As a member of the CSIRO and Victorian Government's Department of Primary Industries family of research centres, CSIRO Food and Nutritional Sciences aims to provide research outcomes that contribute to public well-being while providing competitive advantages to Australian industry. Additionally, we aim to respond to challenges from the scientific, commercial and wider communities for thought leadership. This bulletin provides a mechanism for helping our stakeholders identify and manage emerging challenges and opportunities, as well as profiling developments of interest to the food industry.

CSIRO Food and Nutritional Sciences plans a minimum of two issues per year. Each issue of the bulletin will have a specific topic focus. It will feature an editorial identifying the main concerns, written by the issue's editors, then a series of snapshots of related research challenges and achievements. By combining a focus on issues with mini-articles on research activities, CSIRO Food and Nutritional Sciences will demonstrate that it invests in science to address issues of concern to its stakeholders and that the organisation recruits science leaders to ensure deliverables are world-class in quality.

Food Science and Nutrition will address emerging technologies and scientific developments that may impact stakeholder markets and their business operations. Opportunities and threats will be covered, ranging from consumer trends and concerns, regulatory changes, food safety challenges, among other topics.

Available issues

Food Science and Nutrition Special Update (Autumn 2007)
State-of-the-Art Delivery Systems
Contents: Encapsulation science and technology: an introduction | About microencapsulation and functional foods | FSA's microencapsulation technologies | Microencapsulation and delivery research at FSA | Recent FSA microencapsulation publications | FSA microencapsulation patents

Food Science and Nutrition no. 2 (Spring 2006)
Fresh perspectives on global food supply chains
Contents: Supply chain innovation | Shipping perishable products | Enhanced oxygen barriers and active packaging | Accelerated shelf life testing | Modelling effects in the supply chain | Quality assurance in refrigerated transport | Current and future packaging technologies

Food Science and Nutrition no. 1 (Autumn 2006)
Processed foods and health
Contents: Research challenges for materials science and the food industry | Processed foods and genome health | Recovery of phenolic compounds for antioxidant rich food products | Case study: Resistant starch | Regulation of Nutrition, Health and Related Claims set to change | Innovative non-thermal processing | News and events