Food innovation

The Centre for Agriculture and the Bioeconomy’s Food Innovation Program supports novel food development including health, regulation and sustainability considerations.

We are an interdisciplinary team of researchers in nutrition science, synthetic biology, industrial biotechnology, crop science, ecology, sustainability assessment and food and agricultural law. We combine our expertise and collaborate with industry partners to support food and beverage innovation that promotes human and planetary health, while strengthening Australia’s bioeconomy.

Synthetic biology for food production is a key area of research activity in conjunction with our industry partners and the Mackay Renewable Biocommodities Pilot Plant.

We also help accelerate innovation in Australia’s food and beverage sector as partners in the Food and Beverage Accelerator Trailblazer Program.

Capabilities to support food innovation research

  • Food and nutrition clinical trials (wide range of health-related indicators incl. microbiome, body composition, biomarkers, omics, fitness, elite performance, psychometrics)
  • Novel food consumer acceptance
  • Food regulation
  • Biodiversity and farmer health research
  • Environmental Life Cycle Assessment (LCA)
  • Food system mapping and analysis
  • Consumer behaviour change

What we do

  • We are using synthetic biology and precision fermentation to create novel foods and ingredients that promote health while reducing food waste and environmental impact of food systems.
  • We are using pulses to promote healthy and sustainable eating in adolescent Australians. Pulses offer a sustainable source of protein and fibre for human health, while supporting biodiversity and reductions in greenhouse gas emissions.
  • We develop advanced technologies to expand Australia’s production of exotic and native mushrooms.

Research program leader

Research team