31-40 of 118 results
Nuts for Life – Educating health professionals (HN19000)
This project funded the Nuts for Life program, which has reduced the gap between Australia’s current average daily consumption of 7 grams of nuts per person per day and the recommended consumption of 30 grams.
23 August 2023
Phenomenom - The Good Mood Food Module (ST19041)
This project, which was completed during 2020, expanded the number of Phenomenom resources available by adding a module that educates children, parents and teachers on the beneficial mood effects of a diet and lifestyle encompassing horticulture products.
22 February 2021
Extension and adoption for food safety, quality and risk management (MU20000)
This investment is delivering targeted information on food safety, quality and risk management to the mushroom industry
19 February 2021
Reducing food safety risks from pre-harvest water (for vegetable producers)
This fact sheet provides information on ways to reduce contamination of water used for crops
12 January 2021
Reducing food safety risks from manures (for vegetable producers)
This fact sheet provides information on ways to reduce food safety risks through the use of manure
12 January 2021
Reducing food safety risks from pre-harvest water (for supply chain managers and regulators)
This fact sheet provides information on ways to reduce water contamination used for watering crops
12 January 2021
Using manures to grow vegetables – a guide to reducing risk (for supply chain managers and regulators)
This fact sheet provides information on how to use manures to grow vegetables safely while minimising contamination risk
12 January 2021
Pathogen persistence from paddock to plate (VG16042)
This project investigated the risk of microbial contamination of vegetable crops from the use of pre-harvest water and untreated animal manure.
10 September 2020
VM19000 final technical report
See the full technical report for project VM19000
23 November 2020
Educating health professionals about Australian olive products (OL17002)
This project communicated the research-backed evidence on the health benefits of olives to an audience of health professionals, through the Olive Wellness Institute.
28 February 2020