Food Chemistry

"The principal goals 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."

Renuka Karuppuswamy  (Food Chemistry/Rheology)

Research area - Extraction, identification and testing of valuable components from prawn waste

International student from India

Degrees - BEng (Agriculture, Tamilnadu Agricultural University, India), MEng (Biotechnology, Asian Institute of Technology, Thailand)

Supervisor - Dr J. Paterson

Huang Chun Lee (Calvin)   (Food Chemistry/Rheology)

Research area -  Functional and rheological characteristics of Australian lentils

International student from Singapore

Degree - BSc (Hons, Food Science & Technology, UNSW, Australia)

Supervisor - Dr J. Paterson and Mr Aung Htoon (CSIRO/FSA)

Virachnee Lohachoompol (Ton)  (Food Chemistry/Engineering)

Research area - Effect of drying on anthocyanins in blueberries

International student from Thailand

Degrees - BSc (Food Science, Kasetsart University, Thailand), MSc (Food Science, University of New South Wales, Australia)

Supervisors - Dr G. Srzednicki & Dr J. Craske

Nirutchara Sunthonvit (Aor)

Research area - Effect of drying strategies on volatiles in stone fruit

International student from Thailand

Degrees - BSc (Food Technology, Chulalongkorn University, Thailand), MSc (Food Chemistry, University of New South Wales, Australia)

Supervisors - Dr G. Srzednicki & Dr J. Craske