The Centre for Food Innovation (CFI) is a ground-breaking science collaboration between the University of Tasmania, the Commonwealth Government’s Defence Science and Technology Organisation (DSTO), and the Commonwealth Scientific and Industrial Research Organisation (CSIRO). It was launched in 2013.
Led by TIA Professor Roger Stanley, CFI brings together nutritionists and food technology experts with the aim developing high-added value products for both defence application and the benefit of Australian industry.
It aims to diversify Tasmania’s economic base by growing exports of high-quality, nutritious, value-added food products.
The research efforts are based at the DSTO facility at Scottsdale in north-east Tasmania and at the University of Tasmania’s facilities in Launceston.
Research projects driven by industry needs will include:
- Increasing export market access for fresh produce by extending shelf life using innovative processing and packaging technologies
- Developing key technologies to make and test specialised foods that could find dual use in Defence and civilian markets such as sports performance nutrition, aged care feeding and shelf-stable foods for emergency response
- Characterising and communicating the benefits of regional foods and local heritage cultivars to promote appreciation of our unique environment and products to differentiate and brand Tasmanian foods.