CSIRO’s science of shelf-life

GIPPSLAND food producers are invited to a free, mind-expanding day, discovering CSIRO’s science of food.
Agribusiness Gippsland has joined with CSIRO and Food Innovation Australia Limited (FIAL) to organise a behind-the-scenes visit to the Werribee Food Science Precinct on Thursday 28 April.
Attendees will discover the technology that can improve tenderness and shelf-life of meat, as well as promoting optimal meat colour.
They will also hear about restructured meat products for older consumers.
Horticulture speakers will discuss ways to extend shelf life through coatings and dip technology and ways to value-add excess/low-grade produce.
There will also be a discussion on non-chemical pest disinfestation using novel technologies.
For dairy, there will be sessions on microfiltration for longer shelf-life and the chemical fingerprint for Victorian milk powders as well as the technology behind dairy spreads.
Post lunch will be a discussion on understanding consumer sensory preferences in Asian populations and a range of case studies.
The visit will highlight the capability of CSIRO’s Food Innovation Centre while FIAL will discuss how it helps fund food manufacturing projects.
“There is huge, and often-hidden, opportunity to unlock potential in food manufacturers across the region,” Agribusiness Gippsland chair Paul Ford said.
“In conjunction with CSIRO and FIAL, we hope to inspire greater-Gippsland food producers to discover what’s possible.
“We are also committed to following up those opportunities one on one with individual food producers.”
The event is by invitation and the numbers are limited.
Food producers with a keen interest to get the best out of science can email agribusinessgippsland@gmail.com by April 22 for an invitation. Places are limited.