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Eliminate Food Loss: CSIRO & Industry Perspectives

Keynote at AIM18, presented by Mary Ann Augustin

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Mary Ann Augustin


Dr Mary Ann Augustin became an internationally renowned dairy scientist early in her career. She has since developed her expertise to better understand, at the molecular level, the interactions between different milk components. This knowledge contributes to the improvement of dairy ingredients and food processes with a view to the health and wellbeing of consumers. She is also the scientific force behind CSIRO's patented microencapsulation system, a high-tech ingredient delivery technology. This technology is creating healthy processed foods that deliver targeted omega-3 oils, vitamins, anitoxidants, probiotics or other beneficial components to the gastrointestinal tract for maximum health benefits. Dr Augustin has a long history of engaging with industry partners, particularly from the dairy and oil sectors. She also leads CSIRO Animal, Food and Health Science's activities in sustainable ways. Dr Augustin's teams conduct research in the following areas:- optimising traditional food processing technologies such as drying, extrusion and thermal processing- developing emerging food processing technologies such as high pressure processing, ultrasonics, advanced separations and pulsed electric field processing- validating sustainable processes through systems modelling- establishing processes for dairy and other food factory systems of the future.