The world is currently grappling with significant challenges related to food security, sustainability, nutrition and public health. In response, the Food Innovation Research Group will address these issues by advancing innovative solutions in the areas of food production, processing, preservation, marketing, consumption, safety and nutritional benefits.

It is closely aligned with the United Nations' Sustainable Development Goals, particularly those pertinent to Australia, emphasising objectives such as zero hunger and responsible food production and consumption. Additionally, the Group supports the University of Newcastle's engagement priorities, aiming to enhance health and promote healthier living through an improved food system.

Located on the NSW Central Coast, a region characterised by its diverse food manufacturing landscape including both multinational corporations and small-scale artisan producers, as well as catering and hospitality services. The Group encourages interdisciplinary collaboration by leveraging available resources to spearhead cutting-edge research that advocates for food sustainability.

Research focus

  • Postharvest horticulture
  • Food sensory science
  • Food waste valorisation
  • Lipid chemistry
  • Protein science
  • Wine science
  • Flavour chemistry
  • Seafood processing
  • Encapsulation for nutrient delivery
  • Food enzymes
  • Plant bioactives as therapeutics
  • Nudging and digital food choice
  • Nutrition science
  • Market access
  • Three-dimensional (3D) food printing.

Our researchers

Current projects

Enzyme-catalysed processes for omega-3 concentration and conversion

(Dr Taiwo Akanbi)

Industrial production of omega-3 fatty acid concentrates from fish oils is currently achieved by environmentally unfriendly fractional distillation and urea complexation techniques. Our research focuses on replacing these techniques with milder and greener enzymatic processes involving lipases for producing omega-3 concentrates.

Development of plant-based meat analogues using 3D printing technology

(Dr Taiwo Akanbi and Prof Christopher Scarlett)

The markets for plant-based meat analogues are growing worldwide, showing the increasing consumer demand for and acceptance of these new innovative products, driven by health and environmental considerations. We are exploring opportunities for using 3D printing technology to produce plant-based meat analogues.

Milk protein hydrolysates, stability and digestibility

(Dr Taiwo Akanbi and Prof Christopher Scarlett)

The dairy industry is essential to the global food market, offering products that greatly benefit human health. Our research focuses on using food-grade enzymes to produce milk protein hydrolysate, enhancing the digestibility and absorption of milk proteins while optimising sensory characteristics.

Food-grade polysaccharides from seaweeds

(Dr Taiwo Akanbi and Conjoint Associate Prof Quan Vuong)

Fucoidan is a group of water-soluble sulphated polysaccharides found in brown seaweeds and is used in the pharmaceutical and food industries. This project aims to identify local brown seaweed sources of fucoidan and develop green extraction technologies to optimise their yield for food applications

Enhancing Vanillin Biosynthesis in Plant Cell Cultures through Optimised Media Composition, Elicitors, and Stress Treatments

(Dr Joanna Gambetta and Dr Vanessa Melino)

Vanillin is the main compound providing the flavor and aroma of vanilla, making it one of the most valuable spices worldwide. Primarily grown in tropical areas, vanilla production is vulnerable to environmental challenges. This project aims to sustainably produce vanillin and its metabolites using cell culture in controlled conditions.

Metagenomic and metabolomics analysis of vanilla bean fermentation and curing microbiome for the optimisation of the vanilla bean curing process

(Dr Joanna Gambetta)

Vanilla bean curing drives aroma development through microbial activity, yet the responsible<

microbial consortia remain poorly understood. This study will elucidate how microbes, starter cultures, and controlled fermentation conditions influence metabolic pathways and improve flavour quality during vanilla curing processes.

Nature imagery in the online eating environment

(Dr Nienke de Vlieger and Conjoint A. Prof. Tamara Bucher)

Nature in our environments is known to affect our product choices. However, not much is known yet about how nature imagery can influence our food choices. This project involves multiple stages where the effect of nature imagery in the user interface or on product labels is investigated. To test the consumer’s food choices, a fully functioning mocked-up online grocery store is being created using AI generated unbranded food products.

GLP-1 medications and food choice

(Dr Nienke de Vlieger)

GLP-1 medications have become more mainstream and have been found to be effective for weight loss. However, there is a growing concern regarding the food choices and eating behaviour of people taking these medications. This project aims to use UoN’s Healthy Eating Quiz to map people’s eating behaviours and food choices before and during their treatment.

Improving fruit quality outcomes using novel treatments and technologies

(Dr Penta Pristijono; Prof Mike Bowyer Conjoint Lecturer. Dr Hong Nguc Thuy Pham and Conjoint Associate Prof John Golding)

Novel technologies such as UV-C treatment and Generally Recognised As Safe (GRAS) compounds, including amino acids, have been shown to enhance the quality of fresh produce after harvest by delaying ripening and reducing deterioration. This project will investigate both individual treatments and their combinations with other postharvest technologies and packaging materials to extend the shelf life of selected climacteric and non-climacteric produce.

Citrus postharvest shelf-life extension

(Dr Penta Pristijono; Prof Mike Bowyer Conjoint Lecturer. Dr Hong Nguc Thuy Pham and Conjoint Associate Prof John Golding)

Citrus is an important horticultural crop where quality can deteriorate after harvest. Maintaining the quality and safety of Australian citrus is crucial for industry and consumers. This project aims to maintain and extend the shelf life of citrus fruits through domestic and export supply chains.

Natural bioactive compounds (NBCs) as functional ingredients

(Conjoint Associate Prof Quan Vuong, Dr Phil Davy and Prof Christopher Scarlett)

NBCs, including volatile (aromatic compounds) and non-volatile (phenolics, terpenes, and alkaloids), are diverse in plants and have potential as natural preservatives. This project focuses on optimising methods for their extraction and applying these compounds further as functional ingredients.

Potential uses of Australian native flora as herbs or functional ingredients

(Conjoint Associate Prof Quan Vuong, Dr Phil Davy and Prof Christopher Scarlett)

Australia is home to over 25,000 native floras. Many of these have been used as bush food and medicines for centuries by the Aboriginal communities. However, under 10% have been studied for health benefits. This project will explore their potential as herbs or functional ingredients.