Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP160100239
Funding Status
Closed
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Funded Activity Summary
Food structure design. Food structure design. This project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. This research is intended to enable researchers and industry to quantify how oral processing (including saliva) transforms food during consumption, and to provide new instrumental measurements and know-how that assists in defining sensory percepts in dairy foods and beverages such as creaminess in full, reduced or non-fat systems and grittiness in high protein systems.Funded Activity Details
Start Date: 12-2016
End Date: 12-2020
Funding Scheme: Linkage Projects
Funding Amount: $590,000.00
Funder: Australian Research Council
Research Topics
ANZSRC Field of Research (FoR)
Rheology | Chemical Engineering | Colloid and Surface Chemistry | Chemical Engineering not elsewhere classified |
ANZSRC Socio-Economic Objective (SEO)
Expanding Knowledge in Engineering | Dairy Products not elsewhere classified
