Surface Modification of Spray-Dried Powders By Surface-Active Proteins. Internal wall deposits in spray dryers lead to product degradation and pose fire hazards. This situation has limited the manufacturing of high value bio-food powders by the Australian bio-food and dairy industry, which exports 13% of the milk powder in the world. The specific economic benefits to Australia from this project arise from innovative surface modification of powder particles by proteins, development of scientific ....Surface Modification of Spray-Dried Powders By Surface-Active Proteins. Internal wall deposits in spray dryers lead to product degradation and pose fire hazards. This situation has limited the manufacturing of high value bio-food powders by the Australian bio-food and dairy industry, which exports 13% of the milk powder in the world. The specific economic benefits to Australia from this project arise from innovative surface modification of powder particles by proteins, development of scientific instruments and predictive tools based on Computational Fluid Dynamics (CFD). These outcomes will lead to production of free flowing powders from bio-food materials.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
Industrial Transformation Training Centres - Grant ID: IC160100025
Funder
Australian Research Council
Funding Amount
$2,259,000.00
Summary
ARC Training Centre in Food Safety in the Fresh Produce Industry. ARC Training Centre in Food Safety in the Fresh Produce Industry. This centre aims to create an innovation platform of food safety researchers and industry personnel who can significantly advance the safety of fruit and vegetables in Australia. The intended outcomes are safer food, leading to enhanced health and wellbeing; industry growth in the food/agribusiness sector; enhanced trust and international reputation; and increased a ....ARC Training Centre in Food Safety in the Fresh Produce Industry. ARC Training Centre in Food Safety in the Fresh Produce Industry. This centre aims to create an innovation platform of food safety researchers and industry personnel who can significantly advance the safety of fruit and vegetables in Australia. The intended outcomes are safer food, leading to enhanced health and wellbeing; industry growth in the food/agribusiness sector; enhanced trust and international reputation; and increased access to growing export markets. Intended benefits to industry are ready-to-use technologies for strengthened food safety, and a new generation of highly-skilled food safety scientists with experience in conducting industry-focused research.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC140100027
Funder
Australian Research Council
Funding Amount
$2,150,000.00
Summary
ARC Training Centre for Functional Grains. ARC Training Centre for Functional Grains. The Training Centre aims to improve the profitability of the Australian grains industry. It plans to achieve this by adding value to rice, canola and pulses through: the development of a better understanding of market opportunities; improving storage technologies; the development of products which improve returns to the industry and result in better health outcomes for consumers; and improving processing method ....ARC Training Centre for Functional Grains. ARC Training Centre for Functional Grains. The Training Centre aims to improve the profitability of the Australian grains industry. It plans to achieve this by adding value to rice, canola and pulses through: the development of a better understanding of market opportunities; improving storage technologies; the development of products which improve returns to the industry and result in better health outcomes for consumers; and improving processing methods to generate these products.Read moreRead less
Probiotic Prawn Oral Immunotherapy (ProPIT) For Treatment Of Prawn Allergy
Funder
National Health and Medical Research Council
Funding Amount
$1,865,369.00
Summary
A ‘curative’ food allergy treatment is needed to prevent deaths and improve care. We recently showed that probiotic peanut oral immunotherapy (PPOIT) was highly effective for treating peanut allergy. 82% of PPOIT treated children gained tolerance compared to 4% of the placebo group. We will now test the combined probiotic-food OIT approach for treating prawn allergy. If successful, we will have identified the first treatment for prawn allergy and a platform treatment for other food allergies.
Mechanism of synergy of ingredients in natural products and functional foods. Synergism is the interaction of two substances to produce an effect larger than the sum of the separate effects. This project aims to determine the basic biological mechanisms or molecular targets by which the synergy is occurring and to identify the bioactive compounds involved. Understanding how synergism works should help us to identify other synergistic compounds, allowing optimization of products for better effica ....Mechanism of synergy of ingredients in natural products and functional foods. Synergism is the interaction of two substances to produce an effect larger than the sum of the separate effects. This project aims to determine the basic biological mechanisms or molecular targets by which the synergy is occurring and to identify the bioactive compounds involved. Understanding how synergism works should help us to identify other synergistic compounds, allowing optimization of products for better efficacy and quality, and leading to new products that have a significant market advantage over currently available products. This project will help to develop improved natural products that could push this industry advantage further.Read moreRead less
ARC Centre of Excellence in Plant Cell Wall Biology. The ARC Centre for Plant Cell Wall Biology will define the regulatory mechanisms that control molecular, enzymic and cellular processes involved in the synthesis, deposition, re-modelling and depolymerisation of cell wall polysaccharides of cereals and grasses. Plant cell walls represent the world's largest renewable carbon resource, but the regulatory mechanisms responsible for their synthesis and assembly are not understood. Key distinguishi ....ARC Centre of Excellence in Plant Cell Wall Biology. The ARC Centre for Plant Cell Wall Biology will define the regulatory mechanisms that control molecular, enzymic and cellular processes involved in the synthesis, deposition, re-modelling and depolymerisation of cell wall polysaccharides of cereals and grasses. Plant cell walls represent the world's largest renewable carbon resource, but the regulatory mechanisms responsible for their synthesis and assembly are not understood. Key distinguishing features of the Centre will be the international, integrative, and multidisciplinary approach towards addressing major questions in plant biology, its strategy to leverage ARC funding, and its linkages with potential national and international end-users of the fundamental scientific discoveries.Read moreRead less
This CRE aims to build a world-leading, multi-disciplinary research team that aims to have a real impact on finding and implementing policy solutions to the global obesity epidemic. It will support policy makers and public health advocates to create potent and sustained policy change by evaluating potential policy options and their impacts on environments and systems, enhancing policy development and implementation processes, and monitoring the actions of the public and private sectors.
Molecular and immunological approaches to managing Australia's seafood allergy epidemic. Seafood is an increasingly important cause of food allergy. Novel insight into the functions of why and how proteins from seafood develop to potent allergens will lead to the development of better diagnostics and therapeutics. This will assist patients to better manage their serious food allergy.
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”.