CSIRO contributes at a significant national and international level to both the benefit and safety aspects of food.

Enhanced food benefit and safety

CSIRO is helping food manufacturers to deliver safer, more nutritious and higher quality foods that meet with the preferences of the market and community.

• 6 October 2009 | Updated 14 October 2011

• Food safety and quality
• Nutritional health
• Sensory science

This scientific research strengthens the global competitiveness of the Australian food industry through major impact areas including:

• improving the nutritional value, quality and safety of food
• developing foods that enhance human genetic health
• market based research of consumer preferences and perceptions.

Our goal is to contribute at a significant national and international level to the optimisation of both the benefit and safety aspects of food.  

Food safety and quality

CSIRO conducts research which:

• protects the community from food safety hazards
• anticipates and communicates emerging food safety threats
• develops new food processes and management tools that deliver safer and fresher foods
• helps to foster a regulatory system based on the assessment of public health risk and quality science
• assists partner organisations to educate consumers on appropriate food handling.

These outcomes have provided the basis for technologies that have been adopted by food manufacturers in overcoming the safety and quality challenges in domestic and export markets.

Nutritional health

Our scientists have an impact through research that:

• enhances and improves the community's health and vitality
• assists food businesses to access opportunities in the functional foods sector
• helps the food industry bring food with substantiated health benefits to market
• aids in reducing the impact of public health costs.
  Our science delivers research outcomes to improve human and community health and enhance the competitiveness of the Australian food industry.

Our science delivers research outcomes to improve human and community health while enhancing the competitiveness of the Australian food industry.

We partner locally and internationally with food and pharmaceutical product manufacturers to develop, and establish the benefits of, healthy food products and healthy diets.

Sensory science

Research undertaken by Sensory Scientists has:

• assisted food producers in identifying and measuring consumer preferences
• objectively determined food quality using sensory and instrumental techniques
• built a connection between sensory perception and consumer acceptability.

This research assists food producers in understanding how consumers evaluate risks and benefits, by improving the knowledge of consumers' decision making in the marketplace.

In developing an appreciation of consumer’s attitudes to new technologies, manufacturers can generate effective methods to encourage consumer uptake and overcome the critical barriers to the acceptance of foods.

CSIRO has established strong relationships with industry associations and authorities in assessing food risks and hazards.

Our research capabilities and expertise have assisted manufacturers in the production of higher quality, more nutritious and safer foods for the market and community.

Find out more about CSIRO Food and Nutritional Sciences overview.