24 January 2011
Making cereals better for you
Food Science student Amy Williams (centre) at the CPW Nestle research facility at Rutherglen, with CPW Technology Manager, John Pitcher (left) and Senior Development Technician, Alistair Shanks (right).
While many people have spent the summer relaxing, RMIT University student Amy Williams has been busy working on making breakfast cereals healthier.
Ms Williams, a final-year Bachelor of Science (Food Technology and Nutrition) student, won a summer vacation research position and scholarship with Cereal Partners Worldwide (CPW) in Rutherglen. Exploring fibre and reducing sodium content in cereals were among her many research projects.
Professor Neil Mann, Professor of Food Science and Nutrition at RMIT's School of Applied Sciences, said Ms Williams was helping develop a new breakfast product during her time at CPW.
"She has also gained experience in sensory analysis, shelf life improvement, recipe systems, benchtop development, food processing machinery and procedures on a pilot plant and factory scale, as well as project management from contacting suppliers to pilot plant trials," he said."
CPW is a joint venture between Nestle and the cereal grains company General Mills.
The Bachelor of Science (Food Technology and Nutrition) teaches students how to improve the quality of manufactured food, creating safe and nutritious products that taste good and have a long shelf life.
Major manufacturers such as McCormick Foods, Nestle, Simplot and Heinz are among RMIT's Food Science industry and research partners.