Biofilm responses to cold atmospheric plasma . This project is focused on understanding the interaction of cold atmospheric plasmas with biofilms, with the aim of biofilm eradication and ultimately offering an environmentally friendly alternative to current detergents and antibiotics. The research expects to elucidate the fundamental mechanisms of action for breakthrough plasma intervention technologies, which are sufficiently active to cope with the resistant nature of biofilms, yet are of low ....Biofilm responses to cold atmospheric plasma . This project is focused on understanding the interaction of cold atmospheric plasmas with biofilms, with the aim of biofilm eradication and ultimately offering an environmentally friendly alternative to current detergents and antibiotics. The research expects to elucidate the fundamental mechanisms of action for breakthrough plasma intervention technologies, which are sufficiently active to cope with the resistant nature of biofilms, yet are of low energy, do not adversely affect surface properties and critically leave no residual chemistry. This should provide significant benefits by delivering a new method to tackle the ubiquitous problem of biofilm contamination in food, water and medical areas.Read moreRead less
Discovery Early Career Researcher Award - Grant ID: DE220100055
Funder
Australian Research Council
Funding Amount
$451,415.00
Summary
Impact of seaweed polyphenols on gut health: Gut microbiome modulation. This project aims to understand the true impact of seaweed polyphenols on the gut microbiome and develop methods to improve their bioavailability, bioaccessibility and bioactivities in the gut. The project's use of cutting-edge analytical tools helps to investigate the movement and absorption of phenolic compounds across the gut. This project expects to explore new knowledge in the area of marine-based functional foods and t ....Impact of seaweed polyphenols on gut health: Gut microbiome modulation. This project aims to understand the true impact of seaweed polyphenols on the gut microbiome and develop methods to improve their bioavailability, bioaccessibility and bioactivities in the gut. The project's use of cutting-edge analytical tools helps to investigate the movement and absorption of phenolic compounds across the gut. This project expects to explore new knowledge in the area of marine-based functional foods and their health benefits using an innovative interdisciplinary approach. The success of this project will ultimately provide a new pathway for the development of functional foods that will help to improve the health status of Australians by consuming healthy food ingredients.Read moreRead less
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
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
Evaluation of peanuts as a source of bioactive nutrients for enhancement of endothelial function and cognitive performance. Functional foods represent one of the fastest growing food markets in the world, particularly foods which can offset adverse health conditions. The Partner Organisation, Peanut Company of Australia (PCA), is committed to developing peanut varieties, such as the high oleic peanut, that are nutritionally superior to the traditional varieties. By investing in research PCA aims ....Evaluation of peanuts as a source of bioactive nutrients for enhancement of endothelial function and cognitive performance. Functional foods represent one of the fastest growing food markets in the world, particularly foods which can offset adverse health conditions. The Partner Organisation, Peanut Company of Australia (PCA), is committed to developing peanut varieties, such as the high oleic peanut, that are nutritionally superior to the traditional varieties. By investing in research PCA aims to substantiate the nutritional benefits of these products and position itself in functional foods. Scientific evaluation of the health benefits that can be derived from consuming foods will enhance the national food industry through the growth of domestic and international licensing and export markets, and provide new employment opportunities in both rural and manufacturing sectors.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
Design rules for nutritionally-functional grains. Design rules for nutritionally-functional grains. This project aims to design the most comprehensive specifications yet for nutritionally enhanced and health-modulating starch in grain-based foods. Why starch resists small intestinal digestion is not understood; this limits plant breeders and food (ingredient) manufacturers’ ability to tailor starch structures for optimal human nutritional value. This project will study how resistant starch survi ....Design rules for nutritionally-functional grains. Design rules for nutritionally-functional grains. This project aims to design the most comprehensive specifications yet for nutritionally enhanced and health-modulating starch in grain-based foods. Why starch resists small intestinal digestion is not understood; this limits plant breeders and food (ingredient) manufacturers’ ability to tailor starch structures for optimal human nutritional value. This project will study how resistant starch survives digestion in the small intestine and passed to the large intestine using a model for the large intestine to define the microbial fermentation of resistant starch fractions. This research is expected to improve breeding programmes and food ingredients and promote the nutritional value of grain-based foods.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
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