Media release: Shelling out the dough for grain research

by | Apr 24, 2019 | IN THE MEDIA

Shelling out the dough for grain research

Sydney, 11 April 2019 – Australia’s bread and grain industry research pioneer is poised to issue grants worth more than $1 million dollars over the coming year to a range of research partners across Australia.

Sydney-based RoseWood Research is looking to distribute the funding through its newly created Partnership Program. Grants will be given to individual researchers, businesses and educational institutions who submit compelling proposals on how they would conduct innovative research into the baking and broader grains industry.

RoseWood spokesman Jamieson Louttit said the aim of the grants was to help ensure the quality of Australian grain and grain foods continued to improve and remained internationally competitive.

“The grain industry contributes around $20 billion a year to the Australian economy and accounts for about 30% of the total value of farm exports. Wheat is the second most valuable agricultural commodity produced in Australia after beef, while the bread industry is worth more than $4 billion a year and is the cornerstone of a healthy diet”.

Mr Louttit said the grants would be offered annually and help train Australia’s next generation of grain scientists and research leaders.

RoseWood Research began as the Bread Research Institute of NSW in 1947 and over time has transformed into an independent national organisation committed to investing in ideas and research that are beneficial to the broader grain and grain product industry.

“The creation of RoseWood Research’s Partnership Program is based on the belief that continued innovation is crucial if the industry is to maintain its competitiveness. We envisage issuing research grants as large as hundreds of thousands of dollars to a range of partners.

“We expect 2019 recipients to range from aspiring PhD students, to university or TAFE faculties, farmer co-ops, start-ups as well as established companies. Anyone looking to validate great ideas involving grain or bread, develop new technologies, or do the leg work for things like patents should reach out to us,” Mr Louttit said.

Recipients will also have the option of using RoseWood Research’s commercial scale pilot mill, laboratory and other facilities at its North Ryde, Sydney campus.

Over its history, RoseWood Research has been responsible for a number of industry innovations including the development of the Australian Rapid Dough Process, which transformed the baking industry and drove quality and productivity improvements.

It also developed the patented portable spectrographic grain sample monitoring machine to test for the moisture and protein content of grain at different stages of its life cycle.


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