Food Processing and Post-Harvest Technology

The scope of food processing research

Our endeavours enhance the effectiveness of food and nutrition and related industries to deliver economic and social benefits to the Australian community. Research programs are directed at utilising basic chemistry, physics, biochemistry, physiology and microbiology to develop innovative food and related products or reduce wastage of existing foods and products, working with industry and community health groups to generate foods and related products that meet nutritional needs, gaining a better understanding of the manner in which changes in the community are affecting demand for new and existing foods, and supporting the development of emerging food and related industry sectors to bring products to market. Research programs of the academic staff are supported by postgraduate research students from many countries with considerable collaboration with relevant industry groups

Post-Harvest technology research

The role of nitric oxide in post-harvest plant preservation is a large programme of research at Ourimbah under the direction of Emeritus Professor Ron Wills. The field of expertise covers: post-harvest physiology, handling, storage and processing of fruit, vegetables and flowers; quality management of medicinal herbs and manufactured products; nutritional evaluation of foods.

Examples of current projects in this area include the use of nitric oxide to extend the post-harvest life of fresh-cut and intact fruits and vegetables, and Nitric oxide in the development of a solid delivery system for fruits and vegetables

Contacts - Ron Wills or John Golding

Food Processing research

Minh Nguyen has an active research interest in process development including membrane science for food and water treatment, and is collaborating with Paul Roach on novel nutrition and health promoting processed foods

Contacts - Minh Nguyen or Paul Roach