Plant-based cheese has attracted growing interest as an alternative to conventional dairy products. However, reproducing the characteristic flavour, aroma and appearance of dairy cheese remains challenging and is important for improving consumer acceptance. Our research group has developed an established plant-based cheese formulation with desirable texture and cooking functionality. This Taste of Research project will focus on improving its sensory characteristics through the incorporation and optimisation of food-grade flavouring ingredients and natural or commercially available food colourants. Different formulations will be prepared and compared to identify combinations that provide a more cheese-like aroma and appearance while maintaining product quality. The student will use analytical techniques including an electronic nose to characterise and compare aroma profiles. Instrumental colour measurements may also be used to assess product appearance.
School
Chemical Engineering
Research Area
Food engineering | Plant-based foods | Food formulation | Flavour analysis
Suitable for recognition of Work Integrated Learning (industrial training)?
No
- Research environment
- Expected outcomes
- Supervisory team
- Reference material/links
The student will join the food engineering research team in the School of Chemical Engineering at UNSW and work alongside postgraduate students and researchers conducting research on plant-based foods, food structure and flavour delivery. The project will provide hands-on experience in food formulation, experimental design and instrumental analysis. The student will have access to established plant-based cheese formulations and laboratory facilities including an electronic nose and other food characterisation equipment.
The student is expected to:
- Gain hands-on experience in formulation and preparation of plant-based cheese products.
- Investigate the effects of selected food-grade flavouring and colouring ingredients on cheese aroma and appearance.
- Develop experience in electronic-nose analysis, colour measurement and quantitative comparison of food products.
- Identify promising flavour and colour formulations that improve the cheese-like sensory characteristics of the existing plant-based cheese.
- Develop skills in experimental design, data analysis and scientific communication through preparation of the final Taste of Research poster.
- Yiu, C. C. Y., Kim, W., Gunawan, I. C., Vongsvivut, J., Wang, Y., & Selomulya, C. (2025). A dual polysaccharide and plant protein system for cheese analog with enhanced meltability and texture. Food Hydrocolloids, 111850.
- link to our patent on plant based cheese: https://patentscope.wipo.int/search/en/WO2026128974