Food
|
 |
|
- Innovative technology, quality produce and environmentally sustainable production
- Leading food research and development facilities
- Key research areas
|
|
|
|
Innovative technology, quality produce and environmentally sustainable production
|
Melbourne has strong technological capabilities that you can utilise to meet your business goals. These capabilities include:
|
- strengths in dairy, meat, cereals, horticultural, confectionery and wine production and processing
- new food packaging technologies that minimise waste and maximise efficiency
- environmentally sustainable practices from farm to consumer
- new food processing technologies that deliver safe and fresher foods, including high pressure processing, pressure-assisted thermal sterilisation, ultrasonics, pulsed electric field and microwave technology
|
|
There is also a strong cluster of biotechnology, agriculture, packaging, and transport businesses in Victoria offering mutually supporting technological capabilities for the food industry.
|
Leading food research and development facilities
|
We have a number of leading food research and development facilities available for collaborative use, including:
|
- Food Science Australia (FSA), which works with industry and university partners to turn scientific research into innovative solutions for the food industry. FSA’s research portfolio includes the Innovative Foods Centre.
|
|
- Dairy Innovation Centre, which is a dairy research centre that aims to improve product development and commercialisation through collaborative investment in dairy innovation
|
|
- Primary Industries Research Victoria (PIRVic) which has a network of 19 research facilities. The innovations discovered through PIRVic help to increase the capability and capacity of the food industry
|
|
- Food Technology Association of Victoria which is an industry body that provides food technology and safety services and networking opportunities
|
|
Key research areas
|
Our key food-related research and development capabilities include:
|
- bioscience
- chemical and food process engineering
- enzymology
- food and ingredients technology
- food biochemistry
- food microbiology
- food polymer and structural science
- food quality
- food safety management and hazard prevention
- health and nutrition
- key supply chains
- process technologies
- product applications and characterisation
- separation science
- shelf-life extension strategies
|
|
