Jasmeet Kaur is researching and developing the nutritional value of a popular breakfast product during her PhD studies in Food Science and Technology.
PhD (Food Science)
I was drawn to this project because it was a fantastic opportunity to be involved in further nutritional enhancement of an already popular product in the market.
I am currently working on improving the nutritional value of a commercially available oat breakfast beverage with a focus on increasing the insoluble dietary fibre without compromising the taste.
My research also aims to understand the effect of processing and storage, monitoring changes in the bio-active components in these beverage matrixes.
I was drawn to this project because it’s a fantastic opportunity to be involved in further nutritional enhancement of an already popular product in the market. I was also keen to be directly involved with the technological aspect of the beverage processing, understanding the basic molecular interactions.
With support from Sanitarium Health and Wellbeing Company and an ARC Linkage scholarship, my supervisor has helped me develop the framework for my research.
I’ve found academics from the School of Science at RMIT to be accommodating and knowledgeable and I have been encouraged and supported throughout my studies.
In fact, my overall experience at RMIT has been exceptional: the facilities and infrastructure available to food science students and researchers are among the best. Some of the equipment and techniques that have benefitted my research include liquid and gas chromatography, antioxidant capacity assay, fluorescence spectroscopy, fourier transform infrared, laser diffraction techniques (mastersizer and zetasizer) and tensiometer.