Applications for this PhD have now closed.
Location Monash University, Chemical Engineering
App. deadline 30/09/2017
  • Scholarship available
Eligibility Australian and New Zealand residents

Improving functional milk properties (Industry PhD in collaboration with Burra Foods)

Burra Foods is an Australian dairy ingredient processor that has been producing and marketing value-added dairy products to the global food manufacturing market for more than 20 years. They specialise in creating dairy ingredients with all the functional and sensory characteristics of fresh milk. This project aims to develop knowledge of changes in properties and functionalities of milk undergoing the processing steps to produce frozen milk concentrate products. The outcome will provide a scientific basis underlying any changes in process conditions and properties in relation to the current applications in food products, as well as to potentially develop new applications.

This project is part of the Graduate Research Industry Partnership (GRIP) at Monash University, with the aim to produce a new generation of PhD-qualified scientists and engineers for the dairy and food industry. Being involved in these industry partnerships will provide you with specialised industry experience, mentoring, internships and interdisciplinary skills.  

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Further Information / Application Enquiries

Prof Cordelia Selomulya
+61 3 99053436