Food & nutritional sciences

Researcher examining cell culture samples in lab

Research in food and nutritional sciences at VU

Our research in food and nutritional sciences focuses on resolving the challenges of sustainability and healthy feeding practice of growing populations in industrialised and developing nations through scientific and technological advancements and close collaboration with industry.

food processing
functional foods and nutraceuticals with emphasis on probiotics
enhancement of shelf life of foods
physical chemistry of foods
dairy and cereal science and technology
microbial and enzyme technology and engineering
analytical systems
food safety and risk management systems
molecular and nutritional physiology
nutritional prevention and management of lifestyle disease (particularly obesity and diabetes)
sports nutrition
food security
clinical and public health nutrition and dietetics

Our multidisciplinary approach incorporates expertise from the following colleges and institutes:

Research Partnerships

Multidisciplinary research is undertaken in partnership with government, industry, not-for-profit organisations and other universities in Australia and overseas. Our research partnerships include (but are not limited to) collaborations with:

Dairy Innovation Australia incorporating Murray Goulburn, Warrnambool Cheese and Butter, Parmalat, Dairy Farmers, Tatura, National Foods
Fonterra cooperative
Geelong Food Co-product cluster
Cr. Hansen, Denmark
Kraft, USA
National Foods
Department of Primary Industries
CSIRO
AZPA Inc
Western Bulldogs
Department of Sustainability and Environment
Victorian Institute of Sport
Nestle Sports Nutrition
Sanitarium Food People
most major universities and research institutions in Victoria as well as additional universities and institutes across Australia and internationally

Postgraduate research opportunities

We welcome applications from prospective research students wanting to undertake a PhD or Masters by Research in the area of food and nutrition, including projects in the following areas:

probiotics
macromolecular interactions and their impact on physical and physiological functionalities
novel membrane processing approaches in dairy industry
germinated grains and legumes
microbial and enzyme governed bioconversions
novel processing technologies and their impact
holistic approach to risk management
molecular and nutritional physiology
nutritional prevention and management of lifestyle disease (particularly obesity and diabetes)
sports nutrition
loss prevention, waste utilisation and shelf life extension
clinical and public health nutrition and dietetics

For further information about becoming a research student or guidance about possible project areas and supervisors, please contact Associate Professor Todor Vasiljevic.