Issue 281 – Food: Different by Design

Inspired by National Science Week 2021, this month we’re sinking our teeth into research on the theme: “Food: Different by Design”. From tracking where our food comes from, to engineering solutions to problem pests; utilising land and energy for food, and keeping you safe.

CSIRO Land and Water Science Director Dr Paul Bertsch discusses the food-energy-water nexus, and how transitioning to clean energy will transform the way we produce food and how we think about water security.

Different cowpea varieties.

Cowpea is a staple food in many African countries. However, its production is under constant threat from pests. Biotechnology has solved one of the problems, and a solution to another problem is on the way.

Sunrise over a field of canola

Overseas demand for more sustainable food is a high value opportunity for Australian agribusinesses. Research is looking at how we can capture that opportunity.

A prawn

Kirsten Rose - Executive Director of Future Industries - reflects on CSIRO's 90 years of work in northern Australia, and outlines our vision for the future.

A basket of vegetables

Research is looking into the potential for individuals to follow diets that are both sustainable and healthy, as well as exploring what challenges we face in doing that.

Our scientists have been working in northern Australia for more than 90 years. Science and technology continues to transform the north, a region spanning more than 40 per cent of Australia's land mass.

New research has found gluten-like proteins in ryegrass, which might – or might not – be a problem for people with gluten intolerance.

Australia could turn carbon dioxide waste into a valuable revenue stream, according to a new report on carbon capture and utilisation.

How can humanity address the vast sustainability challenges that we face? Today there is no shortage of ideas and recommendations. We present some of the best ways to approach co-production.