OzScientific Pty Ltd Knowledge-driven Solutions for Dairy & Food Industries
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 Employees and associates 7 with over 200 years of combined, global food research and industry experience
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
Our Associates Prof Emeritus Hilton Deeth Dr Geoff Smithers Research & Development Dairy Science and Technology University of Queensland liaison UHT milk expert Business Innovation Dairy Science & Technology Processing systems Training & Workshops Mr Leigh Norrie Cheese products Sensory & Quality aspects Leadership & networking Training & Workshops
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
Our Services Research and Development Analytical Services Food Processing Technical Training Funding and Grant Applications
R&D Consulting Services Product Development and Formulation Innovations 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
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
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
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 etc Specialised Assays using commercial Kits and plate reader allergens, toxins etc
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
Food Product development lab
Well-equipped analytical laboratory
Meeting/Training room
Malvern Mastersizer 2000 TaXT Plus Texture Analyser & TMCT Capability Capability Particle size distribution of powders in solvent (isopropanol) Thermal Mechanical Compression Temperature (TMCT) Powder flow analyser Particle size distribution of liquids and emulsions Possible applications Aggregation of powder particle during drying or storage Comparison of emulsions Emulsion stability assessment Various accessories & probes Possible applications Gel strength Glass transition temperature of powders Powder flow characteristics Texture Profile Analysis (TPA)
Laboratory capability Waters HPLC Rheometer ARG2
Laboratory capability Stephan Kettle Brookfield Viscometer
Ultraturrex mixer Overhead mixers
Laboratory capability Incubators for shelf life Plate Reader Colorimeter
Laboratory capability Electrophoresis Spectroscopy Freeze drying Dry blending
Laboratory capability Headspace oxygen analysis Water activity Moisture Analyser Milk composition Analyser
Pilot-scale processing Mixing tank Lab homogeniser Lab Spray Dryer Pilot UHT
Temperature-controlled centrifuge Evaporation & distillation Mixing tank
Hobart Mixer Robot Coupe Hand Mixer Lab centrifuges
Thank you Contact us for further information: Dr Ranjan Sharma ranjan@ozscientific.com; Mob +61448004996 Dr Barbara Meurer barbara@ozscientific.com; Mob +61418163409 Ms Lisa Owens lisa@ozscientific.com; Mob +61400501579 http://www.ozscientific.com sales@ozscientific.com Ph: +61 386 409 709 Ph: 1300 645 568