Program 3

Local research homing in on the year round truffle

Local research homing in on the year round truffle

Research 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…

‘Produce prescription’ with Kim Glover

Watch FFS PhD candidate Kim Glover talk about the FFS 'Produce Prescription' project. 'Produce Prescription' is an approach where healthcare providers ‘prescribe’ free/discounted produce typically for those experiencing food insecurity. The study is determining the effect of produce prescription on health outcomes in adults with Type 2 Diabetes experiencing high blood sugar levels and food insecurity.

Produce prescription to improve health among adults with type 2 diabetes in Australia: Protocol for a randomised controlled trial

Kimberly 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. Wu

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Produce 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.

NMR spectroscopy-derived nutritional quality index differentiates health benefits of extra virgin olive oils based on lipid profiles

NMR spectroscopy-derived nutritional quality index differentiates health benefits of extra virgin olive oils based on lipid profiles

The 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,…

Diversifying Western Australia’s apple industry with juicy new products

Diversifying Western Australia’s apple industry with juicy new products

Juicy 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…

Locally grown Bravo apples hit independent stores as new juice brand

Bravo 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…

Two new valued-added products have been launched for the Bravo apple.

Two 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.

‘Encapsulation of oil-based extracts for food flavouring applications’ with Dike (Miranda) Yang

Watch Dike (Miranda) Yang talk about the 'Encapsulation of oil-based extracts for food flavouring applications' FFS project

Computational modelling framework for plant-based milk emulsion to investigate stability and quality of mixing

Computational modelling framework for plant-based milk emulsion to investigate stability and quality of mixing

This 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.

Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline

Unravelling inulin molecules in food sources using a matrix-assisted laser desorption/ionization magnetic resonance mass spectrometry (MALDI-MRMS) pipeline

Inulin, 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…

Energy-efficient wastewater treatment for dairy effluent using passive aeration biofilm technology

Energy-efficient wastewater treatment for dairy effluent using passive aeration biofilm technology

Challenge Cheesemaking, while a value-adding process for dairy farms, generates huge volumes of nutrient-rich wastewater, particularly from whey and wash water. This effluent has high levels of organic pollutants, measured as chemical and biological oxygen demand (COD/BOD), which, if not treated properly, can significantly harm surrounding ecosystems. Traditional wastewater treatment methods are energy-intensive due to…

Cultivation of newly isolated cyanobacterium for high-value functional food and sustainable food packaging materials

Cultivation of newly isolated cyanobacterium for high-value functional food and sustainable food packaging materials

This project aims to optimise biomass cultivation conditions to maximise the co-production of phycocyanin and bioplastic precursors. By refining parameters such as nutrient supply, light intensity, and cultivation systems, the research seeks to enhance yield and efficiency, enabling scalable production of both high-value pigment and biodegradable materials.

Improving plant proteins functionality and bioactivity

Improving plant proteins functionality and bioactivity

This 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.

EcoMag: Pure magnesium, powered by sustainability

EcoMag: Pure magnesium, powered by sustainability

EcoMag, founded by Dr Tam Tran and Tony Crimmins, set out to revolutionise the upcycling of magnesium-rich waste from sea-salt processing in Western Australia. Although Dr Tran had developed a proprietary method for converting this waste into magnesium hydrocarbonate, scaling and refining the process remained a major hurdle. Traditional ‘wet chemistry’ methods were labour-intensive and inefficient, creating a need for a more scalable, cost-effective, and sustainable production approach.

Quality and safety of fresh Spirulina (Arthrospira platensis) maintained by bubbling plasma-activated air

Quality and safety of fresh Spirulina (Arthrospira platensis) maintained by bubbling plasma-activated air

This paper highlights an exciting outcome on the potential of Cold Plasma technology for preserving fresh Spirulina. This breakthrough offers a promising alternative to traditional dried Spirulina products, making fresh Spirulina more accessible.

Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder

Enhancing volatile retention and storage stability for encapsulated raspberry flavour powder

In 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.

New Head of School at UNSW

New Head of School at UNSW

Professor Cordelia Selomulya has been appointed as the Head of the School of Chemical Engineering, UNSW Sydney. Prior to this appointment, Professor Selomulya served as the Associate Dean of Research in the Faculty of Engineering since 2022. Originally recruited to UNSW in 2019 to lead the Future Food Systems CRC as its Director of Research…

Enhancing sustainable food production: Salinity adaptation in halotolerant diatom for agrifood

Enhancing sustainable food production: Salinity adaptation in halotolerant diatom for agrifood

This PhD project investigates the photosynthetic response of halotolerant diatoms to varying salinity levels. By analysing how these organisms adapt to salinity stress, the study aims to inform optimal cultivation strategies that maintain high photosynthetic performance and stable production yields in industrial settings.

From farm to market: New Product Development and validation of health claims for ANABP 01 Apples

From farm to market: New Product Development and validation of health claims for ANABP 01 Apples

This project focuses on generating high-quality data on the nutritional composition and potential health benefits of ANABP 01 apples. Through targeted research and analysis, the study will support the development of value-added products while building a scientific foundation to back marketing claims. The evidence gathered will help position the variety more strategically in both domestic and global markets.

The rhizosphere microbiome can sustainably protect field-grown tomato crops against soil-borne pathogens and plant parasitic nematodes

The rhizosphere microbiome can sustainably protect field-grown tomato crops against soil-borne pathogens and plant parasitic nematodes

Roots of tomato plants (Solanum lycopersicum) are vulnerable to soil-borne pathogenic fungi, bacteria and nematodes. Current control methods for these biotic stressors have limitations, necessitating the need for new eco-friendly alternatives. The rhizosphere microbiome is an effective natural barrier to invasion by soil-borne pathogens, and there is scope to harness this inherent capacity to improve…