We hold a range of innovation events, seminars and workshops for the food and ingredient manufacturing industry.

Nanomaterials in food and beverage – opportunities and challenges

This event is on the use of nanomaterials in food and beverage, the risk assessment process for nanomaterials and the regulatory and communication challenges with nanomaterials. We will also discuss the challenges and opportunities in bringing nanomaterials into the food and beverage supply. This seminar is conducted by ILSI SEA Region.

Date: 10 November 2016
Location: Holiday Inn, Sydney Airport
Contact: Admin@ilsi.org.au

Food drying technology

Food drying technology short course

Drying is one of the most common operations in food and feed production but is often poorly understood and inefficient. This short course in drying technology, presented in collaboration with Food Stream, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

Date: 17-18 November 2016
Location: CSIRO's food innovation centre, 39 Kessels Road, Coopers Plains, Qld 4108

Date: 7-8 March 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause, +61 3 9731 3280, Debra.Krause@csiro.au

Operators and supervisors course for UHT processing and aseptic packaging

Operators and supervisors course for UHT processing and aseptic packaging

This new course, run by DWC FoodTech, is for those involved with the development, verification, maintenance and operation of UHT processing and aseptic packaging of low-acid and acid foods and beverages. There are no prerequisites for the 4 ½ day program and it is less demanding than the Approved Persons Course for UHT Processing and Aseptic Packaging.

Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.

Date: 21 - 25 November 2016
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au

High pressure processing workshop

High pressure processing workshop 

Considering using this breakthrough technology to develop new products?

High pressure processing (HPP) is used routinely in approximately 200 industrial units worldwide mainly for cold pasteurisation of smallgoods, meals, beverages and a variety of produce. HPP can not only extend shelf-life, but can also reduce reliance on preservatives and inactivate foodborne pathogens while maintaining colour, flavour and fresh-like characteristics.

CSIRO are world leaders in the development and implementation of HPP technology across a range of product categories such as meat, poultry, seafood, fruit and vegetable products, meal solutions, dips and sauces. This workshop, hosted by CSIRO, provides the ideal opportunity for companies to learn how HPP could add value to their business and enhance the quality, shelf-life, and safety of their products.

You will be able to see a demonstration of the CSIRO food innovation centre's HPP plant, the only one of its kind in Australia.

Date: 24 November 2016
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause, +61 3 0731 3280, Debra.Krause@csiro.au

Retort supervisors certification course

Retort supervisors certification course

The Retort Supervisors Certification Course (RSCC) presents the theoretical basis underpinning thermal processing technologies for the manufacture of low-acid heat processed foods and provides practical training in the operation of retorting systems for processing cans, glass, foil and plastic containers. The course is run by DWC FoodTech.

Date: 5 - 9 December 2016
Location:
CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au

Separation and extraction

Details to be announced.

Date: 2-3 March 2017
Contact: Debra Krause, +61 3 0731 3280, Debra.Krause@csiro.au

Food drying technology

Food drying technology short course

Drying is one of the most common operations in food and feed production but is often poorly understood and inefficient. This short course in drying technology, presented in collaboration with Food Stream, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

Date: 7-8 March 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause +61 3 9731 3280, Debra.Krause@csiro.au

Reformulating for your product's health star rating

Details to be announced.

Date: February / March 2017 TBC
Location: Sydney
Contact:
Debra Krause +61 3 9731 3280,Debra.Krause@csiro.au

Food and feed extrusion technology

This 3-day course covers the principles of extrusion, the design of extrusion processes, and formulation issues affecting extrusion. It is relevant to all types of extruder (single and twin screw) and all extruded food and feed products. Principles learned will be demonstrated using the extruder in CSIRO's food manufacturing R&D pilot plant. Conducted in conjunction with CSIRO's food innovation centre and Foodstream.

Date: 21-23 August 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause +61 3 9731 3280, Debra.Krause@csiro.au

4th International Food Structures, Digestion and Health Conference

Date: 23-27 October 2017
Location: Sydney
Contact: Debra Krause +61 3 9731 3280, Debra.Krause@csiroau

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