Food Chemistry and Microbiology
The food chemistry and microbiology research group at the University of Melbourne conducts research into the composition, structure, function and flavour and aroma of foods and beverages.
Based at the Parkville campus, we use a comprehensive range of analytical tools across analytical chemistry, molecular biology, microbiology, sensory and animal studies to answer our research questions.
News and events
Contact the team
Associate Professor Kate Howell
Associate Professor (Food Chemistry)
Group leaders
The Food Chemistry and Microbiology research group at the University of Melbourne conducts research into the composition, structure, function and flavour and aroma of foods and beverages.
Aroma and flavour analysis of foods and beverages
Aromas, both positive and negative, are important for consumer acceptability, quality and distinctiveness of foods and beverages. Using headspace analysis, separation by chromatography and analysis by mass spectrometry we are able to identify and quantify a range of compounds in different food systems.
Contact: Associate Professor Kate Howell and Dr Pangzhen ZhangFood safety and shelf life determination
We are capable of determination of shelf life of food products, microbiological food safety and offer solutions to extend food shelf life in a safer manner. We can help with designing food safety and HACCP plans for industries as well.
Contact: Dr Senaka Ranadheera and Associate Professor Said AjlouniNew food processing and preservation technology
With more than 25 years experiences in food academic and industrial area, we provide consultancy to food industry for new product development including plant-based and animal-based foods. We also provide the most advanced technologies to preserve both fresh and processed foods to meet the industry and consumer demands.
Researcher: Associate Professor Zhongxiang FangMineral and elemental analysis
Through our linkage with the University of Melbourne TrACESS platform (Trace Analysis for Chemical, Earth and Environmental Sciences), we can provide mineral and elemental analysis and quantification in different foods and food products, using state-of-the-art inductively coupled plasma optical emission spectrometry and mass spectrometry (ICP-OES and ICP-MS).
Researchers: Dr Ken Ng, Associate Professor Said Ajlouni
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Screening and characterisation of bioactive compounds and their analysis
Through our linkage with the University of Melbourne Analytical Platforms, we can provide screening, characterisation and analysis of various bioactive compounds including polyphenols, phenolic metabolites, carotenoids, saponins, alkaloids, vitamins and targeted bioactive peptides in different foods, food products and food waste streams.
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Phytochemical biological activity evaluation and targeted delivery
We have the expertise and well established biochemical procedures in evaluating the biological activities of phytochemicals from foods, plant products and medicinal herbs such as the flavonoids.
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Smoke taint analysis
The Wine Research Team at the University of Melbourne offer free and bound volatile phenols analysis for grape, juice/musk and wine samples for smoke taint assessment using gas chromatography-mass spectrometry.
Our group members
Associate Professor Kate Howell
Associate Professor (Food Chemistry)
Kate Howell is a microbiologist and biochemist. Her key interest is how microbial interactions and ecology in agricultural and food systems can impact the flavour, aroma, function and health properties of food.
Dr Pangzhen Zhang
Lecturer in Food and Wine Sciences
Pangzhen Zhang is a flavour chemist and viticulturist. His key research interest is to study plant secondary metabolites that contribute to the sensory attributes of food and wine. He also works with the Australian wine industry on grape/wine quality improvement and climate change adaptation.
Associate Professor Zhongxiang Fang
Associate Professor (Food Processing)
Zhongxiang Fang is a food scientist. His research interests include mechanisms of food processing and preservation on food quality and safety; food active compounds like polyphenols, peptides and polysaccharides; encapsulation, active packaging and edible coating; and emerging food technology.
Associate Professor Said Ajlouni
Associate Professor (Food Science)
Said Ajlouni’s principal research interests are in food safety and functionality, with special emphases on the effect of various processing and preservation techniques on safety, microbial, quality and physio-chemical properties of foods. Research topics cover the mode of action of probiotics, prebiotics and functional food ingredients, including natural antioxidants and fibres.
Dr Senaka Ranadheera
Lecturer in Food Processing and Preservation
Senaka Ranadheera is a food scientist and his research interests focus on probiotics and prebiotic food applications. Along with his research, Senaka is passionate about science communication.
Dr Ken Ng
Senior Lecturer in Food Chemistry
Ken Ng is a biochemist with a key interest in the chemistry and biochemistry of plant secondary metabolites such as phenolic acids and flavonoids, with a focus on their health properties in relation to their ability to inhibit or modulate key enzymes in diabetes, Alzheimer’s diseases and oxidative stress.
Dr Hafiz Suleria
McKenzie Fellow, School of Agriculture and Food
Hafiz Suleria has a major research focus on food science and nutrition particularly in functional foods and nutraceuticals, screening of phytochemicals and bioactive compounds from different plants, marine and animal sources. His research interest includes extraction, isolation, purification and characterization of novel bioactive compounds using advanced analytical tools followed by their in vitro, in vivo, cell culture-based bioactivities and animal studies.
The food chemistry and microbiology research group at the University of Melbourne conducts research into the composition, structure, function and flavour and aroma of foods and beverages.