Professor Jason Stokes
Professor

Jason Stokes

Email: 
Phone: 
+61 7 336 54361

Background

Jason Stokes is a Professor in the School of Chemical Engineering and leads the Premium Food and Beverages Program in Australia’s Food and Beverage Accelerator. This program focuses on industry-driven research to enhance onshore value-adding and business growth opportunities. Jason obtained his BE (Chem) and PhD from University of Melbourne, and was a Researcher with Unilever R&D United Kingdom from 1999-2008, before joining UQ in 2008.

Jason is a recognized expert in the rheology, lubrication, structure and processing of complex fluids and soft materials, including food and beverages. He pioneered the development of rheology and soft contact tribology techniques to provide new insights into oral processing and sensory perception that includes mouthfeel, taste and flavour. His research has uncovered the physical and structural properties driving the complex sensory attributes of a wide variety of food and beverages. These are used by industry to engineer next-generation foods with improved quality and sustainability.

He served in a leadership role as Deputy Associate Dean Research in the Faculty of Engineering, Architecture and IT (EAIT), 2020-23, with a specific focus on research training, development and well-being of emerging researchers. He has previously held other senior roles inlcude Acting Associate Dean of Research in Faculty of EAIT and Director of Research in the School of Chemical Engineering.

Some key areas of his research include:

  1. Rheology, tribology, and interfacial properties of soft matter, food and beverages, including development of methods to uncover relevant material properties of food and beverages driving mouthfeel, texture and flavour. .
  2. Soft materials and Soft matter such as gels, soft glasses, suspensions, microgels, emulsions and foams, with particular emphasis on using fundamental approaches to uncover structure-property relationships for complex systems.
  3. Colloids and hydrocolloids such as nanocrystalline cellulose, microgels, polysaccharides, proteins and starches.
  4. Development of structure-property-processing relationships for rational design of food and beverages, including dairy & plant-based and solids & liquids.
  5. Aqueous lubrication, transport phenomena and flow of non-Newtonian fluids and their application across various industries (minerals, waste, foods, firefighting fluids, polishing fluids).

Professor Stokes lectures and coordinates teaching modules in the Chemical Engineering degree, with particular strengths in Fluid Mechanics and currently coordinates and lectures both Transport Phenomenon (CHEE4009) and Engineering Placement (ENGG7292) courses.

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/

  • 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.

  • 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)

  • 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.

  • 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.

  • 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).

Research impacts

Jason completed his PhD with Professor David Boger AC FRS at the University of Melbourne in 1998 on 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). He contributed to development of processing devices for point of sale manufacture of skin creams and began development of new techniques such as rheology and tribology for studying in-use physics including oral processing of food and beverages and application of skin and hair care products.

At UQ, Jason has established substantial partnerships with industry, which has included pioneering totally new measurement techniques and approaches in tribology, rheology and surface sciences to study the physics of food oral processing and sensory science to enable rational food-structure design through advanced understanding on structure-property relationships at multiple length scales. His research is having a substantive impact in gaining a deeper scientific understanding of food oral processing and outputs from his research are used directly by industry to improve the nutritional quality of food and beverages that benefits quality of life and health, and processes that deliver to sustainability and job-creation.

Specific acheivements include:

  • His impact and long term partnership with industry was recognised by two UQ Partners in Research Excellence Awards - 2024 (with Fonterra, NZ) and 2014 (with PepsiCo).
  • His passion for research training was recognised with a UQ Research Culture Award (2023) for "Supporting Career Development for Researchers (EMCR)" and nationally with a Special Commendation for Industry Engagement in Graduate Research from 2020 Australian Council of Graduate Research Excellence.
  • He academic contribution to rheology was recognised by 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).

Search Professor Jason Stokes’s works on UQ eSpace

191 works between 1996 and 2025
All (191) Journal Article (140) Book Chapter (10) Conference Publication (38) Other Outputs (3)

1 - 20 of 191 works

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

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

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

2024

Journal Article

pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine

Wang, Shaoyang, Olarte Mantilla, Sandra M., Stokes, Jason R., Smith, Paul A. and Smyth, Heather E. (2024). pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine. Food Hydrocolloids, 146 109274, 1-13. doi: 10.1016/j.foodhyd.2023.109274

pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine

2023

Journal Article

Soft matter roadmap

Barrat, Jean-Louis, Del Gado, Emanuela, Egelhaaf, Stefan U., Mao, Xiaoming, Dijkstra, Marjolein, Pine, David J, Kumar, Sanat K, Bishop, Kyle, Gang, Oleg, Obermeyer, Allie, Papadakis, Christine M., Tsitsilianis, Costantinos, Smalyukh, Ivan I., Hourlier-Fargette, Aurelie, Andrieux, Sebastien, Drenckhan, Wiebke, Wagner, Norman, Murphy, Ryan P., Weeks, Eric R., Cerbino, Roberto, Han, Yilong, Cipelletti, Luca, Ramos, Laurence, Poon, Wilson C. K., Richards, James A., Cohen, Itai, Furst, Eric M., Nelson, Alshakim, Craig, Stephen L. ... Kwon, Jiheon (2023). Soft matter roadmap. Journal of Physics: Materials, 7 (1) 012501, 1-104. doi: 10.1088/2515-7639/ad06cc

