Jason Stokes

Source: https://about.uq.edu.au/experts/2084 Parent: https://about.uq.edu.au/experts/346

Professor

Jason Stokes

Positions

Program Lead, Premium Food and Beverages within the Food and Beverage Accelerator Program (FaBA) of : School of Chemical Engineering : Faculty of Engineering, Architecture and Information Technology

Professor : School of Chemical Engineering : Faculty of Engineering, Architecture and Information Technology

Overview

Background

Jason Stokes is a Professor in the School of Chemical Engineering and Leader of the Premium Food and Beverages Program within Australia’s Food and Beverage Accelerator. His program delivers industry‑driven research aimed at enhancing onshore value‑adding and supporting business growth across the sector. Jason obtained his BE (Chem) and PhD from the University of Melbourne and worked as a Researcher at Unilever R&D in the United Kingdom from 1999–2008 before joining UQ in 2008. He has over 25 years of experience working in and with the food industry locally and globally, spanning industrial R&D, long-term research partnerships, and innovation translation.

Jason was named among Australia’s Top 250 Researchers in Research Magazine (The Australian, 2026), ranking first nationally in the Field of Dispersion Chemistry within Chemical and Material Sciences.

He is internationally recognised for his expertise in the rheology, lubrication, structure and processing of complex fluids and soft materials, including food and beverages. He pioneered the development of advanced rheology and soft-contact tribology techniques that provide new insights into oral processing and sensory perception—spanning mouthfeel, taste and flavour. His research has uncovered the physical and structural mechanisms underlying complex sensory attributes across diverse food systems, supporting industry in designing next‑generation products with enhanced quality, sensory performance and sustainability.

Jason has served in several senior leadership roles, including Deputy Associate Dean (Research) for the Faculty of Engineering, Architecture and Information Technology (2020–23), where he focused on research training, development, and researcher wellbeing. He has also served as Acting Associate Dean (Research) and Director of Research in the School of Chemical Engineering.

Key areas of his research include:

Rheology, tribology, and interfacial properties of soft matter, including development of methods to identify material properties governing mouthfeel, texture and flavour.
Soft materials and soft matter systems—gels, soft glasses, suspensions, microgels, emulsions and foams—with an emphasis on uncovering structure–property relationships in complex systems.
Colloids and hydrocolloids, including nanocrystalline cellulose, microgels, polysaccharides, proteins and starches.
Structure–property–processing relationships for the rational design of food and beverage products across dairy, plant-based, solid and liquid formulations.
Aqueous lubrication, transport phenomena and non‑Newtonian fluid flow, with applications across minerals processing, waste streams, food manufacturing, firefighting fluids and polishing systems.

Jason teaches across the Chemical Engineering program, with particular strengths in fluid mechanics, transport phenomena and research project supervision. He currently coordinates and lectures in Transport Phenomenon (CHEE4009) and Engineering Placement (ENGG7292).

Read more Read less

Availability

Professor Jason Stokes is: : Available for supervision : Media expert

Fields of research

Chemical Sciences Colloid and surface chemistry Engineering Food sciences Non-Newtonian fluid flows (incl. rheology) Physical chemistry Tribology

Qualifications

Bachelor (Honours) of Engineering, University of Melbourne
Doctor of Philosophy, University of Melbourne

Research interests

Premium Food & Beverages (PreFaB) program in Food and Beverage Accelerator (FaBA)

Australia’s Food and Beverage Accelerator (FaBA) is supported by government, industry and the Universities (UQ, QUT, UniSQ) to help accelerate innovation, research and development for Australia's food and beverage sector. Prof Stokes leads the PreFAB program to support industry-led research collaborations exploring the complex structures, properties and processing required to develop future food and beverages in Australia. This is bringing globally-recognised researchers and industry together to address the science and engineering challenges of creating sustainable, ethical and consumer-acceptable foods and ingredients in Australia. More information at https://faba.au/programs/premium-food-beverage/

Read more Read less - #### Rational food structure design, food processing and food oral processing

Projects are closely aligned and sponsored by industry to uncover the mysteries of how food structure and material properties relate to sensory and consumer perception. This includes deconvoluting the physics and materials properties driving sensory percepts during oral processing of liquids (beverages such as wine, milk, tea), semi-fluid foods (such as yogurts, thickened fluids for dysphagia) and solids (such as plant-based meat, snack foods). Current projects include research targeted towards the challenges associated with transforming plant-based meats into consumer acceptable product by uncovering protein functionality and other structural parameters.

