The Food Science and Nutrition 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.
News and events
Contact
For enquiries, please email Professor Ling Zhi Cheong - lingzhi.cheong@unimelb.edu.au
The Food Science research group at the University of Melbourne conducts research into the composition, structure, function and flavour and aroma of foods and beverages.
Aroma and flavour analysis of foods and beverages
Aromas, both positive and negative, are important for consumer acceptability, quality and distinctiveness of foods and beverages. Using headspace analysis, separation by chromatography and analysis by mass spectrometry we are able to identify and quantify a range of compounds in different food systems.
Contact: Associate Professor Kate Howell and Dr Pangzhen ZhangFood safety and shelf life determination
We are capable of determination of shelf life of food products, microbiological food safety and offer solutions to extend food shelf life in a safer manner. We can help with designing food safety and HACCP plans for industries as well.
Contact: Dr Senaka Ranadheera and Associate Professor Said AjlouniNew food processing and preservation technology
With more than 25 years experiences in food academic and industrial area, we provide consultancy to food industry for new product development including plant-based and animal-based foods. We also provide the most advanced technologies to preserve both fresh and processed foods to meet the industry and consumer demands.
Researcher: Associate Professor Zhongxiang FangMineral and elemental analysis
Through our linkage with the University of Melbourne TrACESS platform (Trace Analysis for Chemical, Earth and Environmental Sciences), we can provide mineral and elemental analysis and quantification in different foods and food products, using state-of-the-art inductively coupled plasma optical emission spectrometry and mass spectrometry (ICP-OES and ICP-MS).
Researchers: Dr Ken Ng, Associate Professor Said Ajlouni
Members of the Food Science research group.
Academic staff
Prof Ling Zhi Cheong
Her research interest includes enzyme technology, bioprocess technology, lipid chemistry and physics, biodetection and biosensing. She collaborates actively with academics and industries (enzyme, food and oleochemical industries) to develop green and sustainable bioprocesses for production of functional and healthful lipids; and investigate the digestibility and metabolic fate of these healthful lipids. Ling Zhi is also interested in developing various methods for sensing of contaminants and oxidative products in food lipids.
lingzhi.cheong@unimelb.edu.au +61383445864A/Prof Kate Howell
Kate Howell is a microbiologist and biochemist. Her key interest is how microbial interactions and ecology in agricultural and food systems can impact the flavour, aroma, function and health properties of food.
khowell@unimelb.edu.au +61390353119A/Prof Said Ajlouni
Said Ajlouni’s principal research interests are in food safety and functionality, with special emphases on the effect of various processing and preservation techniques on safety, microbial, quality and physio-chemical properties of foods. Research topics cover the mode of action of probiotics, prebiotics and functional food ingredients, including natural antioxidants and fibres.
said@unimelb.edu.au +61383448620A/Prof Zhongxiang Fang
Zhongxiang Fang is a food scientist. His research interests include mechanisms of food processing and preservation on food quality and safety; food active compounds like polyphenols, peptides and polysaccharides; encapsulation, active packaging and edible coating; and emerging food technology.
zhongxiang.fang@unimelb.edu.au +61383445063A/Prof Ken Ng
Ken Ng is a biochemist with a key interest in the chemistry and biochemistry of plant secondary metabolites such as phenolic acids and flavonoids, with a focus on their health properties in relation to their ability to inhibit or modulate key enzymes in diabetes, Alzheimer’s diseases and oxidative stress.
ngkf@unimelb.edu.au +61390353141Dr Pangzhen Zhang
Pangzhen Zhang is a viticulturist and biochemist. His key research interest is to study plant secondary metabolites that contribute to the sensory attributes of food and wine, and their influence on human health. He studies grapevine rootstock, root-soil-microbe interaction, and their impact on sensory important grape metabolites. He investigates the biochemistry of natural molecules in food, their carcinogenic/anticarcinogenic effect and regulatory effect on antibiotic resistant bacteria.
pangzhen.zhang@unimelb.edu.au +61383446890A/Prof Senaka Ranadheera
Senaka Ranadheera is a food scientist and his research interests focus on probiotics and prebiotic food applications. Along with his research, Senaka is passionate about science communication.
senaka.ranadheera@unimelb.edu.auA/Prof Hafiz Suleria
Hafiz Suleria has a major research focus on food science and nutrition particularly in functional foods and nutraceuticals, screening of phytochemicals and bioactive compounds from different plants, marine and animal sources. His research interest includes extraction, isolation, purification and characterization of novel bioactive compounds using advanced analytical tools followed by their in vitro, in vivo, cell culture-based bioactivities and animal studies.
hafiz.suleria@unimelb.edu.au +61383444984Postdocs and research fellows
Dr Sophie Selby-Pham
Sophie Selby-Pham is a food chemist and biochemist. Her key interest is optimising the health benefits of bioactives in food.
