We hold a range of innovation events, seminars and workshops for the food and ingredient manufacturing industry.

Proteins for food and health: sustainable alternatives for future food

Australia’s food and agriculture sector is focussing more on exporting high value sustainable, authentic, healthy, high quality and consistent products. As the global population increases and traditional protein sources from meat become increasingly constrained, an area with huge potential for growth is the alternative proteins space.

These seminars, run by CSIRO’s food innovation centre in collaboration with Food Innovation Australia Limited (FIAL), will provide insights into understanding the potential opportunities to meet the needs of consumers in Australian and Asian markets. With the support of the SME community, industry success stories will highlight how current research activities have application in developing foods for the alternative protein market.

Dates and locations:
Melbourne
6 March 2019
CSIRO’s food innovation centre, 671 Sneydes Road, Werribee Vic 3030

Adelaide
7 March 2019
SAHMRI, 20 North Terrace, Adelaide SA 5000

Sydney
13 March 2019
4th floor, 30 Hickson Road, Millers Point, Sydney NSW 2000

Brisbane
14 March 2019
Health and Food Sciences Precinct, 39 Kessels Road, Coopers Plains Qld 4108

Contact: Deb Krause, +61 3 9731 3280, Debra.Krause@csiro.au
More information: Proteins for food and health: Sustainable alternatives for future food seminar series

Food Drying Technology short course

Drying is one of the most common operations in food and feed production yet it is often poorly understood and inefficient. This short course in drying technology, presented in cooperation with CSIRO, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes. This version of the program includes optional session specifically dealing with spray drying technology.

Date:  13 & 14 March 2019
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Deb Krause, +61 3 9731 3280, Debra.Krause@csiro.au
More information: Food Drying Technology, Australia (Werribee)

Retort supervisors certification course

The Retort Supervisors Certification Course presents the theoretical basis underpinning thermal processing technologies for the manufacture of low-acid heat processed foods and provides practical training in the operation of retorting systems for processing cans, glass, foil and plastic containers. The course is run by DWC FoodTech.

Date: 29 April – 3 May 2019
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
More information: DWC Foodtech - Retort Supervisors Certification Course

Approved Persons Course for Thermally Processed Low Acid Foods

This course will provide participants with necessary skills to design safe and commercially viable thermal schedules for the processing of low-acid food products in cans, pouches and other hermetically sealed packaging. The course involves four days of lectures in thermal processing, practical heat penetration work, process calculations, tutorials and preparation for exams. Two examinations will be given on the fifth day, which will cover theory and practical thermal processing calculations.
Participants who successfully pass the examinations will be authorised to submit new thermal process schedules for approval by the Department of Agriculture. New Zealand participants will also be authorised with the Ministry for Primary Industries.

Date: 25-29 November 2019
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
More information: Approved Persons Course

5th International Conference on Food Structures, Digestion and Health

This conference brings together food industry professionals and world leading scientists from diverse disciplines, with a common interest in designing food structures focused on 'working with and like nature' that deliver better nutrition and improves consumer’s wellbeing.

Feeding tomorrow’s world is a reality with unprecedented challenges: remarkable demographic trends, new geopolitical balances, the challenge of climate change and the need for environmental sustainability, instant connectivity and fast-moving technological innovation. At the same time, there is growing obesity crisis and a rapid rise in food-related health problems globally.

Key subject areas are:

  • food structure design and soft matter physics – learning from nature
  • food structures, oral processing and consequences for sensory properties
  • designing food structures for optimal delivery of nutrients and bioactive compounds
  • physiological aspects of digestion and the role of the human microbiome
  • new approaches to modelling human digestion and gastrointestinal function
  • the food-gut-brain connection
  • systems approaches to food structure design and the delivery of functionality
  • food structure and nutrition – opportunity for new food product development
  • food structure and nutrition – opportunity to redefine dietary guidelines.

Registration is now open.

Call for Abstracts open on 5 March 2019.

Date: 30 September - 3 October 2019
Location: Rotorua, New Zealand
More information: Food Structures, Digestion and Health International Conference

Stay connected to the food innovation centre

Sign up to hear about our upcoming innovation events, seminars and workshops for the food and ingredient manufacturing industry.

Contact us

 
Your contact details

First name must be filled in

We'll need to know what you want to contact us about so we can give you an answer.