Australia leads dairy innovation with precision fermentation tech transfer

AUSTRALIA – The University of Queensland team, led by Professor Esteban Marcellin, has produced dairy proteins using Australia’s Food and Beverage Accelerator research bioreactors.

The project utilises precision fermentation, a process similar to beer brewing, but producing dairy proteins instead of ethanol, to create proteins tailored to individuals with specific dietary preferences. These proteins were transferred to the Sydney-based company All G for commercial scaling.

“We followed the same process as the fermentation of beer but instead of making ethanol, we have produced dairy proteins,” Marcellin stated.

Senior Scientific Officer Dr Aidan Beauglehole worked closely with All G to develop a specific fermentation process tailored to the company’s business needs, utilising custom-built bioreactors that enable precise control of oxygen uptake, pH levels, and growth conditions.

The technology transfer involved scaling fermentation elements from small laboratory bioreactors to larger manufacturing units suitable for commercial production.

All G Chief Technology Officer Dr Guillaume Barbier said the optimised bioprocess would allow the start-up to expedite the development of dairy products using precision fermentation.

“Precision fermentation is an emerging yet crucial industry for the future of dairy products. Working with FaBA has allowed us to move ahead of the curve with the development of dairy products using new technology good for people and the planet,”Barbier said.

The Australian Government’s Department of Education supported the project through the Trailblazer Universities Program, representing a significant step towards commercial alternative dairy production in Australia.

Australian researchers develop smartphone-enabled dairy technology

Australian researchers at the University of New South Wales (UNSW) developed a technological method that enables smartphone users to check if their milk has spoiled without even opening the container.

The technology, known as VibMilk, utilises the vibration motor and inertial measurement unit (IMU) commonly found in smartphones, providing a non-invasive and convenient method for determining milk freshness.

According to UNSW Professor Wen Hu, VibMilk is a potential game-changer in reducing food waste, especially in dairy products.

The VibMilk system works by analyzing the changes in milk’s physical properties, such as density, viscosity, and surface tension, which occur as it spoils.

As bacteria increase in spoiled milk, lactate levels rise and glucose levels fall, triggering these physical changes. VibMilk captures the response to vibration signals sent through the milk by the smartphone’s motor.

These responses are then analyzed using machine learning algorithms, which classify the milk’s freshness at 23 different pH levels.

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