Research - Food Engineering

Dr Driscoll, Dr Paterson, Dr Srzednicki

The principal goals of food engineering research are to determine the thermophysical and rheological properties of a range of food systems and food ingredients; to examine fundamental and applied aspects of grain, vegetable and crop storage and drying; process control of food processing operations; and develop computer models of food processing unit operations and of quality changes during processing. Some current projects include:

Rheological properties of foods and ingredients
Thermophysical properties of foods
Drying of grains using fluidised bed and in-store systems
Optimisation of quality of dried cherries
Simulation and control of evaporators
Bakery oven design, computer modelling and assessment
Processing aspects of folate for fortification of cereal foods
Viability of dried lactic acid bacteria
Rheology of lactic acid bacteria in milk
Extrusion of cereal foods

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