OzScientific Pty LtdKnowledge-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

Technical expertise – 7 Associates with over 200 years of combined,

global food research and industry experience

Our Team

R&D, Product Development

Dairy Sci & Tech

Food Safety & Quality

High Pressure Processing (HPP)

Business Innovation

Biotechnology

Grant Applications

Training & Workshops

Engineering Projects

Process Engineering

Preventative maintenance

Training & Workshops

Dr Ranjan Sharma Ms Lisa Owens Dr Barbara Meurer

Our Associates

Research & Development

Dairy Science and Technology

University of Queensland liaison

UHT milk expert

Business Innovation

Dairy Science & Technology

Processing systems

Training & Workshops

Prof Emeritus Hilton Deeth Dr Geoff Smithers Cheese products

Sensory & Quality aspects

Leadership & networking

Training & Workshops

Mr Leigh Norrie

Our Associates

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

Dr Vijay Mishra Mr Alfredo Calle

Our Services

Research and Development

Analytical Services

Food Processing

Technical Training

Funding and Grant Applications

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

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,

specific gravity, electrical conductivity, 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

Well-equipped

laboratory

Applications

• New food product development

• Assessment of functionality of ingredients

• Product characterisation

Laboratory capability

– Texture Analysis

Applications:

• Texture Profile Analysis (TPA)

• Dairy products

• Bakery products

• Confectionary products

• Food gels

• Food packaging

• Glass transition using TMCT method

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

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

Laboratory capability - HPLC

Laboratory capability

– Freeze drying

Applications:

• High-value proteins

• Functional foods

• Anti-oxidants

Laboratory capability

– Headspace Oxygen

Analysis

Applications

• Shelf life analysis

• Packaged products

• Dairy powders

• Infant formula

Pilot-scale capability –Pouch Filler

Pilot-scale capability – Dry

Blender

Pilot Plant Capability –

Spray Drying

Applications

• Dairy powders

• Whey products

• Microencapsulation

• Plant protein powders

• Functional Powders

Pilot-scale capability –

Stephan Kettle

Applications:

• Processed cheese products

• Composite foods

Pilot-scale capability -

UHT & Homogenisation

Applications

• Emulsions

• Encapsulation

• UHT products

Meeting/Training

Room

Workshops

Technical training

Meetings

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