Future Food Systems
Greater sustainability and improved nutrition through smart technology and supply chain logistics
This project concerns the validation of claims on the levels of multiple phytochemicals in a range of foods and food products, and variations through the production to consumer pipelines.
A specialised Food Science and Nutrition campus run by Murdoch University has launched at the Food Innovation Precinct WA.
Early results from the CRC’s ‘Food metabolomics library’ project, set to appear in prestigious academic journal Food Science, detail a fast, simple method for measuring lipid components that accurately distinguishes free-range from cage and barn-laid eggs.
Murdoch University scientists are using cutting-edge methods and equipment to profile the nutritional makeup of high-value produce from across Western Australia, including truffles, artichokes and olive oil.
A just-commenced CRC project involving Murdoch University’s ANPC, WA DPIRD, global scientific equipment firm Bruker and SMEs across WA will develop unique chemical fingerprints to validate health claims, expanding markets for premium WA products.
Dr Ruey-Leng Loo is a clinical pharmacist who is focusing her clinical expertise on the application of metabolic phenotyping in epidemiological and nutritional studies.
Inulin, a polysaccharide characterized by a β-2,1 fructosyl-fructose structure terminating in a glucosyl moiety, is naturally present in plant roots and tubers. Current methods provide average degrees of polymerization (DP) but lack information on the distribution and absolute concentration of each DP.