s.selby@unimelb.edu.auOsman Tuncay Agar
Ahmed Bilal
Ali Imran
Ying Miao
Sajid Arshad
Graduate researchers
Siyao Liu
Ziqi Qi
Aniket More
Yidan He
Yipeng Chen
Ze Liang
Erandi Herath
Baran Hewa Nadugala
Yohannes Gorfineh
Wenan Cai
Thomas Leadbetter
Shibo Ma
Meihui Yan
Miin Chan
Maryam Paykary
Billy Xynas
Anna Wittwer
I Nyoman Sumerta
Camilla Humphries
Xinwei Ruan
Beibei Tan
Zijian Liang
Zun Wang
Xiaoyu Feng
Fathima Afka Deen
Xuefu Zhou
Hanjing Wu
Amrit BK
Ashwin Srikanth
Cundong Xie (Frankie)
Dillani Putri Ramadhaningtyas
Faezeh Ebrahimi
Linghong Shi
Minhao Li
Vigasini Subbiah
Xinyu Duan
Ziyao Liu
Zu Jia Lee
The Food Science research group at the University of Melbourne conducts research into the composition, structure, function and flavour and aroma of foods and beverages.
Current projects
Past projects
Find a supervisor
The following staff are available to supervise honours and masters research in the Food Science research group.
Professor Ling Zhi Cheong
Ling-Zhi's research interest focuses on the development of new and advanced processes for the production of functional and healthful ingredients and food products. She is also interested in unveiling the relationship between the physicochemical, functional and nutritional properties of ingredients and food products. She is also passionate about circular economy in the agri-food sector and providing value-adding and sustainable solutions to agrifood processing side streams.
Project topics:
- Bioprocess and advanced technology for the production of functional and healthful ingredients and food.
- Structure, function and nutritional properties of ingredients and food products (digestibility, gut health, antioxidative and anti-inflammatory). Food for different stages of life (early life nutrition).
- Novel food matrices (emulsion, emulgel, oleogel).
- Biosensing and biodetection of food contaminants and strategies to mitigate food contamination.
- Alternative food ingredients.
A/Prof Kate Howell
Kate's research examines microbes, especially yeasts and bacteria and their activity in food and humans. Of particular interest are interactions between these microbes that alter the activity of the biome, and lead to changes in aroma, flavour and health-associated properties. Kate's group investigates food fermentation (including bread, wine, beer, and chocolate), and microbes in the oral and gut cavities in humans.
Project topics:
- Interactions between yeasts and bacteria in cereal fermentations, including sourdough.
- Modelling oral microbes and interactions with food components.
- Identifying novel yeasts and bacteria for use in food production.
- Dietary patterns and formation of oral and gut microbial communities in humans.
A/Prof Said Ajlouni
Said’s principal research interests focus on food safety, quality, and functionality. He is passionate about probiotics/prebiotics, minimally processed foods, and functional ingredients and their impact on human microbiota and general health.
Project topics:
- Metabolites biomarkers in some fresh produce and their impact on in vitro gut microbiota.
- Prebiotic functions and health benefits of the dietary fibre Glucomannan (the root of the konjac plant) and the water-soluble Chitooligosaccharide in non-dairy foods.
- Antioxidant, antimicrobial, and antidiabetic activities of raw and pasteurized camel milk enriched with curcumin, an In vitro study.
- Studies of some Aboriginal Australian Plants and their therapeutic effects and antimicrobial function.
- Improving quality and safety of ready-to-eat foods
using probiotics metabolites biomarker.
A/Prof Zhongxiang Fang
Zhongxiang researches how food processing and preservation influence food quality and safety. He explores the application of new food resources and emerging food processing technologies to produce innovative food products with health benefits while reducing food waste.
Project topics:
- Food quality and safety
- Food fermentation
- New plant protein resources
- Functional foods
- Food encapsulation and active packaging
Dr Ken Ng
Ken Ng researches how polyphenols and dietary fibre interact in affecting bacteria growth and the type of metabolites produced impacting gut health and finding and characterizing potent polyphenolic alpha-glucosidase inhibitors from plants in the context of diabetic management.
Project topics:
- Understanding the interplay between polyphenols and dietary fibres in affecting bacteria growth and the phenolic and fibre metabolites produced, provides insights for a more comprehensive access of their health roles.
- Studying the structure-activity relationship of flavonoids that specifically target the intestinal alpha-glucosidases rather than the pancreatic alpha-amylse in inhibiting starch digestion, for application as specific alpha-glucosidase inhibitors.
- Studying the structure-activity relationship of phenolic antioxidants, and their antioxidant mechanisms.
A/Prof Hafiz Suleria
Suleria's research focuses on food science and nutrition, specifically the screening of phytochemicals and bioactive compounds from plant, marine, and animal sources. He is passionate about advancing functional foods and nutraceuticals by addressing challenges related to their extraction, purification, characterisation, formulation, stabilisation, and product development. His work also emphasises improving bioaccessibility, bioavailability, targeted delivery systems, and navigating marketing strategies and regulations, aiming to enhance health outcomes through effective utilisation of these bioactive compounds.
