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PhD student Piyumi Wanniarachchi is gaining recognition for her research into Australian sweet lupins, after receiving the Graduate Women WA (GWWA) Bursary for Research in STEM.
Studying in Curtin’s School of Molecular and Life Sciences, Piyumi is investigating what makes Australian sweet lupins less palatable to consumers, with a focus on identifying the chemical compounds responsible for their off-aromas and off-flavours.
Western Australia produces around 85 per cent of the world’s Lupinus angustifolius harvest, also known as narrow-leaf lupin or Australian sweet lupin. Despite being rich in protein and dietary fibre, requiring relatively little water and synthetic fertiliser, and producing comparatively low greenhouse gas emissions, its potential as a human food ingredient remains largely untapped.
Through her research, Piyumi aims to identify the key chemical factors affecting lupin flavour and help develop strategies to improve its sensory appeal. The findings could support the development of new, nutrient-rich lupin-based food products that are more appealing to consumers.
This research project is funded by the Department of Primary Industries and Regional Development, Western Australia.
Congratulations to Piyumi!
