#food chemistry

Repurposing & fortification of nutrient-rich waste streams

This project investigates the potential of the combined waste streams from the two industries to develop new ingredients for food applications. The expected outcome is a framework to develop products from reclaimed and fortified nutrient-rich fractions suited to their physico-chemical properties. The potential benefit is improved nutrient upcycling, reduced food waste and carbon footprint. 

Extending the shelf life of UHT plant protein beverages

This Project aims to improve understanding and overcome the negative effects of the secondary lipid oxidation products and Maillard reaction in UHT plant protein beverages. The expected outcome is a methodology to impede the negative impact of malodorous/browning reactions in high protein UHT beverages. This may lead to the extension of shelf life of these products furthering export opportunities.