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.
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Contact the team
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: Dr 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: Dr 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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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.
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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.
Our group members
Dr Kate Howell
Senior Lecturer in 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.
Dr Zhongxiang Fang
Senior Lecturer in 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 in 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.
Current projects
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Novel functionalities and applications of sorghum polyphenols
Investigating the cellular antioxidant activity of polyphenols from different colored Australian sorghum and their novel applications in food industry.
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The interaction of sugarcane polyphenols and dietary fibre and their effect on gut microbiome
Determining whether sugarcane polyphenols have the capacity to expand and selectively modify gut bacteria, and ability of the sugarcane fibre to behave as carriers of these bioactive to the colon.
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Comprehensive utilisation of hemp seed in food industry
Investigating functional compounds in hemp processing byproduct and applications of extrusion technology to improve the functionality.
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Understanding the interplay of casein protein structure, function and nutrition
We are interested in understanding the role of genetic variation, post-translational modification and gene regulation in the casein proteins.
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Utilisation of some agro-industrial waste by-products as prebiotics
Investigate the prebiotic potential and some nutritional aspects of selected fruit peel powder in a crude format as well as when added to a food system
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Improving quality and safety of fresh-cut produce using biomarker techniques
Identify and quantify the main biomarker metabolites in the selected fresh fruits and vegetables and compare changes in the biomarker profile with variations in the microbial makeup of these selected fresh-cuts.
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Novel yeasts for food production
Yeasts are biochemical machines for fermentation processes, but few species are used across the industry. We are interested in isolating and identifying novel yeasts with altered capacity for food production, especially yeasts.
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Application and development of functional grain tea beverage
Functional compounds in Australian sorghum tea.
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Selecting grapevine rootstock for climate change adaptation
This project aims to identify the most suitable rootstock for high quality Pinot noir grape production at Mornington Peninsula. This project is an eight-way collaboration with multiple industry collaborators.
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Healthy chocolates enriched with microencapsulated probiotics
The study investigates the protective effect of various encapsulants on the survival of probiotics delivery via chocolate as a carrier.
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Defining microbial terroir
We are interested in how agricultural systems, particularly vineyards, contribute fungi (especially yeasts) to grapes. We are working across a number of local vineyards in Victoria.
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Development of pulse-derived protein and fibre fractions for enhanced essential mineral bioaccessibility
The project aims to isolate protein and fibre fractions from three Australian grown pulses, which will deliver selected essential elements at the designated sites of the gastrointestinal tract for enhanced bioavailability.
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Past projects
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Polyphenols from spent sugarcane fibers
Researchers extracted and characterised polyphenols from spent sugar cane fibres and assessed the influence of processing on the availability of polyphenols inhibiting starch and lipid digestions.
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Effect of edible coating based on essential oil and polyphenol-loaded nanoemulsion on fresh pork quality under modified atmosphere package
Development of novel edible coating for fresh pork packaging.
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Impact of elevated CO2 and high temperature on strawberries quality and nutritional value
Examined the nutritional composition and bioavailability of nutrients in strawberry fruits under extreme environmental conditions (high CO2 and temperature).
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Functional properties of heat extruded spent sugarcane fibres
Study to determine whether heat and sheer force extrusion release higher levels of extractable bound polyphenols from sugarcane fibres, and the ability of these polyphenols to inhibit lipid and starch digestion relevant to diabetes.
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Development of a synbiotic fermented milk beverage by incorporating local plant derived inulin and (or) fructooligosaccharides and probiotic bacteria
Various plants grown in Sri Lanka were screened to identify the best source of inulin. Yield, chemical and physicochemical composition, in vitro prebiotic properties & short chain fatty acids production, and sensory analysis of the newly developed inulin were thoroughly examined.
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Bacteria persistence on injured vegetable plants: implications for food safety
This project examined the impact of shoot injury on increasing the persistence of bacteria. Results revealed that delaying microbial contamination of some injured plants for at least three days negated bacterial persistence.
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