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 Zhang
Food 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 Ajlouni
New 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 Fang
Mineral 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: Associate Professor Ken Ng, Associate Professor Said Ajlouni