Researcher

Professor Cordelia Selomulya

My Expertise

Prof. Selomulya has extensive experience in the area of spray drying and characterisation of functional dairy and food powders, including for microencapsulation and targeted delivery / controlled release applications. 

Keywords

Fields of Research (FoR)

Food Engineering, Powder and Particle Technology

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Biography

Professor Cordelia Selomulya joined UNSW as a Professor (Food & Health) in the School of Chemical Engineering and as a Research & Commercialisation Director of the Future Food Systems CRC. Prior to joining UNSW, she was an ARC Future Fellow at Monash University, leading the Biotechnology and Food Engineering group with an internationally recognised reputation in particle engineering and drying technology research, particularly for food and...view more

Professor Cordelia Selomulya joined UNSW as a Professor (Food & Health) in the School of Chemical Engineering and as a Research & Commercialisation Director of the Future Food Systems CRC. Prior to joining UNSW, she was an ARC Future Fellow at Monash University, leading the Biotechnology and Food Engineering group with an internationally recognised reputation in particle engineering and drying technology research, particularly for food and dairy applications. She was the director of the Australia-China Joint Research Centre for Future Dairy Manufacturing, a joint strategic initiative funded by the Australian and Chinese governments, and industry partners in both countries, including Bega, Saputo Dairy Australia, Fonterra, Gardiner Foundation, COFCO, and Mengniu Dairy. She was also the director of Graduate Research Industry Partnership (GRIP) for the Food and Dairy industry at Monash University. She is a chartered engineer and was elected as Fellow of the IChemE in 2016. In 2020, she was elected as a Fellow of the Australian Academy of Technology and Engineering (ATSE)


My Grants

  • ARC DP200100642 Towards New Functionality in Dairy Ingredients
  • ARC IH140100035 Research Hub for Computational Particle Technology
  • ARC LE200100132 A Triple Beam Microscope: new frontiers in materials nano characterisation
  • Improving fat encapsulation in non-dairy creamers, Koninklijke Douwe Egberts B.V.
  • Towards scaling up the production of functional Mg-based particles via spray drying for nutraceutical applications, Future Food Systems Ltd and EcoMag Ltd
  • Improving the functional properties of plant-based food products, Future Food Systems Ltd and Sanitarium Health Food Company

My Qualifications

B.Eng.  (Chemical Engineering)  First Class Honours and the University Medal, The University of New South Wales, 1998
Ph.D.    (Chemical Engineering), The University of New South Wales, 2002
 


My Awards

 Professional Awards

  • Elected to join The Women’s Circle (2018-2019), a career enrichment program for 50 emerging female leaders, aimed at the best and brightest women across Melbourne’s vibrant business landscape.
  • IChemE Global Awards in Food and Drink category (2018)
  • BHERT (Business & Higher Education Round Table) Award for outstanding collaboration in R&D for the Monash Program for the Food and Dairy industries (2018)
  • Fonterra Award for outstanding contribution in the industrial application of a novel technology in the field of bioprocessing (2017)
  • Judy Raper Award for Leadership in recognition of sustained and significant contribution through demonstrated leadership within the discipline/profession in Australia (2017).  
  • Young Food Engineer Award at the 12th International Conference on Engineering and Food (2015) in Québec City, Canada.
  • Dean’s Award for Excellence in Postgraduate Supervision (2015), and the Special Commendation for the Vice-Chancellor Award for Excellence in Postgraduate Supervision (2015). 
  • The Australia-China Young Researchers Exchange Program (YREP) Fellow (2013), a joint initiative funded by the Australian Department of Industry, Innovation, Science, Research and Tertiary Education (DIISRTE) and the Chinese Ministry of Science and Technology (MOST) and awarded to 16 Australian researchers with the potential to become leaders in the research community through collaboration with China. 
  • Monash Research Accelerator program (2013-2014), awarded to top performing researchers at Monash University with the potential to become future leaders in their field. 
  • Selected into the prestigious Japan East Asia Network (JENESYS) Programme for Future Business Counterparts from Australia(2009). 
  • Chemical Engineering Science Most Cited Article Award for 2003-2006 (2006). 
  • Young Researcher Award, Australian Academy of Technological Sciences and Engineering (2003).

My Research Supervision


Supervision keywords


Areas of supervision

Microencapsulation; functional particles; spray drying; particle engineering; functional food; controlled release


Currently supervising

Woojeong Kim

Rishi Ravindra Naik

Deepa Dahal


My Engagement

Professor Selomulya is the deputy chair of the Research and Innovation Community of Practice (R&I CoP) of the IChemE. She has chaired the Research Working Group of IChemE with members from chemical engineering schools across Australian universities since 2018, to promote chemical engineering as a profession and their societal impact via Chemical Engineering Impact in Australia.

She is the executive editor (Australia) for Advanced Powder Technology (2018 - now), editor of Particuology (2019 - now) and was the chief editor for the Asia Pacific Confederation of Chemical Engineers (APCChE) special issue in 2016. She was a special guest editor for the Journal of Food Engineering (2013) and was the technical chair for the APCChE Conference (2015). She was the theme leader for Food Engineering for Nutrition and Health at the 13thInternational Conference on Engineering and Food (2019). 

She was the president for the Australasian Particle Technology Society (2012-2019) and has organised student conferences for the society (2013, 2015, 2018). She was an invited reviewer for grant applications from national and international funding bodies (Australian Research Council, A*Star Singapore, Science Foundation Ireland, European Research Council, Portuguese Foundation for Science and Technology, Deutsche Forschungsgemeinschaft, etc).  She was the chair of the Nutraceutical and Functional Foods (NFF) Division of the Institute of Food Technologist (IFT) (2018-2019) and has been involved in the NFF leadership committee (2015-now). She is an appointed member of the Division Champion Team of the IFT (2019-now), working across the 24 Divisions to encourage joint collaboration and the future direction of IFT. 

IFTNext podcast: Leveraging your network: How collaboration is key to solving the challenges of tomorrow with Stephenie Drake and Cordelia Selomulya

Collaboration is becoming more essential to solve the challenges that are facing our industry. This episode, organized by the IFT Sensory & Consumer Sciences Division, features two seasoned professionals and longtime members of IFT. They share their experiences while working in interdisciplinary teams, discuss hurdles and hopes for the future, and talk about the role of IFT to encourage and facilitate collaboration.


My Teaching

FOOD8450 Advanced Food Engineering

FOOD3801 Unit Operations in Food Processing

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Location

Science and Engineering Building (E8), Room 501

Map reference (Google map)

Contact

+61 2 9385 6243

Research Activities

The PhD project will develop new value-added products and innovate current processing methods, in a close partnership with one of the leading beverage companies in the world, Jacobs Douwe Egberts (JDE), the maker of Moccona and many other famous tea and coffee brands.  The project will suit a candidate with a strong background in Chemical Engineering, Food Science/Chemistry, or related fields. Successful candidate will received an industry funded scholarship. The scholarship provides an excellent opportunity…

The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017. Powdered dairy products extend shelf life and ease of transport, with >20% annual growth in premium products, such as milk protein concentrates and infant formula powders. This project aims to support the development of value-added dairy powders by investigating the impact of a novel processing technology in enhancing the properties of dairy powders and/or introducing new functionality. Successful outcomes will help expand the offering of high value…

Videos