• Call Us : +61 427 155 968
  • Email address: ashwantha.enjapoori@oriscientific.com.au
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Your Partner in Cutting-Edge Food Research & Development

With our highly qualified team and world-class equipment, Ori Scientific offers end-to-end solutions that help clients achieve optimal results in product quality, functionality, and safety.

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Welcome to Ori Scientific Pty Ltd

At Ori Scientific, we are a leading food innovation, R&D, and technical services company. We specialize in helping dairy and food companies of all sizes bring their ideas to life, from initial concept to full commercialization. Our expert team provides cutting-edge solutions in product development, ingredient functionality analysis, and food processing.

Whether you are a large corporation or a small startup, we are here to support your growth and innovation through a wide range of tailored services. Ori Scientific takes pride in delivering industry-leading results through scientific excellence and technical expertise. 

Our Services Include:

  • Dairy product analysis and testing
  • Ingredient functionality and analysis
  • Food product innovation and development
  • Specialized expertise in lactoferrin analysis and dairy protein functionality
  • Comprehensive research and development services
  • Advanced food processing technology and solutions
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our services

Ori Scientific is committed to helping your business succeed by providing high-quality scientific support and unmatched technical services.

New Product Development And Innovation

We offer comprehensive R&D services in dairy and food processing, including product development, formulation innovations, plant-based ingredient NPD, and functional foods.

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Analytical Services

OzScientific can analyse your products and ingredients for several functional properties that can help in innovation, product development, quality and shelf life analysis.

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Research and Development

We provide short- and long-term research and development on project basis. Our projects that we support may include feasibility studies, developing

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List of Services

Dairy
HPLC based analysis
  1. A2 milk analysis
  2. Casein proteins analysis
  3. Whey proteins analysis
  4. Investigation of age gelation in UHT milk
  5. Lactose analysis
Physio-chemical properties
  1. Particle size analysis using Malvern MasterSizer 2000
  2. Rheology
  3. Viscosity
  4. Shelf life analysis (Fluid Products and Frozen Desserts)
  5. Total solid analysis – milk products
  6. Solubulity of milk protein powders
  7. Moisture analysis of milk protein powders
  8. pH analysis of milk protein powders
  9. Conductivity analysis of milk proteins liquids/powders
  10. Iron saturation analysis – Lactoferrin liquid and powder
HPLC based analysis
  1. Lactoferrin – Purity and quantification analysis in liquid and powder
  2. Lactoferrin – GB method (GB 5009.299 – 2024), Determination of lactoferrin in food (China)
  3. Lactoferrin – GB method (GB 1903.17 – 2016), Determination of Mass Percent of Lactoferrin in Total protein (China)
  4. Lactoferrin – Japan’s specification and standards for food additives
  5. Lactoferrin – South Korea specification of lactoferrin
  6. Lactoferrin analysis in bovine LF based nasal spray
  7. Lactoferrin analysis – produced via Precision fermentation
New product development and innovation
  1. UHT trials on dairy and plant based milks
  2. Processed cheese development
  3. Infant formula development
  4. Ice cream and dairy desserts
  5. Heat stability of milk
AKTA Pure FPLC System based analysis
  1. Determination of lactoferrin content in skim milk/elutions/retentate/finished powders
  2. Determination of lactoperoxidase (LPO) content in skim milk/elutions/retentate/finished powders
  3. Mass balance of commercial bovine lactoferrin production
  4. Cation-exchange column efficiency analysis in commercial bovine lactoferrin extraction
  5. Resin testing – Pressure, flow rate, particle size analysis, bead structure and morphology
  6. Detection and quantification of lactoferrin in mammalian milk
Research and development
  1. Protein analysis using Gel electrophoresis (SDS-PAGE)
  2. New food product development – from concept to commercialisation
  3. Food labelling
  4. Food regulations
  5. Dairy and food technical consultancy
  6. Purifying milk proteins (>95% purity)

Systems

Physio-chemical properties

Equipment:

  1. Batch pasteurization/UHT unit
  2. Homogenizer – 2 stage
  3. Homogenizer – 1 stage
  4. Pilot plant scale processing sequence to pasteurize and homogenize milk
  5. Can perform UHT pasteurization
  6. CIP cleanable
Physio-chemical properties

Equipment:

  1. Membrane filtration system
  2. Desalination unit
  3. Protein fractionation from dairy streams to the micro-, ultra- and nanopurities
Raw milk processing system

Equipment:

  1. Raw milk, skim, and cream receiving tanks
EQUIPMENTS
  1. Receiving tanks
  2. Chilled water machine
  3. Mixing tank
  4. Homogenizer
  5. Membrane plant
  6. Pasteurizer/UHT unit
  7. Freeze dryer
  8. Spray dryer
  9. V-blender (Powder dry belnder)
  10. Colloid mill
  11. Decanter
  12. Distilliation unit

Ori Scientific Pty Ltd is a food innovation, R&D and technical services company helping large and small dairy and food companies in their innovation, product development (from concept to commercialisation), market intelligence, ingredient functionality analysis and food processing.

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We’d love to discuss how Ori Scientific can help your business with food innovation, product development, or technical consulting services.

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