Food
Research in Food Engineering focuses on the development of innovative processing technologies, product evaluation tools, and value-enhanced food and bio-products such as dietary fibres, bioactive peptides and antioxidant-enriched products. Our research activities include applying material science and mathematical modelling approaches in extrusion, spray drying, milk powder characterisation, studying challenges in processing such as fouling, cleaning of heat exchange surfaces and minimising nutrient losses.
Contact: Associate Professor Victoria Haritos