Our expertise in food science helps the Australian food industry compete in domestic and global markets and make food products for Australian consumers that are safe, sustainable and taste great.
CSIRO’s food innovation centre has significant and extensive expertise, facilities, know-how and support in food and ingredient innovation for industry. Find out about our newest breakthrough food processing technologies.
We research how the microscopic structure of food and how food is processed affect the quality of everyday food products. This work helps support the food industry develop an innovative and healthier supply of manufactured foods and ingredients to Australian consumers and export markets.
Our scientists work with Australian industry to sustainably transform raw food materials into new, tasty and high quality everyday food products and ingredients for Australian and export markets.
We research food borne bacteria, fungi and chemicals to make sure that Australians can continue to feel confident that the foods we buy are safe for our families to eat.
Outback Harvest, based in the NSW Riverina is working with CSIRO and Food Innovation Australia Ltd (FIAL) to develop certified gluten-free foods made from the ancient grain, teff, grown in Australian.
A company that started its life at CSIRO now has their world-first, award-winning juices available in supermarkets nationally and is on a growth curve through its exports to Asia.
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