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
2025
Journal Article
Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues
Rudge, Raisa, Nicholson, Reed A, Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens Christiaan, Stokes, Jason Richard and Smyth, Heather (2025). Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues. Food & Function, 16 (7), 2637-2655. doi: 10.1039/d4fo02035a
2025
Journal Article
Relationship between key aroma compounds and sensory attributes of Australian grown commercial pineapple cultivars
George, Jenson, Pramanik, Ishita, Sanewski, Garth, Nguyen, Thoa, Pun, Sharon, Edwards, David, Currie, Margaret, Møller, Simoné, Hardner, Craig, Lyons, Philippa and Smyth, Heather Eunice (2025). Relationship between key aroma compounds and sensory attributes of Australian grown commercial pineapple cultivars. Journal of Agricultural and Food Chemistry, 73 (10), 5839-5849. doi: 10.1021/acs.jafc.4c12482
2025
Conference Publication
Exploring the relationship between chemical profile and sensory flavour attributes in Australian strawberry (Fragaria x ananassa) cultivars
Hettiarachchi, D., Smyth, H., Cozzolino, D., Neal, J. and Hardner, C. (2025). Exploring the relationship between chemical profile and sensory flavour attributes in Australian strawberry (Fragaria x ananassa) cultivars. 19th Annual NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Key aroma compounds as predictors of pineapple sensory quality
George, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. 19th NZOZ Sensory Symposium 2025 - Expanding Horizons, Palmerston North, New Zealand, 19 - 21 Feb 2025.
2025
Conference Publication
Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine
Li, Huanhuan, Smyth, Heather, Bekker, Marlize, Rudge, Raisa and Marcellin, Esteban (2025). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Colour disparities between commercial plant and animal-based burgers
Rathnayake, Dhanushka, Moura Nadolny, Jaqueline, Sultanbawa, Yasmina and Smyth, Heather (2025). Colour disparities between commercial plant and animal-based burgers. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19 - 21 February 2025.
2025
Conference Publication
Alternative Smoothies – the “Plants” vs. the “Dairy’s”
Rathnayaka Mudiyanselage, Anuruddhika, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather E. and Netzel, Michael E. (2025). Alternative Smoothies – the “Plants” vs. the “Dairy’s”. 19th NZOZ Sensory and Consumer Science Symposium, Papaioea Palmerston North, Aotearoa New Zealand, 19-21 February 2025.
2025
Conference Publication
Harvest & herd: the sensory landscape of plant-based mince and traditional meat mince
Konrad, Theresia, Ha, Minh, Ronquest-Ross, Lisa, Smyth, Heather E. and Moura Nadolny, Jaqueline (2025). Harvest & herd: the sensory landscape of plant-based mince and traditional meat mince. 19th NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Sweet or stale? Fast-forwarding honey’s flavour journey
Lian, James Y. J., Yates, Hans S. A., Ngyuen, Thoa, Grace, Emily and Smyth, Heather E. (2025). Sweet or stale? Fast-forwarding honey’s flavour journey. 19th NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Journal Article
Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option
Moura Nadolny, Jaqueline, Flanagan, Bernadine M., Shewan, Heather M., Smyth, Heather E., Best, Odette and Stokes, Jason R. (2025). Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option. Food Research International, 202 115627, 1-14. doi: 10.1016/j.foodres.2024.115627
2025
Journal Article
A hedonic sensory trial: exploring the relationship between sweet‐liker status, demographics, and health measures on acceptability in a beverage system
Cartwright, Jessica, Smyth, Heather E., Netzel, Michael E., Sultanbawa, Yasmina F. and Wright, Olivia R. L. (2025). A hedonic sensory trial: exploring the relationship between sweet‐liker status, demographics, and health measures on acceptability in a beverage system. Journal of Sensory Studies, 40 (1) e70008, 1-15. doi: 10.1111/joss.70008
2025
Conference Publication
O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues
Xue, Chao, Smyth, Heather, Stokes, Jason, Rudge, Raisa and Hoffman, Louw (2025). O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025.
2025
Conference Publication
Key aroma compounds as predictors of pineapple sensory quality
George, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. Global Food Systems Leadership Program (GFSLP), Brisbane, QLD Australia, 14 January 2025.
2025
Conference Publication
"Alternative” smoothies: plant-based dairy milk alternatives vs. dairy milk
Rathnayake, Anuruddhika, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather and Netzel, Michael (2025). "Alternative” smoothies: plant-based dairy milk alternatives vs. dairy milk. TropAg 2025, Brisbane, QLD, Australia, 11-13 November 2025.
2025
Conference Publication
Using engineering tools to predict and enhance sensory quality in food and agriculture
Nadolny, Jaqueline Moura, Smyth, Heather, Chen, Yen-An and Jenny, Farhana (2025). Using engineering tools to predict and enhance sensory quality in food and agriculture. Food Chemistry, Glasgow, Scotland, United Kingdom, 14-16 October 2025.
2024
Conference Publication
Key aroma compounds as predictors of pineapple sensory quality
George, Jenson, Sanewski, Garth, Nguyen, Thoa, Hardner, Craig and Smyth, Heather Eunice (2024). Key aroma compounds as predictors of pineapple sensory quality. 2024 RACI R&D Topics Conference in Analytical and Environmental Chemistry (AND1657), Hobart, TAS Australia, 2 - 4 December 2024.
2024
Conference Publication
Nutritional quality of two important Australian grown strawberry varieties
Rathnayake, Anuruddhika Udayangani, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather E. and Netzel, Michael E. (2024). Nutritional quality of two important Australian grown strawberry varieties. 9th Queensland Annual Chemistry Symposium 2024 (QACS 2024), Brisbane, QLD, Australia, 29 November 2024.
2024
Journal Article
Plant‐based mince texture: A review of the sensory literature with view to informing new product development
Konrad, Theresia, Ha, Minh, Ronquest‐Ross, Lisa, Smyth, Heather E. and Moura Nadolny, Jaqueline (2024). Plant‐based mince texture: A review of the sensory literature with view to informing new product development. Journal of Food Science, 89 (12), 8197-8214. doi: 10.1111/1750-3841.17517
2024
Journal Article
Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study
Ni, Dongdong, Smyth, Heather E., Mayr, Hannah, Gunness, Purnima, Cozzolino, Daniel and Gidley, Michael J. (2024). Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study. International Journal of Food Science and Technology, 59 (11), 8461-8472. doi: 10.1111/ijfs.17131
2024
Journal Article
Stable isotope dilution assay and HS-SPME-GCMS quantification of key aroma volatiles of Australian pineapple (Ananas comosus) cultivars
George, Jenson, Nguyen, Thoa T.L., Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2024). Stable isotope dilution assay and HS-SPME-GCMS quantification of key aroma volatiles of Australian pineapple (Ananas comosus) cultivars. Food Chemistry, 455 139956, 139956. doi: 10.1016/j.foodchem.2024.139956
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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