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: IC180100045
Funder
Australian Research Council
Funding Amount
$3,582,638.00
Summary
ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes ....ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes include technical information to support branding and market development, best practice development in social factors and legal arrangements for benefit sharing. This Centre will help drive sustainable growth of high-value products within the premium Australian food sector.
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Chemicals in compostable food contact paper packaging materials. The aim of this project is to understand the presence of persistent chemicals in recyclable and compostable food contact materials (FCMs). These types of products are destined for recycling or biowaste streams that bridge the gap from take-make-dispose and into a circular economy. Currently, the knowledge of the chemicals in these products is limited but we need to ensure that they are safe and do not unnecessarily contaminate reso ....Chemicals in compostable food contact paper packaging materials. The aim of this project is to understand the presence of persistent chemicals in recyclable and compostable food contact materials (FCMs). These types of products are destined for recycling or biowaste streams that bridge the gap from take-make-dispose and into a circular economy. Currently, the knowledge of the chemicals in these products is limited but we need to ensure that they are safe and do not unnecessarily contaminate resource recovery streams. It is expected that this project will develop a framework that could be used by industry and government to prevent chemicals of concern persisting in a circular economy, providing environmental and economic benefits through reduced risk of chemical exposure and unnecessary remediation costs.Read moreRead less
Grown not extracted: high performance plant-based polymer packaging. This project aims to develop high performance, thermoformed paper-like materials to replace petroleum-derived plastic packaging. The materials are made using mechanically broken down waste cellulose fibres, which are then formed into shapes with added barrier layers. The grant aims to control the mechanical treatment for optimum performance, engineer the shape forming process and design laminate structures to produce packaging ....Grown not extracted: high performance plant-based polymer packaging. This project aims to develop high performance, thermoformed paper-like materials to replace petroleum-derived plastic packaging. The materials are made using mechanically broken down waste cellulose fibres, which are then formed into shapes with added barrier layers. The grant aims to control the mechanical treatment for optimum performance, engineer the shape forming process and design laminate structures to produce packaging materials, which have all the advantages of plastic packaging with none of the environmental drawbacks. The grant also aims to develop new methods to characterise these composites. The intended outcome is a new industry manufacturing renewable, biodegradable packaging in Australia.
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Reducing the health & economic burden of Campylobacter using a live vaccine. The aim of the project is to develop a vaccine to reduce Campylobacter bacteria in chickens. Campylobacters cause disease in both poultry and humans. Poultry products are the most common source of human infections. By reducing Campylobacter in poultry, the transfer to humans will be reduced. The expected outcomes arising from this work will be a reduction of the economic burden of poultry losses, in an Australian indust ....Reducing the health & economic burden of Campylobacter using a live vaccine. The aim of the project is to develop a vaccine to reduce Campylobacter bacteria in chickens. Campylobacters cause disease in both poultry and humans. Poultry products are the most common source of human infections. By reducing Campylobacter in poultry, the transfer to humans will be reduced. The expected outcomes arising from this work will be a reduction of the economic burden of poultry losses, in an Australian industry valued at $2.8 billion/year, and an improvement in food safety, thus helping to reduce the burden of foodborne illness, estimated to be $1.2 billion dollars/year. This project is, therefore, poised to benefit the Australian economy, specifically primary producers and the general public, by targeted vaccination of poultry.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
Breakthrough technologies for energy-efficient manufacture of dairy powders. The outcomes of this project will form a significant change for the dairy industry in Australia (as represented by Dairy Innovation Australia Ltd.). In particular, the enormous cost-saving and environmental benefits due to a more efficient drying process are attractive for the competitiveness of the industry internationally. The innovation gained is also applicable to food and pharmaceutical industries where spray dryin ....Breakthrough technologies for energy-efficient manufacture of dairy powders. The outcomes of this project will form a significant change for the dairy industry in Australia (as represented by Dairy Innovation Australia Ltd.). In particular, the enormous cost-saving and environmental benefits due to a more efficient drying process are attractive for the competitiveness of the industry internationally. The innovation gained is also applicable to food and pharmaceutical industries where spray drying and fluidised bed drying are integral parts of the manufacturing process. The project will train graduates to be able to make a high-level contribution to these industries.Read moreRead less
Innovative zero-energy membrane technologies to reduce water consumption in the dairy industry. The Australian dairy industry not only plays a critical role in our way of life, but processed dairy products contribute to 12% or $3.27b to Australia's export revenue. It has learnt to adapt to changing market demands through innovative membrane technologies, but now energy and water are key issues. This project aims to reduce water consumption in dairy processing by treating waste streams using nove ....Innovative zero-energy membrane technologies to reduce water consumption in the dairy industry. The Australian dairy industry not only plays a critical role in our way of life, but processed dairy products contribute to 12% or $3.27b to Australia's export revenue. It has learnt to adapt to changing market demands through innovative membrane technologies, but now energy and water are key issues. This project aims to reduce water consumption in dairy processing by treating waste streams using novel membrane processes including membrane distillation. The energy is supplied from low grade waste heat, offsetting the need to supply more power to the plant. Reducing the need for water in a zero-energy way will ensure the thriving dairy industry remains cost competitive and an integral part of Australia's culture and economy.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
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