PhD Project - Interfacial crystallisation in food formulations
Develop food products of the future
Are you seeking to advance your career in food chemistry? The University of South Australia – Australia’s University of Enterprise – is offering a unique PhD project investigating lipid crystallisation in food at the Future Industries Institute (FII) in partnership with industry and collaboration with ANSTO Australian Synchrotron.
Emulsion formulations play an important role in the taste, texture and appeal of food. This in turn is important for Australia, as the export of such products are a significant part of the national economy.
Controlled lipid crystallisation dictates the sensory and physiochemical properties of a food emulsion product, from texture or appearance to the overall stability of the product during processing, transport and shelf life.
In this research degree project, you will add to the formation of a comprehensive picture of the compositional, interfacial, and thermal influences on lipid crystallisation, thereby opening possibilities for new processes and food products.
For more information please visit: https://workingatunisa.nga.net.au/cp/index.cfm?event=jobs.jati&returnToEvent=jobs.home&jobID=AA62D041-240E-4D7E-B1AE-ADAA010CD882&audienceTypeCode=UniSAHDRNoStyle&UseAudienceTypeLanguage=1