Industry and consumer satisfaction are high on the agenda of Charles Sturt University (CSU) researcher Dr Samson Agboola as he studies the changes that dairy products undergo during processing and storage.

The food scientist is leading studies into more consumer acceptable alternatives to rennet, a product taken from the stomach of a young calf and used to curdle milk in cheese-making.

Charles Sturt University is celebrating the work and goals of its leading researchers as part of National Science Week 2003 from 16 August until 24 August. 

As part of his dairy research, Dr Agboola is searching for a suitable plant source, as an alternative to rennet, in the coagulation of milk to make cheese. The move would benefit consumers concerned about the use of rennet for dietary or religious reasons and the escalating cost to industry of animal rennet. 

Almost a decade of work in the area of dairy research has seen Dr Agboola do postgraduate and post-doctoral work at universities in Canada and New Zealand. 

In another area of interest, the CSU scientist is a member of research teams studying the breakdown of proteins in cheeses and its effect on the texture and flavour of maturing cheeses. 

“The ultimate goal of my research efforts is to examine how changes during processing and storage relate to food quality and consumer satisfaction. Partnerships with the industry for the exchange of information and technology are very important. I believe this research goal is very relevant to food science studies,” said Dr Agboola.

In addition to his research work, Dr Agboola is a senior lecturer in the CSU School of Wine and Food Science, teaching dairy science and processing as well as food chemistry and structural biochemistry.

Situated in the Ron Potter Centre on the Wagga Wagga Campus of Charles Sturt University, the School brings together teaching and research staff for wine science, viticulture and food science.  The research work and teaching is enhanced by the CSU commercial cheese factory.