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Our expertise in food science helps the Australian food industry compete in domestic and global markets and make food products for Australian consumers that are safe, sustainable and taste great.
We are developing cleaner, more energy efficient processes for the conversion of agricultural raw materials into high-value ingredients for the food, nutraceutical, industrial chemical, polymer and advanced material sectors.
Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for implementation by small-scale businesses.
We research how the microscopic structure of food and how food is processed affect the quality of everyday food products. This work helps support the food industry develop an innovative and healthier supply of manufactured foods and ingredients to Australian consumers and export markets.
Our scientists work with Australian industry to sustainably transform raw food materials into new, tasty and high quality everyday food products and ingredients for Australian and export markets.
We research food borne bacteria, fungi and chemicals to make sure that Australians can continue to feel confident that the foods we buy are safe for our families to eat.
People with health and wellbeing concerns can now eat healthier meals, with therapeutic benefits, using a world-first food preparation innovation that retains nutrition, taste and texture, thanks to CSIRO.
A company that started its life at CSIRO now has their world-first, award-winning juices available in supermarkets nationally and is on a growth curve through its exports to Asia.
Goodman Fielder is a leading food company across Australia, New Zealand and Asia Pacific. They have an extensive portfolio of brands that consumers know and love, covering every meal of the day. The company collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to create better tasting and healthier dressings, sauces and mayonnaises to meet changing consumer demands.
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Last updated: Last updated: 26 July 2016
Printed from: Food science for healthier, safer and more sustainable food (http://csiroaucd2-cdc.it.csiro.au/en/Research/AF/Areas/Food)