Food materials and food chemistry

We investigate the physicochemical, techno-functional and flavour attributes of foods and ingredients to deliver quality and value-addition for the food industry.

How we help the food industry

• measure food attributes and optimise quality through formulation
• understand the impact of process interventions on meat quality
• quantify processing effects on food quality and composition
• design encapsulation technologies for food stability and targeted molecular release
• develop value-addition strategies for new ingredients and foods.

Our key services available to industry

• capability in the objective measurement of food quality (texture, colour, water-binding, rheology)
• analytical tools to measure food aroma, flavour molecules, lipids, fatty acids, sugars, key nutrients and antinutrients
• processes for valorising food materials including meat and plant protein
• methods for measuring the functionality of ingredients from co-products
• strategies for measuring and controlling the oxidative stability of food during storage
• product development capability and food processing pilot plants in Victoria and Queensland.

Our analytical expertise

• rheometers, rapid visco-analysers and texture analysers
• rapid direct mass spectral technology platforms (REIMS and RADIAN)
• low-fields nuclear magnetic resonance (LF-NMR)
• liquid- and gas-chromatography mass-spectrometry (LCMS and GCMS)
• head-space gas-chromatography volatile analysis
• differential scanning colorimetry
• static and dynamic light scattering measurements of particle size.

To discuss what we can do for your business