Food Sciences
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
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
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
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
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.
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.
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.