Food and Beverage Accelerator - Training Centre PhD

Native Australian produce or ‘bushfoods’ is a largely unexplored resource of potential compounds for creating innovative ingredients. Bushfoods have exceptionally high nutritive value, high antioxidant content, and vitamin content and are high in phenolic compounds. Bushfoods research has also shown promising medicinal and food preservative applications. However, extraction of the bioactive compounds form bushfoods using novel non-thermal processes is largely unexplored. The growth of the bushfood industry will not only contribute to the food and beverage industry's advancement but will deliver direct benefits to Aboriginal and Torres Strait Islander Australians. This project aims to investigate the utilization of Australian native produce as a potential source of value-added innovative ingredients. This novel research will be conducted within the School of Agriculture and Sustainability in close collaboration with the Queensland Alliance for Agriculture and Food Innovation, under the Food and Beverage Accelerator Program.

Our focus is on novel extraction techniques, specifically using pulsed electric field (PEF) technology—a non-thermal process that outperforms existing extraction methods. This technology has already shown promise in the food and beverage industry. We intend to examine how this technology can be harnessed for the extraction of bioactive compounds.

This PhD research will involve the development and optimization of the PEF technique for extraction, followed by an extensive physical and biochemical analysis of the extracts. The project will also include a product development phase of incorporating the innovative ingredients in suitable food and beverage products. The student will also be expected to engage with our industrial partners to assess the commercial viability of the developed process.

The exploration and utilisation of Native Australian bushfoods offer an exciting avenue for the creation of innovative ingredients. By leveraging cutting-edge non-thermal technology like PEF, this project aims to unveil new possibilities in the food and beverage industry, while also honouring and benefiting the indigenous communities of Australia.

Preferred academic background

1. Food Science and Technology: A background in food science would provide the necessary understanding of food properties, processing, and innovation, which are central to the project.
2. Chemistry, particularly Biochemistry or Organic Chemistry: The project involves the extraction and analysis of bioactive compounds; thus, a strong foundation in chemistry would be advantageous.

Knowledge of native plants, their biology, and ecology would be helpful in understanding the unique characteristics and potentials of bushfoods. A multidisciplinary approach that combines some of these academic areas would likely be particularly beneficial, given the project's complex and innovative nature. Prior research experience, laboratory skills, and a willingness to engage with both scientific and indigenous communities would also likely be desirable traits for a candidate pursuing this project.