Presenters: Sarah Ewers and Guisella Yarasca, SARDI Food Technology Program
Date: Thursday 14 Aug 2025, 10 am, SARDI Plant Research Centre Auditorium
Title: Food technology at SARDI: capabilities and recent projects
Abstract: SARDI Food Tech Program, a division within PIRSA, provides technical support and expert assistance to food businesses aiming to enhance product quality and add value to Australian primary produce. Our work helps drive SA’s competitiveness in the food industry by facilitating innovation and addressing technical issues. Our team of scientists focus on the following topics of food technology, new product development, sensory studies, food processing and shelf-life assessment. In this session we will showcase our capabilities and highlight two recent projects; fermented oats, and the fancy ‘baked beans’ project.
Sarah Ewers is a Food Technologist at SARDI, with over 10 years’ experience working in quality assurance, new product development and manufacturing facilities. She completed her Bachelor of Food Science at Otago University in NZ and has worked in colourings and flavourings, dairy, chocolate industries, and has dealt with many more with SARDI. She began working at SARDI around 6 years ago and is currently working on a ‘fancy’ baked beans project.
Guisella Yarasca is a Food Technologist at SARDI, where she works on product development, shelf-life studies, and provides technical support to the food industry to enhance manufacturing practices. Before joining SARDI, Guisella worked in quality assurance in the ready meals sector, gaining valuable experience in food safety and regulatory compliance. She holds a bachelor’s degree in Food Science and Technology from the Agrarian La Molina University in Peru. As part of her research, she has developed a spoonable oat-based snack, reflecting her interest in nutritious and clean-label food solutions.
Presenters: Dr James Cowley and Bill Hirt, University of Adelaide
Date: Thursday 28 Aug 2025, 10 am, SARDI Plant Research Centre Auditorium
Title: Adelaide University Food Product Development Program – Overview of Food Research and Chef in Residence Program
Abstract: The university’s Food Product Development Program was launched around two and half years ago. James and Bill will give a quick overview of the program along with some of the key capabilities that have been developed. James will also discuss some of the research he is leading around novel ingredients, particularly those from food waste and unusual plants such as Plantago and Salvia. Bill will focus on the university’s Chef in Residence Program, collaborating with Chef Kane Pollard, Food Curator of Tasting Australia, Executive Chef at Topiary, and Culinary Director at Ondeen (located at the old site of Maximilian’s in Verdun).
James Cowley is a Food Product Development Fellow at the University of Adelaide with experience as a plant and food scientist, particularly regarding the behaviour of carbohydrates in plants, in food, and in the gut. James completed his PhD at the University of Adelaide in 2020 under the supervision of Prof. Rachel Burton where he explored the food crop potential of Plantago ovata (the source of psyllium husks) and its native Australian relatives. James uses his academic experience in food formulation and food analysis to support local food industry developing new food products, where he is particularly interested in improving quality and nutrition of foods using novel ingredients. He also remains deeply involved in academic research studying how and where plants make polysaccharides and how these polysaccharides influence the textural, sensory, and nutritional behaviours of other ingredients like starch and protein in food and the gut.
Bill Hirt is a Food Product Development Fellow at the University of Adelaide with over 20 years of experience in food research and development, primarily specialising in new product development in the confectionery industry. Before joining the University of Adelaide in 2023 as a Food Product Development Fellow, he was a Senior Associate Principal Scientist at Mondelēz International in New Jersey, USA. Bill holds a Bachelor of Science degree in Food Science from the University of Wisconsin-Madison (USA). Some of Bill’s specific areas of interest related to food and beverages include product development, processing, innovation management, market research, consumer insights, sensory analysis, sustainability, flavours, crystallisation, and the confectionery, baked goods, snacking, and ice cream categories.