Our Science: Food Structure
CSEP technology at CSIRO Food and Nutritional Sciences
Extracting and separating bioactive ingredients from food processing streams
The cost-effective discovery and recovery of functional ingredients from food processing streams depends on 'next generation' analysis, isolation and separation technologies.
To assist food businesses in adding value to their primary, by-product and waste streams, CSIRO's researchers are:
- Discovering food components that heal the human body and protect it against disease
- Altering the enzymatic and chemical characteristics of food components to create bioactives
- Creating analytical methods to characterise bioactives
- Developing assays to test bioactivity
- Isolating valuable bioactive ingredients using cutting edge capabilities in enzymatic, chromatographic and membrane technologies.
Bioactive ingredients or bioactives: food components, other than those needed to meet basic human nutritional needs, that are responsible for changes in health.