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Planning and operational models for food rescue and delivery to the poor. This project aims to develop an innovative holistic mathematical model of the vehicle routing problem for a charity-based food rescue and distribution system. Such a model would aim to maximise societal benefits while constraining costs, and would need to take into account the demand profile for donors and receivers, and the equitable distribution of food. The model developed is designed to mathematically represent the sys ....Planning and operational models for food rescue and delivery to the poor. This project aims to develop an innovative holistic mathematical model of the vehicle routing problem for a charity-based food rescue and distribution system. Such a model would aim to maximise societal benefits while constraining costs, and would need to take into account the demand profile for donors and receivers, and the equitable distribution of food. The model developed is designed to mathematically represent the system in a consistent framework so as to develop optimisation models and techniques. The project also seeks to understand the factors that influence the demand to donate to food rescue by organisations and individuals and the demand to request food by welfare agencies.Read moreRead less
Indigenous Australians and alcohol control: The impact of hotel ownership on harm reduction and social and economic development. This project investigates Indigenous social enterprise that intersects with the alcohol industry. Findings will benefit the Indigenous governing bodies of licensed premises and their communities, health and liquor regulation authorities and the country as a whole. The research addresses policy uncertainty surrounding Indigenous ownership of licensed premises and whethe ....Indigenous Australians and alcohol control: The impact of hotel ownership on harm reduction and social and economic development. This project investigates Indigenous social enterprise that intersects with the alcohol industry. Findings will benefit the Indigenous governing bodies of licensed premises and their communities, health and liquor regulation authorities and the country as a whole. The research addresses policy uncertainty surrounding Indigenous ownership of licensed premises and whether this achieves anticipated economic and social goals and reduces alcohol-related problems. Harm minimisation is an object of liquor licensing acts in most jurisdictions in Australia. Indigenous-owned licensed premises are well-placed to implement responsible alcohol service and promote harm minimisation in keeping with Australian best practice.Read moreRead less
Promoting Healthy Eating Habits: an investigation of the link between healthy eating and school canteens. The incidence of childhood obesity is of growing national concern. This is evidenced by the considerable media attention given to the problem and its place as a national research priority. While there has been a focus on the link between childhood obesity and physical activity, less research has been undertaken into the link between obesity and nutrition. This research project aims to inv ....Promoting Healthy Eating Habits: an investigation of the link between healthy eating and school canteens. The incidence of childhood obesity is of growing national concern. This is evidenced by the considerable media attention given to the problem and its place as a national research priority. While there has been a focus on the link between childhood obesity and physical activity, less research has been undertaken into the link between obesity and nutrition. This research project aims to investigate the link between healthy eating and the design and management of school canteens with the view to developing design and management guidelines that will influence the life-long eating habits of Australian children.Read moreRead less
Conceptualisation and Measurement of Customer Value: An Application to the Timeshare Industry. Timeshare or resort ownership is a growing industry worldwide. There are more than 110 timeshare properties in Australia, most of which are located in regional communities. This research will benefit these communities through the provision of information to enhance and sustain the development of this expanding industry. The information obtained will assist the collaborating organisation in the transfor ....Conceptualisation and Measurement of Customer Value: An Application to the Timeshare Industry. Timeshare or resort ownership is a growing industry worldwide. There are more than 110 timeshare properties in Australia, most of which are located in regional communities. This research will benefit these communities through the provision of information to enhance and sustain the development of this expanding industry. The information obtained will assist the collaborating organisation in the transformation of the industry, while addressing some of the concerns raised in a 2005 Parliamentary Inquiry. The project examines how consumers obtain value from the timeshare product. The project has the potential to be applied internationally thus providing export opportunities for Australia.Read moreRead less
