Food Chemistry

What is it?

The principal goals while studying Food chemistry are to quantify the chemical deterioration of foods, especially lipids, during processing and storage; to characterise the nature of flavours and off-flavours in foods and beverages; and to characterise the nature of natural food constituents. Some current projects include:

• Lipid deterioration during deep fat frying
  
• Flavour components of fragrant rice cultivars
  
• Food aroma constituent research
  
• Storage deterioration of cereal products
  
• Capillary electrophoresis of cereal proteins
  
• Barley quality in relation to brewhouse performance
  
• Flavour components of fried foods
  
• Influence of feed quality on the flavour of aquaculture fish
  
• Flavour components of Australian bush foods
  
• Flavour components of varietal honeys
  
• Starch chemistry and technology
  
• Properties of wheat and flour in relation to end prodcut quality

Research relies extensively on instrumental analyses, such as GC, GC-MS and HPLC. An important aspect of food flavour projects is that of linking these objective instrumental findings with those of more subjective evaluations of the foods under investigation by sensory methods, sensory evaluation being the ultimate arbiter of flavour evaluation.

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