Associate Professor Daniel Cozzolino
Associate Professor

Daniel Cozzolino

Email: 
Phone: 
+61 7 336 52144

Background

Cozzolino is a Principal Research Fellow with the Queensland Alliance for Agriculture and Food Innovation (QAAFI), University of Queensland. He has worked in several positions including Associate Professor in Food Chemistry (RMIT University, Melbourne), Head of Agriculture (CQUniversity, Rockhampton), Senior Research Fellow Barley Breeding Program (University of Adelaide, Adelaide), Team Leader Rapid Analytical Group (The Australian Wine Research Institute, Adelaide), Head of Animal Nutrition (INIA La Estanzuela, Uruguay).

His research focusses on the application of chemometric, machine learning and spectroscopic methods (e.g. NIR, MIR, hyperspectral) in a wide range of fields (eg. food, waste products, agricultural commodities). He has published more than 500 peer-review articles and book chapters (h index 68).

He was presented in 2013 with the Hirschfeld Award by the International Council of Near Infrared Spectroscopy for his outstanding contributions on the field of NIR spectroscopy. He ranked 94 in Australia and 3665 in the world as best-Chemistry-Scientist 2023 (Research.com).

Availability

Associate Professor Daniel Cozzolino is:
Available for supervision
Media expert

Fields of research

Agricultural, Veterinary and Food Sciences Chemical Sciences

Qualifications

  • Doctor of Philosophy, University of Aberdeen
  • Member, ANISG group, ANISG group
  • Member, American Chemical Society, American Chemical Society
  • Member, Australian Institute of Food Science and Technology, Australian Institute of Food Science and Technology
  • Member, Society for Applied Spectroscopy, Society for Applied Spectroscopy

Research interests

  • Objective measurement of foods and feeds

    Development of objective methods to analyse composition if foods based on the utilization of sensors and machine learning techniques.

  • Food Authenticity, fraud and provenance

    Development and implementation of rapid analytical methods to monitor food authenticity, fraud and provenance. Monitor all steps of the value chain using fingerprinting approaches.

  • Sensing technologies and machine learning applied to food and nutrition

    Application and development of sensing technologies in combination with machine learning techniques to analyse, monitor food composition and quality, monitor nutrition in animals and humans (e,g, hair, saliva and urine analysis).

Research impacts

He was presented in 2013 with the Hirschfeld Award by the International Council of Near Infrared Spectroscopy for his outstanding contributions on the field of NIR spectroscopy.

He ranked 94 in Australia and 3665 in the world as best-Chemistry-Scientist 2023 (Research.com).

Search Professor Daniel Cozzolino’s works on UQ eSpace

447 works between 1996 and 2025
All (447) Journal Article (381) Book Chapter (37) Conference Publication (28) Book (1)

261 - 280 of 447 works

2016

Journal Article

State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)

Cozzolino, Daniel (2016). State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine). Applied Spectroscopy Reviews, 51 (4), 282-297. doi: 10.1080/05704928.2015.1132721

State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)

2016

Journal Article

Measurement of fructose, glucose, maltose and sucrose in mbrley malt using attenuated total reflectance mid-infrared spectroscopy

Huang, Yichao, Carragher, John and Cozzolino, Daniel (2016). Measurement of fructose, glucose, maltose and sucrose in mbrley malt using attenuated total reflectance mid-infrared spectroscopy. Food Analytical Methods, 9 (4), 1079-1085. doi: 10.1007/s12161-015-0286-4

Measurement of fructose, glucose, maltose and sucrose in mbrley malt using attenuated total reflectance mid-infrared spectroscopy

2016

Journal Article

An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing

Cozzolino, D. and Degner, S. (2016). An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Research International, 81, 114-121. doi: 10.1016/j.foodres.2016.01.003

An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing

2016

Journal Article

The effect of the addition of emulsifiers on the pasting properties of barley grain and malt

Cozzolino, D., Degner, S. and Eglinton, J. (2016). The effect of the addition of emulsifiers on the pasting properties of barley grain and malt. Food Analytical Methods, 9 (3), 664-669. doi: 10.1007/s12161-015-0235-2

The effect of the addition of emulsifiers on the pasting properties of barley grain and malt

2016

Journal Article

Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water-State of the art, advantages and pitfalls

Cozzolino, D. (2016). Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water-State of the art, advantages and pitfalls. Trends in Environmental Analytical Chemistry, 9, 1-7. doi: 10.1016/j.teac.2015.10.001

