Food processing training centre to educate next generation of experts

The ARC Biotechnology and Food Processing Training Centre will be launched with a roundtable conference attended by food industry partners. The centre, led by chemical engineers from the University of Sydney, will train Australia’s next generation of food technology and manufacturing experts.

Professor Fariba Dehghani from the university’s School of Chemical and Biomolecular Engineering will direct the centre, which is funded for three years. According to Professor Dehghani, the centre will support Australian businesses to design better methods of food processing and storage, as well as develop advanced manufacturing techniques aimed at reducing costs and increasing energy efficiency.

“A key objective is to boost the Australian industry’s capacity to compete in a global market particularly in the production of nutraceuticals - food products that are fortified with vitamins or minerals and which provide health benefits as well as nutritional value,” said Professor Dehghani.

“Nutraceutical products include pharmaceuticals, dietary supplements or food ingredients. The centre will design cost-effective and sustainable processes for producing these types of products with a view to minimising waste while enhancing efficiency and reducing energy consumption.

“These nutraceuticals are highly valued products with potential to boost not only our industry partners’ revenues but also significantly boost Australian exports in agribusiness. The centre will solve real-world problems and major issues currently faced by manufacturing companies.”

Centre co-director Associate Professor Robyn McConchie, head of Plant and Food Sciences in the Faculty of Agriculture and Environment, says fruits, vegetables, grains and their residues potentially contain numerous underutilised bioactive compounds.

“One great example of repurposing waste is whey protein, which was once a troublesome by-product from cheese-making and now retails at a considerable sum. There’s evidence that whey protein assists in muscle repair. Similarly, there is evidence of anticancer properties in fruit extracts so one project will be investigating the drying of the liquid extracts from products such as cranberries,” Associate Professor McConchie said.

The work of the engineering team will be complemented by the expertise of food science and chemistry researchers based in the university’s Department of Plant and Food Science. Thirteen PhD students and three Post-Doctoral Fellows will work on research projects at the training centre.

The multidisciplinary research team will work closely with industry partners including AB Mauri Technology & Development, Casella Wines, Ecopha Sdn. Bhd, PharmaCare Laboratories, Stahmann Farms Enterprises, Lang Technologies International, Agricure, Marine Biotechnology Australia, Perfection Fresh Australia, Batlow Premium Juices and Peanut Company of Australia