Text:'CSIRO is helping provide healthier food choices'. Links to article on how CSIRO is developing high quality, healthy foods. Image: a bowl of salad. Photo from iStockphoto.com/Kelly Cline
Cover of the Total Wellbeing Diet Book 2.
The CSIRO Total Wellbeing Diet book 2

Following on from the phenomenal success of The CSIRO Total Wellbeing Diet, comes Book 2 of the diet.
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Food Science Australia overview

CSIRO, in a joint venture with the Victorian Government, is developing high quality, healthy foods that are preferred by consumers and industry.
 
Developing & Marketing Food Products
 
AWB partnership produces first-grade grain

Australia has built an international reputation for exporting quality, insect-free grains on the back of a 30-year R&D partnership with the AWB.

 Close-up image of wheat growing in a field.
Developing Healthy Foods
 
Managing cost effective human nutritional trials

CSIRO conducts comprehensive research, including volunteer trials, into diet, nutrition, exercise and the effects and potential benefits of functional foods. The results are helping to improve our health and prevent and reduce the incidence of many obesity-related diseases.

 Different types of cereals and grains.
Food Processing
 
Value Added Ingredients and Food

By developing new food separation and processing technologies, Australia is staying at the forefront of new product and ingredient development and food preservation techniques.

 

 An arrange of fruit and vegetables including apples, carrot, eggplant and capsicum.
Food Quality & Safety
 
Bioprospecting drives the search for foods with proven health benefits

Current tests screen against risk-factors and biomarkers for coronary heart disease (cholesterol production and uptake, and blood pressure), colorectal cancer and inflammatory diseases. The challenge is identifying novel bioactives that may reduce the incidence of chronic disease.

 Bunch of Grapes on vines
Seafood
 
Breed engineering

Breed engineering allows us to identify genes or gene markers that account for population variation. Particularly, in key traits that underpin the eating and food qualities of the products derived from a species.

 

 Image of a live prawn
 

National Research Flagships

Find out about the Flagship Program