, or 1,500 megalitres per annum, for the Australian malting industry. The 1,500 megalitres saving in water use would be sufficient to support the domestic water consumption of 30,000 people, based upon the use of 140 litres per person per day that was recently achieved in Brisbane.Read moreRead less
The role of fat crystal wettability in altering dairy emulsion properties. The role of fat crystal wettability in altering dairy emulsion properties. This project aims to control fat crystal wettability, to create tailored dairy products with desirable stability, shelf-life and texture. Fat crystals are an essential component of dairy emulsions (fat droplets dispersed in dairy/milk serum) and control product processing, shelf life and texture. Their structuring role involves partial coalescence: ....The role of fat crystal wettability in altering dairy emulsion properties. The role of fat crystal wettability in altering dairy emulsion properties. This project aims to control fat crystal wettability, to create tailored dairy products with desirable stability, shelf-life and texture. Fat crystals are an essential component of dairy emulsions (fat droplets dispersed in dairy/milk serum) and control product processing, shelf life and texture. Their structuring role involves partial coalescence: the formation of complicated network structures of fat droplets. Unless fat crystals are partially wetted by water, they will not be present at the fat droplet interface, and partial coalescence will not occur. Expected outcomes are new dairy products with optimum stability and texture.Read moreRead less
New-generation low-fouling coatings for membrane and metal surfaces for dairy processes. This project will create new coatings that provide high levels of resistance to membrane and metal surfaces fouling in the dairy industry. The project will enable the implementation of a family of readily applicable low-fouling membrane coatings that will significantly reduce operational costs.
New Optimisation and Control Technologies for Milk Powder Manufacturing Processes. Advanced optimisation and control are considered to be one of the top technologies that help milk powder producers operate their plants more efficiently. However, the successful implementations of these technologies are limited due to poor understanding of the relationship between raw material variations and process disturbances with the target variables. Moreover, uncertainties in process measurements also preven ....New Optimisation and Control Technologies for Milk Powder Manufacturing Processes. Advanced optimisation and control are considered to be one of the top technologies that help milk powder producers operate their plants more efficiently. However, the successful implementations of these technologies are limited due to poor understanding of the relationship between raw material variations and process disturbances with the target variables. Moreover, uncertainties in process measurements also prevent reliable control and effective optimisation. This project aims to address these gaps by developing new optimisation and control methods based on effective model reduction and uncertainty process variable identification, to enable Australian milk powder manufacturers to continuously improve productivity and reduce cost.Read moreRead less
Response of Proteins to External Non-Ionising Radiation: an Experimental and Computer Modelling Investigation. The expanding use of digital technologies such as mobile phones has led to major health concerns about the effects of non-ionising pulsed radiation exposure which has been shown to produce instantaneous temperature rises undetectable by normal thermometry. The health implications of exposure are not understandable without establishing molecular mechanisms by which pulsed microwaves can ....Response of Proteins to External Non-Ionising Radiation: an Experimental and Computer Modelling Investigation. The expanding use of digital technologies such as mobile phones has led to major health concerns about the effects of non-ionising pulsed radiation exposure which has been shown to produce instantaneous temperature rises undetectable by normal thermometry. The health implications of exposure are not understandable without establishing molecular mechanisms by which pulsed microwaves can cause biological effects. We aim to establish methods for studying the molecular mechanisms of protein structural and energetic changes occurring due to non-ionising radiation. The results will help our industry partner to design specific drugs as well as formulate a scientifically based standard for microwave utilisation.Read moreRead less