Towards New Functionality in Dairy Ingredients. The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017. Powdered dairy products extend shelf life and ease of transport, with >20% annual growth in premium products, such as milk protein concentrates and infant formula powders. This project aims to support the development of value-added dairy powders by investigating the impact of a novel high pressure processing technol ....Towards New Functionality in Dairy Ingredients. The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017. Powdered dairy products extend shelf life and ease of transport, with >20% annual growth in premium products, such as milk protein concentrates and infant formula powders. This project aims to support the development of value-added dairy powders by investigating the impact of a novel high pressure processing technology in enhancing the properties of dairy powders and/or introducing new functionality. Successful outcomes will help expand the offering of high value dairy ingredients and thus increase the global competitiveness of Australian dairy manufacturing.Read moreRead less
Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational ....Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational food structure design. This should provide significant benefits in enhancing the consumer acceptance of plant-based foods that is required to support the rapidly growing market opportunity for them and sustainable food production.Read moreRead less
Design a Targeted Delivery System for Probiotics. The project aims to improve the effectiveness of probiotics by developing a targeted delivery system to the colon. This interdisciplinary research will generate new knowledge in the field of microbiota and develop new delivery systems for live microorganisms and other active compounds. Expected outcomes include increased understanding of the factors affecting the viability of probiotics during storage and passage through the gastro-intestinal tra ....Design a Targeted Delivery System for Probiotics. The project aims to improve the effectiveness of probiotics by developing a targeted delivery system to the colon. This interdisciplinary research will generate new knowledge in the field of microbiota and develop new delivery systems for live microorganisms and other active compounds. Expected outcomes include increased understanding of the factors affecting the viability of probiotics during storage and passage through the gastro-intestinal tract, the establishment of probiotics into gut flora, and how this incorporation affects the dynamics of gut microbiota. The new technology can be utilised across a wide range of therapeutics that target the colon to promote the well-being of our society through commercialisation by industry partner.Read moreRead less