Case studyAtmospheric Freeze Drying innovationThis project pioneers Atmospheric Freeze Drying (AFD) — a sustainable, low-cost method using ultrasound and infrared light to dry foods faster while preserving quality. Developed by UNSW Sydney with Future Food Systems, it reduces energy use and makes premium dried foods more accessible.
Case study‘Produce Prescription’: aiming to improve health among people with type 2 diabetesChallenge Food insecurity remains a significant issue in Australia and globally, disproportionately affecting people with chronic conditions such as type 2 and gestational diabetes. While often assumed to mean hunger, food insecurity also includes limited access to healthy foods, forcing people to rely on refined grains, processed foods or reduced food quantities. This contributes to…
Case studyAdvancing plant protein functionality through Maillard ConjugationDr Rishi Naik at UNSW Sydney developed scalable Maillard conjugation methods to improve plant protein solubility, stability and emulsification, advancing sustainable plant-based food innovation.
Juicy new products add value for WA’s iconic Bravo apple and local growersFarm WeeklyMedia CoverageJuicy new products add value for WA’s iconic Bravo apple and local growers
ProjectInnovative microalgal bioplastics and protein recovery: paving the way for sustainable solutionsThis project aims to transform wastewater – derived microalgal biomass, specifically, anaerobic digestate abattoir effluent, into valuable products, like soluble proteins and bioplastics, that can be used in food packaging and animal and human feed, respectively. Thus, offering a path towards a circular bioeconomy. The overarching goal of this microalgal biorefinery approach is to maximise waste-to-profit and foster a circular bioeconomy.
Media CoverageStudy investigates influence of apple and pear consumption on cardiovascular and diabetes risk factorsA study by Murdoch University, alongside the Department of Primary Industries and Regional Development, Fruit West Cooperative, Bruker BioSpin, and the Future Food Systems Cooperative Research Centre, investigates the influence of Bravo apple and pear consumption on cardiovascular and diabetes risk factors. Participants in the Apple Study consume two apples daily for eight weeks and…
Media CoverageCould WA truffles become a year-round proposition?A sheep and vegetable farm on Western Australia's southern coast has become ground zero for a trial that could triple the state's truffle production.
<span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span><span data-mce-type="bookmark" style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" class="mce_SELRES_start"></span> VideoDike (Miranda) Yang – Encapsulation of food flavours: retention, stability, and applications – 2025 FFS Research ShowcaseDike (Miranda) Yang – 'Encapsulation of food flavours: retention, stability, and applications' (FFS Research Showcase 2025)
Media CoverageLocal research homing in on the year round truffleResearch progress, technology advancements and opportunities to support a new truffle species which can be harvested in winter, spring and summer seasons was outlined last week. Academics, farmers, industry partners and representatives converged on the McHenry farm at Mt Lindesay recently to hear about these advancements in truffle cultivation. Local research initiative Silverplace which is…
Local research homing in on the year round truffleSerena KirbyMedia CoverageLocal research homing in on the year round truffleAcademics, farmers, industry partners and representatives converged on the McHenry farm at Mt Lindesay recently to hear about these advancements in truffle cultivation. Local research initiative Silverplace which is collaborating with Murdoch University, Universita de Bologna Italy and Future Food Systems Cooperative Research Centre to expand the Australian truffle industry organised the day.
Produce prescription to improve health among adults with type 2 diabetes in Australia: Protocol for a randomised controlled trialKimberly Glover, Megan Gow, Kathy Trieu, Liping Huang, Kristy K. Law, Bruce Neal, Jencia Wong, Ted Wu, Stephen Twigg, Amanda Gauld, Maria Constantino, Margaret McGill, Stephanie Noonan, David Simmons, Ian D. Caterson, Dariush Mozaffarian, Claudia Nau, Jing Li, Gian Luca Di Tanna, Vincent Wong, Jason H.Y. WuArticleProduce prescription to improve health among adults with type 2 diabetes in Australia: Protocol for a randomised controlled trial‘Food is medicine’ programs such as Produce Prescription (PRx) aim to integrate food-based nutrition programs into healthcare, for the prevention, management and treatment of diet-related diseases, typically for those experiencing food insecurity. However, the impact of PRx on health indicators in Australia has never been tested in a randomised trial.
ArticleNMR spectroscopy-derived nutritional quality index differentiates health benefits of extra virgin olive oils based on lipid profilesThe nutritional benefits of Extra Virgin Olive Oils (EVOOs) depend on their chemical composition. Currently, there is no simple way to compare the health benefits of different EVOOs. Samples from Australia, Greece, Italy, Spain and Tunisia (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen against six quality parameters (free acidity, peroxides, K270,…
Media CoverageDiversifying Western Australia’s apple industry with juicy new productsJuicy new products are being developed as part of a new government initiative to help Western Australia’s Bravo apple growers add value and diversify — with the first two products developed being an apple juice and a long-life apple slice. These new product developments, which will be sold under the trademark Soluna, are the result…
Media CoverageLocally grown Bravo apples hit independent stores as new juice brandBravo apples bred in WA are being made into bottled juice for the first time under a new brand name — Soluna. Thanks to the results of new research, the apple juice is cold-pressed before undergoing high-pressure processing to extend its life to 90 days. The same process will also allow long-life slices to hit…
Media CoverageTwo new valued-added products have been launched for the Bravo apple.Two new valued-added products have been launched for the Bravo apple. One is a rosy, pink apple juice and the other is fresh, long-life apple slices.
ProjectComputational 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.
ArticleUnravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipelineInulin, a polysaccharide characterized by a β-2,1 fructosyl-fructose structure terminating in a glucosyl moiety, is naturally present in plant roots and tubers. Current methods provide average degrees of polymerization (DP) but lack information on the distribution and absolute concentration of each DP. To address this limitation, a reproducible (CV < 10 %) high throughput (<2…
ProjectImproving 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.
ArticleEnhancing volatile retention and storage stability for encapsulated raspberry flavour powderIn this study, the research team of Miranda Yang, Dr Yong Wang, Dr Qianyu Ye, Brad Baker and Professor Cordelia Selomulya, investigate the effect of flavour solvents and surfactants on the encapsulation of raspberry flavour by spray drying and the subsequent storage stability.
ProjectMission MushVroomMission MushVroom is the first study to grow oyster mushrooms in space. Fast, nutrient-rich, and vitamin D-producing, they support astronaut health and sustainable space farming.
