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Facts & figures

  • 2.4 billion World population increase by 2050 (UN)
  • 4 million tonnes Amount of food Australians waste each year
  • 11 million Australians (50%) self-reported that they had a chronic disease in 2014-15
  • 28% of Australians were obese in 2014-15, a 19% increase since 1995
Centres and institutes_

Centre for Advanced Food Engineering

We develop technologies for promoting sustainable food systems, good health and nutrition

We specialise in the development of technologies that support sustainable food systems, as well as the promotion of good health and nutrition.

Our focus addresses worldwide challenges stemming from the growth of the aging population, along with the increasing prevalence of chronic illnesses. Concurrently, we assist the Australian food industry in ensuring a dependable, eco-friendly, and competitive food source that is also safe. 

Food occupies a central position within numerous global predicaments. These encompass the assurance of a secure, sustainable food supply to accommodate expanding populations, managing the surge in chronic health conditions, and tackling issues that emerge from a progressively aging society. Moreover, there is a heightened demand for top-tier food quality, the imperative to curtail food wastage, and the necessity to uphold the competitive edge of the Australian food industry in the global arena.

The mission of the Centre for Advanced Food Engineering (CAFE) revolves around confronting these challenges by presenting innovative solutions pertaining to food products, processes, and supply chains to enhance global human well-being.

CAFE consists of a collaborative group of distinguished researchers who specialize in various fields such as engineering, agriculture, nutrition, chemistry, molecular biology, and medicine. Their focus is firmly set on both high-profile academic exploration and industry-specific application.

  • Conduct transformational research with commercial value for the Australian agri-food sector.
  • Solve ambitious and large-scale problems in food and health to achieve maximum positive impact.
  • Create customised healthy and sustainably processed foods in conjunction with industry to maximise impact.
  • Add value to underutilised agriculture crops to create new products.
  • Nurture the shift from the 20th century to the 21st century:
  • change the food manufacturing drivers – taste, profit and safety – to health, environment, transparency and sustainability
  • educate engineers and scientists to be entrepreneurs
  • develop safe and nutritional foods to reduce the prevalence of lifestyle diseases.

Our people


Deputy Director

Centre Manager

  • Dr Diana Bogueva

Food for Health

Future Food Engineering

Food Safety and Quality

News bulletin board

CAFE currently has several opportunities available for talented PhD students wanting to undertake research with us.

Research Scholarship in Engineering Processable - Tough Hydrogels

This scholarship aims to support a PhD student undertaking research in designing a tough and versatile hydrogel with self-healing properties.

Applications are now open

Advanced Food Enginomics Research Scholarship

This Australian Research Council funded research project on sensors for smart food packaging is open to two PhD students. Funded scholarships are available in two areas:

  • Project A: Sensor Design for Food Safety, Quality and Traceability
  • Project B: Food Sensors Integrated in the Internet of Things

Applications for both are now open

Postgraduate Research Scholarship in Computational Modelling

This scholarship aims to provide financial support to a PhD student student undertaking research in computational modelling.

Applications are now open





Dr Rocio Ponce Reyes (CSIRO) Australian emerging edible insect industry: an overview


Associat Professor Aaron Schindeler, (Universit of Sydney)

Natural compounds with Antiviral properties


Professor Yasmina Sultanbawa Queensland Alliance for Agriculture and Food Innovation (University of Queensland) Role of underutilised food crops in developing sustainable and diverse diets


Associate Professor Natalina Zlatevska (University of Technology Sydney) Navigating through nutrition labelling effects: A second order meta-analysis


Professor Patricia Conway (UNSW)

Gastrointestinal issues, functional foods and feeds, probiotics and prebiotics


Dr Dilip Ghosh (Trigonella Labs)

Nutra meets pharma: A new model in food-nutrition industry


Dr Chiara Fois (University of Sydney)

A gut-on-a-chip in vitro platform for food and drugs testing


Dr Sunita Singh

Exploration of ayurvedic medicinal herbs as remedial agents for viral diseases


Professor Clive Philips (Curtin University)

Sustainability of livestock and cultured meat


Professor Bing Wang (Charles Sturt University) Functional dairy: dose-response relationship of milk lactoferrin intervention on neurodevelopment and cognition


Dr Hanh Nguyen (Nourish Ingredients) Nourish fat, our impact on food and the science behind
20/05/2022 Andrea Spaccasassi and Christoph Hald (Technical Universityof Munich)

Sensomics of plant-based protein: a critical approach for discovering and mitigating off-flavors in novel plant-based protein ingredients


Professor David Raubenheimer, Leonard P Ullmann Chair in Nutritional Ecology

Human nutritional ecology


Dr Firat Güder (Imperial College)

Low-cost intelligent sensor interfaces for food and agriculture


Dr. John Yew Huat Tang (Universiti Sultan Zainal Abidin).

