School of Chemical Engineering. Co-director and Project Leader: A/Prof. Jayashree Arcot (PhD)

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1 School of Chemical Engineering Co-director and Project Leader: A/Prof. Jayashree Arcot (PhD)

2 General Background Food demand worldwide is expected to rise by 77% by 2050 Changes in the food system Land and water utilisation Post harvest issues- Primary Post harvest issues- Secondary changing food choices diet-related health issues Food wastage and loss

3 Land and Water Utilisation Climate change Changes in land-use creating new challenges Limited water supply High production costs energy, water Regional competitiveness

4 General Background Food demand worldwide is expected to rise by 77% by 2050 Changes in the food system Land and water utilisation Post harvest issues- Primary Post harvest issues- Secondary changing food choices diet-related health issues Food wastage and loss

5 Post-harvest issues Primary Processing Inconsistent supply of/quality of crops in some industry (native food industry; wheat industry) Large volume of low value by-product streams (perishable and non-perishable food crops)

6 General Background Food demand worldwide is expected to rise by 77% by 2050 Changes in the food system Land and water utilisation Post harvest issues- Primary Post harvest issues- Secondary changing food choices diet-related health issues Food wastage and loss

7 Secondary Processing issues Product competitiveness High labour costs High volume of imported raw materials Poor R&D infrastructure Inadequate value addition Lack of high tech skills and innovation High level of food waste and loss

8 Opportunities Agriculture Supplier of high-value foods Investment- agribusiness to boost output and research Capacity building SKILLS AND INNOVATION National approach to food R&D investment in agriculture, food manufacturing Building human capacity Importance and awareness of food PMSEIC, INNOVATION Research and Development SKILLS GLOBAL COMPETITIVENESS

9 Details of the Industrial Transformation Research Program the Schemes Overall objectives: foster important partnerships between business and Universities; support researchers (higher degree by research & post doctoral fellows) to gain hands-on, practical skills and experience in important priority areas. Consists of two schemes: Industrial Transformation Research Hubs Industrial Transformation Training Centres

10 Industrial Transformation Priorities 1 Industrial Transformation Priorities for round one addressed challenges in all areas of Australia s food industry: future food storage food processing manufacturing capabilities product opportunities, and other food related research

11 Industrial Transformation Training Centres Objectives foster opportunities for Higher Degree by Research candidates and postdoctoral fellows to pursue industrial training and to enhance competitive research in collaboration between universities and organisations outside the Australian higher education sector

12 UNSW RESEARCH STRENGTHS Particles and Catalysis Research Group Energy Food Science, Technology and Engineering Product and Process Engineering Polymers and colloids Health Environmental Engineering

13 $2.1M for three years starting 2013 Research organisations Advisory Group Industry Partners ARC ITTC - ATFM University collaborators Higher degree scholars and Postdoctoral scholars Scientific Committee

14 VISION Provide leadership in scientific and technological innovation to meet the Australian and Global Food challenges

15 Concept and Framework of the ARC Value added sustainable food manufacture ARC Training Centre Healthy and Safe Food UNSW Food Science and Technology Education Food R&D Undergraduate Honours Program Nano science and Technology Innovative Process Technology Masters Coursework PhD Program Postdoctoral Research Biosensors for quality and safety of foods SMART Packaging New process technology Improving food functionality Bioaccessibility/bioavalability of nutrients Understanding consumer preference (sensory science) Product development engineering

16 Research Organizations NSW DPI CSIRO (Animal, Plant and Health) FAARP (University of Nebraska, Lincoln, USA) Universities UNSW UWS UNewcastle University of Nebraska Industries Allripe PTY LTD Coorow Seeds Smith s Snack Foods Simplot, Australia Pty LTD Peanut Company of Australia

17 COMMODITIES CHOSEN: PLANT FOODS (grains, nuts and fresh fruits and vegetables) Research Program 1 Enhancing the capacity to design and produce healthier processed foods Research Program 2 Improving food safety and extending shelf-life of foods

18 Develop predictive models that elucidate the effects and interactions of processing on: Structure Sensory properties Chemical, physiological, and nutritional functionalities of food products QUALITY AND FUNCTIONALITY

19 Research Program 1 Enhancing the capacity to design and produce healthier processed foods Research Program 2 Improving food safety and extending shelf-life of foods

20 Development of: innovative chemical and biological nanosensors for food quality and safety nanopolymer science applications for better quality packaging material SAFETY

21 School of Chemical Engineering Dr N. Alice Lee Co-Director

22 ATFM Program 1 Research Training 5 PhD students & 3 Postdocs (Food Science & Nutrition, Protein Chemistry) Industry Partners Simplot Pepsico Coorow seeds Research Institutes UNSW UWS UNewcastle NSW Primary Industry CSIRO Healthy Food Grains & Legumes Oil Seeds Seafood Processing Nutrition and Safety Sensory Agriculture Thermal Non-thermal Nutritional functionality Physiological effects Flavour profile Effects of pre-harvest and post-harvest technology on plant bioactives Other processing Food allergenicity Cultivar selection

23 ATFM Program 2 Research Training 5 PhD students & 3 Postdocs (Proteomics, Nanotechnology, Sensing and Polymer) Industry Partners Peanut Company of Australia Allripe FARRP Safe Food Grains & Legumes Nuts Fruits & Vegetables Seafood Research Institutes UNSW UNewcastle University of Nebraska, Lincoln CSIRO Postharvest Technologies to increase shelf-life Rapid Sensors Microbial detection Chemical Detection Food allergen detection Food Packing Sustainable packing materials

24 Postgraduate Academic Training High calibre next generation leaders for food industry Advanced technical skills into the future Knowledge skills Generate a body of scientific and technical knowledge Add value to crops to produce healthy, safe and nutritious food products Develop new and emerging technologies suitable for the food industry

25 Industrial Training One year industry placement Management skills Business skills Understand the Australian food system Australian food supply chain Understand the food policy framework Familiarise with the manufacturing setting Understand industry constraints and opportunities for growth Business skills Understand the steps involved in taking a concept to commercialisation IP issues Industry Mentoring

26 Outreach COMMUNICATION To foster close partnerships between researchers and industry to provide innovative training for young researchers Industry forum Educational forum Industry workshops Short training courses Symposiums Newsletter and media release

27 Outreach COMMUNITY Appreciation of food Inspiring next generation to consider Food Science and Technology at University levelhigher enrolments at University level

28 Industry Benefits Industrial Transformation Generation of highly skilled next generation leaders for future R&D and business innovation Scientific and technological innovation: scientific platform on key process technologies for future manufacturing of health, safe and nutritious foods Business innovation through scientific and technological innovation (e.g., efficient use of energy, water and raw materials, value-addition (functional foods)) Increase product differentiation and create brands to gain market share Strengthen image of Australian food industry to a healthy and safe food producing nation Food Innovation R&D culture and infrastructure in Australia

29 Thank You