Scientists at the Australian Nuclear Science and Technology Organisation (ANSTO) and Commonwealth Scientific and Industrial Research Organisation (CSIRO) today (4 July) agreed to work side-by-side in order to investigate the molecular structure of food. The research, the organisations said, could potentially allow scientists to design the taste, texture and health qualities of foodstuffs.

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“This research will provide Australian scientists with the ability to design new foods with improved taste, texture and health-improving qualities,” said ANSTO’s executive director, Dr Ian Smith. “We will be conducting cutting-edge research to understand the structure of ingredients that go into food and aspects of food safety.”


Initially, the project will investigate the molecular structure of starch in relation to its long-term nutritional benefits – including the ability to reduce the risk of cancer and diabetes.

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