CSIRO Food and Nutritional Sciences is developing high quality, healthy foods that are preferred by consumers and industry.

The bioeconomy will provide a platform to a sustainable future by providing security of food, water and energy supplies, reduced emissions, and the sustainable use of both biological and non-biological resources.

CSIRO has become the only organisation outside Europe to be invited to join HighTech Europe – a consortium of research agencies, industrial federations, universities and equipment manufacturers established to facilitate the uptake of innovative and emerging food processing technologies.

Climate change will dramatically alter the growing season for Australian grapes and affect the wine styles produced here, according to new University of Melbourne and CSIRO research.

New food manufacturing equipment, technology and innovation will be presented and showcased in CSIRO's Food Processing Centre in Werribee.

CSIRO is researching insect control and quality preservation of grain and stored durable products.

CSIRO has selected and crossed Australian native limes to produce new citrus varieties with their own unique taste.

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.

Consumers want trustworthy information about where foods come from, how they are produced, what they contain and what benefits they may have in the diet. CSIRO’s research investigates what kind of information is likely to influence consumer choices.

Dr Ingrid Appelqvist leads a team investigating natural food structuring and developing new food manufacturing processes to cope with raw material variation.

Mr Stephen Beckett is researching grain disinfestation and storage technologies in Australia.

Information for individuals who wish to submit abstracts for the 2nd Nutritional Genomics Symposium, July 30 2010, Adelaide, South Australia. (1 page)

Registration form for the 2nd Nutritional Genomics Symposium, 30 July 2010, Adelaide, South Australia. (1 page)

The shelf life of food is determined by a number of factors, including microbiological changes, moisture transfer, and chemical or biochemical reactions.

CSIRO's research into the origin and behaviour of psocids is leading to more targeted control.