The goal of our research is to harness the power of living organisms for a variety of manufacturing applications, such as advanced therapeutics, sustainable fuels and novel food production systems.
We investigate the physicochemical, techno-functional and flavour attributes of foods and ingredients to deliver quality and value-addition for the food industry.
We work with the food manufacturing industry adopting and developing new technologies and process applications for safer, fresher and healthier foods.
We can help companies re-imagine food using our expertise and facilities in precision fermentation technologies.
If your goal is creating differentiated food products, process efficiency, waste utilisation, supply chain sustainability or new protein ingredients, our processing team can help.
Our sensory, flavour and consumer science expertise is unique in that it integrates flavour science, objective sensory science and consumer acceptance and food choices.
