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Past student projects

(May 2016)

There have been a number of students who have completed projects under FSANZ staff supervision. A summary of each project is provided in the table below.

University​ ​Project topic
​University of NSW ​Arsenic in rice
The aim of this project was to determine and compare total arsenic in both locally produced and imported rice samples commercially available in Australia as well as different fractions of milled paddy rice, and to assess compliance of these samples with Australian food standards. Commercially available rice samples, cooked using two different methods, were also analysed to determine the effect of cooking on arsenic levels in rice.
​University of NSW​ ​Rosemary extract in sausage preservation
The aim of this project was to investigate the microbial growth, lipid oxidation and sensory characteristics using rosemary extract compared to sulphites for the preservation of sausages.
​​University of NSW ​Effectiveness of food recall public advertising
This aim of this study was to investigate the effectiveness of the most common delivery systems used in food recall notification and highlight key areas that require improvement.
​University of South Australia ​Analysis of α-tocopherol in dietary supplements (vitamin E and multivitamin supplements)
This project aims to quantify α-tocopherols levels in a range of dietary vitamin E and multivitamin supplements.
​University of Canberra ​Macronutrients in infant formula: Lipids and Carbohydrates
The aim of this project was to align Standard 2.9.1 with the Codex Standard 72-1981 by using a systematic approach to examine the evidence base for lipid composition of infant formula to determine and measure level of uncertainty regarding the adequacy of safety of proposed recommendations.
​University of NSW​ Herbal Teas and Health Claims - a Preliminary Survey
What are in ‘herbal teas’ and do they pose a risk to human health/safety
The aim of this project was to identify a range of products available in the greater Sydney region; identify the health claims on these products and conformation with Australian laws; and determine and compare the general public’s perceptions of tea and herbal tea consumption across different age groups, gender, and background.
​University of NSW ​Nanotechnologies for food functionality
The aim of this project was to identify the presence of nanoparticles of titanium dioxide when used as a food additive in different food matrices.


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