In this section:
Food Processing & Packaging Innovation
Staff within the Food Innovation and Value Chain team work with a range of food businesses to assist in improving process flows through the reduction of double handling, the relocation of processing equipment to minimize the opportunity for finished product contamination and the minimization of energy and labour utilization. Recent developments in food packaging have also been introduced to a range of food businesses and small scale modified atmosphere packaging equipment is available at the Waite Campus Urrbrae site for product testing.
In late 2008 a series of workshops on the latest trends in Seafood Packaging was presented in collaboration with the Australian Seafood Co-operative Research Centre in Melbourne, Sydney, Adelaide and Perth. Further workshops will be held in areas which will include Rapid Freezing and Thawing Technology, Efficient Seafood Processing and New Product Development. In addition to the members of the team who work on seafood, recent projects have been completed in the horticulture industry (including trial packaging of apples in different export packaging) and in dairy product packaging.
For further information contact Andrew Barber, Principal Scientist
