Grains & Health
Key scientists: 
The Waite campus has a proud history of plant breeding and continues to develop new strains of wheat and barley that attract international attention. Traditionally, these grains have involved industries in the commodity sector (flour, beer) but the increasing interest in the health benefits of whole grains is creating new interests from food companies.
The unit is supporting a range of studies designed to examine the properties of products derived from Waite grains including noodles, bread, pastry and breakfast cereals. Naturally there is a strong connection with the relevant food manufacturers in these projects.
Low fat baked goods
An interesting property of the flour from a waxy durum wheat is its capacity to mimic fat so that when incorporated into normal bread flour products such as bread, and pastry retain freshness for long periods without the addition of fats which is current practice in the industry. There is enormous potential for the development of healthier baked goods.
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| Senator Kim Carr tasting low fat baked goods |
Please contact Foodplus if you are interested in an honours or postgraduate student project in this area of research.
