CSIRO Human Nutrition
More..
research capabilities and how
they support food businesses
promoting health and wellbeing:
Foods for healthy genes
Diet and lifestyle: guidelines for total wellbeing
Functional foods: separating food fact from fiction
Clinical trial facility
Supporting businesses that promote health and wellbeing
CSIRO's Human Nutrition Centre delivers research outcomes to improve human and community health while enhancing the competitiveness of the Australian food industry. The Centre has skills and abilities in nutrition, psychology, public health, consumer and sensory science, medicine, and exercise physiology that no other competitor can currently match.
Based in Adelaide, South Australia, CHN has affiliations with a number of Australian, Asian and European universities and research institutes. It is a member of the National Centre of Excellence in Functional Foods, and a major participant in CSIRO's Preventative Health Flagship research program.
Today, CHN partners locally and internationally with food and pharmaceutical product manufacturers to undertake competitive research to develop, and establish the benefits of, healthy food products and healthy diets. The Centre has conducted research for innovative healthy products companies and for food industry bodies such as Meat and Livestock Australia, Horticulture Australia, and Dairy Australia.
It also provides data, reports, test results, guidelines and expert advice to government and industry agencies developing public health policy. Its world-renown scientists have published widely, including the well-known CSIRO Total Wellbeing Diet.
Research studies for these industry innovators have focused on a range of issues including:
- obesity, weight management
- diabetes
- cardiovascular disease
- exercise and physical performance
- cognition
- appetite control
- bowel health
- vascular disease
- bone health
- fertility and reproductive health
The Centre's highly specialised team of experts offers globally competitive scientific research capabilities in diet and lifestyle, nutrition, obesity and obesity-related disorders, carbohydrates, fibre and resistant starch, nutrigenomics, genetic stability, consumer science, gut microbiology and identification of bioactives and health claim substantiation for functional foods.