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

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:

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:

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:

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:

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:

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:

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: