Food processing often results in by-products of little or no value, and/or limited applications. This project aims to identify the fundamental modifications in material properties required to enable the use of these by/co-products in a broad range of food applications. Many by/co-products are valuable sources of dietary fibre but are limited in application due to technological challenges associated with particle shape and size, and water absorption behaviour. This project will overcome the limitations of using some of these by/co-products as functional food ingredients by modifying particle shape and size, and therefore surface and water absorption properties. This will result in ingredients that can be included at significant levels without compromising the quality and organoleptic characteristics of the final product.

Characterisation of barley flour as a novel ingredient for the production of healthier foods.