News
Nick Hartgerink
27/03/2008

Australia-India food research partnership on the menu

The National Centre of Excellence in Functional Foods (NCEFF) is conducting a two-day workshop at the University of Wollongong on 27 and 28 March to develop a set of proposals for future collaborative research between Australia and India.

The Federal Government invited the NCEFF to host this special workshop. About 20 prominent researchers/organisations in functional foods from both countries will be attending the workshop.

The NCEEF is a partnership between UOW’s Smart Foods Centre, CSIRO Centre for Human Nutrition, Food Science Australia and the Victorian Department of Primary Industries.

The workshop is being hosted by the NCEFF and UOW’s Smart Foods Centre on behalf of the Department of Industry, Innovation, Science and Research. It has been established under the Federal Government’s International Science Linkages Program and is designed to facilitate the exchange of research ideas and opportunities between leading Australian and Indian researchers and organisations in the field of functional foods.

UOW Vice-Chancellor Professor Gerard Sutton and the Director of the India and the Americas section of the International Science Branch of the Federal Government’s Department of Innovation, Industry, Science and Research Mr Justin Withers presented a joint official welcome to workshop participants on 27 March.

Workshop events will include presentations by the Head of Food and Drug Toxicology Research Centre, National Institute of Nutrition (Dr Kalpagam Polasa) and the Director of the NCEFF at the University of Wollongong Professor Linda Tapsell); R&D perspectives on functional foods; regulatory and industry perspectives; and R&D perspectives on functional foods.

UOW IN THE NEWS 

  • UOW’s Smart Foods Centre Director Professor Linda Tapsell (right) with Kalpagan Polasa from India’s National Institute of Nutrition and Justin Withers from the Department of Innovation, Industry Science and Research

  • Delegates to the functional foods workshop at the UOW