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
Industrial Transformation Training Centres - Grant ID: IC130100009
Funder
Australian Research Council
Funding Amount
$2,100,000.00
Summary
ARC Training Centre for Molecular Technology in the Food Industry. A molecular technology platform for enabling the next revolution in the food industry. Society needs new approaches for solving the difficulties of providing enough food for the future. This Training Centre will train young scientists in the application of applying molecular analysis skills to solve specific problems that the food industry faces in the whole process of taking food production from “field to fork”.
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
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
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
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
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.
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
Enhancing the Production of Functional Food Powders by Studying Reaction Processes in Spray Dryers. The project is a key component of a technical development program that has the potential to make a very large contribution to the processing of functional foods resulting in products of high value for nutritional use. The total national crop of cereals, pulses, oil seeds, fruit and vegetables is thirty million tonnes/year. Over three million tonnes/year of waste are produced, containing three mi ....Enhancing the Production of Functional Food Powders by Studying Reaction Processes in Spray Dryers. The project is a key component of a technical development program that has the potential to make a very large contribution to the processing of functional foods resulting in products of high value for nutritional use. The total national crop of cereals, pulses, oil seeds, fruit and vegetables is thirty million tonnes/year. Over three million tonnes/year of waste are produced, containing three million kilogrammes of bioactive compounds, valued at a minimum of $1,000/kg, giving an estimated potential value of $3 billion/year. If only 10% of this potential is captured, then the national benefit would be as high as A$300 million/year.Read moreRead less
Towards New Functionality in Dairy Ingredients. The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017. Powdered dairy products extend shelf life and ease of transport, with >20% annual growth in premium products, such as milk protein concentrates and infant formula powders. This project aims to support the development of value-added dairy powders by investigating the impact of a novel high pressure processing technol ....Towards New Functionality in Dairy Ingredients. The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017. Powdered dairy products extend shelf life and ease of transport, with >20% annual growth in premium products, such as milk protein concentrates and infant formula powders. This project aims to support the development of value-added dairy powders by investigating the impact of a novel high pressure processing technology in enhancing the properties of dairy powders and/or introducing new functionality. Successful outcomes will help expand the offering of high value dairy ingredients and thus increase the global competitiveness of Australian dairy manufacturing.Read moreRead less