Making sense of taste (Podcast 10 Jun 2011)
In this vodcast, we meet CSIRO scientists who work in the complex area of sensory and consumer science. They measure our food preferences, our sense of taste and smell and our ability to perceive texture, with a view to helping consumers make healthy food choices by understanding better our likes and dislikes, and by working with food companies to make tasty and healthy food products. (7:51)
Protecting Tasmania’s salmon industry (Podcast 16 Aug 2007)
Tasmania is renowned for its Atlantic salmon, but the fish are under attack from amoebic gill disease and in this podast Dr Mathew Cook, from CSIRO and the Food Futures Flagship, talks about a new a vaccine designed to boost the productivity of Tasmania’s A$230 million a year Atlantic salmon industry. (4:53)
Dr Surinder Singh: modifying plant oils
Dr Surinder Singh is Group Leader of the Oilseeds Group of CSIRO Plant Industry's Metabolic Engineering of New Plant Products program and is developing new plant oils for edible and industrial uses.
Sex Ratio and Sterility Cluster
CSIRO is leading a new international partnership aimed at understanding and managing sex ratio and sterility in farmed animals to improve productivity, profitability and animal welfare.
Scientific support for Australian fisheries
CSIRO combines expertise in physics, biology, mathematics, economics and computer sciences to observe, understand and support the balanced use and conservation of Australia's marine fisheries.
CSIRO is helping provide healthier food choices.
CSIRO is developing high quality, healthy foods that are better suited to consumer and industry preference.
Flagships: science tackling the big challenges
Dr Ron Sandland, ex-Deputy Chief Executive and Chair of the Flagship Oversight Committee, wrote an article titled: Flagships: science tackling the big challenges. He described the reasons for creating Flagships, how they were designed, how they are measured, and how they will evolve.
Dr David Cox: taking on consumers with attitudes
Willingness in the marketplace to accept new foods and technologies is often counterbalanced by concerns. Dr David Cox, leader of CSIRO’s Consumer Acceptance project, is examining how this attitude varies with food product, production method and cultural background.
Blueblood Atlantic salmon for Tasmania
A five-year selective breeding program is expected to bring A$20 million in benefits to Tasmania’s Atlantic salmon industry when the first progeny are harvested in 2009–10.