Let’s look at ‘bread’ for a moment. From the time the wheat is grown and harvested until you take it home ready to eat, it undergoes a complex and lengthy chain of chemical, biochemical, physical processing, nutritional, sensory, and safety-related developmental changes. That’s what Food Science, Technology & Engineering looks at, the end-to-end way our food is ‘made’.
Using tools and knowledge of many different scientific disciplines, Food Science, Technology and Engineering researchers solve problems, improve processes, and develop innovations for the food manufacturing industries. The result – foods that are healthy, safe and tasty, as well as having enhanced storage properties.
Researchers from the School of Chemical Engineering at UNSW address a broad range of areas, including functional foods, food bioactives, nutrition, flavour chemistry, food microbiology, food process engineering, food safety, food allergy, food microstructures and food diagnostics/biosensor.