Future Foods


  • AREA OF RESEARCH Metabolic phenotyping, Precision medicine, Phenoconversion, Biomarker discovery
  • TECHNOLOGY UTILISED Nuclear Magnetic Resonance Spectroscopy, Mass Spectrometry
  • LEAD RESEARCHER Professor Jeremy Nicholson

Future Food Systems Cooperative Research Centre (FFS-CRC)

FFS-CRC, a 10-year research program funded ($35M) by the Federal Department of
Industry, Science, Energy and Resources (2019), of which Murdoch University (MU) is a
key research partner, has been established to drive industry-led collaborations between
industry, researchers and the community. The consortium of academic and industry
partners aim to improve the competitiveness, productivity and sustainability of
Australian industries, especially in sectors where Australia has a competitive strength
such as high value foods.

Prof Jeremy Nicholson is leading Research Program 3, which focuses on precision
nutrition. The program aims to bridge the gap between current and new practices in
order to deliver new, high value food products through a focus in quality management,
and translation of personalised nutrition research. The programme also aims to develop
new analytical technologies that can provide new metrics of quality assurance and
scientific backing for health claims thereby offer a competitive advantage for agrifood

Within the program, individual projects have been set up with industry partners such as
Bruker BioSpin (technology manufacturer), the Department of Primary Industries and
Regional Development (DPIRD) and various food and neutraceutical companies. Dr Ruey
Leng Loo is leading key research initiatives characterising the chemical composition of
high value foods such as artichokes, berries and truffles with an emphasis on locally
sourced produce.