Murdoch’s Food Science Master’s students are at the forefront of grain innovation at the Food Innovation Precinct of WA (FIPWA) at Nambeelup

When you pour oats into your morning bowl, you’re probably not thinking about what’s inside those grains. But Murdoch’s Food Science Master’s students, Nipuni, Chethana, Roshini, and Sachini, are. Using advanced analytical chemistry, their research aims to improve grain testing standards with a vision of enhancing agriculture and food production so we can feed a healthier Australia.

The team’s research focuses on improving how we analyse Australian-grown grains, particularly oats, by developing faster, more accurate, and more cost-effective testing methods. By better understanding the grains’ nutritional value, growers can make more informed choices in grain breeding and processing, allowing them to produce healthier, higher-quality crops.

The research zeroes in on a group of compounds called avenanthramides which can only be found in oats. These antioxidants are known for their positive benefits,  including anti-inflammatory and potential anti-cancer properties, making them extremely valuable in nutrition and health. The only problem – existing methods for detecting avenanthramides are not good enough.

Right now, nutritional profiling of grains relies on complex laboratory procedures that are expensive, slow and often provide inaccurate estimates instead of accurate determinations. These procedures aren’t practical for use by breeders and industry partners and can’t keep up with the needs of modern agriculture.

That’s where Murdoch’s Food Science Centre comes in. These Master’s students, under the supervision of researcher Dr Sun-Tong Chin (ST for short), are developing novel analytical techniques, including advanced spectroscopy and mass spectrometry-based "omics", to streamline the nutritional analysis of oats. These tools allow researchers to look at the chemical makeup of a grain sample, producing a nutritional profile in less time and more detail than was previously available.

The collected data will then be put into a database of oat strains and their nutrient profile, allowing growers and producers to efficiently determine the best strains and production methods. Beyond just oats, future research will expand the database through all grains, working alongside more collaborators to generate a comprehensive database for all grain strains and production methods.

“This research aims to improve not just health but also the flavour of Australian grains,” says ST, “leading to healthier, more satisfied consumers and allowing Australia to become a more competitive exporter worldwide.”

For students, this project highlights the intersections between analytical chemistry, agricultural science and nutrition. And in Murdoch’s new Food Science Centre in Nambeelup, the research provides hands-on experience with industry-relevant tools and techniques, preparing these students for research careers beyond university.

The impact of the research stretches far beyond the lab. 

With better testing tools, farmers can make smarter choices about what to plant, demonstrating the importance of bridging the gap between lab science and industry practice. Farmers can breed superior oat varieties, food manufacturers can closely monitor quality and Australia’s grain exports can meet international standards more efficiently.

In the long term, that means better oats for everyone – from the farmer in the field to the consumer eating oats at home.

You can find out more about Murdoch's fantastic range of Food Science and Nutrition courses here: https://www.murdoch.edu.au/schools/medical-molecular-and-forensic-sciences/study/food-science-and-nutrition