Emerging and transformational food systems
We address the growing global demand for new food protein sources, particularly plant proteins, as well as other natural food sources, emerging processing technologies, cellular agriculture and clean label food and ingredient systems.
Building on Australia’s ‘clean and green’ reputation and our high standards for food safety and quality can offer attractive niche market opportunities.
Our food chemistry, formulation science, bioprocessing and process engineering expertise can help manufacturers develop novel foods that are technically effective and commercially sustainable.
Our research includes:
- formulating and processing plant-based meat and dairy analogues;
- formulating and processing novel plant-based protein foods and beverages;
- chemistry and functionality of almond proteins;
- novel microencapsulation systems for food ingredients;
- modelling and designing fermentation systems;
- producing, extracting and processing algal proteins and oils; and
- animal cell & tissue growth systems for cellular agriculture.
Major projects include the Future Food Hallmark Initiative (a University-wide, multidisciplinary collaborative research program on alternative food proteins) as well as a diverse program of research on Algal Processing.
View our recent publications on emerging and transformational food systems here.
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