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Research> Food Science Projects

Food Science and Technology Projects

Research is conducted across the diversity of disciplines within Food Science and Technology. The areas can be broadly defined as:

  • Food Engineering (Dr Driscoll, Dr Paterson, Dr Srzednicki)
  • Food Chemistry (Dr Craske, Dr Lee)
  • Food Microbiology (Professor Fleet, Associate Professor Cox)
  • Nutrition (Dr Arcot, Associate Professor Greenfield)
  • Sensory Analysis and Product Development (Dr Paton)
  • Food Processing (Professor Buckle)
Food Chemistry

The principal goals are to quantify the chemical deterioration of foods, especially lipids, during processing and storage; to characterise the nature of flavours and off-flavours in foods and beverages; and to characterise the nature of natural food constituents. Some current projects include:

  • Cooking smell and cooked flavour of lamb
  • Lipid deterioration during deep fat frying
  • Flavour components of fragrant rice cultivars
  • Food aroma constituent research
  • Storage deterioration of cereal products
  • Composition of canola meal and functionality of its components
  • Capillary electrophoresis of cereal proteins
  • Barley quality in relation to brewhouse performance
  • Cold disinfestation of rice
  • Flavour components of fried foods
  • Influence of feed quality on the flavour of aquaculture fish
  • Flavour components of Australian bush foods
  • Flavour components of varietal honeys
Food Engineering

The principal goals of food engineering research are to determine the thermophysical and rheological properties of a range of food systems and food ingredients; to examine fundamental and applied aspects of grain, vegetable and crop storage and drying; process control of food processing operations; and develop computer models of food processing unit operations and of quality changes during processing. Some current projects include:

  • Rheological properties of foods and ingredients
  • Thermophysical properties of foods
  • Drying of grains using fluidised bed and in-store systems
  • Optimisation of quality of dried cherries
  • Simulation and control of evaporators
  • Bakery oven design, computer modelling and assessment
  • Processing aspects of folate for fortification of cereal foods
  • Viability of dried lactic acid bacteria
  • Rheology of lactic acid bacteria in milk
  • Extrusion of cereal foods
Food Microbiology

Professor Fleet, Associate Professor Cox

The principal goals of the food microbiology research program are to develop fundamental knowledge and understanding about the ecology, growth and biochemical activities of microorganisms associated with foods and beverages, and to apply this information to the management of food safety and food spoilage, the production of fermented foods and beverages, the use of microorganisms as potential sources of food ingredients and processing aids, to quality evaluation and hazard analysis. Parallel to these goals are programs to evaluate and develop modern systems for the detection, enumeration and identification of microorganisms in foods. Some projects in food microbiology include:

  • Wine and grape microbiology
  • Yeasts, lactic acid bacteria, acetic acid bacteria, bacteriophages, bioreactor technology)
  • Microbiological safety of salad vegetables
  • Cocoa bean fermentation
  • Yeasts as spoilage organisms, sources of ingredients for food processing
  • Microbiology of dairy products
  • Investigation of properties of foodborne pathogens
  • Salmonella, Listeria, Bacillus cereus, Yersinia enterocolitica and enterohaemorraghic Escherichia coli
  • Rapid and molecular methods for detection, enumeration, identification, and differentiation of microorganisms associated with foods
  • Probiotic microorganisms for humans and poultry
Food Processing

Professor Buckle

The principal goals of research in food processing are to examine the effects of processing variables on food quality and stability; to study food preservation by application of hurdle technologies; and to develop commodity technologies for application in the food industry. Areas of interest include:

  • Cereal and legume processing, composition and functional properties
  • Vegetable, fruit and seafood dehydration
  • Fishery and cereal waste utilisation
  • Quality changes during processing
  • Microencapsulation of probiotic organisms
Nutrition

Dr Arcot, Associate Professor Greenfield

The principal goals are to increase knowledge and understanding of food nutrients and other bioactive compounds and properties of foods, to develop and test nutritionally modified foods in line with dietary guidelines, and to increase knowledge and understanding of the relationship of food nutrients to health and chronic disease. Some current projects include:

  • Food nutrients
  • - vitamins, bioactive food components, micronutrient bioavailability from fortified foods (particularly folic acid), use of stable bioisotope techniques in assessing bioavailability of nutrients in humans
  • Nutritional epidemiology
  • - impact of nutrient composition data on national dietary references, calcium and vitamin D status of adolescents, sodium and potassium consumption
  • Modern methods of nutrient analysis
  • - ELISA, microbiological assay of vitamins
Postharvest Technology of Fruit and Vegetables

Dr Paton

The principal goals are to develop improved handling and storage technologies, through fundamental and applied research, into the mechanisms and metabolic processes responsible for ripening, senescence, physiological disorders, decay and quality changes. Current projects include:

  • Modified atmosphere packaging systems
  • Edible coatings
  • Biological control
  • Low temperature injury
  • Postharvest handling and utilisation of bush foods
Sensory Analysis/Product Development

Dr Paton

The principal goals are to develop trained panels for assessment of food quality and to aid in product development; and to develop innovative value-added food products. Areas of interest include:

  • Consumer testing for monitoring product consistency and shelf life
  • Utilisation of processing by-products for human consumption
  • New product development and assessment