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Research Projects

Learn about the research projects you can be a part of when you join the International Food Research, Innovation, and Educational Experience for Engineering Undergraduate Students.

Nutrient Profiling and Proteomics Assessment of Huhu Grubs

Edible insects are fast becoming an attractive, nutritious and important alternative source of food and feed. For example, the European Food Safety Authority (EFSA) recently ruled that yellow mealworm is safe for human consumption. However, our ongoing work has identified the need to profile the identities, nutritional composition, and functional properties of lesser-known edible insects as an important research priority area in the field of entomophagy, i.e. the consumption of insects as food. This novel project aims to fill that research gap by studying the nutritional profile of Prionoplus reticularis (aka Huhu grubs), an indigenous edible insect of the Māori people in New Zealand. Specifically, gravimetric, spectrophotometric and omics techniques will be used to study the nutritional and secondary metabolite profiles of Huhu grubs at various developmental stages (larvae, pupae, beetles). This project is designed to enable students to develop skills and knowledge in protein nutrition and functionality assessments related to entomophagy and to gain an appreciation of the Māori worldview on food.

Characterization of Phytochemicals in Australasia Vegetables

This research focuses on characterising phytochemicals in traditional vegetables native to Australasia, particularly from Fiji and New Zealand. Phytochemicals—natural compounds found in plants such as flavonoids, alkaloids, and phenolics—are known for their diverse health benefits, including antioxidant, anti-inflammatory, and potential anti-cancer effects. Many traditional vegetables are rich in these bioactive compounds, which may support immune health, reduce the risk of chronic diseases, and enhance overall nutritional quality when included in the diet. However, the specific phytochemical content and health impacts of several native Australasian vegetables remain under-researched.
vegetables graphic with an arrow pointing to scientific equipment and then pointing to vegetables with chemical makeup overlaid

This study aims to extract, quantify, and analyse phytochemical classes such as polyphenols and flavonoids present in a selection of native vegetables from Fiji and New Zealand and study their antioxidant behaviour. By studying their unique phytochemical profiles, this research will highlight their potential contributions to dietary health and nutrition, as well as to food security in the region. Understanding the health-promoting properties of these plants could support their incorporation into modern diets and promote their cultivation, fostering a deeper appreciation of indigenous knowledge systems and helping to preserve traditional food sources.

Food Processing Effect on Plant-Based Foods

Plant-based foods such as flaxseed are rich sources of a wide range of nutrients and health-promoting phytochemicals. Despite the growing interest in plant-based foods, nutrients in plants are naturally protected in different intact cell structures, reducing the bioaccessibility and bioavailability of these nutrients. Food processing techniques such as thermal treatment are effective for altering the microstructural architecture of plant foods to improve digestibility, but this compromises the nutrient, taste, and quality attributes of most foods. Our ongoing work has shown that innovative technologies such as pulsed electric fields (PEF) induce subtle structural modifications of plant matrices and can influence the breakdown of plant-based foods during mastication and subsequent in vivo release of nutrients during digestion. This project seeks to understand the implications of conventional (thermal processing) and emerging processing methods (PEF) on the microstructure and digestibility of nutrients in plant foods.
a graphic showing how food processing effects plant based foods

In Silico and Bioinformatics-Driven Discovery of Antidiabetic Food Peptides

Bioactive peptides are specific protein fragments which, once ingested and absorbed, have a potential impact on body functions or conditions and thus ultimately influence health. They have been shown to trigger in vitro and in vivo physiological functions such as antimicrobial, antioxidative, antihypertensive, anticancer, cytomodulatory, and immunomodulatory activities. The fact that proteins and peptides have a high degree of structure-activity behaviour makes it possible to use computational and bioinformatics approaches that rely on quantitative structure-activity relationships (QSAR) to predict the activities and properties of peptides ahead of wet lab synthesis. This project aims to establish an integrated in silico and wet lab process flow that can predict and validate antidiabetic peptides properties and functionalities, using proteins from Huhu grubs and flaxseed as model foods. This project can potentially find novel antidiabetic peptides to develop functional foods to address prevalent diseases such as type 2 diabetes.
Bioinformatics assessment for the release of bioactive peptides

