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
2019
Conference Publication
Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?
Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?. The 17th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, July 2019.
2019
Conference Publication
Discerning wine astringency sub-qualities – what is the role of saliva?
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities – what is the role of saliva?. 13th Pangborn Sensory Science Symposium, Edinburgh, United Kingdom, July 2019.
2019
Journal Article
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
Chakraborty, Piyali, Witt, Torsten, Harris, David, Ashton, John, Stokes, Jason R. and Smyth, Heather E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62-72. doi: 10.1016/j.foodres.2019.01.070
2019
Journal Article
Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions
Shelat, Kinnari J., Adiamo, Oladipupo Q., Olarte Mantilla, Sandra M., Smyth, Heather E., Tinggi, Ujang, Hickey, Sarah, Rühmann, Broder, Sieber, Volker and Sultanbawa, Yasmina (2019). Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions. Foods, 8 (10) 482, 1-12. doi: 10.3390/foods8100482
2019
Conference Publication
Roadmap for researchers studying northern Australian endemic plant foods
Fyfe, Selina, Smyth, Heather and Sultanbawa, Yasmina (2019). Roadmap for researchers studying northern Australian endemic plant foods. International Tropical Agriculture Conference 2019, Brisbane, Australia, 11-13 November 2019.
2019
Conference Publication
Perspectives on texture perception
Smyth, Heather Eunice (2019). Perspectives on texture perception. 13th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zeland, 3-5 February 2019.
2019
Conference Publication
The importance of food texture in consumer enjoyment and healthy eating
Smyth, Heather Eunice (2019). The importance of food texture in consumer enjoyment and healthy eating. AIFST Convention, Sydney, NSW, Australia, 1-2 July 2019.
2019
Conference Publication
Provenance: The Australian flavour story for meat
Smyth, Heather Eunice (2019). Provenance: The Australian flavour story for meat. TropAg, Brisbane, QLD, Australia, 11-13 November 2019.
2019
Conference Publication
A sensory experience of Australian flavour
Smyth, Heather Eunice (2019). A sensory experience of Australian flavour. Nuffield National Conference, Brisbane, QLD, Australia, 3-5 February 2019.
2019
Conference Publication
Australian cuisine and traditional food flavours
Smyth, Heather Eunice (2019). Australian cuisine and traditional food flavours. TropAg, Brisbane, QLD, Australia, 11-13 November 2019.
2018
Journal Article
SNP in the Coffea arabica genome associated with coffee quality
Tran, Hue T. M., Furtado, Agnelo, Vargas, Carlos Alberto Cordero, Smyth, Heather, Lee, L. Slade and Henry, Robert (2018). SNP in the Coffea arabica genome associated with coffee quality. Tree Genetics & Genomes, 14 (5) 72. doi: 10.1007/s11295-018-1282-9
2018
Conference Publication
Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2018). Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, September 2018.
2018
Conference Publication
Sensory vocabulary for five native Australian plant foods and five native Australian leaf teas
Fyfe, S., Sultanbawa, Y. and Smyth, H. (2018). Sensory vocabulary for five native Australian plant foods and five native Australian leaf teas. Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, Qld, Australia, 5-7 February 2018.
2018
Conference Publication
Consumer drivers for new Australian food products
Smyth, Heather Eunice (2018). Consumer drivers for new Australian food products. Global Forum in Innovation in Agriculture Conference, Brisbane, QLD, Australia, 27 November 2018.
2018
Conference Publication
Understanding the relationship between consumers’ acceptability for cola flavoured soft-drinks and oral physiology measures
Olarte Mantilla, Sandra M. and Smyth, Heather Eunice (2018). Understanding the relationship between consumers’ acceptability for cola flavoured soft-drinks and oral physiology measures. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 5-7 February 2018.
2018
Conference Publication
Is naturally nutritious delicious? A sensory and consumer approach to designing healthier horticultural products
Smyth, Heather Eunice, Tyler, Philippa and Olarte Mantilla, Sandra (2018). Is naturally nutritious delicious? A sensory and consumer approach to designing healthier horticultural products. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018.
2018
Conference Publication
Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaises
Ghorbani, Sara and Smyth, Heather (2018). Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaises. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018.
2018
Conference Publication
Using model soft particles to define a structure-function relationship applicable to semi-solid foods
Shewan, Heather and Smyth, Heather Eunice (2018). Using model soft particles to define a structure-function relationship applicable to semi-solid foods. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018.
2018
Conference Publication
Review of 12th Australia and New Zealand Sensory and Consumer Science Symposium
Smyth, Heather Eunice (2018). Review of 12th Australia and New Zealand Sensory and Consumer Science Symposium. AIFST Convention, Melbourne, VIC, Australia, 11-12 September 2018.
2018
Conference Publication
Using Temporal Dominant Sensation to understand the oral process
Witt, Torsten and Smyth, Heather Eunice (2018). Using Temporal Dominant Sensation to understand the oral process. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018.
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
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
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
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
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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
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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