In this section:
About Food Innovation & Value Chain
SARDI's Food Innovation and Value Chain science program area is a part of the Innovative Food and Plants research division.
The Food Innovation and Value Chain SPA provides scientific and technical advice across government, industry and the community in respect of key issues associated with the maintenance of food quality and integrity through the value chain. The primary objectives of the program are: the development of new technologies for maintaining food quality after harvest; enhancing the competitive advantage of existing food industries; and minimising the risks (biosecurity and environmental) that limit the profitability of food industries. The Food Innovation and Value Chain SPA program currently focuses its research through three broad areas: Food Technology, Seafood Value Adding and Postharvest Handling of Horticultural Commodities.
The program aims to provide practical, industry-focused programs that deliver R&D platforms for:
• Food Processing
• Packaging innovation
• Food composition (chemical and microbiological evaluation and support)
• New product development
Overview of Food Innovation and Value Chain
New Product Development – provision of advice on ingredient selection, chemical and microbiological testing requirements and evaluation of the ability of a proposed product to meet customer needs including food safety requirements.
Process Optimistation (quality systems) – use of HACCP-based systems to review production/processing, determine critical processing steps and advise on optimisation.
Process Optimistation (improved production)– novel application of technology to improve product quality, reduce OHSW risks and decrease losses. Projects underway or completed for crabs and sardine processing.
Product Integrity and Quality - Development of new technologies for maintaining food quality and integrity. Projects completed include the use of food grade oils as an alternative to pesticides to produce a residuefree citrus export.
Market Access/Value-Adding – evaluation of the food safety impact of new production systems in relation to existing standards and levels of competitors (CRC Aquafin and APL).
Extraction of value from waste products – innovative use of existing, cost effective technology to provide alternative products from waste materials or underutilised lower grade food products. Projects currently underway in juicing of fruit and vegetables.
Sensory evaluation – independent and unbiased evaluation of products and processes to service the food, wine and other beverage industries. Testing the sensory impact of products, packaging and branding leads to improved product formulation, quality and consumer appeal while minimising business risks.
Innovations in Packaging – evaluation of the effect of different forms of packaging or alterations of the
packaging environment (e.g. MAP modifications). Projects in progress or completed have evaluated
changes required to extend the shelf life of a range of fish and lobster products.
Shelf Life and Cool Chain Management – mapping the impact of product variety, time/temperature management of products on shelf life. Projects completed for apricots and apples.
Click here to download the Food Innovation and Value Chain capability statement (pdf, 704kb)
The Food Innovation Value Chain science program area works close with SARDI's Food Safety program develops cost-effective food safety programs and identifies sources of foodborne hazard contamination and potential for increased foodborne risk as a result of production and processing innovation. The program also provides research into product integrity and market access, food innovation and risk management.
View the Food Innovation & Value Chain organistion chart (pdf, 24kb)
Contact
Andrew Barber, Program Leader
