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 a

The Australian dairy industry plays a significant part in the nation’s economy, with almost $3 billion in export revenue in 2016-2017.

The stability of many foods is based on, or affected by, emulsions arrested by colloids. Prediction, and thus optimization, of these products’ stability is often impossible because practitioners lack the fundamental understanding needed to design microstructural and rheological properties.