Campus: Mt Helen
Discipline: Food and nutritional sciences
Research field: Ingredient functionality
Key words: Microstructure, viscosity, macromolecules
Supervisor(s): Dr Kamal Seyed Razavi
12 years in academia
18 years in R&D in the food industry
Areas of interest in research:
Physicochemical properties: Microstructure, emulsion stability, textural/ rheological properties, thermal analysis and glass transition of materials.
Process modelling and optimisation.
Project title: Functionality of Food Macromolecules
The application of functional macromolecules and their efficiency in terms of developing body/ texture in food products are receiving more attention due to their significant impact in food quality, and the current environment of upwards trend of manufacturing costs and global competition in the food industry.
In this project, a selection of functional materials from different origins including dairy protein, vegetable protein, and plant hydrocolloids will be investigated and compared for their functionality in a model system.
The scope of the project includes:
- Development of research protocol
- Functionality of materials (eg, efficiency in development of texture/ viscosity).
- Effects of processing conditions (heat and shear profiles under defined conditions).
- Developing a predictive model for application and functional efficiency of such materials.
Techniques will include physicochemical analyses such as thermal analysis, rheological measurements, and texture analysis.
Note: Details of materials and scale of investigation will be finalised depending on the number of interests in this area of research, in conjunction with the honours program requirements.