Overview
Background
Professor Heather Smyth helps industry understand what makes food taste great - and how to deliver it consistently. Her research integrates sensory science, flavour chemistry, food structure, and consumer insights to identify the drivers of consumer acceptance and translate these into product innovation and optimisation.
She works across the agri-food value chain - linking primary production, processing and formulation to consumer experience - supporting the development of differentiated, high-value Australian products. Her research spans formulated foods, horticultural produce, meat, seafood and cereals, as well as premium foods including wine, coffee and high-value speciality crops. She has a particular interest in supporting ‘Brand Australia’ by defining and communicating the unique quality, provenance and sensory characteristics of Australian foods. Professor Smyth is a Fellow of the Australian Institute of Food Science and Technology (AIFST).
Professor Smyth is particularly focused on anticipating future consumer needs and supporting industry to respond, guiding the development of products and agri-food systems that align with evolving expectations around quality, health, sustainability and experience.
Availability
- Professor Heather Smyth is:
- Available for supervision
- Media expert
Fields of research
Qualifications
- Bachelor of Science, University of Adelaide
- Doctor of Philosophy, University of Adelaide
Research interests
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Industry translation and applied research
Delivering applied, industry-focused research that translates scientific insights into practical outcomes. Collaborating across the value chain - from producers to manufacturers and marketers - to solve real-world challenges in product quality, differentiation and consumer engagement.
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Flavour, Sensory and Consumer Science
Understanding how composition, structure and processing influence how food is perceived and enjoyed by consumers. Integrating sensory evaluation, flavour chemistry and consumer insights to identify the drivers of liking and translate these into actionable product improvements.
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Food Quality, Provenance and Value Creation
Defining and communicating food quality through sensory and chemical characteristics, with a focus on provenance, regional identity and differentiation. Connecting "Place with Taste". Supporting industry to create premium, value-added products through evidence-based quality positioning and branding.
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Linking Production Systems to Eating Quality
Investigating how genetics, growing conditions, processing and formulation influence flavour, texture and overall eating quality. Bridging agriculture and food science to connect on-farm decisions with consumer experience.
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Future consumer needs and food system transformation
Understanding how evolving consumer expectations around product sensory experience, health, sustainability and provenance will shape future food products and agri-food systems. Integrating consumer insights with food and agricultural science to anticipate future demand, guide innovation and de-risk decision-making across the supply chain.
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Product optimisation, reformulation and food innovation
Working with industry partners to design, develop and optimise food and beverage products with clear consumer value. Integrating sensory science, flavour chemistry, food structure and consumer insights to guide formulation and reformulation, helping industry meet evolving nutritional, cost and sustainability targets while maintaining or enhancing product quality and consumer acceptance.
Research impacts
Professor Smyth works closely with the food and beverage industries to discover what sensory qualities consumers want and supports the design, production and marketing of superior products with increased consumer value. Current projects involve specialty coffee, beer, wine, native plant foods, cocoa, premium beef and seafood, tropical fruits, cereals, dairy products and some processed products and snack foods.
Smyth is also heavily involved in training industry and researchers in the application of flavour chemistry, sensory and consumer evaluation methods.
Works
Search Professor Heather Smyth’s works on UQ eSpace
2026
Conference Publication
AI parent selection: sensory and agronomic traits in strawberry (Fragaria x ananassa)
Esquivel, G. L., Nguyen, Thoa, Smyth, H., O'Connor, K. and Diglasan, E. (2026). AI parent selection: sensory and agronomic traits in strawberry (Fragaria x ananassa). Genetics of Fruit Sensory Preferences - Annual Workshop, Indooroopilly, QLD, Australia, 15 October 2026.