Read more Read less - #### Rheology of soft materials & complex fluids

The rheology of soft materials and complex fluids is important because it helps us understand their behavior, optimize industrial processes, develop advanced materials, and enhance our fundamental scientific knowledge. They are fascinating because they are non-Newtonian (ie..they don't behave as Newton predicted). This knowledge is used in a vast array of applications, including food, personal care products, pharmaceuticals, biomedical applications, hydrometallurgy, waste treatment, and plastics. Particular interests include: - hydrocolloids (polysaccharides, proteins, starches); - colloidal dispersions (minerals, microgels, nanogels, protein-aggregates); - non-colloidal dispersions (microgels, plant cells); and - various structural forms (emulsions, foams, biofluids, foams, soft glasses and gels)

Read more Read less - #### Food processing, engineering and extrusion

He has broad interests in applying chemical engineering principals to problems in food processing, downstream processing and oral processing. This includes applying the principals in transport phenomenon to oral processing and downstream (separation) processes. He is also driving developments in food-extrusion processing, where he is currently custodian to new lab-scale and pilot-scale extruders, working collaboratively with Professor Peter Halley (UQ) and the Department of Primary Industries in Coopers Plains Health Precinct. This technology is being used to transform a broad range of plant-based ingredients into consumer acceptable food products.

Read more Read less - #### Aqueous lubrication and soft-tribology

Soft-Tribology is the science of lubrication, friction and wear involving soft surfaces, which includes those in the body (bio-tribology or biolubrication). We aim to redefine the complex fluid-substrate interactions in soft tribological contacts that is beneficial to diverse fields including advanced materials and complex fluids, engineering tribology, biolubrication and food structure design.

Read more Read less - #### Anisotropic soft materials, nanocellulose (NCC) and ferementation-derived celluloses

The project aims to use nanocrystalline cellulose and charge-directed polymer self-assembly to form a unique liquid crystal glass phase. Nanocrystalline cellulose (NCC) is a colloidal rigid rod, referred to by various terms in the literature including cellulose whisker (CW) and cellulose nanocrystal (CNC). These charged colloidal rods exhibit complex colloidal phase and rheological behaviours in aqueous suspensions, that are dependent on volume fraction and interparticle forces. We are particularly interested in liquid crystal ordering and gelation/glass transition, which allow a solid-like mechanical response at relatively low solids fraction. We discovered existence of an anisotropic soft solid (liquid crystal hydroglass, LCH) with a biphasic structure that providing similar viscoelastic properties to hydrogels but permitted reversible orientation of the colloidal rods in the liquid crystalline phase by shear forces; i.e. their structural ordering is programmable. He also investigated the micromechanical properties of solid-like gel-like materials formed from fermentation derived celluloses (also referred to as bacterial cellulose that is used to make products like Nata de coco dessert and Kombucha tea).

Read more Read less

View all research interests View less

Research impacts

Jason completed his PhD with Professor David Boger AC FRS at the University of Melbourne in 1998 on the Swirling Flow of Viscoelastic Fluids. He then worked in industry with Unilever, where he was employed as a Research Scientist (Chemical Engineer / Physicist) in Unilever’s Research & Development Laboratory in the United Kingdom for 10 years (1999–2008). During this time, he contributed to the development of processing devices for point‑of‑sale manufacture of skin creams and initiated new measurement approaches—particularly the application of rheology and tribology—to study in‑use physics, including oral processing of food and beverages, and application behaviours of skin and hair care products.

