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

Food drying technology

Food drying technology

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

Separation and concentration processing for functional food ingredients and products

Advanced separation processes are key to the extraction, separation and purification of valuable components from agri-food streams. They can add value to dairy, horticulture and meat industry product and co-product streams through the extraction and separation of bioactive and functional molecules and by removing undesirable components such as colour compounds and salts.
This workshop, hosted by CSIRO, provides the ideal opportunity for companies to learn how separation and concentration technology could add value to their business.
You will be able to see demonstrations of a range of separations equipment in the CSIRO food innovation centre's food processing facility.
Date: 29 March 2017, 9.30 – 4.30pm
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause, +61 3 0731 3280, Debra.Krause@csiro.au

Reformulating for your product's health star rating

Details to be announced.

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

Approved Persons Course for Thermal Processing of Low Acid Foods

This course 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.

The course involves four days of lectures in thermal processing, practical heat penetration work, process calculations, tutorials and preparation for exams. Two examinations will be given on the fifth day, which will cover theory and practical thermal processing calculations.

Participants who successfully pass the examinations will be authorised to submit new thermal process schedules for approval by the Department of Agriculture. New Zealand participants will also be authorised with the Ministry for Primary Industries.

Date: 29 May - 2 June 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@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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