The University of Melbourne’s food sector research is exploring new approaches to sustainable manufacturing, nutrition and food enjoyment. Through partnerships with like-minded organisations, we're investigating how food is produced and how we experience it. We’re working toward solutions that benefit industry, people and the planet.
Feeding a growing world population requires innovations that improve food security, reduce waste and provide alternative pathways for nutrition. Our research and industry collaborations will help create solutions to meet the demand for a nutritious, resilient and sustainable food supply.
Reimagining food systems
The Australian food and beverage industry faces challenges impacting production. Climate change is turning rare extreme events into frequent disruptions of agricultural productivity. The cost of labour is constraining production and processing capacity, while many manufacturing processes are inefficient and need reconfiguration.
Food waste also has significant economic, environmental and social consequences. Nearly a third of global food production is lost or wasted annually, generating up to 10% of global greenhouse gas emissions. This also leaves a third of the world population facing food insecurity.
We must reimagine food systems to create scalable, nutritious and sustainable solutions for all, supported by sector-wide collaboration and strategic adaptation.
Partner with the University of Melbourne
We collaborate with partners to deliver world-leading research and innovation. We provide expertise, talent, infrastructure and ideas to help solve problems and discover new opportunities to achieve impact.
The University of Melbourne is a comprehensive, top-ranked, research-intensive, global university.
Food research capabilities
We’re improving food product value by reducing waste, researching alternative ingredients to meet a growing global demand for nutrition and developing better food experiences for all.
Improving product value by reducing waste
The University of Melbourne is reimagining food production processes to be more efficient and more sustainable, while strengthening product value.
Our researchers are developing methods to reduce waste and recover valuable byproducts. We’ve worked with industry partners to develop a membrane technology that recovers whey in dairy production.
We’re also extending the shelf life of food products like bread using microbes and investigating antimicrobial packaging films.
Alternative ingredients for growing demand
Current food production methods will fall short of meeting the needs of our growing global population. University of Melbourne researchers are generating new sources of ingredients.
We’ve produced a strain of wheat with more bioavailable iron through gene editing. This will enable the production of more nutritious bread and other wheat-based consumer products. We’re also using plant and animal cells to investigate the production of ingredients that are expensive and difficult to source.
Better food experiences for taste and nutrition
We’re improving people’s food experiences by creating a better understanding of how microorganisms in what we eat affect flavour and how food interacts with our bodies, researching how a person’s oral microbiome affects their food preferences.
We’re also designing diets for people with food intolerances, including conducting extensive clinical trials to ensure science backed evidence to support the effect food has on the gut microbiome.
Eating is a sensory experience. We’ve developed an app that non-invasively collects an eater’s biometric data like eye movement, heart rate and skin flushing for more comprehensive feedback for food manufacturers.
Case study: Cell Bauhaus
New frontier tech startup Cell Bauhaus is working at the cutting edge of science. Using mathematical modelling and computation it can understand, predict and alter cellular behaviour to harness the power of living organisms and ensure a safer, more sustainable and prosperous planet.
Food research technologies
Our research is underpinned by capabilities in bioprocessing, physical processing and emerging technologies in automation, artificial intelligence and digital twins.
Bioprocessing
Using microorganisms in food production offers exciting opportunities for environmentally friendly, sustainable solutions that feed the planet well and develop resource-efficient food production alternatives.
Physical processing
Innovations in physical processing and manufacturing can transform the quality and range of foods available to us. University of Melbourne research is helping sustain a supply chain for cost-effective and nutritionally valuable food for a growing population.
Emerging technologies
Technological advancements are improving how food is grown, processed and distributed. Our innovative solutions improve food quality and production efficiency. We’re also researching the opportunities for digitisation, AI, digital twinning, near infrared spectroscopy, thermal spectroscopy and robotics to improve the manufacturing value chain.
Case study: NorVicFoods
NorVicFoods is an agri-food knowledge translation venture designed to strengthen the agri-food innovation system in the Hume region of Victoria. The venture brings together research and innovation in science, engineering and policy to enhance the region's agri-food businesses and deliver economic value to the area.
Contact us
Together, we can build a resilient, sustainable and future-forward food and beverage industry. Contact our business development team to learn how you can partner with the University of Melbourne.
First published on 30 July 2025.
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