Biotechnology, Food and Pharmaceutical Engineering
Biotechnology, Food and Pharmaceutical Engineering is a broad-based branch of chemical engineering that is concerned with the design and construction of unit processes that harness biological systems to produce biotechnology, food or pharmaceutical products.
Biotechnology, food and pharmaceutical engineering is at the interface of life sciences, medicine, physics, mathematics, chemistry, and engineering. This research group focuses its activities on developing the following key areas…
Research in Food Engineering focus on the development of innovative processing technologies, product evaluation tools, and value-enhanced food and bio-products. Our research activities includes applying material science and mathematic modelling approach in spray drying, milk powder characterisation, studying fouling and clearning of heat exchange surface.
Advanced Particle Engineering
Our research focus on investigating controlled assembly and functional properties of bioactive particles for food and pharmaceuticals applications, including encapsulating bioactive ingredients in biodegradable polymers to ensure stable bioactivity (antioxidants, antimicrobial, etc) over the shelf life, and to assist in controlled release during delivery as food supplements or for medicinal purposes.
Leading academic staff member: Professor Cordelia Selomulya