• Research Capabilities
  • Sustainable land and water
  • High performance plants
  • Personalised foods
    • Food composition
    • The role of dietary nutrients
    • Developing food concepts and products
    • Fresh whole foods
    • Prebiotics and probiotics for digestive health
    • Research programmes
  • High value marine products
  • New biomolecules and biomaterials

As well as working with food producers and processors to improve conventional food products, we’re applying new knowledge and technologies to develop foods that will meet the individual preferences and health needs of consumers in the future.

Worldwide, there is strong consumer interest in the following issues:

• Wellness. To develop foods that address this need, scientists must understand the specific health effects of key dietary nutrients such as proteins, fats, carbohydrates, antioxidants and dietary fibres.
• Lifestyle and convenience. There is increasing demand for nutritious snack foods, meal solutions, foods that enhance sports performance or brain function, and foods that have specific tastes and textures.
• Fresh, whole foods. Foods that remain nutritious and fresh for longer have increased market access and export value.

• Food composition
• The role of dietary nutrients
• Developing food concepts and products
• Fresh whole foods
• Prebiotics and probiotics for digestive health
• Examples of our work in this area

 

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