Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP0669191
Funding Status
Closed
Does something not look right? The information on this page has been harvested from data sources that may not be up to date. We continue to work with information providers to improve coverage and quality. To report an issue, use the Feedback Form.
Funded Activity Summary
The Molecular Mechanism of Protein Instability in Dairy Powder Systems. Dairy is the fourth largest rural industry sectors in Australia, directly involving more than 13,000 farms and a large number of dairy factories. Most of Australia's 10 billion litre milk flow is converted to powder form for exports, with an annual value exceeding $1billion. The anticipated improvements in the performance and shelf-life of the dried dairy powder systems to be investigated in this project have the potential to generate significant economic impacts in both the dairy production and processing sectors. This work will also benefit the wider scientific community in dairy- and food-related areas, particularly in relation to the novel multidisciplinary approach involving a combination of material science and protein chemistry.Funded Activity Details
Start Date: 03-2007
End Date: 02-2010
Funding Scheme: Linkage Projects
Funding Amount: $359,000.00
Funder: Australian Research Council
Research Topics
ANZSRC Field of Research (FoR)
Food Processing | Other Food Sciences | Physical Chemistry Not Elsewhere Classified | Food Sciences |
