Since the early 1990s, CSIRO has performed many clinical trials on how nutrition and exercise affect heart health. CSIRO has investigated dietary patterns, single foods, food supplements and extracts.

The CSIRO Healthy Heart Program is your comprehensive guide to the CSIRO’s Complete Lifestyle Program (CLIP) eating and exercise plan.

Internationally recognised food scientist and science leader, Professor Martin Cole, will start as the Chief of CSIRO’s Division of Food and Nutritional Sciences (FNS) in January 2010.

CSIRO scientists in Adelaide are undertaking a study to test simple strategies to help parents get their kids off the couch and provide them with healthier foods.

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.

CSIRO’s nutrition and diet research is carried out with the enthusiastic cooperation of many volunteers who, over many years, and in many clinical trials, have helped to shape our knowledge about food, functional foods, diets, diseases and public health.

Eating healthy and safe foods are fundamental activities that people enjoy in Australia. Ensuring foodborne pathogens, especially pathogenic bacteria, are appropriately controlled and dealt with is key to healthy eating and our ongoing wellbeing.

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.

Researchers are analysing components that make up certain foods to determine precisely what chemical and physical effects they have when eaten. With CSIRO's expertise we will be able to tailor our diets for better health and to avoid some diseases.

In this video extract from the television program Catalyst, CSIRO's Dr Michael Fenech says that damage to the genome is a fundamental disease that can be diagnosed and treated. (8:00)

A one-minute video on how to perform the seated row resistance tube exercise from the Total Wellbeing Diet Book 2.

Dr Mahinda Abeywardena’s research focuses on diseases of the heart and blood vessels - and food components that help prevent them.

Ms Emily Brindal is exploring where fast food fits into our social environment and will increase the understanding of fast food consumption.

By unlocking the secrets of ocean processes, ecosystems and resources, CSIRO is addressing national challenges in which oceans play a central role. (4 pages)

The registration form for the Approved Persons Course for thermal processing of low-acid foods to be held in November 2009. (1 page)

This fact sheet describes cleaning and sanitation procedures for food processing equipment and surfaces such as floors and benches in food processing and preparation areas.

The storage life of processed foods is influenced by many factors. This fact sheet discusses ways to prolong the usable life of stored foods.