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
- develop 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.
The Dairy Innovation Hub is co-funded by Dairy Australia, Lion Dairy & Drinks, Warrnambool Cheese and Butter, Murray Goulburn and Bega Cheese. The Food Value Chain Hub is co-funded by Mondelez.
Get in touch
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 short consulting projects, talk to us about your needs for:
- Emerging technologies
- Developing technology strategies
- Engineering customised solutions
- Leveraging our state-of-the-art research facilities
Let us help you solve your technology challenges.
- Dr Martin Palmer, Enterprise Fellow, Chemical Engineering
- Prof Sandra Kentish, Head of Chemical and Biomedical Engineering
- Assoc Prof Greg Martin, Associate Professor, Chemical Engineering
- Prof Amanda Ellis, Chemical Engineering
- Prof Marcello La Rosa, Computing and Information Systems
- Prof Ray Dagastine, Chemical Engineering
- Dr Anthony Stickland, Chemical Engineering
- Prof Greg Qiao, Deputy Head of Chemical Engineering
- Assoc Prof Sherah Kurnia, Computing and Information Systems
- Dr Brian Pang, Research, Innovation and Commercial Engagement
- Making milk powder less energy intensive
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.News
- Could crop waste be farming’s Aladdin’s cave?
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
- How the study of cheese microstructures helps develop better dairy
Have you ever bitten into a delicious slice of pizza and paused to consider how the alignment of proteins impacts the mozzarella’s stretchiness?News
- How could soybeans help heal diabetic ulcers?
Making better use of a soybean by-product, and potentially providing higher revenue for farmers.News