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.
Methane reduction in ruminantsAgrisma is developing a proof-of-concept for a novel encapsulation technology for feed additives and its application in the reduction of methane production in ruminants. The project will look to create nanoparticles, investigate the stability, and efficiency of the encapsulation and monitor the properties of the long-term delivery system of our active ingredients in ruminants.
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.
Predictive modelling of egg productionThe use of predictive algorithms will help reduce variability in egg production, improve quality, and support flock consistency. Producers will gain foresight into potential disruptions, minimising losses and ensuring a reliable supply of free-range eggs. This approach will strengthen consumer trust and advances sustainable, data-driven egg farming in Australia.
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.
Sustainable fertigation in protected croppingThis PhD project focuses on identifying novel fertigation, nutrient delivery, and crop management strategies tailored to vegetable production systems in both countries. The research explores how innovative approaches can enhance nutrient uptake and plant health, improving both productivity and produce quality.
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.
Urban food planning in AustraliaThe urban food planning in Australia report outlined pragmatic policy analysis and methodology that is applicable to other policies. Recommendations outlined why urban food planning is needed; and how to develop urban food planning policy in Australia.
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.
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
Bioactive components for value-add to Australian artichokesThis project is applying chemical fingerprinting technology based on a combination of Nuclear Magnetic Resonance (NMR) spectroscopy and Rapid Evaporative Ionisation Mass Spectrometry (REIMS) together with chemometric data analysis to better understand the natural chemical compounds in various Australian artichokes.
Improving properties of plant-based food productsThe project delivered a standardised assessment protocol for plant-based milk functionality to support the development of improved formulations, fostering continued research collaboration and product innovation. The results prompted further research on the impact of processing conditions on the stability and organoleptic properties of plant based beverages.
Scaling up Mg-based particle production via spray-dryingThe project is supporting the establishment of a large scale production of high purity Mg-based particles in NSW and WA, sourced from the waste bitterns of solar salt operations in Karratha, and is developing a new strategy in synthesising novel mesoporous Mg-based particles via spray drying.
FoodSwitch connectFoodSwitch Connect is a web-based service that provides listings of vendors and their menu items. The vendors' foods are being profiled and rated for their healthiness using FoodSwitch's science-based algorithms, which is providing procurement teams the means to identify and source healthier foods for workplace catering
Analysis of food manufacturing facility needsThis scoping project involves high-level analysis of Australian food manufacturing facility needs, opportunities and challenges. It reviews current global best practice in advanced food manufacturing; considers current and intended Australian processes and facilities; and provides scoping for future CRC manufacturing research.
New product development challengesThis project produced a general report and guide that provides a strategy for product development in the CRC’s target categories from ideation to commercialisation. Aimed and SME food innovators, it has outline industry best practice in taking products to market.
Identifying primary regulatory control pointsThis scoping project produced a high-level summary of the regulatory framework for the supply chain of premium Australian fresh goods and goods sold on the basis of their nutritional benefits, aiding our understanding of the primary regulatory control points and key quality assurance (QA) parameters on a targeted export market, China.
