Student Project List by Topic
This is a list of project ideas, currently of interest to FSANZ. Students are not limited to the project ideas described in this document, and are encouraged to contact FSANZ to discuss other potential project ideas. You may either email or call (02) 6271222 for the relevant officer in Australia or be transferred to our New Zealand office (thus avoiding international call charges).
Nutrition
Analysis of vitamin C level in common dietary supplements
Dr Judy Cunningham: Judy.Cunningham@foodstandards.gov.au
As the popularity of dietary supplements grows, their contribution to total nutrient intakes is increasing. Intake of nutrients from supplements, as well as from foods, needs to be taken into account when assessing the impact of some proposed changes to the Food Standards Code. FSANZ holds data, provided by the TGA, on the declared content of vitamin C (as ascorbic acid and/or sodium-, zinc- or calcium ascorbate) in a range of such supplements. However these levels have not been verified by TGA. The aim of this project would be to quantify levels of vitamin C in a range of dietary supplements. Included supplements would cover those identified as vitamin C supplements, multivitamin supplements and herbal substances with added vitamin C (such as echinacea or horseradish supplements). Depending on progress, the project could potentially be extended to include common B vitamins, such as thiamine. On completion, it is hoped the data would be able to be used to verify the accuracy of data reported to the TGA and used in FSANZ risk assessments.
Survey of dietary supplements on theNew Zealandmarket: composition, compliance and claims
Ms Tracey Cridge: tracey.cridge@foodstandards.govt.nz
The New Zealand dietary supplement market is a growing market encompassing a diverse range of imported and locally produced products carrying an array of claims.
The regulation of dietary supplements is handled differently in New Zealand and Australia, but by virtue of the Trans-Tasman Mutual Recognition Arrangement food-type dietary supplements can be exported from New Zealand to Australia. A New Zealand Standard for Supplemented Foodis currently being considered, which is intended to cover food-type dietary supplements.
There is no up-to-date database of the available products, their composition, or their compliance with current and proposed regulation. To help inform current and future food standards considerations FSANZ would benefit from the following information:
List of dietary supplements currently available on the New Zealand market
- their composition
- claims manufacturers make about them
- comparison with a range of relevant regulations
- comparison with relevant nutrient reference values
Vitamin E level in common dietary supplements and foods
Dr Rainer Reuss: Rainer.Reuss@foodstandards.gov.au
Vitamin E supplements are one of the most popular dietary supplements in use. Vitamin E is also added to a variety of foods. In addition, tocopherols are added to foods as antioxidant food additives. Intake of Vitamin E from supplements, and from foods with added vitamin E for nutritional or food technological purposes, needs to be taken into account when assessing total intakes of Vitamin E. FSANZ holds data, provided by the TGA, on the declared content of vitamin E in a range of supplements. However, these levels have not been verified. FSANZ also holds data on the Vitamin E content of foods and the level of use of tocopherol preparations as food additives. The aim of this project would be to quantify levels of vitamin E in a range of dietary vitamin E supplements, multivitamin supplements and herbal substances with added vitamin E. This data would be combined with food composition data to estimate the total intake of Vitamin E in Australia. It is anticipated that the student undertaking this study would need to spend some time at FSANZ accessing food consumption data stored on FSANZ’s dietary modelling program, DIAMOND.
Analysis of long chain omega 3 levels in common dietary supplements
Dr Judy Cunningham: Judy.Cunningham@foodstandards.gov.au
As the popularity of dietary supplements grows, their contribution to total nutrient intakes is increasing. Intake of nutrients from supplements, as well as from foods, needs to be taken into account when assessing the impact of some proposed changes to the Food Standards Code. FSANZ holds data, provided by the TGA, on the declared content of some omega-3 fatty acids in a range of such supplements. However these levels have not been verified by TGA analysis and may not cover all fatty acids present in the oil. The aim of this project would be to identify, and quantify levels of, individual fatty acids in a range of dietary supplements. Included supplements would cover those identified as fish oil, cod liver oil, flaxseed (linseed) or other oil supplements. On completion, it is hoped the data would be able to be used to verify the accuracy of data reported to the TGA and used in FSANZ risk assessments.
Food Technology/Microbiology
Fate of selected pathogens during the production of raw milk cheese
Mr Deon Mahoney: Deon.Mahoney@foodstandards.gov.au
With increasing consumer interest in raw milk cheese, there is a need for a better understanding of the fate of low levels of milk-borne pathogens such as Salmonella spp.,E. coli,S. aureus, or Listeria monocytogenes which may be present in raw milk and the impact of cheese making steps on their growth and survival.
