Research concerning food considers processing and materials design, with particular emphasis on developing fundamental insights and technologies to allow the creation of next generation healthier food and beverages.

The Challenges

In order to combat rising levels of obesity and type-2 diabetes, as well as incorporate nutraceuticals into our diet to assist in prevention of medical ailments (e.g. cancer), next generation foods will need to contain: (a) less fat, sugar, and salt, (b) less ‘additives’ and ‘refined’ ingredients, and (c) more phytonutrients. These future foods must also have consumer acceptable sensory properties. However, food is highly complex multiphase soft matter and meeting this significant challenge requires advanced insights into the nano, micro, and meso-structure within food matrices and at liquid and air interfaces (e.g. emulsions, foams).

The Research

We are developing underpinning insights into structure-property-function relationships for food and beverages that will enable manufactures to design products of superior quality. This includes consideration for how food structure and interfacial design modulate oral processing and sensory perception, as well as seeking ways to enhance the delivery and bioavailability of nutrients using nano-technological approaches. These research activities utilise advanced measurement capabilities in rheology, tribology and interfacial sciences.

International Collaboration

Research is also conducted with strong links to the food industry, including collaborative long term projects with several major international food companies in the USA, UK, EU, New Zealand, and Australia.


A food engineering minor is now available as part of the Bachelor of Engineering (Chemical) program.

Contact Details

Professor Jason R Stokes

School of Chemical Engineering

Rheology & Biolubrication Laboratory

T: +61 7 336 54361 | M: +61 4023 99201 | F: +61 7 336 54199