The Centre for Nutrition and Food Sciences supports enhanced health outcomes and economic benefits for Australia, by conducting integrated fundamental and applied research to improve the taste, quality, appearance, nutritional value and safety of food.
We aim to understand the fundamental characteristics of food that influence processing, food quality, consumer perception and nutritional value.
We support a ‘fork to farm’ consumer and nutritional focus to influence production choices across the agricultural industries.
Our expertise includes:
- Food quality and human nutrition
- Sensory and consumer science
- Molecular basis for food quality
- Food bio-materials and processing
- Molecular parasitology
- Host/pathogen interactions using genomics and biotechnology
- Biofortification of fruit, nuts and vegetables
Case studies
- 17 October 2017
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A sensory experience of Australian flavour
25 November 2019 -
Shaping Australia’s food identity
18 November 2019
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Good enough to eat? Climate, technology and food
21 Apr 2020 -
