Food Science

The unit grew into the Armed Forces Food Science Establishment (AFFSE)[70] in 1971. Limited trial food production facilities were set up, together with facilities for the study of nutritional requirements and physiological conditions for survival under the range of climatic and terrain conditions of concern to Australian forces. Manufacturing processes as they affected food texture and hence consumer acceptance were studied and techniques of chemical and microbiological analyses of the contents of ration packs developed. Lightness and ease of transport were important factors to be achieved and the freeze drying of solid and semi-solid components was introduced on a semi-commercial basis under the guidance of Dr R. Richards. This was the only example in Australia of this type of activity. Nutritionally balanced composite main meals of the one-man patrol ration were developed at the Establishment, also an Emergency Flying Ration for the RAAF and RAF and a survival plastic water pouch to replace the imported and bulky watercan. An Australian Defence Food Ration Scale and sets of Food Specifications emerged from the work of the Food Establishment, affecting the victualling procedures adopted for submarine and mine hunting operations, Air Force flying activities and Army field operations. Its work became internationally recognised through the activities of the Commonwealth Defence Science Organisation Food Study Group.

Australian Academy of Technological Sciences and Engineering