Food and Beverages

Impactful research to develop novel and wholesome food and beverage options for domestic and international markets.

Building on our current strengths in meat, livestock products, wine, and grain, this program explores various aspects of food production, nutrition, flavour chemistry, and sustainability through interdisciplinary collaboration. Innovative and healthful food and beverage options for both domestic and foreign markets are produced through the integration of technology, cultural insights, and responsible practices.

All key projects

Program Leader

Research undertaken by program leader Professor Chris. Blanchard is largely focused on projects related to grain quality and practice change.

Campus Wagga Wagga

Chris Blanchard

cblanchard@csu.edu.au

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Key projects

A joint training centre for the next generation of wine scientists and researchers

Australia’s grape and wine industry directly employs over 68,000 people, largely in regional areas, generates $4 billion in sales, $2 billion in exports and underpins a $9 billion wine tourism industry. Undertaking research to tackle the many challenges faced by vineyards and training the next generation of wine scientists are crucial to help maintain the sustainability and competitive edge of the Australian wine industry.

Effect of human milk oligosaccharides intervention on gut development and behaviour in piglets

Breastmilk is the optimal and complete source of nutrition for infants during the first 4-6 months of life. Infant formula is the recommended alternative and the first choice for providing nutrition to infants who cannot be exclusively breastfed. However most infant formula is cow’s milk based missing critical nutrients of human milk oligosaccharides (HMOs) . HMOs as prebiotics play a significant role in the development and function of the infant gut microbiota, which in turn affects various aspects of gut development and behavior.

Impact of metal ions on wine quality

This project explores how the presence of metals can influence the ageing process of bottled wine, and provide options to minimise the detrimental influence of metals through wine production process.

Our team conducts the best research with a paddock-to-plate approach to developing new food, and beverage.

By collaborating with industry partners, we ensure that our research has a real impact on the ground.

At Charles Sturt University Gulbali Institute, we are committed to driving innovation and sustainability in the food, and beverage industries. Our partnership with industry leaders ensures that our research is implemented and creates a positive impact. Join us in our mission to make a difference in these critical areas.