Current Research activities
Cheese Microstructure (Food Texture Microstructure)
Functional Food (Probiotic)
Food Processing (Yoghurt Cheese Fermented Milk)
In the Dairy Innovation Australia Awards held in July 2012 for academics working in the dairy industry Dr Lydia Ong has won the award for Research Achievement Excellence (for individual research).
Find out more about Lydia Ong's experience
Lydia Ong's highlights
Lydia Ong's selected work
The microstructure and textural properties of Australian cream cheese with differing compo..
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron..
Displaying the 21 most recent projects by Lydia Ong.
Displaying the 45 most recent scholarly works by Lydia Ong.
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy
Anita P Pax, Lydia Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras
Journal article | 2019 | Food Chemistry
Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but..
Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk
A Aldalur, L Ong, MÁ Bustamante, SL Gras, LJR Barron
Journal article | 2019 | Food and Bioproducts Processing
© 2019 Institution of Chemical Engineers Cutting and cooking settings have a strong effect on curd particle features, whey syneres..
Comparison of physical characteristics and dewatering behaviour between granular and floccular sludges generated from the same sewage source
Konrad Krysiak-Baltyn, Raul Cavalida, Ben Thwaites, Petra J Reeve, Peter J Scales, Ben Van den Akker, Lydia Ong, Gregory JO Martin, Anthony D Stickland, Sally L Gras
Journal article | 2019 | Journal of Water Process Engineering
Aerobic granular sludge can improve the efficacy of wastewater treatment in existing sequencing batch reactors (SBRs) compared to ..
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate.
Lydia Ong, Raymond R Dagastine, Sandra E Kentish, Sally L Gras
Journal article | 2013 | Foods
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the..
Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
L Ong, NP Shah
Journal article | 2008 | Journal of Food Science
The influence of adjunct bacteria on composition of cheeses, organic acid profiles, proteolysis, and ACE-inhibitory activity durin..
Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
L Ong, A Henriksson, NP Shah
Journal article | 2006 | International Dairy Journal
Honours, Awards and Fellowships
2019 ICM Agrifood Award
Outstanding Industry Engagement Award
Certificate of Excellence for the most valuable research team
Award of Research Achievement Excellence
Most Outstanding PhD Student Award
Young Scientist Award
Secomb Conference and Travel Grants to Orlando, US
Malcolm Bird Commemorative Award
Manfred Kroger Award - Graduate Paper Competition
Postgraduate Student Seminar Award
Australian Postgraduate Award
Kraft Food Technology Award - Outstanding Final Year Student
Dragon 100 Young Chinese Leaders
ECSS IAFoST - International Academy of Food Science and Technology Early Career Scientists
Research Fellow - Food Microstructure & Rheology
Dairy Industry Association of Australia
Australia Institute of Food Science and Technology
Food Science and Technology
Victoria University of Technology
BACHELOR OF APPLIED SCIENCE
Royal Melbourne Institute of Technology