Taking the guess-work out of choosing good wine
Enjoying a good wine is one of the pleasures of life and part of that enjoyment is its bouquet. Imagine, then, how important the ability to distinguish both the good and bad odours in wine is to winemakers.
Sniffing out the sweet scent of success
CSIRO scientists are investigating how grapes contribute to the characteristic aroma and flavour of wine with the goal of making the most of a grape variety's unique features. (2 pages)
Will people buy it?
CSIRO psychological research has cast light on consumer acceptance of technological innovations, including genetic engineering.
Virtual livestock fence (Podcast 13 Jun 2007)
CSIRO is developing a virtual fencing system which will allow cattle to be confined without the need for fixed fences. In this four-minute podcast, Dr Andrew Fisher explains how cattle could be controlled via satellite. (4:17)
Cracking the code for wine flavour
Predicting the style of wine that a vineyard will produce is difficult, but research by the Food Futures Flagship aims to narrow the parameters for batch and vintage variation and to grow grapes to suit specific wine markets.
Improving tiger prawn farming
Captive breeding techniques could grow better quality tiger prawns and achieve higher income for Australian farmers.
The Food Futures Flagship is finding ways to extract valuable molecules from plant and animal products.
Professor Peter Lillford: Flagship Fellow
A recipient of the Flagship Fellowship, Professor Peter Lillford talks about his work to advance Australia's knowledge and application of food materials science and to develop strategies to achieve this.
Cutting out the middle fish
The Food Futures Flagship is finding ways to culture microalgae that produce healthy long-chain omega-3 oils.
This two-page information sheet describes how the Food Futures Flagship and the Preventative Health Flagship are discovering food components that protect the human body against disease development and progression.
Designing tastier, healthier foods
Internationally acclaimed food and material science expert Professor Peter Lillford has been awarded a Visiting Fellowship with the Food Futures Flagship to design healthier and tastier foods.
Collaboration to unravel food structure
A team of Australian scientists has joined forces in a collaboration that will utilise state-of-the-art technology and materials science to determine the molecular structure of the protein components in some of our most common foods.
Grains and lamb offer new sources of omega-3
CSIRO research on grains and lamb aimed at developing new dietary sources of long-chain omega-3 oils will be presented at the World Congress on Oils and Fats in Sydney this week.
CSIRO helps Mars with sustainable food production
A research partnership between CSIRO and Mars Australia has produced a database and information toolkit that will be available to a wide range of food businesses to help improve their sustainability strategies.
Research collaboration to deliver ‘healthier’ grains
Four of Australia’s leading research institutions will collaborate closely over the next three years to fast-track development of new ‘healthier’ varieties of three of the world’s most widely cultivated cereal grains.
Good oils now in health guidelines
Guidelines published by the Federal Department of Health and Ageing endorse efforts by the Food Futures Flagship to develop sustainable sources of Omega-3 oils.
Fellowship to boost livestock breeding program
An internationally renowned researcher in nanostructured materials and biomaterials, Dr Nicolas Voelcker, has been awarded a Visiting Fellowship within the Food Futures Flagship to boost efforts to develop new livestock breeding technologies.
Is this the perfect prawn?
After 10 years of careful breeding and research, scientists have developed what could be the world’s most perfect prawn.
Investigating the molecular structure of foods
Under an agreement signed today between the Australian Nuclear Science and Technology Organisation (ANSTO) and CSIRO, scientists will seek to determine the molecular structure of the foods we eat.
Workshop – food ingredients and bioactives
How food manufacturers, ingredient suppliers, growers and processors can better use fruit and vegetables to enhance the texture and nutritional value of a wide range of foods, will be the discussed at a workshop in Werribee, Victoria, tomorrow.