2026
Journal Article
Assessing the impact of nitrogen trade‐off between coffee tree productivity and bean sensory attributes to produce Australian ‘specialty coffee’
Ali, Fawad, Smyth, Heather and Ford, Rebecca (2026). Assessing the impact of nitrogen trade‐off between coffee tree productivity and bean sensory attributes to produce Australian ‘specialty coffee’. New Zealand Journal of Crop and Horticultural Science, 54 (2) e70166, 1-14. doi: 10.1002/nzc2.70166
2026
Journal Article
Chromosome‐scale haplotype genome assemblies for the Australian mango ‘Kensington Pride’ and a wild relative, Mangifera laurina, provide insights into anthracnose‐resistance and volatile compound biosynthesis genes
Wijesundara, Upendra Kumari, Furtado, Agnelo, Masouleh, Ardashir Kharabian, Dillon, Natalie L., Smyth, Heather E. and Henry, Robert J. (2026). Chromosome‐scale haplotype genome assemblies for the Australian mango ‘Kensington Pride’ and a wild relative, Mangifera laurina, provide insights into anthracnose‐resistance and volatile compound biosynthesis genes. Plant Biotechnology Journal, 24 (5) pbi.70556, 3172-3188. doi: 10.1111/pbi.70556
2026
Journal Article
Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistry
Hay, Thomas Owen, Bekker, Marlize, Nadolny, Jaqueline Moura, Ojeda, Joanne, Sadler, Alice, Ai, Jing, Williams, James, Hoang, Jasmie, Kelly, Mathew and Smyth, Heather Eunice (2026). Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistry. Trends in Food Science and Technology, 174 105787. doi: 10.1016/j.tifs.2026.105787
2026
Journal Article
Metabolomic modelling of sensory characteristics and consumer liking in papaya fruit
Lomax, Joshua Mark Hillis, Ford, Rebecca, Pico, Joana, Smyth, Heather and Bar, Ido (2026). Metabolomic modelling of sensory characteristics and consumer liking in papaya fruit. Food Chemistry, 508 (B) 148323, 148323. doi: 10.1016/j.foodchem.2026.148323
2026
Conference Publication
AI parent selection: Sensory and agronomic traits in strawberry
Esquivel, G. L., Smyth, H., O'Connor, K., Dinglasan, E. and Nguyen, Thoa (2026). AI parent selection: Sensory and agronomic traits in strawberry. 20th NZOZ Sensory and Consumer Science Symposium, Melbourne, VIC, Australia, 10-12 February 2026.
2026
Conference Publication
From bee to bottle: the impact of extraction methods on honey composition
Lian, James Y. J., Stark, Terra, Grace, Emily, Ngyuen, Thoa, Ngo, Jasmine, Hassall, Emma and Smyth, Heather E. (2026). From bee to bottle: the impact of extraction methods on honey composition. 20th NZOZ Sensory & Consumer Science Symposium, Melbourne, VIC Australia, 10-12 February 2026.
2026
Conference Publication
From bee to bottle: the impact of extraction practices on honey qualities
Lian, James Y. J., Stark, Terra, Grace, Emily, Ngyuen, Thoa, Ngo, Jasmine, Hassall, Emma and Smyth, Heather E. (2026). From bee to bottle: the impact of extraction practices on honey qualities. Queensland Mass Spectrometry Symposium 2026, Brisbane, QLD Australia, 28-29 January 2026.
2026
Book Chapter
Sensory aspects and oral processing of plant-based proteins
Boehm, Michael W., Forster, Rebecca A., Baier, Stefan K., Stokes, Jason R., Smyth, Heather E., Tahsin, Nishat and Carpenter, Guy (2026). Sensory aspects and oral processing of plant-based proteins. Plant proteins: farm to table. (pp. 179-200) Cambridge, MA, United States: Woodhead Publishing. doi: 10.1016/b978-0-323-91725-4.00008-4
2026
Journal Article
Corrigendum to “Metabolomic modelling of sensory characteristics and consumer liking in papaya fruit”(Food Chemistry, (2026), 508, PB, (148323), (S0308814626004814), 10.1016/j.foodchem.2026.148323)
Lomax, Joshua Mark Hillis, Ford, Rebecca, Pico, Joana, Smyth, Heather and Bar, Ido (2026). Corrigendum to “Metabolomic modelling of sensory characteristics and consumer liking in papaya fruit”(Food Chemistry, (2026), 508, PB, (148323), (S0308814626004814), 10.1016/j.foodchem.2026.148323). Food Chemistry, 510 148647, 148647. doi: 10.1016/j.foodchem.2026.148647
2025
Journal Article
Biopreservation of ground beef patties using lactic acid: a sustainable alternative to synthetic additives
Beya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather E. and Hoffman, Louwrens C. (2025). Biopreservation of ground beef patties using lactic acid: a sustainable alternative to synthetic additives. International Journal of Food Science, 2025 (1) 9930525, 1-11. doi: 10.1155/ijfo/9930525
2025
Conference Publication
From bee to bottle: the impact of extraction methods on honey composition
Lian, James Y. J., Grace, Emily, Ngyuen, Thoa, Ngo, Jasmine, Hassall, Emma and Smyth, Heather E. (2025). From bee to bottle: the impact of extraction methods on honey composition. TropAg 2025 Conference, Brisbane, QLD Australia, 11-13 November 2025.
2025
Conference Publication
Evaluating the relationship among sensory, mechanical and histological parameters using the Warner-Bratzler Shear Force method to assess fibrous texture in a diverse set of pineapple
Jenny, Farhana, Smyth, Heather, Moura Nadolny, Jaqueline, Sanewski, Garth, Cozzolino, Daniel and Hardner, Craig (2025). Evaluating the relationship among sensory, mechanical and histological parameters using the Warner-Bratzler Shear Force method to assess fibrous texture in a diverse set of pineapple. TropAg Conference2025, Brisbane, QLD, Australia, 11-13 November 2025.