At UQ, Jason has established substantial partnerships with industry, pioneering completely new measurement techniques and approaches in tribology, rheology and surface sciences to study the physics of food oral processing and sensory perception. His work enables rational food‑structure design through advanced understanding of structure–property relationships across multiple length scales. His research is having a substantive impact by advancing scientific understanding of food oral processing, with outputs directly used by industry to improve the nutritional quality, sensory experience and sustainability of food and beverage products — supporting health, wellbeing and job creation.

Specific acheivements include:

His long-term impact and partnerships with industry have been recognised through two UQ Partners in Research Excellence Awards - 2024 (with Fonterra, NZ) and 2014 (with PepsiCo).
His committment to research training was recognised with a UQ Research Culture Award (2023) for "Supporting Career Development for Researchers (EMCR)"and a Special Commendation for Industry Engagement in Graduate Research from Australian Council of Graduate Research Excellence (2020).
He academic contribution torheology was recognised by the British Society of Rheology Annual Award (2013).
His contribution to an outstanding academic publication in tribology was regconised by the Capt. Alfred E. Hunt Memorial Award from STLE (2012).

Read more Read less

Works

Search Professor Jason Stokes’s works on UQ eSpace

All (200) Journal Article (146) Other Outputs (3) Conference Publication (40) Book Chapter (11)

2026

Book Chapter

Sensory aspects and oral processing of plant-based proteins

Boehm, Michael W., Forster, Rebecca A., Baier, Stefan K., Stokes, Jason R., Smyth, Heather E., Tahsin, Nishat and Carpenter, Guy (2026). Sensory aspects and oral processing of plant-based proteins. Plant Proteins. (pp. 179-200) Elsevier. doi: 10.1016/b978-0-323-91725-4.00008-4

Sensory aspects and oral processing of plant-based proteins

2026

Journal Article

High‐protein bovine yogurt: where do traditional structure–function principles need to adapt or apply?

Daniloski, Davor, Fan, Nengneng, Stokes, Jason R., Hewitt, Sheelagh and Shewan, Heather M. (2026). High‐protein bovine yogurt: where do traditional structure–function principles need to adapt or apply?. Comprehensive Reviews in Food Science and Food Safety, 25 (1) e70337, e70337. doi: 10.1111/1541-4337.70337

High‐protein bovine yogurt: where do traditional structure–function principles need to adapt or apply?

2025

Journal Article

Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues

Xue, Chao, Rudge, Raisa E. D., Ngo, Jasmine, Hassall, Emma, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues. Food Structure, 46 100491, 1-11. doi: 10.1016/j.foostr.2025.100491

Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues

2025

Journal Article

The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers

Xue, Chao, Rudge, Raisa E.D., Hassall, Emma, Strounina, Ekaterina, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers. Food Structure, 45 100446, 100446. doi: 10.1016/j.foostr.2025.100446

The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers

2025

Journal Article

Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts

Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2025). Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts. Future Foods, 11 100584, 1-9. doi: 10.1016/j.fufo.2025.100584

Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts

2025

Journal Article

The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers

Rudge, Raisa, Briner, Felix, Nicholson, Reed A., Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers. Food Hydrocolloids, 162 110849, 110849-162. doi: 10.1016/j.foodhyd.2024.110849

The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers

2025

Journal Article

Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues

Rudge, Raisa, Nicholson, Reed A, Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens Christiaan, Stokes, Jason Richard and Smyth, Heather (2025). Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues. Food & Function, 16 (7), 2637-2655. doi: 10.1039/d4fo02035a

Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues

2025

Journal Article

Dynamics of particle entrainment for glass particles suspended in various fluids

Rudge, Raisa E.D., Shewan, Heather M., Stokes, Jason R., Dijksman, Joshua A. and Scholten, Elke (2025). Dynamics of particle entrainment for glass particles suspended in various fluids. Tribology International, 202 110235, 110235. doi: 10.1016/j.triboint.2024.110235

Dynamics of particle entrainment for glass particles suspended in various fluids

2025

Journal Article

Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option

Moura Nadolny, Jaqueline, Flanagan, Bernadine M., Shewan, Heather M., Smyth, Heather E., Best, Odette and Stokes, Jason R. (2025). Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option. Food Research International, 202 115627, 1-14. doi: 10.1016/j.foodres.2024.115627

Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option

2025

Conference Publication

O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues

Xue, Chao, Smyth, Heather, Stokes, Jason, Rudge, Raisa and Hoffman, Louw (2025). O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.

