NATIONAL SCIENCE AND INDUSTRY FORUM – 56TH MEETING
Science and our food: From farm to supermarket shelf
The Shine Dome, Canberra, 4 February 1995
The National Science and Industry Forum of the Australian Academy of Science held its 56th meeting at the the Academy in Canberra on 4 February 1995. This report summarises the papers delivered.
The food industry has the capacity to expand Australia's trade, especially in increasingly wealthy and discriminating Asian markets. Australia has advantages over other food exporters in production costs and proximity to these markets. Scientists can help modify existing products or devise new products and also find more effective ways of transporting fresh foods to these markets.
For more information about the Forum, email eb@science.org.au.
Keynote address: Science and agri-food
Senator Bob McMullan, Minister for Trade, presented the keynote address. He discussed the role of science in the future of the agri-food industry.
Science and food retailers
Mr Reg Clairs, Group Managing Director, Woolworths Limited, discussed the role of the retailer as a link between the scientist and the customer.
Foreign tastes: Food for overseas markets
Dr Graham Bell, Joint Project Manager, Sensory Research Centre,
CSIRO Food Science and Technology, explained how Australian food exports can be improved by studying consumer perceptions in overseas markets.
Better plant foods
Dr Jim Peacock, Chief, CSIRO Division of Plant Industry, described a menu of foods that are being engineered with recombinant DNA techniques.
Better animal production
Dr Oliver Mayo, Chief, CSIRO Division of Animal Production, outlined how animal production and products can be tailored to meet consumer demands.
Making wine
Professor Terry Lee, Director, Australian Wine Research Institute in South Australia and Professor of Oenology in the University of Adelaide, described how research had improved the market for Australian wine.
Refrigeration, preservation and packaging
Dr Chris Mallett, Chief, CSIRO Division of Food Science and Technology, showed how food preservation is changing.
Finding healthier diets
Professor Stewart Truswell, Boden Professor of Human Nutrition,
University of Sydney, discussed some modern scientific methods that help explain the role of food components in the aetiology of chronic degenerative diseases.
Improving Australia's health
Professor Paul Nestel, CSIRO Division of Human Nutrition and the Baker Medical Research
Institute, outlined some major ways to improve Australia's health through nutrition.
Adding value to our foods
Dr John Keniry, Chairman, Ridley Corporation, spoke on the role of science in the food industry.
Producing clean and affordable plant foods
Professor Donald Marshall, Plant Breeding Institute, University
of Sydney, looked at the changing needs of agriculture.
