Tracking food provenance digitally
Sense-T's Pathways to Market project is a five-year international research collaboration that is aiming to provide digitally-backed provenance solutions to Tasmanian food exporters and their supply chains.
Our focus is rich information sharing through food supply chains and creating value for industry, government and community.
Consumers around the world are demanding more information about the food they're buying and eating. They want to know where it comes from, how it was produced and if it is safe.
Ultimately, food provenance translates into buying confidence.
Creating opportunity for Tasmanian producers
Using data generation, visualisation and sharing we are creating real impact for farmers by helping to identify opportunities that will solve challenges and improve decision making.
This is a huge opportunity for Tasmanian farmers who want the ability to demonstrate in real time, the provenance and quality of their produce. Specifically, those who are working to establish, capture and maintain premium status to create and sustain value in overseas markets.
The Project has built strong relationships with two Tasmanian food export supply chains, and is expected shortly to launch its first user interface for selected farmers.
The project received $2.5 million funding from the Australian Research Council as part of its Industrial Transformation Research Hub scheme.
Sense-T raised a further $5.5 million from industry and research organisations to deliver the project.
(Photo, above, the Pathways to Market project team)
The project involves seven work streams to be delivered by researchers from the University of Tasmania and its industry and research sector partners over five years:
Led by Professor Mark Tamplin, UTAS TIA, with Dr Shane Powell, UTAS TIA.
Generating data-driven models to predict the safety and quality attributes of food products as they move through the supply chain from the farm gate to the consumer.
email@example.com; +61 3 6226 6378
firstname.lastname@example.org; +61 3 6226 6286
Led by Associate Professor Paul Turner, UTAS, with Dr Luke Mirowski, UTAS.
Creating systems to track food products as they move from production to the consumer, which will allow data-driven information about how food was produced, processed and transported to be displayed at the point of sale.
email@example.com; +61 3 6226 6240
firstname.lastname@example.org; +61 3 6226 2910
Led by Associate Professor Tiho Ancev, ABARES, and Sasha Courville, NAB, with James Bentley, NAB, Dr Samad Azad, UTAS, and Shaun Copley, ABS.
Supporting better environmental management and farm stewardship by measuring the economic value of environmental conditions such as fertile soil, clean water, or an absence of chemicals.
Led by Professor John Rose, UniSA, with Dr Ali Ardeshiri, UniSA.
Increasing brand value by providing consumers with data-driven information about food provenance: where their food comes from, and how and when it was produced. This research will also study how these and other factors, including food safety, impact in dollar terms on consumer choices and purchasing behaviour.
email@example.com; +61 8 8302 1622
firstname.lastname@example.org; +61 8 8302 1650
Led by Professor Henry Duh, UTAS HIT Lab, with Dr Winyu Chinthammit, UTAS HIT Lab.
Creating and designing new shopping and service experiences by providing tools which give consumers information about food provenance while collecting valuable data about consumers' choices and preferences.
email@example.com; +61 3 6324 3977
firstname.lastname@example.org; +61 3 6324 3975
email@example.com; +61 6324 3993
Led by Professor Anthony Arundel, AIRC.
Assessing how the data provided affects the value of products at each stage of the journey from the paddock to plate, and looking at how the economic benefits could be shared equitably by the businesses involved.
firstname.lastname@example.org; +61 3 6226 7357
Led by Jefferson Harcourt, Grey Innovation.
Developing new sensors to monitor products as they move from paddock to plate, which will also provide data on environmental conditions and traceability during food production and distribution.
Contact: +61 3 8459 6999