Understanding coffee quality. Through this project, coffee quality will be better understood at the chemical and genetic level. This will allow the selection of superior coffee varieties and appropriate processing in the production of high quality coffee to satisfy consumer preferences. This project will result in a strong local coffee industry with a growing reputation for quality, and global application of the technology may bring further economic benefits to Australia.
Smart Bungs for wine monitoring. 'Smart Bung' sensors will use optical fibres to monitor wine production using only nano- to microlitre-scale volumes, significantly reducing wastage and improving quality. They will serve as 'early warning devices' and will ensure that Australia's wine industry maintains its outstanding international reputation for excellence and innovation.
Adding value to waste products from the brewing industry. Adding value to waste products from the brewing industry. This project aims to extract value from spent barley grains, the major by-product of the brewing industry. Currently sold as animal feed, this waste stream is a raw source of valuable carbohydrates and proteins for functional foods, packaging materials and liquid biofuels. This project will combine multidisciplinary approaches to characterise spent grain components and optimise rel ....Adding value to waste products from the brewing industry. Adding value to waste products from the brewing industry. This project aims to extract value from spent barley grains, the major by-product of the brewing industry. Currently sold as animal feed, this waste stream is a raw source of valuable carbohydrates and proteins for functional foods, packaging materials and liquid biofuels. This project will combine multidisciplinary approaches to characterise spent grain components and optimise release of bioactive molecules for use as prebiotics, antioxidants, nutraceuticals, and modifiers of beer quality. The research is expected to generate resources for studying barley grain, intellectual property, patents and new in-line processes for the brewing industry.Read moreRead less
Insoluble-fibre enriched beverages. Insoluble-fibre enriched beverages. This project aims to develop healthy new beverages, by studying the effect of chemistry and physical interactions of insoluble dietary fibre with other food ingredients. Insoluble fibre reduces the risk of chronic diseases, including cardiovascular disease, cancer and diabetes. This project will research how insoluble-fibre linked phytochemicals behave in complex matrices and contribute to malodorous flavours; and design adv ....Insoluble-fibre enriched beverages. Insoluble-fibre enriched beverages. This project aims to develop healthy new beverages, by studying the effect of chemistry and physical interactions of insoluble dietary fibre with other food ingredients. Insoluble fibre reduces the risk of chronic diseases, including cardiovascular disease, cancer and diabetes. This project will research how insoluble-fibre linked phytochemicals behave in complex matrices and contribute to malodorous flavours; and design advanced experimental protocols to prevent undesirable sensory characteristics in liquid systems.Read moreRead less
Yeast cell-cell communication of overcrowding and nutrient limitation: novel signalling systems and their impact on fermentation. The project will investigate known and novel signalling molecules that allow communication between yeast cells and impact on fermentation dynamics, specifically in a nutrient-depleted environment. The mechanisms by which these molecules exert their effect will be defined using a systems biology approach that integrates many analyses and data sets.
Linkage Infrastructure, Equipment And Facilities - Grant ID: LE200100183
Funder
Australian Research Council
Funding Amount
$950,000.00
Summary
Protein Quantitation Centre of South Australia renewal for Systems Biology. This application aims to renew Mass Spectrometry (MS) instrumentation to characterise and quantify Biomolecules towards a better understanding of biological processes. UniSA, Uni Adelaide, Flinders have established the Protein Quantitation Centre of South Australia (PQCSA) in 2013 through an ARC LIEF lead by CI Hoffmann and this application will renew and expand MS capacity towards metabolites, glycans and lipids. This ....Protein Quantitation Centre of South Australia renewal for Systems Biology. This application aims to renew Mass Spectrometry (MS) instrumentation to characterise and quantify Biomolecules towards a better understanding of biological processes. UniSA, Uni Adelaide, Flinders have established the Protein Quantitation Centre of South Australia (PQCSA) in 2013 through an ARC LIEF lead by CI Hoffmann and this application will renew and expand MS capacity towards metabolites, glycans and lipids. This will enable researchers in South Australia to work towards a full understanding of biological processes and towards expanding their knowledge to Systems Biology. Expected outcome of the projects are multiple interdisciplinary collaborations between the CI's and should provide significant benefits in research outputs.Read moreRead less
Insoluble-fibre enriched beverages. Insoluble-fibre enriched beverages. This project aims to develop healthy new beverages, by studying the effect of chemistry and physical interactions of insoluble dietary fibre with other food ingredients. Insoluble fibre reduces the risk of chronic diseases, including cardiovascular disease, cancer and diabetes. This project will research how insoluble-fibre linked phytochemicals behave in complex matrices and contribute to malodorous flavours; and design adv ....Insoluble-fibre enriched beverages. Insoluble-fibre enriched beverages. This project aims to develop healthy new beverages, by studying the effect of chemistry and physical interactions of insoluble dietary fibre with other food ingredients. Insoluble fibre reduces the risk of chronic diseases, including cardiovascular disease, cancer and diabetes. This project will research how insoluble-fibre linked phytochemicals behave in complex matrices and contribute to malodorous flavours; and design advanced experimental protocols to prevent undesirable sensory characteristics in liquid systems.Read moreRead less