Talk from the top with Dr Jayani Chandrapala

RMIT has created a new Department of Food Technology and Nutrition that reflects the distinct identity, needs and direction of the food sector compared to biosciences. While previously grouped together, the food industry operates with unique challenges, regulatory frameworks and workforce demands. As head of this new department, Dr Jayani Chandrapala said this separation allows for the team to sharpen their focus on developing high-quality graduates with the skills needed for the evolving food sector, particularly within the Asia–Pacific region where demand for food innovation and safety expertise is rapidly growing.  In this article, we talk to Jayani about her typical day at work as a food scientist and her thoughts about challenges and emerging trends within the food sector.

What inspired you to become a food scientist?

What inspired me to become a food scientist was the project I did on cheese when I first came to Australia for my Honours. I found it fascinating because it connected science with something from everyday life. I love eating cheese, and suddenly I was exploring how it’s actually made. That experience really opened my eyes to the deeper science behind the foods we eat. From that moment on, I was curious to learn more, not just about cooking, but about what’s really happening when we process food, what they are made of, and how we can make them better. That is what led me to become a food scientist.

What does a day in your work life typically look like?

I am now an academic working in the field of food science. My everyday work involves reading scientific papers, teaching food science to the next generation, and doing exciting research, both on my own and together with my research students. Occasionally, I get the opportunity to present our findings at conferences, which is always a highlight. It is not just about sharing what we have discovered, but also about learning what others around the world are doing in the food science space. It is a really rewarding and inspiring part of my work.

With regards to food science, what do you see as the key challenges and opportunities facing the food manufacturing industry?

Sustainability and climate change is a major challenge where the industry is under pressure to reduce its environmental impact, such as using less water, cutting emissions, minimising waste and adoption of sustainable materials. Another two major challenges are feeding a growing population, and health and nutrition demands. With nearly 10 billion people expected by 2050, ensuring food security while managing limited resources and supply chain risks is a major challenge. On top, consumers want healthier, ‘clean label’ products, but reformulating to reduce sugar, salt and fat without affecting quality is difficult. The food science sector also faces challenges within the supply chain and food safety. Global disruption events such as COVID-19 have highlighted the need for resilient supply chains and strict food safety and traceability. There is also a shortage of workers skilled in both traditional food manufacturing and modern digital technologies.

There are so many exciting opportunities within food science area. Alternative proteins such as plant-based, insect, cultured meat and precision-fermented foods offer more sustainable choices. Personalised nutrition is also on the rise, with products tailored to individual health needs. Advances in technology like AI, automation and 3D printing are making food production smarter and more efficient. At the same time, food waste is being transformed into valuable new products, supporting a more circular economy. So it is important to have a strong collaboration between industry, universities and governments which will then continue to drive innovation.

What trends are you noticing in the research and development of new food products?

There is a huge demand or interest for alternative protein sources such as plant, insects, hybrid of plant and dairy proteins, etc. Also, food valorisation is one of the trends in establishing value addition to various waste streams from industry. Sustainable processing technologies and automation have been new trends as well. Fermentation is another technology that people are interested in, along with producing climate-resilient crops.

What are some of the main reasons for food reformulation research, and some of the associated challenges from a scientific perspective?

Food reformulation research is mostly driven by the need to improve health by reducing salt, sugar and unhealthy fats while boosting beneficial nutrients like fibre, protein and vitamins. It also supports sustainability by using plant-based proteins and upcycled ingredients and thereby reducing waste generation. Growing consumer demand for clean-label and personalised products, regulatory targets on nutrients, and the need for cost-effective, stable ingredients are pushing the reformulation efforts.

Food reformulation faces challenges in maintaining taste, texture and mouthfeel when reducing sugar, salt or fat. Finding the right alternative ingredients is also a challenge. Reformulated foods can alter nutrient absorption due to interactions within the food matrix. When replacing certain ingredients, changes in functional properties occur, often affecting texture and stability. Shelf life may shorten, especially in fat-reduced products. Novel ingredients can cause off-flavours or colour changes, risking consumer acceptance. Scaling up new processes and validating technologies adds complexity, alongside gaps in predicting sensory and nutritional outcomes.

Can you discuss some of the emerging food processing technologies that you believe could have a big impact on the food manufacturing industry of the future?

Emerging food processing technologies like ultrasound, high-pressure processing, microwave, pulsed electric field and advanced extrusion are set to transform the food industry by improving efficiency, preserving nutrients and reducing environmental impact. These green technologies support cleaner, more sustainable production. Fermentation is also gaining momentum, especially for creating novel ingredients and alternative proteins with acceptable taste and texture. Alongside these, the use of AI and machine automation is becoming critical for optimising formulations, improving quality control and streamlining manufacturing processes. Together, these innovations will drive a smarter and more sustainable food industry.

What do you think are the key areas of food science and technology where upskilling of the workforce could be beneficial for the food manufacturing industry moving forward?

Upskilling in food safety, quality assurance and novel processing technologies like high-pressure processing, ultrasound and fermentation will be crucial for the future food industry. Skills in sustainability practices (eg, waste valorisation, clean-label reformulation), automation and AI-driven production are increasingly important. Workforce training in data analytics, traceability systems and nutritional science will help align product development with consumer health trends. Building expertise in regulatory compliance and export standards will also benefit the global market access.

What are your goals for the new Department of Food Technology and Nutrition at RMIT?

My goal is for the department to excel in teaching and learning, providing global exposure for our students, and positioning RMIT as a leading provider of food science education. On the research side, I aim to build a one-stop hub for industry collaboration, delivering applied, impactful research to solve real-world challenges and strengthen industry partnerships.

Dr Jayani Chandrapala is an Associate Professor and Head of the Department of Food Technology and Nutrition at RMIT University. With a BSc (Honours) in Chemistry from the College of Chemical Sciences in Sri Lanka, and an MSc (Prelim) and PhD in Food Chemistry from Monash University, she has held research and academic positions at CSIRO, The University of Queensland, The University of Melbourne and Victoria University. Her expertise lies in the physical chemistry of food systems, focusing on protein conformational changes, component interactions, advanced membrane processing, encapsulation and emerging non-thermal technologies. 

Top image credit: iStock.com/satika