Food and nutrition

Plant & Food Research’s technologists and scientists have industry experience and understand the commercial production and efficiencies required in all aspects of product development, including sourcing materials, processing, packaging and delivery. We develop methods for the separation and fractionation of plant and seafood extracts, deliver concepts and prototypes, run pilot and commercial production trials and optimise existing food processing methods.

Our scientists also work with industry to identify opportunities for finding value in co-product streams from primary and secondary processing. Links with other science teams across the Institute ensure products deliver benefits supported by scientific validation, using a range of tests including human clinical trials.

At the University our world-renowned scientists working in cell wall characterisation, structure-function characterisation of proteins and polysaccharides, and their use in solutions, gels and emulsions. We have extensive expertise in the characterisation of functional food components, antioxidant activity and the science and technology of processing of various types of food products.

The microstructure of foods and plant foods, in particular, is of special interest since these comprise a large component of the food we eat and contribute to the texture and fibre component of the diet. The architecture of cell walls remains a challenge as does understanding the effects of its composition in terms of human health. Cell wall integrity is important during fruit ripening and in maintaining fruit and vegetable quality. Understanding the processes of cell wall control is therefore important in determining successful preservation and storage techniques. Food microstructure is also important in understanding the functionality of food components in human health and well-being.