Computational modelling framework for plant-based milk emulsion to investigate stability and quality of mixingThis project applies computational modelling to explore the dynamics of mixing and formulation in plant-based milk production. By simulating various equipment configurations and operational parameters, the research aims to identify key variables that affect emulsion quality and stability. These insights will inform process optimisation and formulation strategies to improve product consistency.
Cultivation of newly isolated cyanobacterium for high-value functional food and sustainable food packaging materialsThis project aims to optimise biomass cultivation conditions to maximise the co-production of phycocyanin and bioplastic precursors. By refining parameters such as nutrient supply, light intensity, and cultivation systems, the research seeks to enhance yield and efficiency, enabling scalable production of both high-value pigment and biodegradable materials.
Improving plant proteins functionality and bioactivityThis project introduced an innovative ultrasonic-assisted method to produce Maillard conjugates using non-traditional plant proteins, specifically amaranth, combined with polysaccharides extracted from locally sourced seaweed. Unlike conventional methods, this technique relies on ultrasonic energy to drive the conjugation reaction, eliminating the need for chemical solvents and drastically reducing the processing time. To streamline and optimise the process, an artificial neural network was developed and trained using existing experimental data. This model predicted the optimal parameters for conjugation, which were subsequently validated through laboratory trials. Once confirmed, the optimised process was used to produce Maillard conjugates that were then spray-dried, employing a scalable unit operation already widely used in the food and dairy industries. This not only ensured the feasibility of commercial production but also resulted in a clean, functional ingredient ready for use in nutraceutical and functional food formulations.
Enhancing sustainable food production: Salinity adaptation in halotolerant diatom for agrifoodThis PhD project investigates the photosynthetic response of halotolerant diatoms to varying salinity levels. By analysing how these organisms adapt to salinity stress, the study aims to inform optimal cultivation strategies that maintain high photosynthetic performance and stable production yields in industrial settings.
From farm to market: New Product Development and validation of health claims for ANABP 01 ApplesThis project focuses on generating high-quality data on the nutritional composition and potential health benefits of ANABP 01 apples. Through targeted research and analysis, the study will support the development of value-added products while building a scientific foundation to back marketing claims. The evidence gathered will help position the variety more strategically in both domestic and global markets.
Improving emulsion properties of plant-based milk for barista useThis project focuses on enhancing the emulsion stability and functional properties of plant-based milk to meet or surpass the performance of dairy milk, particularly in terms of froth quality, texture, and consistency.
Advancing diatom-based microalgae biorefineriesThis project focuses on the development of a microalgae biorefinery platform using diatoms as the primary feedstock. With their high biomass productivity, rich metabolite profiles, and resilience to environmental stress, diatoms are well-suited for biotechnological applications. The biorefinery approach enables the conversion of diatom biomass into functional foods, nutraceuticals, pharmaceuticals, and other commercial products, maximising resource efficiency and sustainability.
Development of alternative texturisers for plant-based meat productsThis project provided vital data on the functionality of plant based ingredients to deliver desirable mouthfeel and texture.
Investigating the effects of inulin-based fibresSupplementation of diet with inulin extracts has been shown to promote gut health and may play a role in alleviating various noncommunicable diseases such as obesity and hypercholesterolaemia. This study aims to investigate the effects of inulin-based fibres derived from artichokes with varying chain lengths on the metabolic profiles of human urine and plasma using a nuclear magnetic resonance (NMR) and mass spectrometry (MS)-based metabolic profiling approach.
Enhancing Atmospheric Freeze Drying with ultrasound technologyThis research project explores the application of direct ultrasound in Atmospheric Freeze Drying (AFD) to enhance water diffusivity and reduce drying time. By integrating ultrasound technology into the AFD process, the aim is to accelerate moisture migration and improve overall drying efficiency. The project involves both computational modelling and the design and fabrication of a prototype ultrasound-assisted AFD system. The system's performance will be evaluated by analysing the drying kinetics and conducting physical and chemical characterisation of model foods.
Produce PrescriptionThis project will test the efficacy and cost-effectiveness of produce prescription in a randomised controlled trial as a novel way of improving the clinical management of people with type 2 diabetes and food insecurity. In addition, we will partner with research end-users to understand the governance and infrastructure required to facilitate uptake of produce prescription into the healthcare system.
Encapsulation of oil-based extractsBaker & Co will work closely with the research team at UNSW Sydney through an industry PhD project to develop new formulations suitable for spray drying of oil-based extracts for food applications. The outcomes of this project will enable Baker & Co to potentially develop a new product range of their flavour ingredients that are more suitable for the export market.
Advancing sustainable dairy through precision fermentationThis project will result in a high throughput platform for screening thousands of microbial strains and precision fermentation conditions to identify those producing correctly phosphorylated proteins. Selected phosphoproteins will undergo further quality control testing, including dairy product prototyping and digestibility studies, to identify promising new precision fermented dairy products.
Sustainable Innovative Food Technologies (SIFT) CentreThe Sustainable Innovative Food Technologies (SIFT) Centre (formerly known as the Food Technology Facility) was built and established through a strategic partnership between the WA State Government, Future Food Systems CRC, and Murdoch University. Designed as an open-access facility, SIFT will provide food companies with state-of-the-art infrastructure to conduct research, trial new processes, and develop innovative products. By offering shared access to high-quality equipment and expertise, the Centre aims to lower the barriers to entry for product development and reduce the risks associated with scaling up to commercial production.
Enhancing fresh spirulina shelf life using cold plasma technologyThis project explores the application of cold plasma technology as a chemical-free preservation method for fresh Spirulina paste. Cold plasma, a non-thermal processing technique, is being evaluated for its ability to reduce microbial load while preserving nutritional and structural integrity. By targeting microbial decontamination without heat or additives, the process aims to extend shelf life and ensure safety without compromising the product’s health benefits.
Quality of herbal weight loss supplementsThis research provided key evidence that highlights several issues with current approaches to herbal and dietary supplement regulation to improve consumer safety.
Development of precision nutrition strategiesThe main objective of the PhD project is to obtain detailed molecular phenotypes of WA fresh produce (olive oils and edible fruit) using spectroscopic technologies available to the Australian National Phenome Centre (ANPC).
Expanding Australia’s truffle industryThis project seeks to introduce and evaluate two new truffle species for Australian conditions. The study will focus on inoculation and cultivation methods, environmental variables such as climate, growing medium, and water use, and will trial different host tree species, including various Pinus species. Site-specific trials on Western Australian truffle farms will assess how these species perform across diverse climates, identifying optimal pairings of truffle and host trees.
Understanding the ‘art’ of grain dryingThe findings contributed to Sanitarium improving product quality, reducing variability, and enhancing production efficiency. By controlling critical drying factors, the company can ensure more consistent grain performance, optimise energy use, and inform future upgrades to dryer systems. In addition, the results have prompted further modelling research, supporting ongoing innovation and refinement of processing technologies.
Food quality and nutritional analysisThe project will establish methodologies and capabilities to deliver commercially valuable analytical services to the emerging Australian precision nutrition sector. It will also build a foundational database of benchmark analytics for Australian produce and processed foods, supporting authenticity claims, traceability systems, and value-chain transparency. By equipping industry with validated data, this initiative enhances competitive advantage, supports regulatory compliance, and builds consumer confidence in high-value food products
