Understanding and implications of formation of lipid nanostructures in milk. This project aims to deliver new understanding of the processes of milk digestion. Milk is the most important food for human survival, providing all the essential nutrition to newborn infants and constituting a major part of the adult diet. The recent discovery that nanostructure is formed during the digestion of both cow and breast milk, but not of vegetable 'milk', has opened a large number of questions to answer in t ....Understanding and implications of formation of lipid nanostructures in milk. This project aims to deliver new understanding of the processes of milk digestion. Milk is the most important food for human survival, providing all the essential nutrition to newborn infants and constituting a major part of the adult diet. The recent discovery that nanostructure is formed during the digestion of both cow and breast milk, but not of vegetable 'milk', has opened a large number of questions to answer in this project. Specifically, the project plans to link nanostructure formation in milk with composition during digestion, and the subsequent delivery of nutrients. The project plans to use synchrotron and microscopy techniques to address these questions. Project outcomes may improve our understanding of digestion and drive innovation in products delivering nutrients to infants.Read moreRead less
Ultrasonic production of skim milk. Milk will be skimmed using ultrasonic waves and tiny bubbles that separate the fat droplets from whole milk, saving energy and cleaning costs. It will also be possible to precisely select different nutritional compounds from the rich resource that is whole milk, enabling future health products.
Development of novel cereal grain products for wheat and gluten intolerant Australians. Many Australians claim to have wheat or gluten intolerances and this has led to the growing demand for wheat and gluten free grain products. The most common problems reported by individuals relate to gut symptoms and chronic fatigue. There are a number of dietary factors in cereal products that may be responsible for triggering these symptoms including the presence of poorly absorbed carbohydrates and wheat g ....Development of novel cereal grain products for wheat and gluten intolerant Australians. Many Australians claim to have wheat or gluten intolerances and this has led to the growing demand for wheat and gluten free grain products. The most common problems reported by individuals relate to gut symptoms and chronic fatigue. There are a number of dietary factors in cereal products that may be responsible for triggering these symptoms including the presence of poorly absorbed carbohydrates and wheat gluten itself. This partnership between Monash University and George Weston Foods will develop novel food products that will be better tolerated by Australians reporting wheat and gluten intolerances. This will help provide the cereal industry with a competitive edge and improve the sustainability of the Australian agriculture sector.Read moreRead less