Our Science

Food Structure

CSIRO Food and Nutritional Sciences provides research to:

• Enable predictive design and manufacture of new ingredients and outstanding foodstuffs, to better enable maximum eating satisfaction and health benefits
• Understand the link between molecular assembly, engineering construction and food product properties
• Optimise the delivery of bioactives into the system
• Assist food businesses to access opportunities in the functional foods sector
• Aid food businesses in adding value to their primary by-product and waste streams.

CSIRO's researchers provide expertise in:

• Extracting and separating bioactive ingredients from food processing streams
  To assist food businesses in adding value to their primary, by-product and waste streams, our researchers are investigating 'next generation' analysis, isolation and separation technologies.
• Encapsulating functional ingredients
  We have internationally renowned capabilities in using microencapsulation to incorporate bioactive compounds into food products.
• Delivering bioactive ingredients to targeted sites in the gastrointestinal tract
  Our scientists are researching the use of microencapsulation and nanoencapsulation for the targeted delivery of bioactives to the gastrointestinal tract.
• Microbe and plant-mediated biocatalysis
  We are working on ways to harness the natural ability of microbes and plants to produce a range of healthier, tastier and longer lasting foods.