Primary Supervisor:
Dr Jaqueline Moura Nadolny | j.mouranadolny@uq.edu.au
Dr Jasmine Ngo | j.ngo@uq.edu.au
Please contact Jaqui at j.mouranadolny@uq.edu.au or Jasmine at j.ngo@uq.edu.au before submitting an application.
Duration: 4 weeks (30 hours per week); On-site (Long Pocket)
The project, part of FaBA (Food and Beverage Accelerator Program), seeks to provide evidence of the premium quality features of sorghum, especially the waxy sorghum variety, as a food product. The experiments will focus on the physicochemical and functional properties of the flour or the sensory quality of the end product depending on the stage of the project when the student starts.
Expected outcomes: The student will learn how to assess the properties of different types of flours, gaining experience in a range of equipment. If there is time, the studen will also learn about sensory techniques and how to develop formulations of bakery products.
Suitability: Project open to applicaitons from students with a background in Food Science or related disciplines. Both undergraduate and graduate students.
