Associate Professor Daniel Cozzolino
Associate Professor

Daniel Cozzolino

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+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)

281 - 300 of 447 works

2015

Journal Article

Relationships between fatty acid contents of barley grain, malt, and wort with malt quality measurements

Cozzolino, Daniel, Roumeliotis, Sophie and Eglinton, Jason (2015). Relationships between fatty acid contents of barley grain, malt, and wort with malt quality measurements. Cereal Chemistry, 92 (1), 93-97. doi: 10.1094/CCHEM-04-14-0071-R

Relationships between fatty acid contents of barley grain, malt, and wort with malt quality measurements

2015

Journal Article

The role of vibrational spectroscopy as a tool to assess economically motivated fraud and counterfeit issues in agricultural products and foods

Cozzolino, D. (2015). The role of vibrational spectroscopy as a tool to assess economically motivated fraud and counterfeit issues in agricultural products and foods. Analytical Methods, 7 (22), 9390-9400. doi: 10.1039/c5ay01792k

The role of vibrational spectroscopy as a tool to assess economically motivated fraud and counterfeit issues in agricultural products and foods

2015

Journal Article

Determination of oil content in whole corn (Zea mays L.) seeds by means of near infrared reflectance spectroscopy

Fassio, A. S., Restaino, E. A. and Cozzolino, D. (2015). Determination of oil content in whole corn (Zea mays L.) seeds by means of near infrared reflectance spectroscopy. Computers and Electronics in Agriculture, 110, 171-175. doi: 10.1016/j.compag.2014.11.015

Determination of oil content in whole corn (Zea mays L.) seeds by means of near infrared reflectance spectroscopy

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

2015

Journal Article

Study of the role of sugar fatty esters in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics

Cozzolino, D., Degner, S. and Eglinton, J. (2015). Study of the role of sugar fatty esters in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics. Analytical Methods, 7 (15), 6152-6157. doi: 10.1039/c5ay00986c

Study of the role of sugar fatty esters in explaining differences in the malt composition of barley analysed using vibrational spectroscopy and chemometrics

2015

Book Chapter

Instrumental techniques and methods: their role in plant omics

Vicente, Esteban and Restaino, Ernesto (2015). Instrumental techniques and methods: their role in plant omics. PlantOmics: the omics of plant science. (pp. 33-52) edited by Debmalya Barh, Muhammad Sarwar Khan and Eric Davies. New Delhi, India: Springer India. doi: 10.1007/978-81-322-2172-2_2

Instrumental techniques and methods: their role in plant omics

2015

Journal Article

The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples

Daniel, Cozzolino (2015). The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples. Molecules, 20 (1), 726-737. doi: 10.3390/molecules20010726

The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples

2015

Book Chapter

Elemental composition in grapes and wine: role, analytical methods and their use

Cozzolino, Daniel (2015). Elemental composition in grapes and wine: role, analytical methods and their use. Handbook of Mineral Elements in Food. (pp. 473-487) edited by Miguel de la Guardia and Salvador Garrigues. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118654316.ch20

Elemental composition in grapes and wine: role, analytical methods and their use

2015

Journal Article

An overview of the application of near infrared spectroscopy to analyze and monitor soil properties in South America

Cozzolino, D. (2015). An overview of the application of near infrared spectroscopy to analyze and monitor soil properties in South America. Applied Spectroscopy Reviews, 50 (10), 859-867. doi: 10.1080/05704928.2015.1087403

An overview of the application of near infrared spectroscopy to analyze and monitor soil properties in South America

2014

Journal Article

A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: a chemometrics approach

Cozzolino, D., Degner, S. and Eglinton, J. (2014). A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: a chemometrics approach. Journal of Agricultural and Food Chemistry, 62 (48), 11730-11736. doi: 10.1021/jf504116j

A novel approach to monitor the hydrolysis of barley (Hordeum vulgare L) Malt: a chemometrics approach

2014

Journal Article

A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foods

Cozzolino, D., Degner, S. and Eglinton, J. (2014). A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foods. Foods, 3 (4), 605-621. doi: 10.3390/foods3040605

A review on the role of vibrational spectroscopy as an analytical method to measure starch biochemical and biophysical properties in cereals and starchy foods

2014

Journal Article

The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging

Li, Sijing, Wilkinson, Kerry L. and Cozzolino, Daniel (2014). The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging. Journal of Food Measurement and Characterization, 8 (4), 356-361. doi: 10.1007/s11694-014-9196-1

The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging

2014

Journal Article

An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley

Cozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley. Carbohydrate Polymers, 108 (1), 266-271. doi: 10.1016/j.carbpol.2014.02.063

An attenuated total reflectance mid infrared (ATR-MIR) spectroscopy study of gelatinization in barley

2014

Journal Article

Factors influencing the aroma composition of Chardonnay wines

Gambetta, Joanna M., Bastian, Susan E. P., Cozzolino, Daniel and Jeffery, David W. (2014). Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry, 62 (28), 6512-6534. doi: 10.1021/jf501945s

Factors influencing the aroma composition of Chardonnay wines

2014

Journal Article

Special issue: Authenticity, typicality, traceability and intrinsic quality of food products

Granato, Daniel, Cozzolino, Daniel and van Ruth, Saskia M. (2014). Special issue: Authenticity, typicality, traceability and intrinsic quality of food products. Food Research International, 60, 1-1. doi: 10.1016/j.foodres.2014.04.014

Special issue: Authenticity, typicality, traceability and intrinsic quality of food products

2014

Journal Article

An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals

Cozzolino, D. (2014). An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals. Food Research International, 60, 262-265. doi: 10.1016/j.foodres.2013.08.034

An overview of the use of infrared spectroscopy and chemometrics in authenticity and traceability of cereals

2014

Journal Article

The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping

Cozzolino, D., Roumeliotis, S. and Eglinton, J. K. (2014). The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping. Food Chemistry, 151, 231-235. doi: 10.1016/j.foodchem.2013.11.073

The role of total lipids and fatty acids profile on the water uptake of barley grain during steeping

2014

Journal Article

Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)

Cozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare). LWT - Food Science and Technology, 56 (2), 478-483. doi: 10.1016/j.lwt.2013.11.019

Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)

2014

Journal Article

Study of water uptake in whole grain barley by two-dimensional correlation near-infrared spectroscopy

Cozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Study of water uptake in whole grain barley by two-dimensional correlation near-infrared spectroscopy. Spectroscopy Letters, 47 (4), 261-266. doi: 10.1080/00387010.2013.795977

Study of water uptake in whole grain barley by two-dimensional correlation near-infrared spectroscopy

2014

Journal Article

Combining Partial Least Squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and locality

Cozzolino, D., Roumeliotis, S. and Eglinton, J. (2014). Combining Partial Least Squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and locality. Food Analytical Methods, 7 (4), 887-892. doi: 10.1007/s12161-013-9696-3

Combining Partial Least Squares (PLS) discriminant analysis and Rapid Visco Analyser (RVA) to classify barley samples according to year of harvest and locality

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

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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

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