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
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
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
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
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
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
Predictive Tools for Effective Spray Drying of Heat Sensitive Dairy Powders. This project is a joint international effort between Monash University, the Institute of Dairy Ingredients Processing at South Dakota State University, and the Dairy Research Institute to address challenges in achieving optimum spray drying conditions for heat sensitive dairy powders, such as milk protein concentrates and whey powders. The new modelling tool aims to help in predicting effective spray drying conditions t ....Predictive Tools for Effective Spray Drying of Heat Sensitive Dairy Powders. This project is a joint international effort between Monash University, the Institute of Dairy Ingredients Processing at South Dakota State University, and the Dairy Research Institute to address challenges in achieving optimum spray drying conditions for heat sensitive dairy powders, such as milk protein concentrates and whey powders. The new modelling tool aims to help in predicting effective spray drying conditions to produce powders with improved solubility, emulsification, and heat stability properties. It is expected that the dairy industry will benefit from the use of this technology to deliver milk powders with improved quality, functionality, and shelf-life.Read moreRead less
Incorporation of legume protein in liquid breakfast for a healthy Australia. This project aims to understand and control the properties and interactions of legume protein with other ingredients (e.g. whey protein and dietary fibre) to formulate healthy liquid foods with superior techno-functionality. This research should significantly broaden our understanding of the behaviour of legume protein-phospholipid complexes and their contribution to malodorous flavour development. The expected outcomes ....Incorporation of legume protein in liquid breakfast for a healthy Australia. This project aims to understand and control the properties and interactions of legume protein with other ingredients (e.g. whey protein and dietary fibre) to formulate healthy liquid foods with superior techno-functionality. This research should significantly broaden our understanding of the behaviour of legume protein-phospholipid complexes and their contribution to malodorous flavour development. The expected outcomes are protocols to prevent undesirable sensory characteristics in liquid foods. This should benefit the food industry by improving the sensory attributes of beverages enriched with legume protein, leading to the creation of novel, highly nutritious products with superior sensory attributes and long shelf-life.Read moreRead less
Intelligent bioprocessing for next-generation nutritional yeast extracts. This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydro ....Intelligent bioprocessing for next-generation nutritional yeast extracts. This project aims to provide new, science-based levers for optimising the industrial production of tailormade yeast extracts for food applications. Advanced biochemical and engineering methods will be used to develop new knowledge of the links between yeast growth conditions, cell biochemistry, processing and the flavour and texture profiles of yeast hydrolysates. This understanding will allow the properties of yeast hydrolysates to be accurately tuned during yeast production and processing. The resulting process improvements and innovations will increase the efficiency and quality of current yeast extract products and allow the development of new food products.Read moreRead less
Tomato and vegetable oil synergies for healthier foods. Vegetable and fruit products are recognised for their content of health-promoting phytonutrients. This project will investigate the bioavailability and subsequent in-vivo antioxidant activity of tomatoes and vegetable oils alone or in combination. A second aim will be to isolate particular phytonutrients from tomates and selected vegetable oils, and then to combine them for determination of synergistic interactions affecting antioxidant ac ....Tomato and vegetable oil synergies for healthier foods. Vegetable and fruit products are recognised for their content of health-promoting phytonutrients. This project will investigate the bioavailability and subsequent in-vivo antioxidant activity of tomatoes and vegetable oils alone or in combination. A second aim will be to isolate particular phytonutrients from tomates and selected vegetable oils, and then to combine them for determination of synergistic interactions affecting antioxidant activity. Opportunities for the preparation of new phytonutrient-oil combination foods with increased antioxidant activity and the potential to enhance the health status of consumers will be developed. The research will provide food processors with expertise to develop novel plant-derived ingredients and food products for sale in the internationally growing functional foods market.Read moreRead less