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
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
Composition And Processing Of Australian Jellyfish
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Investigate the composition of, and processing methods for, Australian jellyfish species (Catostylus) , in relation to the use of jellyfish as a food source and as a source of gelling agents, food thickeners & stabilisers
Fish Canning Quality Control And New Product Development
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Identify & specify the critical stages in the production of canned fish for appropriate quality assurance programs. 2. Evaluate feasibility of introducing the retortable pouch as an alternative container for thermal processing of fish products
Value Adding To Seafood By Application Of Modern Drying Techniques
Funder
Fisheries Research and Development Corporation
Funding Amount
$86,250.83
Summary
Objectives: 1. ACTo apply the heat pump drying process to seafoods 2. Produce appropriate samples of heat pump dried seafood for evaluation with the assistance of industry collaborators 3. Produce appropriate samples of heat pump dried seafood for evaluation with the assistance of industry collaborators
Development Of Fish Handling, Processing And Packaging Systems And Their Influence On The Quality Of Australian Seafood Products
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Help industry to fully exploit an expanding catch by marketing high quality products. 2. Examine effects of different systems of handling, chilling & processing fish, seasonal composition, different packaging & time-temperature in spoilage processes
Evaluation Of Functional Properties Of Fish Muscle Protein For Subsequent Use In Food Systems
Funder
Fisheries Research and Development Corporation
Summary
Objectives: 1. Study functional properties of fish muscle protein, including emulsification, gelling and binding; 2. investigate factors affecting conditions under which these function props could be used in food systems; 3. appn of these props to food systems incl non-fish
SCRC: SCRC RTG: Collaboration With Dr Salina Parveen To Discuss Comparisons Of Vibrio Parahaemolyticus Models For Australian Pacific, Sydney Rock, And American Oysters At The University Of Maryland (for Mark Tamplin)