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
-
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.
Works
Search Professor Heather Smyth’s works on UQ eSpace
2022
Conference Publication
Tribological properties of different emulsifiers in model food emulsions
Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Tribological properties of different emulsifiers in model food emulsions. Australasian Colloid and Interface Society Student Conference, Online, 31 January - 2 February 2022.
2022
Journal Article
The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective
Fyfe, Selina, Smyth, Heather E., Schirra, Horst Joachim, Rychlik, Michael and Sultanbawa, Yasmina (2022). The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective. Frontiers in Nutrition, 8 738627, 738627. doi: 10.3389/fnut.2021.738627
2022
Conference Publication
Sensory characteristics of Australian bunya nuts
Nadolny, Jaqueline Moura, Smyth, Heather Eunice, Best, Odette, Hassall, Emma, Olarte Mantilla, Sandra, Stokes, Jason and Shewan, Heather (2022). Sensory characteristics of Australian bunya nuts. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
2022
Conference Publication
Plant-protein meat analogues: do they pass the taste test?
Smyth, Heather Eunice (2022). Plant-protein meat analogues: do they pass the taste test?. FoodTech Qld Conference, Gold Coast, QLD, Australia, 7-8 July 2022.
2022
Conference Publication
Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice
Zhao, Yingting, Smyth, Heather Eunice, Tao, Keyu, Henry, Robert J. and Gilbert, Robert G. (2022). Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
2022
Conference Publication
User perspectives of Australian Native Foods
Wijngaarden, Clare, Adhikari, Kamalesh and Smyth, Heather Eunice (2022). User perspectives of Australian Native Foods. 16th Australian and New Zealand Senslory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
2022
Conference Publication
Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance
Urlass, Saskia , Yates, Abbey , Dong, Anran , Olukomaiya, Oladapo Oluwaseye , Winberg, Pia , Sultanbawa, Yasmina , Turner, Mark and Smyth, Heather (2022). Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance. TROPAG International Agriculture Conference 2022, Brisbane, QLD, Australia, 31 October-2 November 2022.
2022
Journal Article
A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism
Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 265 120312, 120312. doi: 10.1016/j.saa.2021.120312
2022
Conference Publication
The Australian flavour story for Wagyu Beef
Smyth, Heather Eunice (2022). The Australian flavour story for Wagyu Beef. WagyuEdge, Melbourne, QLD, Australia, 26 April - 1 May 2022.
2022
Conference Publication
Establishing a value proposition for bunya nuts as a versatile gluten-free flour
Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2022). Establishing a value proposition for bunya nuts as a versatile gluten-free flour. TropAg 2022, Brisbane, QLD Australia, 31 October - 2 November 2022.
2022
Conference Publication
Oral physiology, sensory acuity, product experience and personality traits impact consumers' ability to detect particles in yoghurt
Olarte Mantilla, Sandra M. and Smyth, Heather Eunice (2022). Oral physiology, sensory acuity, product experience and personality traits impact consumers' ability to detect particles in yoghurt. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
2022
Conference Publication
Saliva interprets oral sensory physiology, oral processing behaviour, and human satiety
Ni, Dongdong, Cozzolino, Daniel, Gidley, Mike and Smyth, Heather (2022). Saliva interprets oral sensory physiology, oral processing behaviour, and human satiety. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022.
2022
Conference Publication
Inside out and upside down : Looking closer at Australian native wattleseeds for food applications
Jacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2022). Inside out and upside down : Looking closer at Australian native wattleseeds for food applications. TropAg, Brisbane, QLD, Australia, 31 October-2 November 2022.
2022
Conference Publication
Fruit quality: Do we know what consumers want?
Smyth, Heather Eunice (2022). Fruit quality: Do we know what consumers want?. TropAg International Agriculture Conference, Brisbane, QLD, Australia, 31 October - 2 November.
2022
Conference Publication
Sensory effects of different emulsifiers and vegetable oils in simple emulsions
Ngo, Jasmine, Stokes, Jason and Smyth, Heather Eunice (2022). Sensory effects of different emulsifiers and vegetable oils in simple emulsions. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 15-17 February 2022.
2022
Conference Publication
The future of protein— Meating our sensory and nutritional needs
Smyth, Heather Eunice (2022). The future of protein— Meating our sensory and nutritional needs. Home Economics Institute of Australia (Queensland) Conference, Brisbane, QLD, Australia, 13 August 2022.
2022
Conference Publication
The Wattleseed Effect : Exploring Australia’s native legumes for novel food applications
Jacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2022). The Wattleseed Effect : Exploring Australia’s native legumes for novel food applications. 72nd Australasian Grain Science Conference, Canberra, ACT, Australia, 24-26 August 2022.
