Food Science

The Food Science group conducts research to understand the fundamental characteristics of food including composition, structure, function, flavour and aroma of foods and beverages.

We collaborate closely with agriculture and food industries to develop innovative technologies and solutions to improve the quality, taste, nutritional value, and safety of food. We design and formulate functional food and add value to Australian ingredients and agrifood by-products. We investigate the nutritional quality of dietary components and study their effects on human health.