Results from a QAAFI study show the bran fraction of Australia’s only white coloured sorghum hybrid, Liberty, contains a broad range of ‘healthy’ phytochemicals – raising the grain’s potential for human health food markets.
Most people know that dietary fibre is important for human health and that cereal grains such as barley and rye are a reliable source of that fibre. However, exactly what constitutes dietary fibre is not nearly as well understood.
Professor Mike Gidley – Director of the Centre for Nutrition and Food Sciences at the Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland – examines how this reputation can be leveraged to develop value-added foods.
Gut microbiota: The impact of diet on gut microbiota and health | lecture by Prof Mike Gidley & Dr Mark Turner that will examine the intersection of food and nutrition | 14 MARCH 6-9PM | Cost: $20 | UQ, St Lucia Bld #80 GBP | Register by RSVP by: 11 March 2018 17:00
Associate Professor Yasmina Sultanbawa from UQ’s Queensland Alliance for Agriculture and Food Innovation was recognised for her work with Aboriginal communities and industry in northern Australia to develop the powder.
Consumers will soon be eating gene-edited foods that have added nutrients, potatoes that do not turn brown, and mushrooms with a longer shelf life, scientists at The University of Queensland predict.
A discovery by University of Queensland researchers could result in up to 10 percent more yield and a healthier flour produced during the milling of wheat.
Clean label, new sweeteners, global food security and healthier snack foods were some of the major themes presented at the Institute of Food Technologists’ IFT17: Go With Purpose Annual Meeting and Food Expo.