Centre for Nutrition and Food Sciences - Summer Research Programs - Queensland Alliance for Agriculture and Food Innovation

General information on the program, including how to apply, is available from the UQ Student Employability Centre’s program website.

Understanding the challenges and opportunities in the grain sorghum supply chain: a stakeholder-informed, quality-driven approach to premium food innovation

Primary Supervisor: Dr Jaqueline Moura Nadolny | j.mouranadolny@uq.edu.au

Please contact Dr Jaqui (j.mouranadolny@uq.edu.au) before submitting an application.

Duration: 6 weeks (25 - 30 hours per week); flexible working arrangements (e.g. when writing), On-site (Long Pocket)

This project will identify barriers to sorghum adoption in high-value food and beverage markets by engaging growers, processors and manufacturers, complemented by laboratory analysis and sensory evaluation. The outcomes will provide actionable insights on classification requirements, governance structures, and processing constraints affecting sorghum’s viability to increase as a [gluten-free] food and beverage ingredient.

Expected outcomes: The student will gain experience on how to identify barriers in a supply chain and gain insights on how a food scientist/food engineer can address these challenges. The student can expect a mix of hands on laboratory analysis (processing, flour analysis, sensory) and writing (brief literature review)

Suitability: Students with basic previous laboratory experience and interested in food processing/engineering. All levels. Please contact the supervisor prior to submitting an application. It is desirable that the student is interested in doing further research in an official research project.

Exploring the potential of microalgae protein as a functional protein ingredient - impact of protein extraction on techno-functional and sensory properties of Chlorella vulgaris proteins.

Primary Supervisor: Dr Jaqueline Moura Nadolny | j.mouranadolny@uq.edu.au

Please contact Dr Jaqui (j.mouranadolny@uq.edu.au) before submitting an application.

Duration: 6 weeks (20 - 25 hours per week); flexible working arrangements (e.g. when writing), On-site (Long Pocket)

Microalgae as a sustainable high-protein source is underexploited in the current food industry. This project will characterize techno-functional and sensory properties of microalgae proteins processed under different protein extraction conditions. The outcomes will provide insights on the impact of protein extraction conditions on techno-functional and sensory properties of microalgae proteins and shed light on future applications of microalgae proteins in diverse food products.

Expected outcomes: The student will get a hands-on experience on how to analyse the techno-functional properties of protein ingredients, such as protein solubility, water- and oil-holding capacities, emulsifying properties, etc. The student will also involve in product formulation with protein ingredients and bench-top sensory analysis of novel protein ingredients. In addition, the student will develop skills in experimental design, stabistical analysis and scientific writing by the end of the project.

Suitability: This project is open to students with basic laboratory experience and knowledges in food chemistry and processing with a strong interest in research and product development. Please contact the supervisor prior to submitting an application. It is desirable that the student is interested in doing further research in an official research project.