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Find out more

We receive a lot of enquiries about these topics. Why not check and see if you can find your answers online?

Current vacancies

Make your best move yet. Check out our current vacancies portal to find your next position.

Diets

Our diet and lifestyle programs have been developed to improve healthy lifestyle behaviours. These include improving diets and physical activity to enhance wellbeing and reduce the risk of obesity or manage chronic diseases such as Type 2 Diabetes.

Cholesterol facts

Cholesterol is an essential type of fat that is carried in the blood – but too much of a certain type of cholesterol may increase your risk of developing heart disease. We asked our researchers to provide insight into cholesterol.

Identification resources online

The Australian National Insect Collection provides web-based information and tools for the identification of insects and related organisms.

Fire testing services

We carry out testing certification and standardisation of reaction to fire and fire resistance of product and building. We also provide independent and objective fire safety engineering expertise and evaluation.

Pest control

We no longer do research in termites or wood borers and cannot help with queries about managing pests in your home.

Energy in your home

You can save energy in your home using science and simple techniques. Find out how you can save money and reduce your carbon footprint.

Food safety

Microwave oven safety

Successful microwave cooking depends on understanding the limitations as well as the benefits of this type of cooking.

Food handling

This fact sheet helps you avoid problems when buying and storing food.

Egg quality

This fact sheet is to help consumers and those who keep backyard hens. It provides simple steps to avoid the risk of getting food poisoning from egg dishes, explains what to look for when assessing the freshness of eggs and how best to store them to maintain freshness.

Preservation of vegetables

It is now a relatively common practice to bottle vegetables and herbs and spices in either oil, vinegar or a mixture of both. This is done both commercially and domestically and, if there is no further treatment, products should be refrigerated at or below 5 °C. Always choose foods that are ripe but still firm and in good condition with no evidence of mould or insect damage.