A study would consider a specific milk (e.g. raw cow, goat or sheep milk) and cheese type (e.g. cheddar cheese, blue cheeses or soft-surface ripened cheeses) and determine whether these organisms grow, survive and/or become inactivated during the production of the cheese.
Survey of ready-to-eat horticulture products
Mr Deon Mahoney: deon.mahoney@foodstandards.gov.au
An increasing array of ready-to-eat horticulture products are now available to Australian consumers. These include pre-cut salad ingredients, sprouts, pre-prepared salads, etc. In the past year, a range of plant products have been implicated in outbreaks of foodborne illness in Australia and overseas e.g.Salmonella in sprouts and rockmelons. Factors including the raw materials and their production system, post-harvest handling, preparation, packaging and storage influence the microbiological status of these products.
A study could examine the microbiological status of selected products at point of sale, as well as determine the impact of production and processing steps on the microbiological status of these products.
Cold chain refrigeration temperature survey
Mr Deon Mahoney: deon.mahoney@foodstandards.gov.au
Maintenance of the cold-chain throughout the storage and distribution of perishable products is important not only for product quality but more importantly, for the microbiological safety of the food product. Generally the growth of pathogenic microorganisms is suppressed at refrigeration temperatures (< 5oC) with a few exceptions, ie Listeria monocytogenes. Fluctuations in temperature during distribution or storage, or indeed a breakdown in the integrity of the cold-chain, particularly during retail display, food service and/or consumer households, can impact on the number of microorganisms present in a food. Published and unpublished data obtained from surveys in Australia and overseas consistently show the refrigerated retail cabinet as a weak link in the cold chain. However, this data is limited (ie: a particular food) or out-of-date, whilst data pertaining to other stages of the cold-chain (ie: the food service area and consumer households) may be lacking altogether. A study could identify temperatures of retail and food service refrigeration units and domestic refrigerators.
Microbiology of specialty eggs
Mr Deon Mahoney: deon.mahoney@foodstandards.gov.au
A range of exotic processed egg products are being found in the Australian marketplace. These include salted and century eggs and fertilized eggs. Little technical information is available on the processing operations and conditions for these products, and the extent to which microbiological hazards may be reduced or increased during these processing steps. Factors including raw material status, inputs, processing steps, and storage will all influence the microbiological status of these products.
A study could define the major steps in the production of these products and examine the fate of selected pathogens during production. Alternatively, a study may involve a survey of their microbiological status at point of sale.
Effect of dairy processing technologies on milkborne pathogens
Mr Deon Mahoney: deon.mahoney@foodstandards.gov.au
In assessing the safety of dairy products, FSANZ has become aware of a range of new technologies that could be used as alternatives to pasteurizations (typically high temperature short time treatment at 72 o C for 15 seconds). These technologies include ultra-high pressure processing, pulsed electric field, ultrasonication, bactofugation, etc.
Projects that provide data on the effect of these technologies on pathogens such as Salmonella spp.,E.coli,S. aureus,Listeria monocytogenes andB. cereuswould assist in determining the capacity of these alternatives technologies to produce safe dairy products.
Application of alternative technologies
Mr Dennis Thomas: dennis.thomas@foodstandards.govt.nz
New innovations in food products and their manufacture have the potential to facilitate the introduction of safer, fresher and better quality packaged and fresh foods e.g. high pressure processing used to reduce bacterial levels and prolong shelf life. However these new innovations, or technologies, may have the potential to challenge existing food regulations. Where a food is produced using a new technology, compositional and structural changes with regard to the safety of the final food are the key considerations in determining if a food is novel. If a food is considered novel, FSANZ will undertake a pre-market safety assessment in order to determine whether the food is appropriate for consumption. New technologies that could potentially result in a food being regulated as a novel food include: high pressure processing; ultrasonication; pulsed electric field; separations; and various technology combinations.
A study could identify the potential range of foods these technologies target, differences in processing conditions among foods using new technologies, and to what extent these technologies are used overseas and in Australia.
Mr Peter Wallner : peter.wallner@foodstandards.gov.au
The emergence of nanotechnology and its potential application in many fields means governments around the world are considering the potential benefits and risks of nanotechnology. Food is one area where nanotechnology has potential applications, although F SANZ has not yet received any applications to amend the Australia New Zealand Food Standards Code (the Code) to permit any foods developed using nanotechnology. FSANZ, along with food regulators in other countries, are assessing whether their risk assessment processes and regulatory arrangements are adequate for ensuring the safety of foods that may incorporate nanotechnology. (See http://www.foodstandards.gov.au/newsroom/factsheets/factsheets2008/smallparticlesnanote3923.cfm )
Small projects focussing on aspects of nanotechnology could be developed by students in collaboration with FSANZ around one of the following themes:
- Characterisation and metrology aspects of nanometre scale particles in food.
