Research - Food Chemistry

A/Prof Wootton, Dr Craske, Dr Lee

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. Some current projects include:

Cooking smell and cooked flavour of lamb
Lipid deterioration during deep fat frying
Flavour components of fragrant rice cultivars
Food aroma constituent research
Storage deterioration of cereal products
Composition of canola meal and functionality of its components
Capillary electrophoresis of cereal proteins
Barley quality in relation to brewhouse performance
Cold disinfestation of rice
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

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