Development of Advanced Aptasensors for Real-Time Detection of Foodborne Pathogens

This project will develop advanced optical and electrochemical aptasensors for the real-time detection of foodborne pathogens. We will use DNA/RNA aptamer molecules, with high specificity and sensitivity, to create sensors capable of identifying harmful bacteria and viruses in food products with accuracy. These sensors will integrate optical and electrochemical detection methods to provide rapid, reliable results, ensuring food safety. The project will involve interdisciplinary collaboration, combining knowledge in molecular biology, materials science, and engineering to design, fabricate, and test the aptasensors. The aptasensors will be miniaturized to make them portable and user-friendly, enabling on-site testing in various food production and processing environments. We will also work on developing a robust data analysis platform that can interpret aptasensor readings, providing insights to food producers and regulatory agencies. Through this project, we will create a practical and scalable solution that addresses the critical need for enhanced food safety monitoring.
Development of advanced aptasensors for real-time detection of foodborne pathogens

Development of Ice Nucleation Assay for Biological Ice Nuclei

Freezing has been widely used a method to preserve food and biological materials for extended storage, as well as a processing technology for certain foods, such as ice cream. A fast ice nucleation can reduce freezing time and the resulting freezing damage. In this project, we will develop an ice nucleation assay with infrared detection for high-throughput droplet freezing experiments. The assay developed can be used to study biological ice nuclei that can be used in several fields. This project is designed to enable students to develop skills and knowledge in building customized instrument.

References

  • Van Huis, A., Potential of insects as food and feed in assuring food security. Annual review of entomology, 2013. 58: p. 563-583.
  • Turck, D., et al., Safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 2021. 19(1): p. e06343.
  • Kavle, R.R., et al., Proximate composition and lipid nutritional indices of larvae and pupae of the edible Huhu beetle (Prionoplus reticularis) endemic to New Zealand. Journal of Food Composition and Analysis, 2022: p. 104578.
  • Lawal, K.G., et al., Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding. Future Foods, 2021: p. 100016.
  • Lawal, K.G., et al., Lipid nutritional indices, regioisomeric distribution, and thermal properties of Tenebrio molitor and Hermetia illucens larvae fat. Journal of Asia-Pacific Entomology, 2022. 25(3): p. 101951.
  • Kavle, R.R., et al., Edible insects: A bibliometric analysis and current trends of published studies (1953–2021). International Journal of Tropical Insect Science, 2022.
  • Dzuvor, C.K.O., et al., Bioprocessing of Functional Ingredients from Flaxseed. Molecules, 2018. 23(10): p. 2444.
  • Menta, R., G. Rosso, and F. Canzoneri, Plant-Based: A Perspective on Nutritional and Technological Issues. Are We Ready for “Precision Processing”? Front Nutr, 2022. 9: p. 878926.
  • Duque, S.M.M., et al., Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International, 2020. 129: p. 108839.
  • Leong, S.Y., et al., Texture and in vitro starch digestion kinetics of French fries produced from potatoes (Solanum tuberosum L.) pre-treated with pulsed electric fields. Applied Food Research, 2022. 2(2): p. 100194.
  • Korhonen, H. and A. Pihlanto, Bioactive peptides: Production and functionality. International Dairy Journal, 2006. 16(9): p. 945-960.
  • Agyei, D., E. Bambarandage, and C.C. Udenigwe, The Role of Bioinformatics in the Discovery of Bioactive Peptides, in Encyclopedia of Food Chemistry. 2019, Elsevier. p. 337-344.
  • Soleimani S, Bruce-Tagoe TA, Ullah N, Rippy MG, Spratt HG, Danquah MK. Development and characterization of a portable electrochemical aptasensor for IsdA protein and Staphylococcus aureus detection. Anal Bioanal Chem. 2024 Aug;416(20):4619-4634.