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
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”.
Novel Multilevel Modelling Framework to Design Advanced Food Drying Process. In this project, a novel multilevel modelling framework for food drying will be developed by integrating the micro, macro, and dryer scale transport process and considering the dynamic changes in the drying environment under the intermittent application of microwave energy (IMCD). This modelling framework will be the first comprehensive scientific tool for industry for developing next-generation food drying systems, whi ....Novel Multilevel Modelling Framework to Design Advanced Food Drying Process. In this project, a novel multilevel modelling framework for food drying will be developed by integrating the micro, macro, and dryer scale transport process and considering the dynamic changes in the drying environment under the intermittent application of microwave energy (IMCD). This modelling framework will be the first comprehensive scientific tool for industry for developing next-generation food drying systems, which are expected to deliver significant improvement in energy efficiency and product quality and reduction in drying time and food waste. Finally, based on the outcomes of the modelling framework, a smart IMCD drying system will be developed to demonstrate the feasibility of the framework in industry application.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
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
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
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
The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential ....The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential to generate significant economic impacts in both the dairy production and processing sectors. This work will also benefit the wider scientific community in dairy- and food-related areas, particularly in relation to the novel multidisciplinary approach involving a combination of material science and protein chemistry.Read moreRead less
Markers of milk quality in commercially produced UHT milks and milk powders. Efficient production of safe, wholesome food relies on the application of the best available knowledge of the food material and the processing technologies involved. This project applies proteomics, the most advanced protein analysis technique, to determine the changes that occur in milk during high heat treatment and subsequent storage of the heat-processed milk product. Armed with such knowledge, the dairy processin ....Markers of milk quality in commercially produced UHT milks and milk powders. Efficient production of safe, wholesome food relies on the application of the best available knowledge of the food material and the processing technologies involved. This project applies proteomics, the most advanced protein analysis technique, to determine the changes that occur in milk during high heat treatment and subsequent storage of the heat-processed milk product. Armed with such knowledge, the dairy processing industry will be able to make informed decisions about processing and storage conditions to ensure the final products provided to the consumer are of the highest possible quality. Read moreRead less