Professor Heather Smyth
Professor

Heather Smyth

Email: 
Phone: 
+61 7 344 32469

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

Agricultural, Veterinary and Food Sciences Analytical chemistry Beverage chemistry and beverage sensory science Chemical Sciences Engineering Food chemistry and food sensory science Food nutritional balance Food packaging, preservation and processing Food safety, traceability, certification and authenticity Food sciences Food sciences not elsewhere classified Food sustainability Food technology Natural products and bioactive compounds Organic chemistry

Qualifications

  • Bachelor of Science, University of Adelaide
  • Doctor of Philosophy, University of Adelaide

Research interests

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Search Professor Heather Smyth’s works on UQ eSpace

286 works between 2003 and 2026
All (286) Book (1) Journal Article (116) Other Outputs (1) Conference Publication (163) Book Chapter (5)

281 - 286 of 286 works

2006

Conference Publication

Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines

Cozzolino, Daniel, Smyth, Heather E., Lattey, Kate A., Cynkar, Wies, Janik, Les, Dambergs, Robert G., Francis, I. Leigh and Gishen, Mark (2006). Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines. 4th Symposium on In Vino Analytica Scientia, Montpellier, France, 7-9 July 2005. Amsterdam, Netherlands: Elsevier BV. doi: 10.1016/j.aca.2005.11.008

Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines

2005

Journal Article

Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines

Cozzolino, Daniel, Smyth, Heather E., Lattey, Kate A., Cynkar, Wies, Janik, Les, Dambergs, Robert G., Francis, I. Leigh and Gishen, Mark (2005). Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines. Analytica Chimica Acta, 539 (1-2), 341-348. doi: 10.1016/j.aca.2005.03.019

Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines

2005

Journal Article

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Siebert, Tracey E., Smyth, Heather E., Capone, Dimitra L., Neuwohner, Corinna, Pardon, Kevin H., Skouroumounis, George K., Herderich, Markus J., Sefton, Mark A. and Pollnitz, Alan P. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381 (4), 937-947. doi: 10.1007/s00216-004-2992-4

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

2005

Conference Publication

Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin

Cozzolino, Daniel, Smyth, Heather E., Cynkar, Wies, Dambergs, Robert G. and Gishen, Mark (2005). Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin. 13th International Conference on Flow Injection Analysis (ICFIA 2005), Las Vegas, NV, United States, 24-29 April 2005. Amsterdam, Netherlands: Elsevier BV. doi: 10.1016/j.talanta.2005.08.057

Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin

2005

Conference Publication

Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines

Smyth, H. E., Cozzolino, D., Herderich, M., Sefton, M. A. and Francis, I. L. (2005). Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines. 7th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 21-23 April 2004. Eisenach, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie.

Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines

2003

Journal Article

Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins

Cozzolino, Daniel, Smyth, Heather Eunice and Gishen, Mark (2003). Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. Journal of Agricultural and Food Chemistry, 51 (26), 7703-7708. doi: 10.1021/jf034959s

Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins

Current funding

  • 2024 - 2029
    ARC Training Centre in Predictive Breeding for Agricultural Futures
    ARC Industrial Transformation Training Centres
    Open grant
  • 2023 - 2028
    National Passionfruit Breeding and Evaluation Program
    Horticulture Innovation Australia Limited
    Open grant

Past funding

  • 2023
    Reduced enteric emissions of Grainfed Wagyu Cattle through feeding of red Asparagopsis for 300 days - Sensory Evaluation (AACo administered MLA grant)
    A. A. COMPANY PTY. LTD.
    Open grant
  • 2022 - 2026
    Genetics of Fruit Sensory Preferences (HIA project administered by DAF)
    Queensland Department of Agriculture and Fisheries
    Open grant
  • 2021 - 2025
    Plant based foods: Towards sustainable and acceptable meat analogues
    ARC Linkage Projects
    Open grant
  • 2021 - 2026
    Genetics of Fruit Sensory Preferences
    Horticulture Innovation Australia Limited
    Open grant
  • 2020 - 2022
    Measurement of pH in high intramuscular fat samples and existing technology validation
    Meat & Livestock Australia
    Open grant
  • 2019 - 2022
    Emulsion gels and sensory perception
    Fonterra Co-operative Group Limited
    Open grant
  • 2019 - 2023
    Plant-based meat analogues
    Motif FoodWorks
    Open grant
  • 2019 - 2023
    National Papaya Breeding and Evaluation Program (Hort Innovation Grant administered by Griffith University)
    Griffith University
    Open grant
  • 2019 - 2025
    ARC Training Centre for Uniquely Australian Foods
    ARC Industrial Transformation Training Centres
    Open grant
  • 2019 - 2022
    Improving the efficiency of Kakadu Plum value chains to grow a robust and sustainable industry
    CRC for Developing Northern Australia
    Open grant
  • 2019 - 2020
    A situational analysis for developing a Rice industry in Northern Australia
    CRC for Developing Northern Australia
    Open grant
  • 2019
    Advanced Nanoparticle, Colloid and Microparticle Characterisation and Precision Engineering Nanosystems Facility
    UQ Major Equipment and Infrastructure
    Open grant
  • 2017 - 2019
    Dietary manipulation of pork fatty acid profiles to develop an Australian pork flavour signature relevant to Chinese consumers
    Australian Pork
    Open grant
  • 2016 - 2020
    Food structure design
    ARC Linkage Projects
    Open grant
  • 2016 - 2017
    Value added bakery products using native plants as functional ingredients
    Innovation Connections
    Open grant
  • 2016 - 2021
    Naturally Nutritious
    Horticulture Innovation Australia Limited
    Open grant
  • 2015 - 2016
    Australian native foods as natural additives to improve quality and shelf life of frozen meals
    Research Connections
    Open grant
  • 2014 - 2017
    Understanding Coffee Quality
    ARC Linkage Projects
    Open grant
  • 2013 - 2018
    Agents of change: Transforming the food industry for Australia, Asia and beyond
    ARC Industrial Transformation Training Centres
    Open grant
  • 2013
    Chemical methods to underpin an understanding of coffee quality
    UQ Early Career Researcher
    Open grant
  • 2012 - 2017
    Use of plant derived compounds to condition piglet intake at weaning and reduce post-weaning use of therapeutics
    CRC for High Integrity Australian Pork
    Open grant
  • 2011 - 2013
    Tactical Research Fund: Developing a dynamic regional brand - focus on flavour
    Fisheries Research & Development Corporation
    Open grant
  • 2010 - 2013
    Prevention of muddy taints in farmed barramundi
    Queensland Department of Employment, Economic Development and Innovation
    Open grant

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

Completed supervision

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

Need help?

For help with finding experts, story ideas and media enquiries, contact our Media team:

communications@uq.edu.au