News & updates

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Japanese flour millers know that the best wheat for udon is grown in Western Australia. WA supplies about 750,000t to Japan of a special noodle wheat blend valued at around $250 million.

AEGIC has a long history of helping nurture the next generation of agriculture and grain science students from Australia and around the world. We regularly host university and school groups…

New laboratories will allow AEGIC’s WA-based noodle and Asian product specialists to continue delivering value to the Australian grains industry.

Indonesian and Philippines flour millers experienced the quality differences between wheat from Australia and competing origins in recent AEGIC workshops. Highlighting potential improvements to help the Australian industry make informed decisions around classification and breeding.

A major new AEGIC project to extensively document the wheat quality requirements of customers across South East Asia is underway, supported by Grains Australia. In November and December 2024, we…

Dr Ian Wesley is the definition of a jack of all trades. But rather than being a master of none, he is a master of all; Principal Research Scientist, Quality Manager Analytical Service, Course Director and safety leader for AEGIC’s Sydney labs.

Dr Hemali Kanthilanka is AEGIC’s Research and Analysis Officer, playing an important role within AEGIC’s Economics and Market Insights Team.

Daniel is Senior Research Scientist at AEGIC and leads our research into the processing of Australian pulses for protein-packed foods.

Experienced AEGIC Director Matt Macfarlane has been appointed Chair of the AEGIC Board.

Sabrina Lim is an expert Food Scientist at AEGIC, specialising in baking. She conducts test baking for bread, cakes, cookies and whole grain products.

The International Wheat Congress in Perth in September 2024 was a fantastic opportunity to deliver AEGIC’s insights and expertise to 900 wheat experts from across the globe.

How do Australia’s wheat experts ensure Aussie wheat makes top quality noodles, bread and cookies? The answer is sensory assessment, and it’s a crucial part of ensuring new wheat varieties meet the needs of consumers both in Australia and in Asian markets.

Australia’s best pasta was put under the spotlight at the Sydney Royal Fine Food Show recently, with AEGIC’s sensory evaluation expertise helping to identify the cream of the pasta crop.

As a Senior Research Scientist at AEGIC, Sabori has played a pivotal role in our push to move Australian oats beyond the breakfast table.

AEGIC showcased our industry-leading oat innovation and technical expertise at the Processed Oat Partnership OATSPO field day, held in in the heart of Western Australia’s oat growing country.

Mathew Rees is one of AEGIC’s key technical milling experts, playing a crucial role in wheat and flour quality testing and training services.

Fresh from our recent work engaging with customers of Australian barley in China, AEGIC’s barley experts have been busy bringing market insights back to the Australian industry.