Dr. Arianna Dick
Lecturer
Details
-
College: School of Science
-
Department: School of Science
-
Campus: Bundoora West Australia
-
arianna.dick.zambrano@rmit.edu.au
-
ORCID: 0000-0003-3474-0309
Open to
- Masters Research or PhD student supervision
- Collaborative projects
- Industry Projects
- Join a web conference as a panellist or speaker
About
Arianna is a Lecturer of Food Technology at RMIT University. Her research examines the applicability of 3D printing processing for manufacturing customized food products. She is particularly interested in the physical properties of semi-solid food materials, such as rheology, texture, tribology, and microstructure. Arianna is a Food Engineer with a Master's in Food Science and Technology and a Doctor of Philosophy in 3D printing of meat. She has previous experience as a Lecturer of Food Processing and Total Quality Control at The University of Guayaquil-Ecuador and as a Guest Lecturer at The University of Queensland (UQ).
Research fields
- 3006 Food sciences
- 300607 Food technology
- 400405 Food engineering
- 321002 Food properties (incl. characteristics and health benefits)
UN sustainable development goals
- 2 Zero Hunger
- 3 Good Health and Well Being
- 9 Industry, Innovation and Infrastructure
Supervisor projects
- COSMIC-CUISINE: Supporting Astronaut Wellbeing with Multisensory XR in Isolated Environments
- 21 Feb 2024
Research interests
Advanced 3D Food Printing Techniques: Investigate novel printing materials, process parameters and the printability of different food matrices to improve precision and efficiency.
Customize Nutritional Profiles: Tailor nutrients and texture in printed food products to meet individual dietary needs. Address challenges related to bioavailability and stability of nutrients during printing.
Promote Sustainability: Evaluate environmental impact and propose sustainable practices for large-scale adoption of 3D-printed foods.
Customize Nutritional Profiles: Tailor nutrients and texture in printed food products to meet individual dietary needs. Address challenges related to bioavailability and stability of nutrients during printing.
Promote Sustainability: Evaluate environmental impact and propose sustainable practices for large-scale adoption of 3D-printed foods.