2025
Conference Publication
Bioactivity evaluation of Backhousia angustifolia and Decaspermum humile: underexplored Myrtaceae species from Australia
Lin, Ching-Wen, Akter, Saleha, Gleeson, Maddy, Kong, Eveline, Nguyen, Thoa, Seididamyeh, Maral, Bobasa, Eshetu, Shen, Yu-Kai, Smyth, Heather, Sultanbawa, Yasmina and Hayward, Alice (2025). Bioactivity evaluation of Backhousia angustifolia and Decaspermum humile: underexplored Myrtaceae species from Australia. Trop Ag 2025, Brisbane, QLD, Australia, 11-13 November 2025.
2025
Conference Publication
Comparing the sensory properties of commercially available plant-based and animal mince
Konrad, Theresia, Ngo, Jasmine, Rathnayake, Dhanushka, Hassall, Emma, Ha, Minh, Ronquest-Ross, Lisa, Smyth, Heather and Moura Nadolny, Jaqueline (2025). Comparing the sensory properties of commercially available plant-based and animal mince. TropAg 2025, Brisbane, QLD, Australia, 11-13 November 2025.
2025
Conference Publication
Unravelling the genetic basis of sensory traits in passionfruit: a genomic approach to flavour improvement
Saadah, Imas R., Mason, Patrick, D. Poudel, Pragya, Bekker, Marlize, Smyth, Heather E. and Alam, Mobashwer (2025). Unravelling the genetic basis of sensory traits in passionfruit: a genomic approach to flavour improvement. TropAg 2025, Brisbane, QLD, Australia, 11-13 November 2025.
2025
Conference Publication
Safety assessment of selected native Australian plant extracts using mammalian cell lines
Akter, Saleha, Lin, Ching-Wen, Gleeson, Maddy, Kong, Eveline, Smyth, Heather, Sultanbawa, Yasmina and Hayward, Alice (2025). Safety assessment of selected native Australian plant extracts using mammalian cell lines. Trop Ag 2025, Brisbane, QLD Australia, 11-13 November 2025.
2025
Conference Publication
Exploring consumer preferences for plant-based milk alternatives in smoothie formulations
Rathnayake, Anuruddhika Udayangani, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather and Netzel, Michael (2025). Exploring consumer preferences for plant-based milk alternatives in smoothie formulations. NextGen Ag Symposium 2025, St. Lucia, QLD Australia, 7 November 2025.
2025
Journal Article
Comparing the sensory properties of commercially available plant‐based and animal mince
Konrad, Theresia, Ngo, Jasmine, Rathnayake, Dhanushka, Hassall, Emma, Ha, Minh, Ronquest‐Ross, Lisa, Smyth, Heather and Moura Nadolny, Jaqueline (2025). Comparing the sensory properties of commercially available plant‐based and animal mince. Journal of Food Science, 90 (11) e70714, 1-14. doi: 10.1111/1750-3841.70714
2025
Journal Article
Then, now, and next: a systematic review of colour development in plant-based meat analogues through natural colourants
Rathnayake, Dhanushka, Nadolny, Jaqueline M., Sultanbawa, Yasmina and Smyth, Heather E. (2025). Then, now, and next: a systematic review of colour development in plant-based meat analogues through natural colourants. Journal of Future Foods. doi: 10.1016/j.jfutfo.2025.08.017
Funding
Current funding
Supervision
Availability
- Professor Heather Smyth is:
- Available for supervision
Looking for a supervisor? Read our advice on how to choose a supervisor.
