Research

Microstructure

Applying high resolution microscopic techniques to characterise dairy products including milk, cheese, yoghurt and dairy powders.

Separation technologies

Focusing on commercial and emerging separation technologies to improve the recovery of dairy products, reduce waste disposal costs and reduce environmental impact.

Milk streams

Inventing upstream processes to control the interactions of casein micelles, whey proteins and fat globules to improve the yield, quality and consistency of products.

Ingredient innovation

Manipulating different sized milk fat globules to achieve better physical functionality of fat components in selected high-fat dairy products.

Tribology

Investigating the lubrication behaviour of a variety of dairy products, focusing on the effect of fat content, type and level of fat replacers.

Frothing

Developing a fundamental understanding of milk frothing, such that the frothing of liquid milk may be controlled.

Dairy waste streams

Reducing and utilising waste is a priority for dairy processors, as a means of reducing costs and environmental impact.