O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues

2025

Journal Article

Micromechanical modelling of cellulose hydrogel composites based on coarse-grained molecular dynamics

Bonilla, Mauricio R., Kannam, Sridhar K., Downton, Matthew T., Doblin, Monika S., Bacic, Antony, Gidley, Michael J. and Stokes, Jason R. (2025). Micromechanical modelling of cellulose hydrogel composites based on coarse-grained molecular dynamics. Soft Matter, 21 (27), 5480-5493. doi: 10.1039/d4sm01488j

Micromechanical modelling of cellulose hydrogel composites based on coarse-grained molecular dynamics

2024

Journal Article

Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale

Shewan, Heather M., Lusted, Brooke, Chen, Siyi, Moura Nadolny, Jaqueline, Xu, Yuan and Stokes, Jason R. (2024). Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale. Journal of Food Engineering, 391 112462, 1-11. doi: 10.1016/j.jfoodeng.2024.112462

Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale

2024

Journal Article

Impact of different packaging configurations on a topical cream product

Mohammed, Yousuf H., Namjoshi, S. N., Telaprolu, K. C., Jung, N., Shewan, H. M., Stokes, J. R., Benson, H. A. E., Grice, J. E., Raney, S. G., Rantou, E., Windbergs, Maike and Roberts, Michael S. (2024). Impact of different packaging configurations on a topical cream product. Pharmaceutical Research, 41 (10), 2043-2056. doi: 10.1007/s11095-024-03772-5

Impact of different packaging configurations on a topical cream product

2024

Journal Article

Structure response of preadsorbed saliva pellicle to the interaction between dairy and saliva protein

Fan, Nengneng, Shewan, Heather M., Yakubov, Gleb E. and Stokes, Jason R. (2024). Structure response of preadsorbed saliva pellicle to the interaction between dairy and saliva protein. Langmuir, 40 (22), 11516-11525. doi: 10.1021/acs.langmuir.4c00626

Structure response of preadsorbed saliva pellicle to the interaction between dairy and saliva protein

2024

Journal Article

Comparing the sensory properties of commercially available animal and plant‐based burgers

Forster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies, 55 (3) e12838, e12838. doi: 10.1111/jtxs.12838

Comparing the sensory properties of commercially available animal and plant‐based burgers

2024

Conference Publication

Future meat replacers obtained using ancient fermentation techniques

Rudge, Raisa, Husson, Adele, Stokes, Jason and Smyth, Heather (2024). Future meat replacers obtained using ancient fermentation techniques. Future meat replacers obtained using ancient fermentation techniques, Thessaloniki, Greece, 14-18 April 2024.

Future meat replacers obtained using ancient fermentation techniques

2024

Journal Article

Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication

Wang, Shaoyang, Smyth, Heather E., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smith, Paul A. (2024). Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chemical Senses, 49 bjae016. doi: 10.1093/chemse/bjae016

Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication

2024

Journal Article

Substrate and fluid film mechanics in rolling-sliding soft contact tribology

Cartwright, Ben, Xu, Yuan and Stokes, Jason R. (2024). Substrate and fluid film mechanics in rolling-sliding soft contact tribology. Tribology International, 192 109271, 1-17. doi: 10.1016/j.triboint.2024.109271

Substrate and fluid film mechanics in rolling-sliding soft contact tribology

2024

Journal Article

Phase transition and gelation in cellulose nanocrystal-based aqueous suspensions studied by SANS

Xu, Yuan, Gilbert, Elliot P., Sokolova, Anna and Stokes, Jason R. (2024). Phase transition and gelation in cellulose nanocrystal-based aqueous suspensions studied by SANS. Journal of Colloid and Interface Science, 658, 660-670. doi: 10.1016/j.jcis.2023.12.041

