Food sciences and technology
|
Name |
Project |
Advisor |
| ADHIKARI Bhaskar | Effect of crystallisation of fat on the quality of butter | Prof Bhesh Bhandari |
|
BOTERO-URIBE Maria |
Developing a potato value chain from the raw material to the processed chip |
Prof Melissa Fitzgerald |
|
CONCEPCION Crystal |
Harnessing new technologies to understand the consumer experience of eating high quality rice |
Prof Melissa Fitzgerald |
|
DAYGON Venea |
Genome-wide association mapping of aroma in rice |
Prof Melissa Fitzgerald |
|
DHUNGANA Pramesh |
Effect of droplet size on functionality and stability of dairy emulsions |
Prof Bhesh Bhandari |
|
GHORBANI GORJI Sara |
Identifying natural products for improving the quality and shelf life of mayonnaises and sald dressing |
Prof Melissa Fitzgerald |
|
HO Chun Hoong |
Lactococcus stress genes |
Dr Mark Turner |
|
HO Minh Thao |
Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha-cyclodextrin and its application for food systems |
Prof Bhesh Bhandari |
| MANTIHAL Sylvester | 3D food printing technology: an assessment for personalised food in hospitality industry | Prof Bhesh Bhandari |
|
NAWAZ Malik |
Processing and quality of glutinous rice |
Prof Bhesh Bhandari |
| NEINAVAIE Negin | Controlling the property of emulsion filled alginate microgel particles produced by impinging aerosol technique | Prof Bhesh Bhandari |
|
NGUYEN Tran Phuong Thao |
Digestibility of infant formula formulations |
Dr Sangeeta Prakash |
|
NHIEP Thi |
Lactococcus genomics and enhancement |
Dr Mark Turner |
|
NINGTYAS Dian |
Sensory and instrumental characterization of low fat cream cheese manufactured using functional ingredients beta glucan plant sterols and probiotics |
Dr Sangeeta Prakash |
| PANCHAL Bhaveshkumar | Influence of emulsion size and fat crystallization on the functional properties of milk fat systems | Prof Bhesh Raj Bhandari |
| PHAM Thi Huong | The role of the purine metabolism in stress resistance in Lactococcus | A/Prof Mark Turner |
| PRABAWATI Elisabeth | Application of lactic acid bacteria to enhance shelf life of | Dr Nidhi Bansal |
| RATNAYAKE MUDIYANSELAGE Anu | Development of a small scale UHT processing plant | Dr Nidhi Bansal |
|
SHARMA KHANAL Bal Kumari |
Manipulation of textural properties of low-fat cheddar cheese |
Dr Nidhi Bansal |
|
SIKES Anita |
Biochemical and biophysical changes associated with tenderisation of meat using very fast chilling and high pressure processing |
Dr Bruce D'Arcy |
| SINGH Jaspal | Improving ultra high temperature processability of high protein beverages | Dr Nidh Bansal |
|
TRAN Nghia |
Bioactive compounds from rice bran |
Prof Melissa Fitzgerald |
|
URBAN ALANDETE Lourdes |
Developing methods to maximize the shelf life of manufactured food products containing whole grains |
Prof Melissa Fitzgerald |
| VU Ngoc Minh Thu | Cyclic-di-AMP effects on cell wall metabolism and salt resistance in Lactococcus | A/Prof Mark Turner |
|
YU Lu |
Extending the shelf life of rice foods using high pressure processing |
Dr Mark Turner |
| ZHU Yang | Role of hydrocolloids in dairy products, their interactions with protein and fat and contribution to physical and sensory characteristics | Dr Sangeeta Prakash |