The demand for fresh foods, processed foods and food ingredients in Asian markets is projected to double by 2050. This presents a significant opportunity for Australia’s food and agribusiness sector.
Our capabilities in food engineering, food science, digital manufacturing and supply chain innovation deliver sustainable impact to both small and medium-sized enterprises and the larger corporations we work with.
We provide a key competitive advantage by assisting businesses from initial product and process development through to translation and scale-up at factory sites. Such technical innovation can be highly effective in reducing costs, value-adding and building a stronger competitive position in the global market.
Our program helps food manufacturers:
- Access food science and engineering skills from a wide range of specialist areas
- Identify and implement opportunities for process improvement, innovation and new product development
- Sevelop new or improved ‘clean label’ foods, as well as new protein sources, through formulation, processing and scale-up stages
- Apply digital sensing and data analytics to reduce process bottlenecks and optimise supply chain or manufacturing performance
- Develop solutions to waste management and sustainability challenges.
Dairy Innovation Hub
The ARC Dairy Innovation Hub seeks to address some of the major research and technical challenges identified as constraints to business growth and productivity in the dairy manufacturing sector. It is co-funded by Dairy Australia, Lion Dairy & Drinks, Warrnambool Cheese and Butter, Murray Goulburn and Bega Cheese.Find out more
Food Value Chain Hub
The Food Value Chain Hub is a supported initiative delivering inter-disciplinary research to unlock a significant market opportunity for exporting premium Australian products. It is co-funded by Mondelez.Find out more
- Dr Martin Palmer, Enterprise Fellow, Chemical Engineering
- Prof Sandra Kentish, Head of School of Chemical and Biomedical Engineering
- Assoc Prof Greg Martin, Associate Professor, Chemical Engineering
- Prof Amanda Ellis, Head of Department of Chemical Engineering
- Prof Marcello La Rosa, Computing and Information Systems
- Prof Ray Dagastine, Deputy Head of Department of Chemical Engineering
- Dr Anthony Stickland, Chemical Engineering
- Prof Greg Qiao, Chemical Engineering
- Assoc Prof Sherah Kurnia, Computing and Information Systems
- Dr Brian Pang, Research, Innovation and Commercial Engagement
Collaborate with us
We are client-focussed and collaborative – we work side-by-side with your leaders, engineers and scientists to develop solutions to your challenges.
From complex multi-partner research to student projects and internships, talk to us about your needs for:
- Emerging technologies
- Developing technology strategies
- Technical training
- Engineering customised solutions
- Teaming up with our students
- Creating a talent pipeline through student engagement
- Leveraging our state-of-the-art research facilities
What challenges do you have? Let us help you solve them.
Food and agribusiness
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From food and energy to healthcare and the environment, chemical engineering is a multifaceted discipline that impacts the world in many ways.Food and agribusiness
A collaboration with Rubicon Water has resulted in the commercial technology called Total Channel Control for automating the operation of open-channel irrigation systems.News
Wednesday 12:00pm - 1:00pmSensing and analytics for precision irrigationSeminar or Forum
A new Dairy Innovation Hub has been jointly announced today by Dairy Innovation Australia Ltd (DIAL) and the University of Melbourne.News
Aerial hyperspectral imaging and modelling techniques are being developed to help growers better evaluate stress on their crops.Water security
A new pilot study demonstrates the potential to use a cheese by-product to concentrate skim milk, reducing the energy required in dairy powder production.Pursuit
Chemical engineer and researcher Amanda Ellis says nanotechnology is unlocking the molecular properties of crop waste to give it new life and new value in diverse products and applications.Feature
Have you ever bitten into a delicious slice of pizza and paused to consider how the alignment of proteins impacts the mozzarella’s stretchiness? Or thought about how by-products from manufacturing the cream cheese you just smeared on a freshly toasted bagel could be repurposed for other foods?News
A one-year grant from the Ohio Soybean Council is helping two talented University of Melbourne researchers make better use of a soybean by-product, potentially providing higher revenue for farmers.News