This episode is all about clever, heart-filled research to improve food options, pleasures and wellbeing for aged people. Many older people experience swallowing difficulties and that means they have limited food choices and what's offered to them may often be unappealing 'food blobs'. Dr Aarti Tobin and Dr Janne Beelen from CSIRO are passionate to help change that through their research to develop more attractive, delicious and nutritious options for people who experience swallowing difficulties, a condition that's known as dysphagia.
Listen in to hear from Aarti and Janne about their research to incorporate new high protein powders into new foods options, products and processes that incorporate 3D food printing, diagnostics and modelling - all to develop more attractive, nutritious and accessible options for the aged care sector and those they serve.
This is a great story that offers a warm invitation to food businesses and for purpose innovators to get in touch and join the cause to help produce, scale and make available more attractive, nutritious foods for older people.
It's a cause that resonates with previous Nourishing Matters conversations with:-
- Emma Coath, Rocket Seeder's - start-up business incubation programs, supporting people with bright ideas to develop business to tackle food waste and loss
- Dr Aarti Tobin & Dr Danyang Ying, research turn to vegetable and low value meat cuts into high value protein powders
- Professor Nick Hopwood, SUCCEED supporting children who tube feed ...
Listen in to hear more ...and follow CSIRO below:
Dr Aarti Tobin - Linked In
Dr Janne Beelen - Linked In
Instagram: https://www.instagram.com/csirogram/
Twitter: https://twitter.com/csiro
Nourishing Matters
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