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

The Agribusiness Group serves large and vital sectors of the Australian economy including the agri-food industry and the human health sector.

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

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.

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.

Researchers in the Preventative Health Flagship are designing foods that are more satisfying and better for people's health.

Researchers in CSIRO's Preventative Health Flagship are investigating how foods, food ingredients and other biologically active agents may provide protection against Alzheimer's disease.

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.

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.

CSIRO has found a way to grow plants with healthy omega-3 oils, which are normally only found in fish and microalgae. Learn how we did it in this video from SCOPE, a science TV show for kids produced by Network Ten Australia and CSIRO. (3:00)

How does a Cybernose™ smell? CSIRO may have the answer - find out more in this song from Great Big Science Gig 2007 - the Naked Science Tour.

A recipient of the Flagship Fellowship, Professor Peter Lillford talks about his work to advance Australia's knowledge and application of food materials science and to develop strategies to achieve this.

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

Download the speaker program for the CSIRO Sustainable food manufacturing forum, held 16 February 2010. (2 pages)

The registration form for the Approved Persons Course for thermal processing of low-acid foods to be held in March 2010. (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.

Vegetables preserved in a mixture of oil and vinegar will be safe to eat if basic precautions are taken.