Food scientists and agricultural bioengineers in Canberra have engineered a revolutionary dairy preservation technology capable of extending the shelf life of fresh milk without heat pasteurization degradation, potentially eliminating more than 70 million tonnes of global dairy waste each year.
Scientific Innovation and Environmental Impact
- Cold-Plasma Pasteurization: Uses electromagnetic atmospheric plasma fields to deactivate spoilage bacteria while retaining native bioactive proteins and fresh flavor.
- Extended Cold Chain: Extends commercial refrigeration viability up to 60 days, facilitating global maritime exports.
- Carbon Footprint Reduction: Substantially decreases methane emissions associated with discarded agricultural dairy surplus.
Source: CSIRO & ANU Food Research Laboratories