Phase transition and gelation in cellulose nanocrystal-based aqueous suspensions studied by SANS

2024

Journal Article

Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties

Chin, Shu Wei, Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties. Journal of Texture Studies, 55 (1) e12819, 1-15. doi: 10.1111/jtxs.12819

Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties

Funding

Current funding

2022 - 2027

The University of Queensland Accelerating Growth in Australia's Food and Beverage Manufacturing [F&B Accelerate; FaBA]

Trailblazer Universities Program

Open grant

Past funding

2023 - 2024

Feasibility study for applying tribological theories in optimising SiC wafer polishing

SICC Co., Ltd

Open grant - 2021 - 2025

Plant based foods: Towards sustainable and acceptable meat analogues

ARC Linkage Projects

Open grant - 2020 - 2023

Programming anisotropy into responsive soft materials

ARC Discovery Projects

Open grant - 2019 - 2022

Emulsion gels and sensory perception

Fonterra Co-operative Group Limited

Open grant - 2019 - 2023

Plant-based meat analogues

Motif FoodWorks

Open grant - 2019 - 2025

ARC Training Centre for Uniquely Australian Foods

ARC Industrial Transformation Training Centres

Open grant - 2019

Advanced Nanoparticle, Colloid and Microparticle Characterisation and Precision Engineering Nanosystems Facility

UQ Major Equipment and Infrastructure

Open grant - 2018 - 2021

Multiscale Viscoelastic Lubrication of Soft Matter Systems

ARC Discovery Projects

Open grant - 2018

Imaging in the nano-scale age: terahertz and millimetre wave microanalysis

UQ Major Equipment and Infrastructure

Open grant - 2018

In vitro gastric processing equipment

UQ Major Equipment and Infrastructure

Open grant - 2016 - 2020

Food structure design

ARC Linkage Projects

Open grant - 2016

Molecular characterization of complex biological polymers

UQ Major Equipment and Infrastructure

Open grant - 2015 - 2019

Rational beverage design through advanced control over hydrocolloid thin films

UniQuest Pty Ltd

Open grant - 2015 - 2018

Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions

ARC Linkage Projects

Open grant - 2015 - 2016

Advanced Macromolecular Thin Film and Materials Characterisation Facility

UQ Major Equipment and Infrastructure

Open grant - 2015

Creating saliva-mimetic polysaccharide-protein complexes to control oral lubrication for applications in oral care, foods and biomedical treatment of dry-mouth

UQ Collaboration and Industry Engagement Fund - Seed Research Grant

Open grant - 2015 - 2017

Engineering biomimetic lubrication with mucin

ARC Discovery Projects

Open grant - 2014 - 2015

Advanced Macromolecular Materials Characterisation Facility (AMMCF) (ARC LIEF Grant administered by The University of Melbourne)

University of Melbourne

Open grant - 2013 - 2018

Agents of change: Transforming the food industry for Australia, Asia and beyond

ARC Industrial Transformation Training Centres

Open grant - 2013 - 2015

Towards Superior Design of Complex Food Microstructures

UniQuest Pty Ltd

Open grant - 2013 - 2016

Physical insights and drivers for textural attributes of soft materials, from creaminess to powderiness

UniQuest Pty Ltd

Open grant - 2012 - 2016

To determine the physical basis for mouth-feel attributes from sugars.

UniQuest Pty Ltd

Open grant - 2012 - 2013

Superior Design of Complex Food Microstructures

UniQuest Pty Ltd

Open grant - 2011 - 2013

Using advanced rheological tribological techniques to elucidate the role of starch in food systems

UQ FirstLink Scheme

Open grant - 2011

Determining what physical characteristics drive perceived mouthfeel in order to create a better mouthfeel enchancer

UniQuest Pty Ltd

Open grant - 2011 - 2012

Towards superior design of superior nutritious beverages using novel techniques in Tribology

UQ FirstLink Scheme

Open grant - 2011

Facility for advanced rheological and surface-friction characterisation

UQ Major Equipment and Infrastructure

Open grant - 2011

Mass spectrometer for biomolecule discovery, structural analysis and quantification.

