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OzScientific products & services
OzScientific
- a brief profile (pdf)
Functional Foods Newsletter - OzScientific
Weekly Digest Premium - sample copy (.pdf)
Concept products
Please contact us if you would like
us to develop a new product or solve ingredient functionality problems in your
formulations
OzSC001
- Low-fat, pasteurised milk with phytosterol esters (.pdf, 1 page)
OzS002
- Probiotic yogurt drink (.pdf, 1 page)
Commercial research reports
OzScientific periodically carries out analysis of opportunities for
functional and bioactive ingredients and compiles
reports of commercial interest. The reports are written in user-friendly
language and
easy to follow formats. These reports can be purchased directly from
OzScientific. Please following our Feedback link for
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Free
literature
The following documents are available for downloading. You
will either need MS Power Point or a portable document format (pdf) reader to view the documents
Functional Foods and bioactive ingredients
Market
trends, opportunities and challenges for functional dairy products -
International Functional Foods Conference, Adelaide, July 2005
Download related publication HERE
Functional
Dairy Foods - June 2006
Functional
Dairy Foods - Formulation Challenges - July 2006
Dairy products and ingredients
Major Trends & Innovation in Dairy
Beverages - a presentation made at the Australian Beverage Summit 2004
Recombination of
milk - a presentation made to visiting Chinese dairy industry officials
UHT milk& aseptic
packaging - a presentation made to visiting Chinese dairy industry officials
Beverages
An
introduction to beverages
Grain & pulse ingredients
Plant-based
food ingredients
Juices, Fruits & Vegetables
Freezing
of fruits and vegetables
Fruit
and vegetable juices
Microbiology
and safety - fruits and vegetables
High
pressure processing of fruits and vegetables
Nutritional
& functional components in fruits & vegetables
Food Processing
Membrane
filtration technologies
Food Chemistry
Food
laboratory tests
Food Microbiology
Introduction
to Food Microbiology
Characterisation
of Bacteria
Food spoilage
Food Poisoning
Microbial
growth
Microbial
control
Microbiology
of Fermented Milk Products
Microbiological
quality of dairy products
Rapid Tests
and HACCP
Computer
pathogen Modelling
Miscellaneous presentations
Food
Irradiation
Introduction
to food additives
