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Optimising food for better health

Our projects focus on devising and improving ways to improve food quality and design to contribute to better health.

Key Area 1: Manipulating food to deliver controlled function 

Our research determines structure-function relationships in food-based systems, such as lipids, proteins and polysaccharides, with direct applications to food processing and human nutrition.

Neutron and X-ray scattering methods feature extensively in the work with small angle neutron scattering  conducted primarily on the Quokka instrument.

The outcomes have benefit for both the consumer and industry