UQ Major Equipment and Infrastructure

Open grant - 2010 - 2016

Model structure and rheology of weak gel suspensions (stirred yoghurts)

UniQuest Pty Ltd

Open grant - 2010 - 2013

Viscosity loss in post fermentation processing of yogurt

UniQuest Pty Ltd

Open grant - 2010 - 2012

Oral processing of protein based food macro to microstructures

UniQuest Pty Ltd

Open grant - 2010

Strengthening the food biomaterials testing facility

UQ Major Equipment and Infrastructure

Open grant - 2009 - 2010

Predicting Mouthfeel of Healthier Foods Through Advanced Rheological Techniques

UQ FirstLink Scheme

Open grant - 2009 - 2012

A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health

ARC Linkage Projects

Open grant - 2009 - 2010

Establishment of facility to enable characterisation of multi-scale rheology and tribology of soft matter, food and biofluids.

UQ New Staff Research Start-Up Fund

Open grant - 2009 - 2010

Thin Film Rheology, Microstructure and Lubrication of Micro-structured Fluids: Towards Superior Environmentally Firendly Lubricants

UQ FirstLink Scheme

Open grant - 2009

Facility for characterisation of multiscale rheology and tribology of soft matter, food and biofluids

UQ School/Centre Co-Funding

Open grant

View all 37 past funded projects View less

Supervision

Availability

Professor Jason Stokes is: : Available for supervision

Looking for a supervisor? Read our advice on how to choose a supervisor.

Available projects

Engineering food microstructures

The project aims to address the need for engineering the microstructure in plant-based food products to deliver unique and/or designed mechanical or rheological properties and sensory experiences. Areas of interest include uncovering rational design parameters for controlling the mechanical properties of mixed-biopolymer gels through thermodynamics and extrusion processing. (Updated August 2024)

Read more Read less - #### Oral processing and transport phenomena

Project seeks to use and develop techniques in rheology, narrow gap rheometry, powder flow physics, saliva-food interactions, and tribology to relate to oral processing, swallowing and digestion. This project will also seek to provide a transport phenomen lens to understanidng the role of rheology, food structure and saliva interactions on texture and flavour delivery (or hindrance). (Updated August 2024)

Read more Read less - #### Aqueous lubrication

This strategic project aims to develop new principles of aqueousl and viscoelastic lubrication in soft contacts. New insights into friction behaviour arising from complex fluid-substrate interactions are expected to be generated using techniques and interdisciplinary approaches that bridge rheology, tribology and surface science. (Updated August 2024)

Read more Read less - #### Food and Soft Matter Engineering

Project in the area of Food and Soft Matter Engineering are available with specific details to be discussed with prospective students. The research group has many associations with industry and projects needs to be designed specifically. Our industry partners are international and national companies spaning foods, personal care, and pharmaceuticals. (Updated August 2024)

Read more Read less - #### Programming anisotropy into soft materials using nanocellulose

This project aims to expand our knowledge on the rheology of Nanocrystalline celluluse (NCC or CNC) suspensions and our discovery of a special Liquid crystal hydroglass (LCH) phase that can be used to create structural anisotropy. This project could enable creation of anisotropic materials with shape-memory and shape-restoring features for the realization of artificial muscles, novel biomedical devices, soft robotics and morphing structures. (Updated August 2024)

Read more Read less - #### Scholarships and Support for HDR Candidates

The Stokes group financially supports research consumables and equipment access required for projects, as well as research training activities including participation in national and international conferences. Living allowance stipends and tuition fees are usually supported by the Research Training Program via UQ's domestic and international scholarship rounds (see UQ Graduate School www-site), or directly through grant funds or industry partnerships as well as various other avenues including government support from a students home country. Stokes may also support top-up scholarships on a case-by-case basis. Different projects to those listed here can also be designed as long as they fit within the expertise of the group, Interested students should contact Prof Jason Stokes.

Read more Read less

View all 6 available projects View less