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Food Sciences

  1. 17 August 2023 - Science Matters

    The science of flavour

    Enjoying food is more than just taste, it uses all your senses (yes, even your hearing), says a University of Melbourne expert

  2. 8 August 2023 - Science Matters

    Mushrooms are delicious, but potentially deadly

    Mushroom poisoning is a growing problem as people go foraging, so buying them is the only really safe way to avoid it, explains a University of Melbourne expert

  3. 19 December 2022 - Animals, Food & You

    Why we judge chocolate by its cover

    Chocolate is the most popular confectionary worldwide, but new research from the University of Melbourne shows packaging is just as important as what's inside

  4. 10 May 2021 - Animals, Food & You

    Protecting Australia’s citrus industry

    University of Melbourne researchers have identified an Australian strain of fungus that causes citrus rot, calling for controls to protect the citrus industry

  5. 21 November 2020 - Health & Wellbeing

    Food Health Star labels are driving healthier products

    Food health labels improve the nutrition of packaged products but they must be compulsory to make a bigger difference, finds a University of Melbourne-led study

  6. 12 February 2020 - Engineering & Technology

    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

  7. 16 November 2017 - Science Matters

    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.

  8. 4 July 2017 - Animals, Food & You

    Measuring deliciousness

    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.

  9. 13 April 2017 - Engineering & Technology

    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.

  10. 29 October 2016 - Science Matters

    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.