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

image of waves and ripples