Greater sustainability and improved nutrition through smart technology and supply chain logistics
Hilmer Building E10, UNSW Sydney
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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.
The first sensory evaluation and fingerprinting work is underway in the CRC’s ‘Bioactive components for value-add to Australian artichokes’ project following the winter-spring harvest of Mt Lindesay’s organic globe artichoke varieties.
Dr Ruey Leng Loo is a clinical pharmacist who is focusing her clinical expertise on the application of metabolic phenotyping in epidemiological and nutritional studies.
Murdoch University Associate Professor Vicky Solah brings 36 years of expertise in food science and human nutrition to the CRC. Right now she’s profiling artichokes for CRC partner Mt Lindesay. Next, she’ll begin upcycled fruit-and-veg product trials at the new WA Food Innovation Precinct.
In an initial trial in the UNSW-EcoMag project, chemical engineers at UNSW were able to produce very high-purity Mg citrate using their state-of-the-art spray-dryer. It’s a first, successful step towards EcoMag’s goal of scaling up to commercial production using the new process.
A new report pinpoints five ‘future forces’ likely to impact Australia’s agriculture sector and agrifood supply chains over the next 10 years, extrapolating seven plausible 2031 scenarios as food for thought and for constructive, change-oriented conversations.
The idea of ordering slaughter-free authentic meat is becoming a reality, says Professor Johannes le Coutre, a food scientist from UNSW Sydney’s School of Chemical Engineering.
A Queensland-Sri Lanka research team has developed a cheaper, faster, more accurate way to ascertain optimal drying times for various crops, using apples to trial the technology.