The ARC Training Centre for Uniquely Australian Foods aims to transform the native Food and Agribusiness Sector through development of selected crops, foods and ingredients using an Indigenous governance group to oversee the process of converting Traditional Knowledge into Branded Products.
This project is supported by the Australian Government through the Australian Research Council’s Industrial Transformation Training Centre funding scheme (project IC180100045), the Department of Agriculture and Fisheries and the University of Queensland.
Native foods represent a major opportunity for premium Australian products in both domestic and export markets, capitalising on consumer interest in the provenance and traditional heritage characteristics of foods.
Expected outcomes include technical information to support branding and market development, best practice development in social factors and legal arrangements for benefit sharing, and a cohort of trained and industry-ready researchers who can lead the native foods industry forward. This should provide significant benefits in driving sustainable growth of the premium Australian food sector with high value products which can never be imitated due to their unique origins and properties.
Our Indigenous enterprise group consists of the following members: Centre Director A/Prof Yasmina Sultanbawa Deputy Director Dr Heather Smyth Interim Chair Paul Lane (Western Australia) Traditional Owner Bruno Dann (Western Australia) Indigenous Business enterprise owner..