Near infrared spectroscopy as a tool to monitor contaminants in soil, sediments and water-State of the art, advantages and pitfalls

2016

Book Chapter

Near infrared spectroscopy and food authenticity

Cozzolino, D. (2016). Near infrared spectroscopy and food authenticity. Advances in food traceability techniques and technologies: improving quality throughout the food chain. (pp. 119-136) edited by Montserrat Espiñeira and Francisco J. Santaclara. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100310-7.00007-7

Near infrared spectroscopy and food authenticity

2016

Book Chapter

Fatty acids, fructans, lipids and lipopolysaccharides in barley grain and malt

Cozzolino, Daniel (2016). Fatty acids, fructans, lipids and lipopolysaccharides in barley grain and malt. Agricultural research updates. Volume 13. (pp. 95-104) edited by Prathamesh Gorawala and Srushti Mandhatri. New York, NY, United States: Nova Science Publisher Inc..

Fatty acids, fructans, lipids and lipopolysaccharides in barley grain and malt

2016

Book Chapter

Authentication of cereals and cereal products

Cozzolino, D. (2016). Authentication of cereals and cereal products. Advances in food authenticity testing. (pp. 441-457) edited by Gerard Downey. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100220-9.00016-3

Authentication of cereals and cereal products

2015

Journal Article

Antioxidant capacity and vitamin E in barley: effect of genotype and storage

Do, Thu Dung T., Cozzolino, Daniel, Muhlhausler, Beverly, Box, Amanda and Able, Amanda J. (2015). Antioxidant capacity and vitamin E in barley: effect of genotype and storage. Food Chemistry, 187, 65-74. doi: 10.1016/j.foodchem.2015.04.028

Antioxidant capacity and vitamin E in barley: effect of genotype and storage

2015

Journal Article

Infrared spectroscopy as a versatile analytical tool for the quantitative determination of antioxidants in agricultural products, foods and plants

Cozzolino, Daniel (2015). Infrared spectroscopy as a versatile analytical tool for the quantitative determination of antioxidants in agricultural products, foods and plants. Antioxidants, 4 (3), 482-497. doi: 10.3390/antiox4030482

Infrared spectroscopy as a versatile analytical tool for the quantitative determination of antioxidants in agricultural products, foods and plants

2015

Journal Article

An Overview on the Use of Infrared Sensors for in Field, Proximal and at Harvest Monitoring of Cereal Crops

Cozzolino, Daniel, Porker, Kenton and Laws, Michael (2015). An Overview on the Use of Infrared Sensors for in Field, Proximal and at Harvest Monitoring of Cereal Crops. Agriculture (Switzerland), 5 (3), 713-722. doi: 10.3390/agriculture5030713

An Overview on the Use of Infrared Sensors for in Field, Proximal and at Harvest Monitoring of Cereal Crops

2015

Journal Article

Foodomics and infrared spectroscopy: From compounds to functionality

Cozzolino, Daniel (2015). Foodomics and infrared spectroscopy: From compounds to functionality. Current Opinion in Food Science, 4, 39-43. doi: 10.1016/j.cofs.2015.05.003

Foodomics and infrared spectroscopy: From compounds to functionality

2015

Journal Article

Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches

Blake, Laura H., Jenner, Colin F., Gidley, Michael J. and Cozzolino, Daniel (2015). Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches. Carbohydrate Polymers, 125, 265-271. doi: 10.1016/j.carbpol.2015.02.049

Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches

2015

Journal Article

Diurnal changes in water-soluble carbohydrate concentration in lucerne and tall fescue in autumn and the effects on in vitro fermentation

Cajarville, C., Britos, A., Errandonea, N., Gutiérrez, L., Cozzolino, D. and Repetto, J. L. (2015). Diurnal changes in water-soluble carbohydrate concentration in lucerne and tall fescue in autumn and the effects on in vitro fermentation. New Zealand Journal of Agricultural Research, 58 (3), 281-291. doi: 10.1080/00288233.2015.1018391

Diurnal changes in water-soluble carbohydrate concentration in lucerne and tall fescue in autumn and the effects on in vitro fermentation

2015

Journal Article

In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy

Cozzolino, D., Degner, S. and Eglinton, J. K. (2015). In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 150, 200-206. doi: 10.1016/j.saa.2015.05.073

In situ study of water uptake by the seeds, endosperm and husk of barley using infrared spectroscopy

