Fish

Research to improve food quality and design for better health

Key Area 1: Improve seafood traceability and quality 



We are using isotopic and other techniques in collaboration with the University of NSW, Macquarie University, the National Measurement Institute and industry bodies  to improve seafood traceability and quality

  • development of unique tool to verify the physical origin of seafood for safety and quality authentication purposes
  • research to to ensure food quality by analysing throle impact of nutrients and contaminants and itheir impact on human health 

Research Lead

Deba Mazumder

Dr Debashish Mazumder

Leader, Food Provenance Research

Collaborators

UNSW LOGO

Key Area 2: Investigate fundamental mechanism which link the intake of particular foods to an immune response

Our aim is to understand the complex interaction of micro-nutrients-microbiome host immunity as well as its potential disruption by toxicants or intended or inadvertently created immuno-modulatoy food compounds.

  • Diet and immune metabolism

Research Lead

Dr Frederic Sierro

Dr Frederic Sierro

Research Lead - Food and immune response, Health Research

Key Area 3: Use nuclear-based techniques to investigate fundamental and industrial problems of national significance in food science.

This research focuses on using small angle neutron scattering on the Quokka instrument to determine structure-function relationships in food-based systems, such as lipids, proteins and polysaccharides, with direct applications to food processing and human nutrition

Research Lead

Elliot Gilbert

Professor Elliot Gilbert

Lead, Food Materials Science; Instrument Scientist, QUOKKA (Small-Angle Neutron Scattering); Honorary Professor, CNFS, The University of Queensland