Unlocking the chemical secrets of WA’s healthiest foodMurdoch 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.
New method to revolutionise aquaculture industryMurdoch University research helped transform the Australian livestock industry through the development of a grading system for meat quality. Now, a new research project is setting the fast-growing global aquaculture industry in its sights.
State-of-the-art food metabolomics library launched in Western AustraliaA 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.
Chemical fingerprinting, sensory evaluation underway for WA globe artichokesThe first sensory evaluation and fingerprinting work is underway in the CRC’s ‘Bioactive components for value-add to Australian artichokes’ project following the winter-spring harvest of Mt Lindesay’s organic globe artichoke varieties.
Meet Ruey-Leng Loo: phenomics and precision nutrition expertDr Ruey-Leng Loo is a clinical pharmacist who is focusing her clinical expertise on the application of metabolic phenotyping in epidemiological and nutritional studies.
