New ARC food processing training centre to focus on the production of nutraceuticals
Aims to boost Australia's capacity to compete in a global market for food production
A new Australian Research Council (ARC) training centre has been opened at the University of Sydney to design better methods of food processing and storage, as well as develop advanced manufacturing techniques aimed at reducing costs and increasing energy efficiency.
A key objective is to boost Australia's capacity to compete in a global market for food production, particularly in the production of nutraceuticals.
The centre has been awarded nearly A$3m over three years from the ARC under the Industrial Transformation Research Programme.
Professor Aidan Byrne, Chief Executive of the ARC, said the new centre would focus on the production of nutraceuticals for the promotion of health and wellbeing, which may help in the prevention and treatment of acute and chronic diseases.
'These high-value products have the potential to significantly increase Australian exports in agribusiness,' said Professor Byrne.
'The ARC Food Processing Training Centre will establish new cost-effective and sustainable approaches to manufacturing processes for producing nutraceutical products, to minimise waste while enhancing efficiency and reducing energy consumption. It will also seek to reduce spoilage of these products through increased product shelf life.'
The centre will draw on expertise from engineering, information technologies, science, veterinary science, agriculture, environmental science and medicine. It aims to develop high value products from various food chains to manufacture safe, healthy foods for the prevention and treatment of acute and chronic diseases (cancer, osteoporosis and cardiovascular problems).
