Miranda Yang, PhD student: finding new, better ways to spray-dry oil-based flavour ingredientsCRC Industry PhD student Miranda Yang is exploring novel methods for spray-drying CRC industry partner Baker & Co’s liquid spice ingredients to increase their shelf life and make it simpler to transport them.
Delivering a new oil-based extract encapsulation process for taste solutionsSydney-based natural ingredients manufacturer Baker & Co is drawing on UNSW's expertise in spray-drying and encapsulation to turn liquid taste ingredients into equally flavourful, but more adaptable and easily exportable powdered equivalents.
Meet Cordelia Selomulya: dairy formulations expert and FFS Research & Commercialisation DirectorCordelia Selomulya is a Professor of Chemical Engineering at UNSW Sydney and has taken up a lead role in the Future Food Systems CRC (FFS) as its Director of Research & Commercialisation. She brings extensive experience working with industry partners, including Bega, Saputo Dairy Australia and Fonterra in Australia, and Mengniu Dairy and COFCO in…
