RMIT Food Innovation Lab
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| RMIT Food Innovation Lab | |
|---|---|
| Name | RMIT Food Innovation Lab |
| Type | Research centre |
| Location | Melbourne, Victoria, Australia |
| Founded | 2017 |
| Parent organization | RMIT University |
RMIT Food Innovation Lab The RMIT Food Innovation Lab is an applied research and commercialisation centre based in Melbourne, Victoria, affiliated with RMIT University. It focuses on translational projects linking food science, biotechnology, materials science and commercial product development, working with industry, startups and government agencies to accelerate innovation in food and related sectors.
Overview
The centre operates at the intersection of RMIT University, CSIRO, Monash University, University of Melbourne, Victorian State Government, and metropolitan industry clusters including partners from Yarra Valley, Docklands, Victoria, Melbourne research precincts. Its remit spans product formulation, packaging innovation, alternative protein platforms, supply-chain resilience and sensory science, collaborating with specialists from Commonwealth Scientific and Industrial Research Organisation networks, Austrade delegations, and international delegations from Singapore, Japan, United States, United Kingdom, and Netherlands. The Lab engages with startup accelerators such as Landing Pad, Cicada Innovations, and investor networks including Blackbird Ventures and Main Sequence Ventures.
History and Development
Established by RMIT leadership in the late 2010s, the Lab emerged from strategic initiatives that included partnerships with CSL Limited, Mars, Incorporated, Nestlé, PepsiCo, and state innovation programs administered by Victorian Department of Jobs, Precincts and Regions. Founding stakeholders incorporated expertise from faculties associated with School of Engineering (RMIT), School of Business and Law (RMIT), and international collaborators at institutions like Massachusetts Institute of Technology, Imperial College London, Wageningen University, and Kyoto University. Milestones include inaugural pilot projects on plant-based proteins, grant awards from Australian Research Council, and joint ventures with multinational food manufacturers such as Unilever and Kraft Heinz. The Lab’s evolution reflects global trends exemplified by initiatives at Good Food Institute, Future Food-Tech, and regulatory dialogues involving Food Standards Australia New Zealand.
Facilities and Research Focus
Facilities include pilot-scale kitchens, analytical chemistry suites, microbiology laboratories, pilot fermentation rooms, sensory testing booths, and packaging prototyping workshops. Equipment and capabilities are comparable to assets at CSIRO Food Innovation Centre, Monell Chemical Senses Center, and pilot plants at University of California, Davis food science units. Research streams emphasise alternative proteins (legume, mycoprotein, algal bioprocessing), precision fermentation inspired by groups at Ginkgo Bioworks and Evolva, novel food-grade biomaterials for sustainable packaging, shelf-life extension technologies, and digital food traceability leveraging standards like GS1 and blockchain pilots akin to projects with IBM Food Trust. Applied analytical methods include mass spectrometry techniques used at Thermo Fisher Scientific facilities, rheology protocols from American Society of Mechanical Engineers standards, and sensory methodologies comparable to protocols used by Mondelez International and PepsiCo R&D teams.
Industry Partnerships and Commercialisation
Commercial partnerships and licensing agreements have been developed with multinational corporates, small-to-medium enterprises, and startups incubated through accelerators like Startmate and Stone & Chalk. The Lab has negotiated collaborative research agreements with multinational partners including Nestlé Research, Mars Wrigley, and foodtech firms modeled on Impossible Foods and Beyond Meat approaches. Commercialisation pathways include joint development agreements, spin-out formation with involvement from RMIT Activator, patenting strategies aligned with practices at IP Australia, and investor pitching supported by networks such as AngelList and Square Peg Capital. The Lab participates in procurement and innovation programs that engage buyers from hospitality groups like Sodexo and Compass Group.
Education, Training, and Community Engagement
Educational activities integrate undergraduate and postgraduate training across faculties linked to RMIT School of Vocational Engineering, industry short courses in food safety and HACCP protocols aligned with Safe Food Production Queensland standards, professional development for chefs associated with culinary institutions such as William Angliss Institute, and collaborative modules with design teams from Royal Melbourne Institute of Technology (RMIT). Community engagement includes public tasting events, hackathons modeled on FoodBytes! and Hello Tomorrow formats, outreach with community organisations like SecondBite and Foodbank Australia, and internships coordinated with employment services such as LaunchVic.
Awards and Recognition
The Lab and affiliated researchers have been acknowledged through competitive funding and awards from bodies including Australian Research Council, Victorian Government Innovator of the Year programs, innovation showcases like Good Food Awards, and industry prizes associated with AusFoodTech. Recognition also includes collaborative grants with international consortia that involved partners such as European Commission Horizon 2020 projects and acknowledgment through sector media outlets like The Age and Australian Financial Review.