Sydney-based natural ingredients manufacturer Baker & Co is drawing on UNSW’s expertise in spray-drying and encapsulation to turn liquid taste ingredients into equally flavourful, but more adaptable and easily exportable powdered equivalents.

SME partner EcoMag and UNSW scientists have teamed up in a CRC project to upcycle waste from industrial processes, agriculture and salt production into a sustainable building material, helping to shrink the construction industry’s carbon footprint.

Eleven of the CRC’s PhD scholarship holders met up recently for their first-ever catch-up, with each presenting their research findings.

Andrew Tilley studied food science and technology at Perth WA’s Curtin University, but took the long way round to a CRC-backed PhD at Murdoch via the food manufacturing industry.

In the recently completed ‘Smart Glass’ project, scientists at Western Sydney University showed the energy-saving ability of SG ULR-80 and the yield-increasing potential of LLEAF. Next steps? To combine the strengths of both.

The National PC mapping project team is calling for peer review of its draft maps of protected cropping operations across Queensland and much of Northern NSW.

Putting Australian native rice on our plates and in restaurants is one step closer after a successful harvest of three species sourced from Northern Australian wetlands.

WA Future Food Network and the CRC hosted a recent roundtable with WA food and beverage sector stakeholders to identify industry obstacles to value-adding.

CRC supporting partner Qatar University is drawing on the expertise and state-of-the-art greenhouse facilities at Western Sydney University to help it develop sustainable fertigation solutions for indoor growers.