Our research addresses food industry viability and sustainability, food security, and the prevention of diet- and lifestyle-related diseases.

CSIRO Food and Nutritional Sciences

CSIRO Food and Nutritional Sciences conducts food and nutrition research to support the health and wellbeing of the Australian community and the sustainability and viability of the Australian food industry.

• 9 July 2009 | Updated 14 October 2011

• Consumer and market access research
• Nutrition and healthy foods
• Product delivery
• Production and assembly 
• Facilities 

CSIRO established the Division of Food and Nutritional Sciences on 1 July 2009 in a new research collaboration with the Victorian Government.

The new Division maintains the full food and nutrition research capability and research portfolio that was operated by Food Science Australia (FSA), a joint venture of CSIRO and the Victorian Government, and CSIRO Human Nutrition.

Like our predecessors Food Science Australia and CSIRO Human Nutrition, we apply our unique combination of food and nutrition research capability with our partners throughout CSIRO, Universities, Federal and State Governments, and the Food and Health Industries.

We assist in every stage of the food processing business system, from concept through formulation and processing, pilot production, packaging, shelf-life assessment and scale-up to full production.

Consumer and market access research

Consumer and market access research includes:

• conducting sensory perception and consumer preference assessments
• assessing risk and product compliance of product claim, and chemical and microbiological contamination
• assessing nutritional properties of food ingredients and products
• providing advice on market entry and regulatory matters.

Nutrition and healthy foods

Our research into nutrition and healthy foods includes:

• food science to promote health and vitality
• substantiation of product health claims
• benefits of integrated diet-lifestyle programs
• effects of functional and other foods to treat obesity-related diseases.

Product delivery

Product delivery capabilities include:

• performing storage and shelf-life tests
• developing HACCP-based food safety plans.

Production and assembly

Ingredient production and product assembly capabilities include:

• separating and purifying proteins, polysaccharides, flavours and bioactives
• optimising processing techniques, including:
  • non-thermal processing
  • extrusion
  • dehydration
  • fermentation
  • freezing
• trialling products and processes
• providing advice on government policies and standards
• assessing raw materials, ingredients and end-products for:
  • quality
  • suitability
  • microbiological and chemical safety.

Facilities

Facilities at CSIRO Food and Nutritional Sciences include:

• non-thermal food processing equipment including the only 35 litre pressure-assisted thermal sterilisation unit in the southern hemisphere
• pilot-scale manufacturing systems
• sensory analysis units
• modern instrumentation for physical, microbiological and chemical evaluation of food
• FRR Culture Collection – the most comprehensive collection of xerophilic fungi in the world.

Learn more about the work CSIRO does in Food.