Welcome to CSIRO Food and Nutritional Sciences
News
New Chief for CSIRO Food and Nutritional Sciences
Internationally recognised food scientist and science leader, Professor Martin Cole, will start as the Chief of CSIRO’s Division of Food and Nutritional Sciences (FNS) in January 2010.
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People and Partners
Pressure on for healthier juice and fruit products
Technology developed by Food Science Australia (FSA) to improve the way fruit juices and other food products are pasteurised, is being used commercially in a new Melbourne food processing facility.
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CSIRO established the Division of Food and Nutritional Sciences on 1 July 2009 in a new research collaboration with the Victorian Government.
The new Division maintains the full food and nutrition research capability and research portfolio that was operated by Food Science Australia (FSA), a joint venture of CSIRO and the Victorian Government, and CSIRO Human Nutrition. More....
CSIRO Food and Nutritional Sciences conducts food and nutrition research to support the health and wellbeing of the Australian community and the sustainability and viability of the Australian food industry.
Our purpose is to provide:- Food science for health and vitality
- Quality products through processing innovation
- Science for a safe and secure food supply
- Science for better food design and delivery
- Support for businesses that promote health and wellbeing
- To deliver innovative food research that generates high quality outcomes and return on investment
- To be the food industry's principal source of expertise, objective opinion and knowledge
- To support industry sustainability and community well-being
- Dedicated, experienced and highly qualified people
- Encouraging scientific excellence in a supportive and inspiring environment
- Mentoring scientists and food industry innovators of the future
- Working with global food industry leaders
- Delivering relevant, novel products and processes through strategic partnerships
- Working with Government, research agencies, industry and universities to influence Australia's food research focus