Encapsulation / Emulsion
Premium product engineering through technology
- Professor Ray Dagastine
School of Engineering
University of Melbourne
- Professor Muthupandian Ashokkumar
School of Chemistry
University of Melbourne
- Dr. Srinivas Mettu
School of Engineering
University of Melbourne
- Dr Meifang Zhou
School of Chemistry
University of Melbourne
Application of Encapsulation and Emulsion technology to food systems can reduce processing times, facilitate ingredient replacement and reduction, and enable targeted delivery of flavours and nutrients.
The Sonochemistry team and the Dagastine research group are leading food application development for the Australian Food Industry across a number of food categories and processes.
For more information on potential application of ultrasonics and encapsulation technology please contact food-value-chain@unimelb.com.au