Professor Heather Smyth
Professor

Heather Smyth

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+61 7 344 32469

Background

Professor Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than twenty years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition.

Smyth has a special interest in describing and articulating food quality, understanding regional flavours of locally grown Australian produce, and modelling food flavour and textural properties using instrumental measurements. Smyth also specialises in researching how human physiology and psychology can impact sensory perception and therefore food choice.

Availability

Professor Heather Smyth is:
Available for supervision
Media expert

Fields of research

Analytical chemistry Chemical Sciences Engineering Food chemistry and food sensory science Food sciences

Qualifications

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

Research interests

  • Distinctive Australian Foods and Beverages

    Australia has the opportunity to be the supplier of premium foods into global markets but needs to go beyond traditional ‘clean and green’ positioning to secure sustainable high value market positions. Across all commodity sectors, there is the opportunity to further develop the Australian advantage through identifying and marketing distinctively Australian food products to receptive target markets, such that they are ‘reassuringly expensive’. Defining unique 'regional flavors' of Australian products is one approach to develop a point-of-difference in premium products. Another obvious way to add distinctiveness is to use ingredients which are sourced from uniquely Australian native plants. Projects that address these challenges and opportunities may broadly include (1) investigations that identify, validate, communicate and generate consumer value from the distinctive characteristics of foods and ingredients sourced from Australian agriculture, and (2) exploring how to develop food and ingredient industries based on the unique composition and characteristics of Australian native plants.

  • Next Generation Foods and Beverages

    Future foods will contain natural health-promoting components, such as plant phytonutrients (which act as antioxidants) with reduced fat, sugar and salt levels. The challenge for food companies is to develop healthier foods for the future without compromising on sensory properties and consumer enjoyment. In many cases, it is currently not possible to dramatically reduce the level of fat, sugar and salt because of a loss in mouthfeel and flavour as well as structural integrity. Increasingly, food companies are looking for alternative means in which to structure food that allows it to have superior nutritional value whilst having favourable sensory properties. Projects in this area may include (1) exploring new ingredients and processes to identify novel ways of delivering desirable sensory properties in processed and minimally processed products, and (2) investigating human sensory perception, physiology and mouth behaviour, to understand how to deliver equivalent sensory experiences in modified products.

  • Understanding Human Sensory Perception

    Enjoyment of food is highly dependent on an individual's ability to sense the properties and components of food. The human sensory system is highly complex, with different sense organs simultaneously relaying nerve signals that activate multiple parts of the brain. Sensory perception is further complicated by our behaviour (such as the way we chew) and our physiology (such as our saliva), not to mention psychological, biological and environmental factors. Food companies are keen to understand the interaction between the food product and the consumer such that they can design nutritious foods that meet and exceed customer requirements and expectations. Research in this area may include (1) understanding the interaction of food and beverages with physiological factors such as human saliva, and (2) exploring the natural variation in an ethnically diverse population in terms of sensory acuity, physiology, mouth behaviour and consequently perception.

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

228 works between 2003 and 2025
All (228) Journal Article (103) Book Chapter (4) Conference Publication (119) Book (1) Other Outputs (1)

141 - 160 of 228 works

2019

Journal Article

Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard

Ghorbani Gorji, Sara, Calingacion, Mariafe, Smyth, Heather E. and Fitzgerald, Melissa (2019). Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard. Metabolomics, 15 (8) 106, 106. doi: 10.1007/s11306-019-1568-4

Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard

2019

Conference Publication

Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?. AIFST Convention, Sydney, NSW Australia, July 2019.

Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?

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.

Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?

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.

Discerning wine astringency sub-qualities – what is the role of saliva?

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

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres

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

Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions

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.

Roadmap for researchers studying northern Australian endemic plant foods

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.

Perspectives on texture perception

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.

The importance of food texture in consumer enjoyment and healthy eating

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.

Provenance: The Australian flavour story for meat

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.

A sensory experience of Australian flavour

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.

Australian cuisine and traditional food flavours

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

SNP in the Coffea arabica genome associated with coffee quality

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.

Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?

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.

Sensory vocabulary for five native Australian plant foods and five native Australian leaf teas

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.

Consumer drivers for new Australian food products

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.

Understanding the relationship between consumers’ acceptability for cola flavoured soft-drinks and oral physiology measures

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.

Is naturally nutritious delicious? A sensory and consumer approach to designing healthier horticultural products

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.

Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaises

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.

Using model soft particles to define a structure-function relationship applicable to semi-solid foods

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
  • 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

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
  • 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 - 2024
    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

Before you email them, read our advice on how to contact 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

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communications@uq.edu.au