- The occurrence of nanometre scale particulates in traditional/conventional foods and estimating nanometre scale particles in the Australian diet.
- Marketing and acceptance of nanotechnology in the food sector – industry and consumer attitudes to the benefits and perceived risk of nanometre scale particles in food.
Toxicology/Chemical Safety
Compositional analysis of food derived from transgenic or cloned animals
Ms Lynda Graf : lynda.graf@foodstandards.gov.au
One of the key components of the safety assessment of genetically modified food is the compositional analysis of the food and its comparison to the conventional counterpart to identify any significant differences. Any identified differences can then be further investigated for their impact on the safety and nutritional adequacy of the food. Most of the work that has been done in this area has focussed on GM plants, and very little information is available on the composition of food products derived from GM or cloned animals. This project would therefore analyse the composition of a food derived from either transgenic or cloned animals (e.g. milk) and compare it to that of an appropriate control to determine if there are any significant differences, and if so to determine what impact such differences may have on the safety and/or nutritional adequacy of the food. The project could also research the general availability of compositional data from foods derived from non-GM animals, as this will be useful information on the typical variation in the food supply.
Dr Utz Mueller: Utz.Mueller@foodstandards.gov.au
Native plants are increasingly being marketed as foods. While many of these foods may be safe for human consumption, there is potential for harm in some cases if the food is not prepared correctly or if an analysis has not been carried out to identify toxins or anti-nutritional factors. This project could examine one or more bush foods currently on the market and analyse the composition of the food to determine if there are substances present which may potentially cause harm. Alternatively the project could examine a range of currently available plant bushfoods and the data to support their safety.
Storage, transport and conditions: the effect of nitrate and nitrite levels in fresh produce
Ms. Jenny Trudinger: Jenny.Trudinger@foodstandards.gov.au
Nitrite and nitrate are present in many foods, either through natural processes or their intentional addition. Nitrite and nitrate are added to foods primarily as preservatives and antimicrobial agents in processed meat. Nitrate is known to be naturally present at significant concentrations in plant foods and water , however levels of nitrite in foods are generally very low. While there are difficulties in comparing international findings as a result of different methodologies and reporting of different forms of nitrate and nitrite, international research into temperature and storage time has found that the nitrite levels in vegetables increases as a result of microbiological reduction of nitrate when stored at room temperature.
In previous FSANZ surveys, temperature variations during transport and storage, as well as time lapse between sample collection and analysis, were hypothesised to have affected nitrite levels in fresh produce. Further investigation of the issue, found that there appeared to be a trend in nitrite and nitrate level changes in foods related to freezing, thawing and re-freezing.
The aim of this project would be to investigate the effects of different temperature and storage conditions on the levels of nitrate and nitrite in fresh produce. Depending on progress and outcomes, the project could potentially be extended to include processed foods as well. On completion, it is anticipated that the results could be used to verify the accuracy of data collected and utilized by FSANZ in dietary exposure assessments and to inform any future surveys of nitrate and nitrite in food undertaken by FSANZ.
Consumer Behaviour and Social Sciences
Consumers’ perception of various food risks
Dr Trevor Webb: Trevor.Webb@foodstandards.gov.au
Consumers generally perceive the risks from foods and food production technologies differently to experts responsible for assessing the level of risk for some food innovation in the regulatory system. This difference has important consequences for effectiveness in conveying messages to consumers.
This project seeks to map consumers’ perceptions of food risks for a range of foods and food production technologies, for example high fat diet, trans fatty acids, mercury levels in fish, microbial contaminations, food additives, and GM foods. Previous research has identified a number of factors that influence how risks are perceived by consumers; these include familiarity with the food/food technology; level of voluntariness in exposure to the food/food technology; immediacy of the risk; severity of risk’s impact; equity of the risk’s impact.
Theoretical approaches such as the Protection Motivation Theory or Health Belief Model could be used to determine for example how motivations and/or fear appeals are related to adherence to the communication of risk or health messages. Using a quantitative survey, data on the level of perceived risk and factors associated with it could be gathered to help inform communication strategies.
Consumers’ perceptions and behaviours in response to phytosterol-enriched foods
Ms Marianne Hoey: Marianne.Hoey@foodstandards.gov.au
Certain foods in the market place are enriched with p lant sterols (or phytosterols). There is limited research around how consumers respond to the current range of phytosterol-enriched products available in Australia and New Zealand.
