Research Projects

Our research themes

To achieve our objectives, we have 5 distinct themes which guide our research activities. Projects may not necessarily sit neatly in one of these themes. Rather, these themes are be present in all our projects to varying degrees of focus.

Composition & Sensory

Projects in this theme contribute to achieving our goal of identifying the characteristic sensory (taste, aroma, texture, appearance) properties that provide uniqueness and justify premium ingredient and product market positioning for native botanicals.


Food safety & Toxicity

Projects in this theme contribute to achieving our goal of defining any safety and toxicity issues sufficient to facilitate access to major global markets.


Bioavailability & Nutritional Quality

Projects in this theme contribute to achieving our goal of characterising the nutritional value of ingredients and products for premium applications.


Social Factors & Indigenous participation

Projects in this theme contribute to achieving our goal of developing sustainable business models involving all stakeholders by identifying social factors and beneficial Indigenous participation across the value chain from raw material to finished foods


Trademarking & Benefit Sharing

Projects in this theme contribute to achieving our goal of developing a benefits sharing scheme aligned with Nagoya Protocol, with a focus on delivering value to the communities, ensuring Indigenous ownership and control.

  • Trademarking and benefit sharing

    Ensuring market access and delivering benefit sharing for native botanical businesses The challenging area of benefit sharing among stakeholders in the value chain will be examined with partners Australian Native Foods and Botanicals (ANFAB) and..

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