A new centre for Australian research into technologies which will produce safer, more nutritious foods, will be launched this morning at Food Science Australia's facility in Werribee, Victoria.

The Innovative Foods Centre is an investment in the latest minimal and non-thermal technologies including; high-pressure processing, ultrasonics, ultraviolet light and pulsed electric field.

These technologies inactivate food microbes such as yeasts, bacteria and moulds to produce food products that are free of additives, retain their fresh taste and have extended shelf life.

Non-thermal technologies are innovative alternatives to heat treatment or chemical preservatives, which can sometimes adversely affect food flavour, colour and composition.

The Centre will be officially opened at a ceremony involving The Hon John Brumby MP, Victorian Treasurer, Minister for Innovation and Minister for State and Regional Development.

"This unique facility has been established with the support of a $3 million Science and Technology Initiative infrastructure grant from the Victorian Government to enable the Australian food industry to capture the benefits of emerging food production technologies," Mr Brumby says.

"The Victorian Government is proud to support this innovative new development. The world-class facilities and expertise at Food Science Australia promise to lead the way in delivering pioneering research in non-thermal technologies."

The official opening ceremony will be followed by a tour of the Innovative Foods Centre including demonstrations of a 35-litre, high-pressure processing plant, and the latest ultrasonic, pulsed electric field and ultraviolet light equipment.

Guests will also have the opportunity to feast on high-pressure processed foods including apple juices and salsas.

"Steadily, minimal and non-thermal technologies are becoming accepted by consumers and food industries," says the Centre's Director, Dr Kees Versteeg,

"Several products have already been successfully commercialised in Japan, Europe and the USA and researchers at Food Science Australia are investigating these innovative technologies to fulfil consumer demands for fresher, safer, nutritious foods that are affordable and convenient."

Food Science Australia's scientists are currently working on R&D projects to determine the affect of non-thermal processing technologies on juices, fruits, vegetables, fish, milks, dairy products and ingredients. These projects are carried out in collaboration with Australian and international food science organisations.

The Food Science Australia sites at Brisbane, Sydney and Melbourne are contributing specialised equipment and staff to the new facility.

Food Science Australia is Australia's largest food research organisation and a joint venture of CSIRO and the Australian Food Industry Science Centre (Afisc).

More information:

Dr Kees Versteeg, Food Science Australia, 03 9731 3431, mobile: 0414 311 835

Email: kees.versteeg@foodscience.afisc.csiro.au

Media assistance:

Ms Rachel Jackson, Food Science Australia, mobile: 0414 642 850

Email: rachel.jackson@foodscience.afisc.csiro.au