Food & Nutritional Sciences

A new collection of recipes from the scientifically proven program, with ideas for making mouth-watering meals in no time at all.

This course, approved by the Australian Quarantine Inspection Service, will provide participants with necessary skills to design a safe and commercially viable thermal schedule for the processing of low-acid food products in cans, pouches and other hermetically sealed packaging.

Boosting the value of Australia's animal-based food industries with leading-edge technologies.

An Australian partnership is working to improve and increase the use of Australian grains in export markets.

The 2012 international nonthermal food processing workshop will provide food manufacturers with the chance to learn more about innovative processes for sustainable, safe and healthy foods.

Consumption of resistant starch leads to positive changes in the bowel and could protect against genetic damage implicated in bowel cancer.

Adopting a broad definition of sustainability, CSIRO is researching a number of different areas where the Australian meat industry could become more efficient.

CSIRO Dairy Day: a whole-of-chain approach to innovation

The current holdings of the FRR Culture Collection consists of fungal strains of importance in the food and related industries. There are approximately 250 yeasts and 4000 filamentous fungi, not all of which are listed in this catalogue.

Dr Izabela Konczak is a biotechnologist with extensive experience in research on bioactive phytochemicals for use in the pharmaceutical and food industries.

Dr Phil Mohr is leading the behavioural science research team applying psychological science to public health and consumer behaviour challenges.

Delivering premium grains and grain foods to increase industry value and improve human health.

These Australia-wide workshops, held in August and September 2011, provided the food manufacturing industry with updates on the recently completed Sustainability Roadmap, as well as progress on the National Food and Nutrition Strategy.

Reformulating processed foods to reduce salt, sugar and saturated fat or to increase fruit, vegetable and fibre content offers the food industry many opportunities.

CSIRO’s North Ryde site is in the heart of Sydney’s hi-tech hub and adjacent to Macquarie University. More than 500 staff members work in mining, food, manufacturing, sustainability, health, petroleum and more.

A simple reliable technique being developed by CSIRO can determine if your DNA has been damaged CSIRO’s Dr Michael Fenech is developing a quick and reliable technique for assessing the health of an individual’s genome by examining cells for DNA damage. Optimum nutrition to maintain a healthy genome is also being determined.

Dr Lockett is responsible for the strategic development, science planning and project portfolio management of colorectal (bowel) cancer research.

Dr Ingrid Appelqvist leads a team investigating natural food structuring and developing new food manufacturing processes to cope with raw material variation.

Since joining CSIRO in 1991, Mr Jay Sellahewa has held prominent positions with Food Science Australia, the Food and Packaging CRC and the Division of Food and Nutritional Sciences. In addition, he has 17 years experience working in the food industry in the UK.

Internationally acclaimed food and material science expert Professor Peter Lillford has been awarded a Visiting Fellowship with the Food Futures Flagship to design healthier and tastier foods.

A research partnership between CSIRO and Mars Australia has produced a database and information toolkit that will be available to a wide range of food businesses to help improve their sustainability strategies.

An internationally renowned researcher in nanostructured materials and biomaterials, Dr Nicolas Voelcker, has been awarded a Visiting Fellowship within the Food Futures Flagship to boost efforts to develop new livestock breeding technologies.

Under an agreement signed today between the Australian Nuclear Science and Technology Organisation (ANSTO) and CSIRO, scientists will seek to determine the molecular structure of the foods we eat.

How food manufacturers, ingredient suppliers, growers and processors can better use fruit and vegetables to enhance the texture and nutritional value of a wide range of foods, will be the discussed at a workshop in Werribee, Victoria, tomorrow.

A proposal to redefine the internationally accepted definition of what constitutes “dietary fibre” will be questioned today in an address by senior CSIRO nutritionist Dr David Topping to the US Institute of Food Technologists’ Annual Meeting in Chicago.