OzScientific Pty Ltd. Knowledge-driven Solutions for Dairy & Food Industries
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1 OzScientific Pty Ltd Knowledge-driven Solutions for Dairy & Food Industries
2 About Us R&D organisation delivering knowledge-driven solutions to the dairy and food industries worldwide. Based at Hoppers Crossing, a western suburb of Melbourne, Australia 250 m2 facility equipped with a product development kitchen, analytical laboratory and pilot processing Technical expertise 7 Associates with over 200 years of combined, global food research and industry experience
3 Our Team Dr Ranjan Sharma Dr Barbara Meurer Ms Lisa Owens R&D, Product Development Business Innovation Engineering Projects Dairy Sci & Tech Biotechnology Process Engineering Food Safety & Quality Grant Applications Preventative maintenance High Pressure Processing (HPP) Training & Workshops Training & Workshops
4 Our Associates Prof Emeritus Hilton Deeth Dr Geoff Smithers Research & Development Business Innovation Dairy Science and Technology Dairy Science & Technology University of Queensland liaison Processing systems UHT milk expert Training & Workshops Mr Leigh Norrie Cheese products Sensory & Quality aspects Leadership & networking Training & Workshops
5 Our Associates Dr Vijay Mishra Mr Alfredo Calle Research & Development Food Process Evaluation Grains, fruits, vegetable, meat and Poultry Food Process Engineering Product & Process Development Fermented Dairy Products Non-alcoholic beverages Training & Workshops
6 Our Services Research and Development Analytical Services Food Processing Technical Training Funding and Grant Applications
7 R&D Consulting Services Product Development and Formulation Innovations Concept to commercialization - Infant formula (for Australia and China), UHT milk, nutritional powders, beverages, drinks, UHT whipping cream, desserts. Baby food, yogurt, cream cheese, processed cheese, Dips, bakery etc Replace black-box stabiliser/emulsifiers with your own proprietary blends - create your own IP High Pressure Processing (HPP) factory set-up, market intelligence, product development, safety, quality and shelf life Scoping Studies desktop analysis of opportunities Technology Scouting assessment of new technology Value-added processing lab and pilot-scale processing trials Expert Witness to dairy and food businesses
8 R&D Consulting Services Factory layout, design and service requirements Greenfield or Brownfield sites Regulations & Food Labelling nutrition information panels (NIPs) & AFGC product information forms (PIFs) Food Safety and Quality assessment Dairy Science & Technology Technical Training & basic staff education in food product and processing Long-term R&D projects R&D Grant applications
9 Analytical Services Analysis of functional properties that can help in innovation, product development, quality and shelf life analysis Particle size distribution of liquids and emulsions (in water) using Malvern Master Sizer Particle size distribution of powders (in isopropanol) using Malvern Master Sizer Viscosity and flow properties using TA Instruments AR-G2 rheometer Gelation and gel strength using oil bath & using TA Instruments AR- G2 rheometer HPLC- based separation methods
10 Analytical Services Heat stability using oil bath and TA Instruments AR-G2 rheometer Texture Profile Analysis -using TAXT Plus texture analyser Physical functional properties in water and model food systems dispersion, solubility, emulsification, foaming, gelation, heat stability, sedimentation Shelf life trials of powders and liquids at a range of temperatures Measurement of food colour, water activity, moisture, ph, turbidity, specific gravity, electrical conductivity, etc Specialised Assays using commercial Kits and plate reader allergens, toxins etc
11 Technical Training Infant formula formulation knowledge, product development, regulations and labelling UHT dairy and non-dairy beverages ingredient functionality, heat stability, shelf life High Pressure Processing (HPP) factory set-up, market intelligence, product development, safety, quality and shelf life Yogurt & fermented milk products formulations, effects of stabiliser, defects analysis and sensory analysis Rheology basic rheological techniques (flow, viscosity, visco-elastic properties) Texture analysis texture profile analysis Cream cheese and Processed cheese formulations, effects of stabilisers etc Ingredients functionality basic properties of food ingredients and their applications; selecting right ingredients and getting the best out of ingredients New Food Product Development Concept to Commercialisation Food Safety and Quality Programs
12 Well-equipped laboratory Applications New food product development Assessment of functionality of ingredients Product characterisation
13 Laboratory capability Texture Analysis Applications: Texture Profile Analysis (TPA) Dairy products Bakery products Confectionary products Food gels Food packaging Glass transition using TMCT method
14 Laboratory capability Viscosity & Rheology Applications: Food viscosity and rheology Small-scale oscillation Non-destructive analysis Effect of Temperature sweeps Effect of shear rate sweep Heat stability
15 Laboratory capability Particle Size Analysis Applications: Powders in iso-propanol Powders dissolution in water Liquids Emulsions Changes during stability and shelf life analysis Effects of processing variables
16 Laboratory capability - HPLC
17 Laboratory capability Freeze drying Applications: High-value proteins Functional foods Anti-oxidants
18 Laboratory capability Headspace Oxygen Analysis Applications Shelf life analysis Packaged products Dairy powders Infant formula
19 Pilot-scale capability Pouch Filler
20 Pilot-scale capability Dry Blender
21 Pilot Plant Capability Spray Drying Applications Dairy powders Whey products Microencapsulation Plant protein powders Functional Powders
22 Pilot-scale capability Stephan Kettle Applications: Processed cheese products Composite foods
23 Pilot-scale capability - UHT & Homogenisation Applications Emulsions Encapsulation UHT products
24 Meeting/Training Room Workshops Technical training Meetings
25 Thank you Contact us for further information: Dr Ranjan Sharma Mob Dr Barbara Meurer Mob Ms Lisa Owens Mob Ph: Ph:
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