Making milk powder less energy intensive
A pilot study including the University of Melbourne uses a cheese making by-product to concentrate milk, reducing the energy required in dairy powder production
Tricking our tongues: Creating guilt-free cheese
University of Melbourne researchers are using high pressure and sonic waves to create low fat cheese that tastes just like the real thing.
The University of Melbourne's sensory lab monitors conscious and unconscious responses to food, to measure what we really think about what we're eating.
Engineering the perfect Easter egg
The key to the perfect chocolate Easter egg is melting cocoa butter at the right temperature during manufacturing, according to the University of Melbourne.
Improving half the world’s diet
A biofortified rice can help reduce malnutrition by providing key nutrients such as iron and zinc in the diet of half the world’s population.
The black spot on Australia’s chilli industry
The discovery of four new pathogens that lead to a damaging disease in chillies is likely to put Australia's biosecurity measures under the spotlight.
Climate change: What it means for fruits
Some fruits may be in short supply in coming years according to new research analysing the impact of climate change on Australia's fruit growing industries.
Biosecurity and the beekeeper
Bees are delicate, central to the crop economy and a sentinel species in the monitoring of biosecurity. They're also fascinating creatures who get a bad rap.
Eating supplements cannot beat the real thing
The delivery mechanism for nutrients – the type of food you're eating and how it's processed – is almost as important as the amount of nutrients food contains.
More than just strong bones
What effect does a diet rich in dairy products have on health? And should you save the cheese board for special occasions?