Food Innovation Precinct WA to drive growth in premium value-added foodsConstruction has begun on WAFIP, which will include an advanced food-manufacturing facility and food science, processing and educational facilities. The CRC will work with its WA partners to deliver R&D services within the precinct.
Can initiating the Maillard reaction improve functional attributes of plant proteins?In a paper just published in Critical Reviews in Food Science, researchers from UNSW Sydney’s School of Chemical Engineering. review the literature on functional attributes of plant-derived proteins and explore how these might be improved by inducing a partial Maillard reaction and subsequent conjugation.
Putting pulse-rich products on the tableInnovative Brisbane-based company Austgrains is working with pulse-crop experts at Queensland University of Technology (QUT) and food scientists from universities across Australia to develop tasty pulse-based products with proven nutritional and prebiotic credentials. It is hoped the research will benefit consumers’ health as well as producers’ bottom lines. With demand growing in the west for…
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…