Addressing the food and health needs of ageing Baby boomers. This project will facilitate the future provision of food and health promotion services for the "baby boomers" (aged 55 to 70 years). Three consecutive surveys will be administered to a random sample of 1500 middle -aged people which will examine their food consumption and health habits; the psycho social determinants of these behaviours, and, their retirement preparedness. The creation of the project data base will facilitate the moni ....Addressing the food and health needs of ageing Baby boomers. This project will facilitate the future provision of food and health promotion services for the "baby boomers" (aged 55 to 70 years). Three consecutive surveys will be administered to a random sample of 1500 middle -aged people which will examine their food consumption and health habits; the psycho social determinants of these behaviours, and, their retirement preparedness. The creation of the project data base will facilitate the monitoring of future changes and trends in this representative sample of late middle aged people.Read moreRead less
Harnessing Business Insights from Unstructured Customer Data. Resulting from customers’ widespread uptake of online channels to buy and communicate has been a surge in online reviews and social media posts. This textual information offers a viable alternative to surveys that Australian businesses currently conduct to obtain customer insights. However, these reviews are unstructured and require substantial pre-processing to extract underlying customer perceptions. Therefore, this project aims to ....Harnessing Business Insights from Unstructured Customer Data. Resulting from customers’ widespread uptake of online channels to buy and communicate has been a surge in online reviews and social media posts. This textual information offers a viable alternative to surveys that Australian businesses currently conduct to obtain customer insights. However, these reviews are unstructured and require substantial pre-processing to extract underlying customer perceptions. Therefore, this project aims to develop a novel machine learning approach to quantify the business-relevant information contained in textual information shared by customers online. This alternative approach will provide significant cost-saving benefits for a range of Australian companies, such as retailers, hotels, airlines and restaurants.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
New nanocomposites of porous materials and visible light sensitive TiO2 for efficient wastewater purification. The innovative newly proposed materials can trap and efficiently decompose dissolved organics in the same process, without generating any waste for disposal. No UV is required and the solar radiation can be efficiently used. The proposed research will be a significant breakthrough in the field of water treatment that reduces energy consumption, uses low cost materials and provides a rea ....New nanocomposites of porous materials and visible light sensitive TiO2 for efficient wastewater purification. The innovative newly proposed materials can trap and efficiently decompose dissolved organics in the same process, without generating any waste for disposal. No UV is required and the solar radiation can be efficiently used. The proposed research will be a significant breakthrough in the field of water treatment that reduces energy consumption, uses low cost materials and provides a real solution. The research findings will be useful to a wide spectrum of manufacturing industries which are currently generating slightly contaminated wastewater, and will be beneficial to the community in general. At the same time, the industries will be a step forward toward sustainable manufacturing.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC140100024
Funder
Australian Research Council
Funding Amount
$2,061,605.00
Summary
ARC Training Centre for Innovative Horticultural Products. ARC Training Centre for Innovative Horticultural Products. The Australian food industry, and the fresh produce sector in particular, offers enormous opportunities for growth and diversification through development of innovative new products that are safe, convenient, affordable and healthy. The Training Centre will develop fresh foods with improved shelf life and sensory quality, through a suite of food science and market analysis projec ....ARC Training Centre for Innovative Horticultural Products. ARC Training Centre for Innovative Horticultural Products. The Australian food industry, and the fresh produce sector in particular, offers enormous opportunities for growth and diversification through development of innovative new products that are safe, convenient, affordable and healthy. The Training Centre will develop fresh foods with improved shelf life and sensory quality, through a suite of food science and market analysis projects relevant to the horticultural supply chains of Woolworths supermarket. A new model for researcher training, integrating formal course-work and workplace-integrated learning, will deliver professionals who are industry relevant, understand food product innovation and have a trans-disciplinary approach to delivering products that satisfy market demand.Read moreRead less
High-value functional ingredients from bean processing waste. Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce pro ....High-value functional ingredients from bean processing waste. Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce processing time, water and energy use and enable the recovery of valuable polyphenols and soluble dietary fibres normally lost in the wastewater. This knowledge will lead to sustainable beans processing, delivering improved productivity to Australian manufacturers and quality food to Australian consumers.Read moreRead less