We specialise in the development of technologies that support sustainable food systems, as well as the promotion of good health and nutrition.
Our focus addresses worldwide challenges stemming from the growth of the aging population, along with the increasing prevalence of chronic illnesses. Concurrently, we assist the Australian food industry in ensuring a dependable, eco-friendly, and competitive food source that is also safe.
Food occupies a central position within numerous global predicaments. These encompass the assurance of a secure, sustainable food supply to accommodate expanding populations, managing the surge in chronic health conditions, and tackling issues that emerge from a progressively aging society. Moreover, there is a heightened demand for top-tier food quality, the imperative to curtail food wastage, and the necessity to uphold the competitive edge of the Australian food industry in the global arena.
The mission of the Centre for Advanced Food Engineering (CAFE) revolves around confronting these challenges by presenting innovative solutions pertaining to food products, processes, and supply chains to enhance global human well-being.
CAFE consists of a collaborative group of distinguished researchers who specialize in various fields such as engineering, agriculture, nutrition, chemistry, molecular biology, and medicine. Their focus is firmly set on both high-profile academic exploration and industry-specific application.
Director
Deputy Director
Centre Manager
Food for Health
Future Food Engineering
Food Safety and Quality
CAFE currently has several opportunities available for talented PhD students wanting to undertake research with us.
Research Scholarship in Engineering Processable - Tough Hydrogels
This scholarship aims to support a PhD student undertaking research in designing a tough and versatile hydrogel with self-healing properties.
Advanced Food Enginomics Research Scholarship
This Australian Research Council funded research project on sensors for smart food packaging is open to two PhD students. Funded scholarships are available in two areas:
Applications for both are now open
Postgraduate Research Scholarship in Computational Modelling
This scholarship aims to provide financial support to a PhD student student undertaking research in computational modelling.
Date |
Presenter |
Topics |
11/02/2022 |
Dr Rocio Ponce Reyes (CSIRO) | Australian emerging edible insect industry: an overview |
18/02/2022 |
Associat Professor Aaron Schindeler, (Universit of Sydney) | Natural compounds with Antiviral properties |
25/02/2022 |
Professor Yasmina Sultanbawa Queensland Alliance for Agriculture and Food Innovation (University of Queensland) | Role of underutilised food crops in developing sustainable and diverse diets |
04/03/2022 |
Associate Professor Natalina Zlatevska (University of Technology Sydney) | Navigating through nutrition labelling effects: A second order meta-analysis |
11/03/2022 |
Professor Patricia Conway (UNSW) | Gastrointestinal issues, functional foods and feeds, probiotics and prebiotics |
18/03/2022 |
Dr Dilip Ghosh (Trigonella Labs) |
Nutra meets pharma: A new model in food-nutrition industry |
25/03/2022 |
Dr Chiara Fois (University of Sydney) |
A gut-on-a-chip in vitro platform for food and drugs testing |
01/04/2020 |
Dr Sunita Singh |
Exploration of ayurvedic medicinal herbs as remedial agents for viral diseases |
08/04/2022 |
Professor Clive Philips (Curtin University) |
Sustainability of livestock and cultured meat |
22/04/2022 |
Professor Bing Wang (Charles Sturt University) | Functional dairy: dose-response relationship of milk lactoferrin intervention on neurodevelopment and cognition |
13/05/2022 |
Dr Hanh Nguyen (Nourish Ingredients) | Nourish fat, our impact on food and the science behind |
| 20/05/2022 | Andrea Spaccasassi and Christoph Hald (Technical Universityof Munich) | Sensomics of plant-based protein: a critical approach for discovering and mitigating off-flavors in novel plant-based protein ingredients |
27/05/2022 |
Professor David Raubenheimer, Leonard P Ullmann Chair in Nutritional Ecology |
Human nutritional ecology |
03/06/2022 |
Dr Firat Güder (Imperial College) | Low-cost intelligent sensor interfaces for food and agriculture |
