Enzymatic synthesis, microencapsulation and biological evaluation of a new class of omega-3 derived functional food ingredients. Inflammatory mediated diseases such as cardiovascular disease, type-2 diabetes, metabolic syndrome and Alzheimer's disease are major causes of death in Australia. Rates of these diseases are rising over time, partly due to poor diet including low consumption levels of healthy omega-3 fatty acids from fish. This project aims to develop healthy food ingredients from natu ....Enzymatic synthesis, microencapsulation and biological evaluation of a new class of omega-3 derived functional food ingredients. Inflammatory mediated diseases such as cardiovascular disease, type-2 diabetes, metabolic syndrome and Alzheimer's disease are major causes of death in Australia. Rates of these diseases are rising over time, partly due to poor diet including low consumption levels of healthy omega-3 fatty acids from fish. This project aims to develop healthy food ingredients from naturally occurring omega-3 fatty acid derivatives that are more stable to oxidation and more biologically active than fish derived omega-3 fatty acids. The development of these omega-3 derivatives as functional food ingredients could provide an additional strategy for helping to prevent the rapid increase in inflammatory mediated diseases in the Australian population.Read moreRead less
Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this pro ....Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this proposal. Thus we will extend our collaboration with Coopers Brewery through this new project area with the aims of a) producing optimised, hybrid (non-GMO) strains with combinations of desirable fermentation properties, b) develop novel processing or quality-enhancing treatments while c) generating a high caliber PhD graduate with extensive industry experience.Read moreRead less
Role of alanine aminotransferase in improved nitrogen use efficiency (NUE) in cereals. The use of nitrogen-based fertilisers by crop plants is poor where efficiencies (nitrogen taken up to that applied) is often less than 40%. Nitrogen not used is often lost to the environment through leaching and or volatilisation. Improving nitrogen use efficiency (NUE) in agriculture will decrease overall nitrogen fertiliser use and minimise its environmental footprint. This project will characterise a nov ....Role of alanine aminotransferase in improved nitrogen use efficiency (NUE) in cereals. The use of nitrogen-based fertilisers by crop plants is poor where efficiencies (nitrogen taken up to that applied) is often less than 40%. Nitrogen not used is often lost to the environment through leaching and or volatilisation. Improving nitrogen use efficiency (NUE) in agriculture will decrease overall nitrogen fertiliser use and minimise its environmental footprint. This project will characterise a novel NUE technology that when transferred to plants significantly improves NUE. We will define the phenotype at the molecular, biochemical and physiological levels to maximise its adoption to other agricultural crops such as wheat, barley and maize.Read moreRead less