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CSIRO Calls a Personalised Food Revolution

Invited keynote presentation at AIM18, presented by Amy Logan

Date & Time: Thursday 22 February 2018, 09:45

Location: Olympic Room

Abstract

Diet related diseases are increasing world-wide, increasing the burden on our health care system and leading to a decrease in societal health.  At the same time, there is a growing demand for healthier and personalised food options for enhanced wellbeing.  The concept of personalised nutrition is transforming the agrifood industry and how diet recommendations and advice are provided to the consumer. The future lies in the integration of intelligent manufacturing (such as next generation 3D printing) with real-time sensors that capture individual needs, to develop structured foods that are customised for optimum nutrient delivery based on the person’s genetic information, lifestyle and physiological state.

Presenting Author

Photo ofAmy Logan

Amy Logan

Mid Career Researcher
CSIRO - Agriculture & Food

Dr Amy Logan is leading the 'Personalised fabrication of smart food systems' AIM testbed, and team leader for dairy food structuring within CSIRO Agriculture and Food. With a strong emphasis on industry driven research, Dr Logan’s work examines ingredient functionality and how factors such as processing and composition may influence product structure-function, including the product stability, digestability (rate and breakdown), rheological texture and mouthfeel (tribology), consumer sensorial perception and lipid oxidation. Within CSIROs Future Science Platform her team explores the development of smart food systems and intelligent technologies aimed to manufacture personalised food products. Dr Logan has supervised a number of postgraduate level students from Australian national and international Universities, is a member of the Dairy Industry Association of Australia and an Associate Editor for the Journal of the American Oil Chemists’ Society.