Food & Nutritional Sciences

Professor Martin Cole is Chief of the CSIRO Division of Food and Nutritional Sciences.

Dr Lyndon Kurth leads the Transforming Food Manufacture Theme within CSIRO Food and Nutritional Sciences.

Dr Manny Noakes is a key member of CSIRO's research team looking at diet, nutrition and health. She is the leader of the research team that developed the Total Wellbeing Diet, a scientifically proven approach to wellbeing and weight loss.

Meet one of the key research scientists behind the development of the Total Wellbeing Diet.

Dr David Topping’s current research interest is the potential benefits of processed foods, such as dietary carbohydrates (fibre, resistant starch and oligosaccharides), probiotics and dietary fats, for gut health.

Dr Kari Gobius leads a team that conducts scientific research on food safety, consumer acceptance and consumption of food and the effects of nutrition on genetic health.

Dr Mary Ann Augustin is building on her extensive experience as a food chemist to create the next generation of healthy and sustainably processed foods.

Dr Phil Hendry leads the Genomics Program within CSIRO Food and Nutritional Sciences Division, as well as projects in molecular microbiology for the Energy Transformed and Wealth from Oceans Flagships.

Research at CSIRO's Adelaide laboratories covers a broad range of research and development including food, nutrition, diagnostics, biosensor research and preventative health.

Research at CSIRO's Werribee site is focused on food processing with an emphasis on dairy.

CSIRO's research within the Health and Food Sciences Precinct at Coopers Plains is focused on the improvement of seafood, meat and horticulture products.

CSIRO has state-of-the-art biological and chemical laboratories at the Riverside Corporate Park in North Ryde.

CSIRO's Food Manufacturing Pilot Plant is a unique national facility with access to significant expertise and innovative technologies for the food industry.

The CSIRO nutrition clinic’s research addresses the nutritional aspects and genetic determinants of some of Australia’s major health concerns.
CSIRO’s nutrition trials using volunteers provide a better understanding of the role of foods and food components in a healthy diet and can lead to changes in intake recommendations or industry practices.  

CSIRO has developed the Simultaneous Gustometer Olfactometer to help food manufacturers develop healthier tasty foods and help researchers understand how tastes and odours work together, as we eat, to produce flavour. It delivers tastes and odours in a precise and timed manner.

CSIRO, Curtin University of Technology and the Department of Agriculture and Food in Western Australia are working together to improve and increase the use of Australian grains in export markets.

 A combination of alternative energy and computational modelling developed by CSIRO in collaboration with Horticulture Australia Limited (HAL) and the Australian Prune Industry Association has cut energy requirements by 60 per cent in some areas of food processing.

CSIRO will launch its new publication, The CSIRO Wellbeing Plan for Kids, at Melbourne’s Queen Victoria Markets at 10am today.

Innovative Australian fruit juices developed with CSIRO have won at the prestigious Beverage Innovation Awards in Germany overnight.

A research partnership between CSIRO and Mars Australia has produced a database and information toolkit that will be available to a wide range of food businesses to help improve their sustainability strategies.

This course, approved by the Australian Quarantine Inspection Service, 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.