CRC field trip: Sanitarium R&D facility
Fifteen members of the CRC cohort joined a recent daytrip to visit industry partner Sanitarium’s research facility on NSW’s Central Coast.
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.
Odgerel Bumandalai is a FFSCRC PhD student at CRC partner institution Murdoch University. Bumandalai’s thesis is investigating the use of cold-plasma technology to extend the safe shelf life 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.