The Commonwealth Scientific and Industrial Research Organisation is Australia's national science agency and one of the largest and most diverse research agencies in the world.
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.
Food manufacturers who respond effectively to climate change will have the advantage of being at the forefront of a new consumer trend - sustainably manufactured foods.
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.
The shelf life of food is determined by a number of factors, including microbiological changes, moisture transfer, and chemical or biochemical reactions.
The Commonwealth Scientific and Industrial Research Organisation is Australia's national science agency and one of the largest and most diverse research agencies in the world.