Nutrition research projects
Reducing food waste
We're converting food otherwise lost from the supply chain to help boost our population's vegetable intake.
Wasabi composition anaysis
To gain a better understanding of wasabi's nutritional value, Shima Wasabi engaged the CSIRO's nutrition and health research team for their expertise in nutritional composition analysis.
Environmental impact of diets
We know a poor diet can have severe outcomes on our waistline but they can also have important impacts on the environment too.
Converting food waste
Food currently lost or wasted throughout the production and consumption cycle can be converted into nutritious and tasty foods.
Aquatic foods in healthy and sustainable diets
We are analysing how aquatic foods could further contribute to healthy and sustainable diets around the world.
Making healthier foods
We research how the microscopic structure of food and how food is processed affect the quality of everyday food products. This work helps support the food industry develop an innovative and healthier supply of manufactured foods and ingredients to Australian consumers and export markets.
A wholegrain developed by CSIRO has superior health benefits that can help combat cardiovascular disease, Type 2 diabetes and colorectal cancer.
Making sustainable foods and ingredients
Our scientists work with Australian industry to sustainably transform raw food materials into new, tasty and high quality everyday food products and ingredients for Australian and export markets.
Healthier prepared meals
Community Chef is a social enterprise that provides quality meals for people nutritionally at risk. The company collaborated with CSIRO and Food Innovation Australia (FIAL) to support the long-term food security and nutritional wellbeing of those most vulnerable in the community.