Primary Supervisor: Prof Louwrens Hoffman | louwrens.hoffman@uq.edu.au
Duration: 4 weeks (30 hours per week); onsite
This project involves adding different levels of organ tissue (liver, kidneys, etc) to mince to monitor the effect thereof on the nutritional value as well as the effect on the shelf-life of the mince. Additional to standard analyses (colour, pH, chemical analyses), near infra-red (NIR) spectra will be evaluated (chemometrics) for suitability as a predictive tool.
Expected outcomes: Students will gain insight in food processing and laboratory experience conducting chemical analyses. Students will also gain knowledge on the use of NIR and the more advanced statistical analyses techniques (chemometrics).
Students will also gain knowledge on how to report their results in the format of a scientific paper.
Suitability: This project is suitable for students who envisage working in a research environment on projects that have a practical application within the broader food industry.