Victorian Fellowship winner says “cheese”
4 Aug 09
Why do parmesan and cheddar cheese crumble differently? And how much more cheese could manufacturers produce if they could predict and control the texture of cheese during its manufacture?
Dr Sally Gras, from the University of Melbourne's Metabolic Engineering and Bio21 Molecular Science and Biotechnology Institute, is one step closer to answering these questions after being named a recipient of this year's Victorian Fellowship Award. Dr Gras will travel to Ireland, the United Kingdom and Europe with her $18,000 Fellowship and visit dairy-based industrial and research centres to learn about their product microstructure and functional food research.
"There is a lot we don't know about the intermediate stages of cheese making, and I hope my team's research will help build Victoria's capability in cheese production to ensure it remains internationally competitive by boosting quality and decreasing waste," she says. Read the article in the Melbourne Newsroom, 4 August 2009. Watch the video interview on Melbourne's In the Studio .
