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
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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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
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
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
Dietary sugarcane-derived polyphenols reduce obesity. The Australian Sugar Industry is a billion dollar industry with refined sugar being calorie-rich but nutrition poor. Consumption of refined sugar is a main contributor to the increasing problem of obesity and metabolic syndrome, costing the Australian health system billions of dollars annually. The principal outcomes of this project will be to show that the polyphenols contained in the waste products from sugar refining can be used to reduce ....Dietary sugarcane-derived polyphenols reduce obesity. The Australian Sugar Industry is a billion dollar industry with refined sugar being calorie-rich but nutrition poor. Consumption of refined sugar is a main contributor to the increasing problem of obesity and metabolic syndrome, costing the Australian health system billions of dollars annually. The principal outcomes of this project will be to show that the polyphenols contained in the waste products from sugar refining can be used to reduce body fat and insulin resistance. These outcomes have enormous implications for human health and disease, and for the sugar industry, thus providing a competitive edge in the world sugar market.Read moreRead less
Development and evaulation of novel foods enriched with very long chain omega-3 fatty acids. This project is a collaborative effort between Meadow Lea Foods, Clover Corporation, and the Universities of Wollongong and Western Australia. The aims are 1) to develop a range of functional foods enriched with omega-3 from tuna oil; 2) to see whether the recommended omega-3 intake, currently nor met by most Australians, can be achieved by including these foods in the diet; 3) to evaluate sensory and he ....Development and evaulation of novel foods enriched with very long chain omega-3 fatty acids. This project is a collaborative effort between Meadow Lea Foods, Clover Corporation, and the Universities of Wollongong and Western Australia. The aims are 1) to develop a range of functional foods enriched with omega-3 from tuna oil; 2) to see whether the recommended omega-3 intake, currently nor met by most Australians, can be achieved by including these foods in the diet; 3) to evaluate sensory and health attributes and other factors that may impact on consumer acceptability hence market potential of the food range. There is little evidence of the feasibility let alone health and social benefits of utilising novel foods to meet the dietary omega-3 recommendation. We expect a) to show how consumers could benefit by using a range of such foods in their customary diet; b) to critically set this achievement within the context of current social trends in food product development. Read moreRead less
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
The effect of dietary fish peptides on biomarkers of human health - the influence of processing conditions and the environment. This project links together two diverse but important areas of national importance: declining fisheries and human health. Australia is a small producer and exporter of fish but has access to significant fisheries. The Geelong Food Co-product Cluster comprises a number of fish companies facing serious problems associated with declining catches compounded by the current f ....The effect of dietary fish peptides on biomarkers of human health - the influence of processing conditions and the environment. This project links together two diverse but important areas of national importance: declining fisheries and human health. Australia is a small producer and exporter of fish but has access to significant fisheries. The Geelong Food Co-product Cluster comprises a number of fish companies facing serious problems associated with declining catches compounded by the current financial crisis. Increasing use of by-catch species and developing novel processing technology for controlled release of bioactive peptides that may reduce appetite and the tendency for overweight and obesity in consumers could provide the Australian seafood industry with a world competitive innovative technology leading to improvements in human health.Read moreRead less
A Concurrent Multiscale Model for Improved Prediction of Drying Process. This project aims to develop an innovative multiscale model for food drying, which integrates spatial and temporal nonlinear behaviours at different scales. The proposed unifying theory will capture dynamic micro level features and upscale them to macro level features through a concurrent bridging scheme. As cellular elements critically govern the drying process, the fundamental understanding captured through this theory wi ....A Concurrent Multiscale Model for Improved Prediction of Drying Process. This project aims to develop an innovative multiscale model for food drying, which integrates spatial and temporal nonlinear behaviours at different scales. The proposed unifying theory will capture dynamic micro level features and upscale them to macro level features through a concurrent bridging scheme. As cellular elements critically govern the drying process, the fundamental understanding captured through this theory will lead to more accurate prediction of drying kinetics, deformation and quality changes, and hence the development of efficient drying systems. This project will overcome a longstanding research problem and position Australia at the forefront in world drying research to reap substantial economic benefits for Australia.Read moreRead less