Fifteen members of the CRC cohort joined a recent daytrip to visit industry partner Sanitarium’s research facility on NSW’s Central Coast.
WA DPIRD, Murdoch University and the CRC are teaming up to deliver R&D to agrifood firms via a purpose-built food-tech facility at FIPWA.
A CRC top-up PhD scholarship will support Odgerel Bumandalai’s research into the use of cold-plasma technology for safe storage of fresh spirulina.
UNSW PhD student Rishi Ravindra Naik is looking to develop new products with ‘clean label’ and sustainability claims by modifying non-traditional plant proteins with seaweeds for improved techno-functionality.
Terrific results from the UNSW project team regarding new processing protocols for high-grade Mg organics are enabling EcoMag to scale up rapidly to meet initial orders from major US clients including Walmart and CVS.
A UNSW PhD supervised by the CRC’s Prof Cordelia Selomulya has won the highly competitive RedShiftBio StructIR Lab Grant. She’ll use it to further her research into plant-protein functionalities.
Murdoch University scientists are using cutting-edge methods and equipment to profile the nutritional makeup of high-value produce from across Western Australia, including truffles, artichokes and olive oil.
In this half-hour podcast, UNSW Professor and the CRC’s Research & Commercialisation Director Cordelia Selomulya talks about sustainable, STEM-enabled food systems and the role research-industry collaboration can play in realising these.
CRC Board member Peter Schutz OAM has netted the 2021 Australian Institute of Food Science & Technology President’s Award for his outstanding contribution to the Australian food industry.
Gippsland-based Federation University has launched a three-year Bachelor of Sustainable Food Systems course that gives participants the practical and theoretical skills they’ll need to deliver safe, nutritious and sustainable food into local and global markets.