In this section:
Food Engineering & Technology
The Food Innovation and Value Chain program within SARDI provides technical support and research capability in food engineering and technology to the South Australian food industry. A major goal of the group, working together and supported by PIRSA, is the delivery of the objectives of the State Food Stretegy. That is, to increase the annual value of the SA Food Industry.
The program aims to provide practical, industry-focussed programs that deliver R&D platforms for:
• Food Processing
• Packaging innovation
• Food composition (chemical and microbiological evaluation and support)
• New product development
Capabilities Technical Outputs & Industry Outcomes
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.
Product Optimisation (quality systems) – use of HACCP-based systems to review production/processing, determine critical processing steps and advise on optimisation.
Process Optimisation (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.
Cool Chain Technologies – evaluation of new cooling technologies to optimise (seafood) product quality and shell life and minimise wastage.
Market Access/Value-Adding – evaluation of the food safety impact of new production systems in relation to existing standards and levels of competitors (CRC Aquafi n 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.
