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.

Our key food materials and food chemistry resources available to industry:

We help companies:

• measure food texture and optimise quality through formulation
• quantifying 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 texture, rheology and proximate composition
• analytical tools to measure food aroma and flavour molecules, lipids and fatty acids, sugars and other important nutrients and antinutrients
• processes for valorising food materials including meat and plant protein
• assessing the functionality of ingredients from co-products
• understanding the oxidative stability of food during storage
• expertise in meat science and encapsulation
• food processing pilot plants in Victoria and Queensland.

Our analytical expertise supporting our food materials and chemistry research includes:

• rheometers, rapid visco-analysers and texture analysers
• rapid direct mass spectral technology platforms (REIMS and RADIAN)
• low-fields nuclear magnetic resonance
• liquid and gas chromatographs
• differential scanning colorimetry
• static and dynamic light scattering measurements of particle size.

To discuss what we can do for your business, contact