Discover Cordelia's Research Lab
Led by Professor Cordelia Selomulya, the lab focuses on smart drying, protein functionality, encapsulation, and food structure research.
Professor Cordelia Selomulya is the Associate Dean (Research) at the Faculty of Engineering, Â鶹Éçmadou Sydney. She holds Bachelor of Engineering and PhD degrees in Chemical Engineering from Â鶹Éçmadou.
Shortly after the completion of her PhD in 2002, Cordelia joined the Department of Chemical Engineering at Monash University, before returning to Â鶹Éçmadou in 2019 as Research and Commercialisation Director of the .
Throughout her academic career, Cordelia has developed an internationally recognised research program addressing grand challenges at the interface of food engineering and science, building a strong team of doctoral and postdoctoral researchers working collaboratively on projects in spray drying and characterisation of functional dairy and food powders. She was the recipient of IChemE Global Awards in Food and Drink category, BHERT (Business & Higher Education Round Table) Award for outstanding collaboration in R&D, ICEF’s Young Food Engineer Award, and Fonterra Award for outstanding contribution in the industrial application of a novel technology in the field of bioprocessing. She is a Fellow of the , a Fellow of the , and a Fellow of the . She is the Executive Editor for Advanced Powder Technology, Regional Editor of Particuology, and is on the Editorial Board for Food and Bioproducts Processing.
Cordelia's Research Lab team photo
Research capabilities
Smart drying
- Specialised dairy / food powders (with industry collaborations in Australia, US, China, France, UK)
- Functional materials with tailored morphology: nanostructured, mesoporous, hierarchal, crystalline, for applications in electrocatalysis, vaccine delivery, and imaging
- Microparticles for encapsulation & targeted release, fast dissolution, and surface functionality
Protein functionality
- Dairy protein structure / conformation modulation for better functionality / encapsulation
- Binary protein system design (dairy – plant sources)
- Protein-polysaccharide conjugation via Maillard reaction
Encapsulation & delivery (digestion)
- Encapsulation of oil/fat or oil-soluble functional ingredients in liquid (emulsion) & solid (powder)
- Targeted release with controllable wall materials design (riboflavin, curcumin, etc.)
- Human-mimicking digestion study (international collaborative project)
Rheology & food structure
- Food rheological design for sensory/digestion and control in processing
- Complex flow behaviours of semi-solid foods via LAOS rheology
- Non-extrusion texturizing techniques for plant-based foods