2021
Journal Article
Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis
Sultanbawa, Y., Smyth, H. E., Truong, K., Chapman, J. and Cozzolino, D. (2021). Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis. Food Chemistry: Molecular Sciences, 3 100033, 100033. doi: 10.1016/j.fochms.2021.100033
2021
Conference Publication
Sensory and physical effects of ingredient modifications in model emulsions
Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2021). Sensory and physical effects of ingredient modifications in model emulsions. SenseAsia, Online, 5-7 Dec 2021.
2021
Conference Publication
Bunya nut as a healthy and versatile gluten-free source for flour production
Moura Nadolny, Jaqueline, Best, Odette, Flanagan, Bernadine, Shewan, Heather, Smyth, Heather E. and Stokes, Jason (2021). Bunya nut as a healthy and versatile gluten-free source for flour production. 6th Food Structures, Digestion and Health Conference, Virtual, 16-19 November 2021.
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
-
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
-
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
-
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
-
Doctor Philosophy
AI parent selection: sensory and agronomic traits in strawberry (ICHDR5)
Principal Advisor
Other advisors: Dr Eric Dinglasan
-
Doctor Philosophy
Quality of Australian honey from native botanicals using novel harvesting technologies
Principal Advisor
-
Doctor Philosophy
Developing efficient breeding strategies to improve yield and quality in passionfruit
Associate Advisor
Other advisors: Dr Vivi Arief, Dr Mobashwer Alam
-
Doctor Philosophy
Genetics of fruit sensory traits in strawberry
Associate Advisor
Other advisors: Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
-
Doctor Philosophy
Genetics of sensory traits in pineapple
Associate Advisor
Other advisors: Dr Jaqueline Moura Nadolny, Associate Professor Daniel Cozzolino, Associate Professor Craig Hardner
-
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
-
Doctor Philosophy
The use of sorghum as a premium ingredient for food application
Associate Advisor
Other advisors: Dr Alberto Baldelli, Dr Jaqueline Moura Nadolny
-
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
-
Doctor Philosophy
Passionfruit Sensory Genomics for Improved Quality
Associate Advisor
Other advisors: Dr Marlize Bekker, Dr Mobashwer Alam
Completed supervision
-
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
-
2025
Doctor Philosophy
Tropical Fruit Flavour: Identifying Key Aroma Compounds that Underpin Sensory Quality Traits
Principal Advisor
Other advisors: Associate Professor Craig Hardner
-
-
2024
Doctor Philosophy
Modification of aroma and flavour in marine algae for future food applications
Principal Advisor
Other advisors: Professor Mark Turner
-
2024
Doctor Philosophy
Sensory and physical effects of ingredient modifications in coffee creamers
Principal Advisor
Other advisors: Professor Jason Stokes
-
2022
Doctor Philosophy
A Systematic Approach to Understand Wine Astringency and Mouthfeel
Principal Advisor
Other advisors: Professor Jason Stokes
-
-
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
-
2024
Doctor Philosophy
Wattleseeds for nutritional foods
Associate Advisor
Other advisors: Dr Bernadine Flanagan, Emeritus Professor Mike Gidley
-
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
-
2023
Doctor Philosophy
Influence of saliva-dairy protein interaction on oral processing
Associate Advisor
Other advisors: Professor Jason Stokes, Dr Heather Shewan
-
2022
Doctor Philosophy
Characterising the potential of the green plum (Buchanania obovata) as a native Australian fruit
Associate Advisor
Other advisors: Professor Yasmina Sultanbawa
-
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
-
2019
Doctor Philosophy
Canopy Position Influences on Gene Expression and Coffee Quality
Associate Advisor
Other advisors: Dr Agnelo Furtado, Emeritus Professor Robert Henry
-
2019
Doctor Philosophy
Mechanistic insights into the texture/mouthfeel perceptions of model beverages
Associate Advisor
Other advisors: Professor Jason Stokes
-
2019
Doctor Philosophy
Identifying natural products for improving shelf life of mayonnaise
Associate Advisor
-
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
-
2018
Doctor Philosophy
Exploring the bioactive potential of Terminalia ferdinandiana (Kakadu Plum) - a native plant of Australia
Associate Advisor
Other advisors: Professor Yasmina Sultanbawa
-
2017
Doctor Philosophy
Grain quality of Australian wild rice (compared to domesticated rice)
Associate Advisor
Other advisors: Emeritus Professor Robert Henry, Dr Agnelo Furtado
-
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
Need help?
For help with finding experts, story ideas and media enquiries, contact our Media team: