Researchers at the ANPC are using spectrometric technology to analyse the quality of what are perceived as ‘high value’ foods. This will deliver a new and comprehensive understanding of how the nutritional value of food can be mapped from the raw product through several different states, and whether this affects their level of value.

By mapping the chemical profile of high value foods, and analysing the changes which occur when you cook with them, freeze them or store them, we can ensure quality is maintained all the way through their ‘life span’ from growing to eating.

This CRC will provide Australia’s agrifood sector with the research and development it needs to modernise and transition from commodity production to the sustainable supply of trusted, flavourful and nutrition-oriented goods.

Together with Australia’s reputation for quality, safety and high regulatory standards, this will put participating regional food hubs in the box seat to cater to the emerging ‘targeted eating’ market for functional or fortified foods and ‘personalised’ foods designed to address specific nutrient needs and health concerns.