The University of Tasmania has announced the launch of a new Centre for Food Innovation, and says the facility will help boost the state's high quality food exports.
In a statement UTAS said the initiative was a joint effort between the university, the CSIRO, and the Defence Science and Technology Organisation.
The centre will be headed by Prof Roger Stanley, and UTAS said research projects would be driven by industry needs, including:
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Increasing export market access for fresh produce by extending shelf life using innovative processing and packaging technologies.
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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.
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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.
UTAS vice-chancellor Peter Rathjen said the new centre would help the food industry and would also provide flow-on effects for the wider community.
“The wider benefits for Tasmania are expected to include increased employment in the local food and agricultural sector, including food and nutrition research, education and training, product development, and processing and production,” he said.
Partnering with the Defence Science and Technology Organisation, the centre will also help produce more nutritious and appealing food for Australian soldiers.