Microbes in food: An ongoing food safety risk


Duan Ni (University of Sydney)

Molecular docking and computational modelling


Dr Ayesha Tulloch (Queensland University of Technology) Building resilient agri-food supply chain interventions


Professor Stavros Selemidis (RMIT University)

Identifying novel therapeutics for viral diseases and cancer


Professor Carla Molento (Federal University of Parana)

Cultivated meat: recent technological developments, current market and future challenges


Associate Professor Maria Corradini (University of Guelph)

Food chemical safety through product and process design


Laureate Professor Clare Collins ( University of Newcastle) What to eat? Helping people eat better & feel better (without wasting time, money or food)


Professor Doris Marco (University of Vienna)

Food chemistry: Emerging mycotoxins in the food chain


Priscila Machado, (Deakin University)

Ultra-processed foods in the context of sustainable healthy diets


Associate. Professor Michael Murkovic (Graz University of Technology)

Oil oxidation: can we expect a health hazard


Professor Maria Kavallaris AM (UNSW)  Precision nanomedicine for childhood cancer


Professor Donald Jarvis (University of Wyoming)

Development of insect cell cultures


Melanie Weingarten (Singapore Institute of Food and Biotechnology Innovation)

Carbon capture and utilisation and circular bioeconomy

M. A. Nawaz, T. Singh, R. Stockmann, H. Jegasothy, R. Buckow (2021). Ultra-high temperature treatment on quality attributes of high protein faba bean emulsions.

Nadal-Rey, G., McClure, D.D., Kavanagh, J.M., Cassells, B., Cornelissen, S., Fletcher, D., Krist V., Gernaey, K.V. (2021). Development of dynamic compartment models for industrial aerobic fed-batch fermentation processes. Foods.

Wali, J.A., Milner, A.J., Luk, A.W.S. et al. (2021). Impact of dietary carbohydrate type and protein–carbohydrate interaction on metabolic health. Nature Metabolism (2021). Chemical Engineering Journal.

Mohammadpour, H., Zarei, M., Cullen, P.J., Valtchev, P., Schindeler, A., Dehghani, F., (2021). Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk. International Dairy Journal.

Kaczmarska, K., Taylor, M., Piyasiri , U and Frank, D. (2021). Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods.

Oveissi, F., Fletcher, D.F., Dehghani, F., Naficy, S. (2021). Tough hydrogels for soft artificial muscles. Materials & Design.

Bourdon, L., Andreas A. Jensen, A. A. , Kavanagh, J., McClure, D.D. (2021). Microalgal production of zeaxanthin. Algal Research.

Giaretta J., Oveissi, F., Dehghani, F., Naficy, S. (2021). Paper-based chemiresistive sensors for hydrogen peroxide detection. Advanced Materials Technologies.

Mai‐Prochnow, A., Alam, D., Zhou, R., Zhang, T. ; Ostrikov, K, Cullen, P.J.  (2021). Microbial decontamination of chicken using atmospheric plasma bubbles. Plasma Processes and Polymers.

Mai-Prochnow, A., Zhou, R., Zhang, T. , Ostrikov, K, Mugunthan, S, Rice, S.A., Cullen, P.J. (2021). Interactions of plasma-activated water with biofilms: inactivation, dispersal effects and mechanisms of action. npj Biofilms Microbiomes.

M. A. Nawaz, T. Singh, R. Stockmann, H. Jegasothy, R. Buckow (2021). Ultra-high temperature treatment on quality attributes of high protein faba bean emulsions. Foods.


The purpose of this workshop was to explore the intersection of food engineering and personalised food.

The workshop brought together academics, industry and government professionals and focused on the key questions on the future of personalised food engineering and food engineering for health.

Topics covered included:

  • the physical mechanism for the digestion of food in the gut
  • the gut microbiome and personalised food
  • future trends in food processing for health.

Presentations included:

  • Professor R. Paul Singh, Distinguished Professor Emeritus, Department of Biological and Agricultural Engineering, UC Davis (USA) on understanding physical mechanisms in gastric digestion to develop next generation of foods for healthful benefits. Download slides
  • Dr Mark Read, Faculty of Engineering, University of Sydney on delivering pre/pro-biotic health benefits and getting them to market by moving beyond the ‘one size fits all’ paradigm. Download slides
  • Associate Professor Gail Bornhorst, Department of Biological and Agricultural Engineering, UC Davis (USA) on utilising food process engineering to optimise food functional properties. Download slides
  • Professor PJ Cullen, Faculty of Engineering, University of Sydney on future uses of plasma in food production and food safety. Download slides
  • Professor Fariba Dehghani, Faculty of Engineering, University of Sydney on challenges for future food processing. 
  • Juan Molina on the gut microbiome: a path to personalised medicine. Download slides
  • Katherine Blackshaw on human milk for humanitarian aid. Download slides
  • Chiara Fois on a gut-on-a-chip for the study of food effects on human health. Download slides
  • Dr Farshad Oveissi on flexible sensors for detecting food spoilage.
  • Jessica Tieng and Alison Luk on dietary fibre effects on small intestine structure and function.

CAFE research team has a strong track record of successful collaborative research with several food and biotech companies.

For further details and enquiry for establishing research contract and collaboration please contact Dr Peter Valtchev, CAFE External Engagement Manager.


Centre Director

Professor Fariba Dehghani
Professor Fariba Dehghani
Academic profile

Deputy Director

Professor David Raubenheimer
Professor David Raubenheimer
Academic profile

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