This project focuses on consumer research to investigate answers to questions such as the following: What is the level of consumer understanding of phytosterols and phytosterol-enriched foods? Who purchases these foods versus who consumes these foods? How are these foods incorporated into consumers’ diets and lifestyles? Do consumers use advisory labels on these foods? If so, how, and does this affect their purchasing and/or consumption behaviour?
Quantitative survey or qualitative observation or interviewing techniques could be used to address these questions. Various theories of decision-making and behaviour could be employed to frame this project.
Consumers’ response to food fortified with vitamins and minerals
Dr Trevor Webb: Trevor.Webb@foodstandards.gov.au
Ms Catherine Deeps:Catherine.Deeps@foodstandards.gov.au
Ms Jacinta Dugbaza: Jacinta.Dugbaza@foodstandards.gov.au
There is much debate about whether fortification of foods with vitamins and minerals influences food choice especially in relation to foods of low to modest nutritional value such as confectionery, sweet biscuits, and soft drink.
How do consumers respond to fortified foods in the market place? What is the target audience for these new fortified products? If foods of low to modest nutritional value were to be permitted to be fortified, how would consumers respond to them? How would these foods be incorporated into their diets?
To what extent would consumers choose fortified low to modest value foods in place of:
- their unfortified counterparts; or
- foods that were traditionally sources of the fortified ingredient eg calcium fortified orange juice instead of milk?
The Project focuses on consumer research to first determine the proportion of consumers who would be prepared to purchase and consume new fortified foods of low to modest nutritional value, and of those who responded affirmatively, to research the impact on their previous food consumption patterns of including such foods in their diet.
Quantitative survey or qualitative observation or interviewing techniques could be used to address these questions. Various theories of decision-making and behaviour could be employed to frame this project.
Functional foods and consumer perceptions
Ms Marianne Hoey: marianne.hoey@foodstandards.gov.au
Functional foods are foods that provide health benefits beyond basic nutrition. They are similar in appearance to conventional foods and intended to be consumed as part of a normal diet, but modified to serve physiological roles beyond the provision of simple nutrient requirements.
There is limited knowledge about how consumers view functional foods, what they understand specific functional foods to deliver, and motivators for uptake of functional foods. For example, do target consumers perceive a level of personal risk sufficient to prompt uptake of specific functional foods? Do consumers perceive a level of response-efficacy in a functional food? How do various motivations relate to consumption behaviours of functional foods?
This project could draw upon the Health Belief Model, the Social Cognitive Theory, Theory of Planned Behaviour or the Protection Motivation Theory as a framework to examine consumer motivations towards purchase, and consumption of functional foods, within the context of overarching personal-environmental interactions. Quantitative or qualitative techniques could be used to address this topic.
Actual purchase behaviour of consumers
Dr Trevor Webb: Trevor.Webb@foodstandards.gov.au
Consumer research regarding the use of nutritional labelling on packaged foods consistently finds that 70-80% of consumers report they use nutritional labelling at least sometimes. Similarly studies suggest that nutritional labelling is important to consumers when making purchase decisions. However some studies suggest that reported nutritional label activity simply involves looking at the information rather than processing it further and actively incorporating this information in purchase decision, even when purchasing for healthy foods.
This project will explore the use of observational techniques in real-world shopping situations to better understand the extent and nature of nutrition label use in purchase decisions. Volunteers could be asked to shop for a standard list of products in two ways: first when they go shopping normally and then when they go shopping for healthier alternatives.
Decision-making paradigms and social cognitive theories could be applied within the context of food purchasing to explore these issues. Observation and survey techniques could be used to elicit the information used by consumers in making their decisions.
Regulatory analysis
Estimating the cost of Foodborne Illness due toListeria monocytogenes
Rishi Khandelwal: Rishi.Khandelwal@Foodstandards.gov.au
Estimating the cost of foodborne illness due to pathogens likeSalmonellaspp.,Listeria monocytogenesandCampylobacter spp.in food could be an important component of the cost benefit analyses when FSANZ assesses major applications and proposals to introduce or revise food standards. Because of the demanding and complex nature of such estimates we cannot undertake specific studies in support of each assessment that FSANZ undertakes. It becomes necessary to either commission external studies or draw on the previous work and findings of other organisations. In order to facilitate our work, we can benefit from a literature review of the cost of foodborne illness due to Listeria monocytogenes in ready to eat foods. Such a study could identify and collate data provided in published material both in Australia/New Zealand and overseas. It could also provide a bibliography of publications that we can refer to and draw on in the future.
If resources and time permit, this study could also report on other possible methods of evaluating the same including health economic analyses on the consequences ofListeria monocytogenesin Raw Milk.