Project topics:
- Understanding the bioaccessibility and bioavailability of bioactive compounds, along with their absorption and metabolism, is essential for optimising their health benefits. By employing targeted delivery systems, researchers can significantly enhance the effectiveness of these compounds in functional foods and nutraceuticals, ultimately contributing to improved health outcomes.
- Investigate the interactions of bioactive compounds with the gut microbiome, their role in strengthening gut barrier function, and their influence on nutrient absorption to develop dietary strategies that optimise health benefits and promote overall well-being.
- Exploring novel and advanced strategies to enhance the bioaccessibility and bioavailability of bioactive compounds to optimise their health benefits.
- Optimising innovative methods for utilising food waste by transforming it into value-added products, such as functional ingredients, animal feed, or bioenergy, thereby reducing environmental impact, enhancing resource efficiency, and promoting sustainable food systems.
- Utilisation of food bioactives in the development of novel food products, focusing on enhancing nutritional value, functionality, and health benefits while addressing consumer demand for healthier and more sustainable food options.
A/Prof Senaka Ranadheera
Senaka's research interests focus on probiotics and prebiotic food applications and their interactions with human gut microbiome using in vitro techniques. He investigates probiotic gastrointestinal tolerance, their adhesion to gut epithelium, colonic fermentation and the production of postbiotic compounds aiming to improve gut health.
Project topics:
- Synbiotic nature and functionality of probiotic-prebiotic interactions.
- Novel probiotics for improved gut health and product development.
- Probiotic-food interactions with human gut microbiome.
- Food fermentation.
- Food waste utilisation.
Professor Robyn Warner
Experience in meat science research, including on-farm, pre-and post-harvest aspects of animals, carcasses and meat, in relation to product quality, novel products, and consumer acceptability. She has a passion for fundamental research on the biochemistry, biology and biophysics of muscle and food in determining quality.
Project topics:
- Changes in muscle structure during thermal protein denaturation to understand the texture of meat and sensory properties.
- Understanding meat flavour through chemistry and consumer sensory experience.
- Mitigating effects of genetic selection on pork quality.
Dr Pangzhen Zhang
Pangzhen Zhang is a viticulturist and biochemist. His key research interest is to study plant secondary metabolites that contribute to the sensory attributes of food and wine, and their influence on human health. He studies grapevine rootstock, root-soil-microbe interaction, and their impact on sensory important grape metabolites. He investigates the biochemistry of natural molecules in food, their carcinogenic/anticarcinogenic effect and their regulatory effect on antibiotic-resistant bacteria.
Project topics:
- Horticulture: Grapevine rootstock – influences on grapevine physiology and grape quality.
- Horticulture: plant root-soil-microbe interaction.
- Food Science: Influences of food on antibiotic-resistant bacteria.
- Food Science: Anti-inflammatory/Anticarcinogenic effect of food products.
- Food Science: Development of novel wine products and optimising their sensory attributes.
Billy Xynas
Billy Xynas is a Viticulturalist and Oenologist. His key research focus is on wine production in a changing climate. Interests include wine sensory analysis and recently his research has focused on developing water addition/substitution into Vitis vinifera cv. Shiraz wine grape must as an accepted fermentation strategy to lower ethanol production and maintain wine quality.
Project topics:
- Oenological approaches for reducing alcohol levels in wine.
- Oenology: Wine sensory analysis and perceptions.
- Accentuated Cut Edges (ACE) as an innovative vinification technique.
- Consumer perceptions of novel wine products.
- Winemaking in a changing climate. Adaptation strategies.
Dr Melindee Hastie
Focused on sustainable food production and quality, with an emphasis on linking objective measures of quality and consumer acceptance. Her research couples qualitative and quantitative sensory and consumer science methodologies with a wide range of enzymatic, chemical, and physical analysis techniques.
Project topics:
- Sustainability certification systems for Australian agrifood export products and consumer acceptance thereof.
- The development of blended meat products and meat analogues.
- The development of meat flavour.
- Pre- and post-harvest factors influencing meat quality.
Dr Sophie Selby-Pham
Sophie's research focuses on Food for Health, with a particular interest in identifying and optimising bioactive compounds in foods. Sophie's work spans the screening of functional foods, assessment of their efficacy, and the development of strategic dietary applications to enhance health outcomes. Sophie investigates plant-derived bioactives such as polyphenols and peptides using interdisciplinary approaches—from in silico modelling to in vitro cell cultures and in vivo animal studies—to understand their mechanisms of action and optimise their health benefits.
Projects available:
- Enhancing the functional food value of hydroponically grown chillies through biostimulation (Master's major research project)
- Investigating the effects of fermentation on polyphenol profiles and bioactivity in kombucha tea (Master's major research project)
- Investigating the effects synthetic communities of yeast and bacteria on biofunctionality of fermented foods (PhD's project)