Soft matter roadmap

2023

Journal Article

The impact of tribometer motion and surface roughness on the frictional regimes of model foods

Rudge, Raisa E.D., Mosselman, Melissa J., Shewan, Heather M., Stokes, Jason R., Dijksman, Joshua A. and Scholten, Elke (2023). The impact of tribometer motion and surface roughness on the frictional regimes of model foods. Food Hydrocolloids, 145 108976, 1-12. doi: 10.1016/j.foodhyd.2023.108976

The impact of tribometer motion and surface roughness on the frictional regimes of model foods

2023

Journal Article

Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives

Beheshti, Amir, Huang, Yun, Blakey, Idriss and Stokes, Jason R. (2023). Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives. Journal of Colloid and Interface Science, 634, 703-714. doi: 10.1016/j.jcis.2022.12.079

Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives

2023

Conference Publication

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers

Ngo, Jasmine, Stokes, Jason Robert and Smyth, Heather Eunice (2023). Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Wanaka, New Zealand, 13-15 February 2022.

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers

2023

Journal Article

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Moura Nadolny, Jaqueline, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Dao Thi Phan, Anh, Smyth, Heather E. and Stokes, Jason R. (2023). Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Research International, 163 112269, 112269. doi: 10.1016/j.foodres.2022.112269

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

2022

Journal Article

Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology

Lim, Ming Y., Xu, Yuan, Shewan, Heather M. and Stokes, Jason R. (2022). Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology. Biotribology, 32 100220, 1-6. doi: 10.1016/j.biotri.2022.100220

Entrainment mechanism of viscoplastic fat particles and tribofilm formation in soft contact tribology

2022

Conference Publication

Rheology and composition of Jelly Bush honey

Lian, James Y. J., Forster, Rebecca A., Stokes, Jason R. and Smyth, Heather E. (2022). Rheology and composition of Jelly Bush honey. TropAg, Brisbane, QLD Australia, 31 October – 2 November 2022.

Rheology and composition of Jelly Bush honey

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
  • 2021 - 2025
    Plant based foods: Towards sustainable and acceptable meat analogues
    ARC Linkage Projects
    Open grant

Past funding

  • 2023 - 2024
    Feasibility study for applying tribological theories in optimising SiC wafer polishing
    SICC Co., Ltd
    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 - 2024
    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

Availability

Professor Jason Stokes is:
Available for supervision

Before you email them, read our advice on how to contact 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)

  • 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)

  • 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)

  • 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)

  • 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)

  • 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.

Supervision history

Current supervision

  • Doctor Philosophy

    Surface chemistry of clay minerals in saline water

    Principal Advisor

  • Doctor Philosophy

    Engineering the techno-functional properties of animal fat mimics

    Principal Advisor

  • Doctor Philosophy

    Rheology and Structure of High Protein Fermented Dairy Products

    Principal Advisor

    Other advisors: Dr Heather Shewan

  • Doctor Philosophy

    Controlling Stability and Adhesion of Concentratedsuspension: A Rheological Study

    Principal Advisor

  • Doctor Philosophy

    Surface chemistry of clay minerals in saline water

    Principal Advisor

  • Doctor Philosophy

    Rational Design and Engineering of Plant-Based Meat Analogues

    Principal Advisor

    Other advisors: Professor Peter Halley, Dr Rebecca Forster

  • Doctor Philosophy

    Structuring of plant-based emulsions

    Associate Advisor

    Other advisors: Dr Heather Shewan

  • Doctor Philosophy

    Determining the drivers for colloidal aggregation in plant protein systems for sustainable foods

    Associate Advisor

    Other advisors: Dr Heather Shewan

  • Doctor Philosophy

    New strategies for improving the texture and acceptance of plant-based foods

    Associate Advisor

    Other advisors: Professor Louw Hoffman, Dr Raisa Rudge, Professor Heather Smyth

  • Doctor Philosophy

    Nano-hydrogel bandage for non-invasive Raman monitoring of chronic wound healing.

    Associate Advisor

    Other advisors: Associate Professor Idriss Blakey

  • Doctor Philosophy

    Nano-hydrogel bandage for non-invasive Raman monitoring of chronic wound healing.

    Associate Advisor

    Other advisors: Associate Professor Idriss Blakey

Completed supervision

Enquiries

Contact Professor Jason Stokes directly for media enquiries about:

  • Emulsions
  • food - texture and flavour
  • Food and beverage mouthfeel
  • Food gels
  • Lubrication and Tribology
  • mouthfeel - food and beverage
  • Rheology
  • Soft Materials
  • texture and flavour - food

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