Supervision history
Current supervision
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Doctor Philosophy
Influence of structurally different polysaccharides and their interactions with saliva and tannins on mouthfeel in wine
Principal Advisor
Other advisors: Professor Esteban Marcellin, Dr Marlize Bekker, Dr Huadong Peng
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Doctor Philosophy
Development of novel technologies and processes to improve the quality and uptake of algae-based food
Principal Advisor
Other advisors: Dr Jaqueline Moura Nadolny
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Doctor Philosophy
Perinatal strategies to improve birthweight, growth, and gut health in pre-weaned piglets
Principal Advisor
Other advisors: Professor Yasmina Sultanbawa, Dr Jaqueline Moura Nadolny
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Doctor Philosophy
AI parent selection: sensory and agronomic traits in strawberry (ICHDR5)
Principal Advisor
Other advisors: Dr Eric Dinglasan
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Doctor Philosophy
Quality of Australian honey from native botanicals using novel harvesting technologies
Principal Advisor
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Doctor Philosophy
Developing efficient breeding strategies to improve yield and quality in passionfruit
Associate Advisor
Other advisors: Dr Vivi Arief, Dr Mobashwer Alam
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Doctor Philosophy
Genetics of fruit sensory traits in strawberry
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
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Doctor Philosophy
Genetics of sensory traits in pineapple
Associate Advisor
Other advisors: Dr Jaqueline Moura Nadolny, Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
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Doctor Philosophy
Exploring and understanding the nutritional quality and functional properties of wild harvested Australian grown elderberries (native elderberries)
Associate Advisor
Other advisors: Dr Olivia Wright, Professor Yasmina Sultanbawa, Dr Michael Netzel
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Doctor Philosophy
The use of sorghum as a premium ingredient for food application
Associate Advisor
Other advisors: Dr Alberto Baldelli, Dr Jaqueline Moura Nadolny
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Doctor Philosophy
Biotransformation of ugly fruits and vegetables into value-added products using novel technologies
Associate Advisor
Other advisors: Dr Alberto Baldelli, Dr Jiahua Shi
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Doctor Philosophy
Passionfruit Sensory Genomics for Improved Quality
Associate Advisor
Other advisors: Dr Marlize Bekker, Dr Mobashwer Alam
Completed supervision
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2026
Doctor Philosophy
Sensory optimization of plant-based meat analogues: Insights into juiciness, structure, and ingredient behaviour
Principal Advisor
Other advisors: Professor Jason Stokes, Professor Louw Hoffman
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2025
Doctor Philosophy
Tropical Fruit Flavour: Identifying Key Aroma Compounds that Underpin Sensory Quality Traits
Principal Advisor
Other advisors: Associate Professor Craig Hardner
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2024
Doctor Philosophy
Modification of aroma and flavour in marine algae for future food applications
Principal Advisor
Other advisors: Professor Mark Turner
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2024
Doctor Philosophy
Sensory and physical effects of ingredient modifications in coffee creamers
Principal Advisor
Other advisors: Professor Jason Stokes
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2022
Doctor Philosophy
A Systematic Approach to Understand Wine Astringency and Mouthfeel
Principal Advisor
Other advisors: Professor Jason Stokes
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2024
Doctor Philosophy
Effects of Antimicrobial and Antioxidant Activities of Australian Native Plants (Kakadu plum and Davidson plum) on the Safety and Quality of Value-added Meat Products
Associate Advisor
Other advisors: Dr Michael Netzel, Professor Yasmina Sultanbawa, Professor Louw Hoffman
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2024
Doctor Philosophy
Wattleseeds for nutritional foods
Associate Advisor
Other advisors: Dr Bernadine Flanagan, Emeritus Professor Mike Gidley
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2023
Doctor Philosophy
Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)
Associate Advisor
Other advisors: Dr Heather Shewan, Professor Jason Stokes
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2023
Doctor Philosophy
Influence of saliva-dairy protein interaction on oral processing
Associate Advisor
Other advisors: Professor Jason Stokes, Dr Heather Shewan
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2022
Doctor Philosophy
Characterising the potential of the green plum (Buchanania obovata) as a native Australian fruit
Associate Advisor
Other advisors: Professor Yasmina Sultanbawa
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2022
Doctor Philosophy
Food and human factors contributing to food intake & appetite (satiation and satiety)
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Emeritus Professor Mike Gidley
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2019
Doctor Philosophy
Canopy Position Influences on Gene Expression and Coffee Quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, Emeritus Professor Robert Henry
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2019
Doctor Philosophy
Mechanistic insights into the texture/mouthfeel perceptions of model beverages
Associate Advisor
Other advisors: Professor Jason Stokes
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2019
Doctor Philosophy
Identifying natural products for improving shelf life of mayonnaise
Associate Advisor
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2018
Doctor Philosophy
Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, Emeritus Professor Robert Henry
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2018
Doctor Philosophy
Exploring the bioactive potential of Terminalia ferdinandiana (Kakadu Plum) - a native plant of Australia
Associate Advisor
Other advisors: Professor Yasmina Sultanbawa
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2017
Doctor Philosophy
Grain quality of Australian wild rice (compared to domesticated rice)
Associate Advisor
Other advisors: Emeritus Professor Robert Henry, Dr Agnelo Furtado
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2017
Doctor Philosophy
LENTICEL DISCOLOURATION, UNDER-SKIN BROWNING AND RESIN CANAL DISORDER IN AUSTRALIAN MANGO FRUIT CULTIVARS
Associate Advisor
Media
Enquiries
Contact Professor Heather Smyth directly for media enquiries about:
- aroma
- beef
- coffee
- consumer research
- flavour
- food quality
- human senses
- premium food
- sensory science
- smell
- taste
- taste panels
- wine
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