10/06/2022 |
Dr. John Yew Huat Tang (Universiti Sultan Zainal Abidin). |
Microbes in food: An ongoing food safety risk |
17/06/2022 |
Duan Ni (University of Sydney) |
Molecular docking and computational modelling |
24/06/2022 |
Dr Ayesha Tulloch (Queensland University of Technology) | Building resilient agri-food supply chain interventions |
08/07/2022 |
Professor Stavros Selemidis (RMIT University) |
Identifying novel therapeutics for viral diseases and cancer |
15/07/2022 |
Professor Carla Molento (Federal University of Parana) |
Cultivated meat: recent technological developments, current market and future challenges |
22/07/2022 |
Associate Professor Maria Corradini (University of Guelph) |
Food chemical safety through product and process design |
29/07/2022 |
Laureate Professor Clare Collins ( University of Newcastle) | What to eat? Helping people eat better & feel better (without wasting time, money or food) |
05/08/2022 |
Professor Doris Marco (University of Vienna) |
Food chemistry: Emerging mycotoxins in the food chain |
19/08/2022 |
Priscila Machado, (Deakin University) |
Ultra-processed foods in the context of sustainable healthy diets |
02/09/2022 |
Associate. Professor Michael Murkovic (Graz University of Technology) |
Oil oxidation: can we expect a health hazard |
09/09/2022 |
Professor Maria Kavallaris AM (UNSW) | Precision nanomedicine for childhood cancer |
23/09/2022 |
Professor Donald Jarvis (University of Wyoming) |
Development of insect cell cultures |
30/09/2022 |
Melanie Weingarten (Singapore Institute of Food and Biotechnology Innovation) | Carbon capture and utilisation and circular bioeconomy |
M. A. Nawaz, T. Singh, R. Stockmann, H. Jegasothy, R. Buckow (2021). Ultra-high temperature treatment on quality attributes of high protein faba bean emulsions.
Nadal-Rey, G., McClure, D.D., Kavanagh, J.M., Cassells, B., Cornelissen, S., Fletcher, D., Krist V., Gernaey, K.V. (2021). Development of dynamic compartment models for industrial aerobic fed-batch fermentation processes. Foods.
Wali, J.A., Milner, A.J., Luk, A.W.S. et al. (2021). Impact of dietary carbohydrate type and protein–carbohydrate interaction on metabolic health. Nature Metabolism (2021). Chemical Engineering Journal.
Mohammadpour, H., Zarei, M., Cullen, P.J., Valtchev, P., Schindeler, A., Dehghani, F., (2021). Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk. International Dairy Journal.
Kaczmarska, K., Taylor, M., Piyasiri , U and Frank, D. (2021). Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods.
Oveissi, F., Fletcher, D.F., Dehghani, F., Naficy, S. (2021). Tough hydrogels for soft artificial muscles. Materials & Design.
Bourdon, L., Andreas A. Jensen, A. A. , Kavanagh, J., McClure, D.D. (2021). Microalgal production of zeaxanthin. Algal Research.
Giaretta J., Oveissi, F., Dehghani, F., Naficy, S. (2021). Paper-based chemiresistive sensors for hydrogen peroxide detection. Advanced Materials Technologies.
Mai‐Prochnow, A., Alam, D., Zhou, R., Zhang, T. ; Ostrikov, K, Cullen, P.J. (2021). Microbial decontamination of chicken using atmospheric plasma bubbles. Plasma Processes and Polymers.
Mai-Prochnow, A., Zhou, R., Zhang, T. , Ostrikov, K, Mugunthan, S, Rice, S.A., Cullen, P.J. (2021). Interactions of plasma-activated water with biofilms: inactivation, dispersal effects and mechanisms of action. npj Biofilms Microbiomes.
M. A. Nawaz, T. Singh, R. Stockmann, H. Jegasothy, R. Buckow (2021). Ultra-high temperature treatment on quality attributes of high protein faba bean emulsions. Foods.
The purpose of this workshop was to explore the intersection of food engineering and personalised food.
The workshop brought together academics, industry and government professionals and focused on the key questions on the future of personalised food engineering and food engineering for health.
Topics covered included:
Presentations included:
CAFE research team has a strong track record of successful collaborative research with several food and biotech companies.
For further details and enquiry for establishing research contract and collaboration please contact Dr Peter Valtchev, CAFE External Engagement Manager.
Email: peter.valtchev@sydney.edu.au
