Next-generation technology for determining fitness-for-use of starches in cereal grains (2009–2012)

Starch-containing materials, both directly from grains and in highly processed form, are vital to our export performance and domestic economy. The project will create means for growers, buyers and processors to select materials that yield optimal characteristics, such as nutrition and palatability, in the final product. We will achieve this by engineering new instrumentation methods that produce data (metrics for the size and complex branched structure of starch molecules) that are highly sensitive to structural characteristics governing desirable properties. This will give Australia a competitive edge in grain exports, and bring both nutritional benefits to Australian consumers and economic benefits to Australian food manufacturers.
Grant type:
ARC Linkage Projects
  • Professorial Research Fellow
    Centre for Nutrition and Food Sciences
    Queensland Alliance for Agriculture and Food Innovation
    Affiliated Professor
    School of Chemistry and Molecular Biosciences
    Faculty of Science
Funded by:
Australian Research Council