2015

Journal Article

Classification of sparkling wine style and quality by MIR spectroscopy

Culbert, Julie, Cozzolino, Daniel, Ristic, Renata and Wilkinson, Kerry (2015). Classification of sparkling wine style and quality by MIR spectroscopy. Molecules, 20 (5), 8341-8356. doi: 10.3390/molecules20058341

Classification of sparkling wine style and quality by MIR spectroscopy

2015

Journal Article

Aroma potential of oak battens prepared from decommissioned oak barrels

Li, Sijing, Crump, Anna M., Grbin, Paul R., Cozzolino, Daniel, Warren, Peter, Hayasaka, Yoji and Wilkinson, Kerry L. (2015). Aroma potential of oak battens prepared from decommissioned oak barrels. Journal of Agricultural and Food Chemistry, 63 (13), 3419-3425. doi: 10.1021/acs.jafc.5b00339

Aroma potential of oak battens prepared from decommissioned oak barrels

2015

Journal Article

Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys

Sultanbawa, Yasmina, Cozzolino, Daniel, Fuller, Steve, Cusack, Andrew, Currie, Margaret and Smyth, Heather (2015). Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chemistry, 172, 207-212. doi: 10.1016/j.foodchem.2014.09.067

Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys

2015

Journal Article

Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry

Cozzolino, Daniel (2015). Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry. Journal of the Science of Food and Agriculture, 95 (5), 861-868. doi: 10.1002/jsfa.6733

Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry

2015

Journal Article

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Do, Thi Thu Dung, Cozzolino, Daniel, Muhlhausler, Beverly, Box, Amanda and Able, Amanda J. (2015). Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes. Journal of the Institute of Brewing, 121 (4), 531-540. doi: 10.1002/jib.271

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Current funding

  • 2024 - 2026
    MyINDAH Diet - Inclusive Digital Solutions for Healthy and Sustainable Diets and Food Security in Java's Urban and Peri-Urban Food Systems
    Department of Foreign Affairs and Trade (DFAT) - KONEKSI / Knowledge Partnership Platform (KPP)
    Open grant
  • 2024 - 2025
    Natural compounds and essential oils to enhance the productivity of poultry and promote food safety
    Acacia Natural Science Pty Ltd
    Open grant
  • 2023 - 2025
    Ecological Traceability as a Public Commons - New Models of Indigenous Supply Chain Data Governance
    National Agriculture Traceability Grants - Australian Department of Agriculture, Fisheries and Forestry
    Open grant
  • 2023 - 2026
    Goat Industry - Sustainability Credentials Project
    Meat & Livestock Australia
    Open grant
  • 2023 - 2026
    North Queensland cotton-grains-cattle farming systems
    CRC for Developing Northern Australia
    Open grant
  • 2022 - 2025
    APL Industry Placement Program
    Australasian Pork Research Institute Ltd
    Open grant
  • 2022 - 2027
    Sustainable Precision Feeding in Broiler Chickens in Australia
    AgriFutures Chicken Meat Program Nutrition, Gut Health and Environment Research Program
    Open grant
  • 2021 - 2026
    Genetics of Fruit Sensory Preferences
    Horticulture Innovation Australia Limited
    Open grant

Past funding

  • 2022
    Objective Assessment of Seaweed Composition and Quality using rapid methods (Australia-Indonesia Centre PAIR Tactical Work Packages Project administered by Monash University)
    Monash University
    Open grant
  • 2021 - 2022
    Survey of Australian goat producers' use of KIDPLAN
    Meat & Livestock Australia
    Open grant
  • 2021 - 2024
    Optimising and industrialising black soldier fly (BSF) production: redirecting food waste to livestock feed production using insects
    Fight Food Waste CRC
    Open grant
  • 2020 - 2022
    Measurement of pH in high intramuscular fat samples and existing technology validation
    Meat & Livestock Australia
    Open grant
  • 2020 - 2021
    Authentication of Australian stingless bee honey - proof of concept study
    Queensland Health
    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

Availability

Associate Professor Daniel Cozzolino 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 Associate Professor Daniel Cozzolino directly for media enquiries about:

  • Cereal Quality
  • Chemometrics
  • Feed Composition
  • Food Composition
  • Food Fraud
  • Food Quality
  • Food Science
  • Foodomics
  • Grain Quality
  • Infrared
  • NIR
  • Nutrition
  • Provenance
  • RVA
  • Sensors
  • Spectroscopy
  • Traceability

Need help?

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

communications@uq.edu.au