The effect of dietary fish peptides on biomarkers of human health - the influence of processing conditions and the environment. This project links together two diverse but important areas of national importance: declining fisheries and human health. Australia is a small producer and exporter of fish but has access to significant fisheries. The Geelong Food Co-product Cluster comprises a number of fish companies facing serious problems associated with declining catches compounded by the current f ....The effect of dietary fish peptides on biomarkers of human health - the influence of processing conditions and the environment. This project links together two diverse but important areas of national importance: declining fisheries and human health. Australia is a small producer and exporter of fish but has access to significant fisheries. The Geelong Food Co-product Cluster comprises a number of fish companies facing serious problems associated with declining catches compounded by the current financial crisis. Increasing use of by-catch species and developing novel processing technology for controlled release of bioactive peptides that may reduce appetite and the tendency for overweight and obesity in consumers could provide the Australian seafood industry with a world competitive innovative technology leading to improvements in human health.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
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
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
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
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
New Optimisation and Control Technologies for Milk Powder Manufacturing Processes. Advanced optimisation and control are considered to be one of the top technologies that help milk powder producers operate their plants more efficiently. However, the successful implementations of these technologies are limited due to poor understanding of the relationship between raw material variations and process disturbances with the target variables. Moreover, uncertainties in process measurements also preven ....New Optimisation and Control Technologies for Milk Powder Manufacturing Processes. Advanced optimisation and control are considered to be one of the top technologies that help milk powder producers operate their plants more efficiently. However, the successful implementations of these technologies are limited due to poor understanding of the relationship between raw material variations and process disturbances with the target variables. Moreover, uncertainties in process measurements also prevent reliable control and effective optimisation. This project aims to address these gaps by developing new optimisation and control methods based on effective model reduction and uncertainty process variable identification, to enable Australian milk powder manufacturers to continuously improve productivity and reduce cost.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
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