Overview
Background
Dr Jaqueline Moura Nadolny is a chemical engineer and food scientist focused on improving the quality and nutritional value of foods and beverages such as grains, flours, fruits, meat, plant-based alternatives, native ingredients and coffee. Her research combines food engineering, sensory science and processing to understand how composition and structure influence texture, flavour and consumer enjoyment.
Jaqueline works closely with industry and growers to develop practical tools and methods for assessing and enhancing food quality, adding value to agricultural products and supporting healthy, premium food innovation. She is also committed to student supervision and building strong research–industry partnerships.
Availability
- Dr Jaqueline Moura Nadolny is:
- Available for supervision
Qualifications
- Bachelor of Chemical Engineering, Universidade Federal do Paraná (UFPR)
- Masters (Coursework) of Food Science and Technology, University of Illinois at Urbana-Champaign
- Doctor of Philosophy of Chemical Engineering, The University of Queensland
Research interests
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Enhancing the quality and sensory characteristics of food products
Understanding how processing and composition affect texture, flavour, nutrition aspects and consumer acceptance of various foods and beverages
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Developing engineering tools for objective assessment of food quality
Applying principles of chemical and mechanical engineering to create or improve methods and tools that can predict and measure the quality and acceptability of food products, especially in agriculture
Research impacts
Dr Jaqueline Moura Nadolny’s research advances the food and agriculture sectors by creating practical tools and engineering solutions that help producers and industry deliver higher-quality, healthier and more appealing food products. By bridging fundamental science and real-world applications, her work supports the development of premium grains, flours and diverse foods that meet consumer expectations for taste, texture, and nutrition — ultimately adding value along the supply chain and contributing to more sustainable and competitive food systems.
Works
Search Professor Jaqueline Moura Nadolny’s works on UQ eSpace
2025
Journal Article
Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts
Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2025). Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts. Future Foods, 11 100584, 100584. doi: 10.1016/j.fufo.2025.100584
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
2024
Journal Article
Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale
Shewan, Heather M., Lusted, Brooke, Chen, Siyi, Moura Nadolny, Jaqueline, Xu, Yuan and Stokes, Jason R. (2024). Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale. Journal of Food Engineering, 391 112462, 1-11. doi: 10.1016/j.jfoodeng.2024.112462
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
Conference Publication
Comparing the External and internal colour of commercial plant-based and meat-based burgers
Rathnayake, Dhanushka, Nadolny, Jaqueline M., Sultanbawa, Yasmina and Smyth, Heather E. (2024). Comparing the External and internal colour of commercial plant-based and meat-based burgers. NextGen Ag Symposium, Brisbane, QLD, Australia, 6 September 2024.
2024
Journal Article
Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes
Chiu, Shih-Hao, Naliyadhara, Nikunj, Bucknall, Martin P., Thomas, Donald S., Smyth, Heather E., Nadolny, Jaqueline M., Kalantar-Zadeh, Kourosh and Trujillo, Francisco J. (2024). Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes. Ultrasonics Sonochemistry, 106 106885, 1-13. doi: 10.1016/j.ultsonch.2024.106885
2023
Other Outputs
Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)
Moura Nadolny, Jaqueline (2023). Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii). PhD Thesis, School of Chemical Engineering, The University of Queensland. doi: 10.14264/2a22234
2023
Conference Publication
Plant-based meat analogues: what do consumers really want?
Moura Nadolny, Jaqueline and Smyth, Heather (2023). Plant-based meat analogues: what do consumers really want?. AIFST23 Convention - The Science of Food - Security and Sustainability, Melbourne, VIC, Australia, 24-25 July 2023.
2023
Journal Article
Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species
Moura Nadolny, Jaqueline, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Dao Thi Phan, Anh, Smyth, Heather E. and Stokes, Jason R. (2023). Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Research International, 163 112269, 112269. doi: 10.1016/j.foodres.2022.112269
2022
Journal Article
Sensory properties of Australian bunya nuts
Moura Nadolny, Jaqueline, Best, Odette, Hassall, Emma, Shewan, Heather M., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smyth, Heather E. (2022). Sensory properties of Australian bunya nuts. Journal of Food Science, 87 (6), 2732-2743. doi: 10.1111/1750-3841.16184
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.
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.
2021
Conference Publication
Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes
Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R. and Smyth, Heather E. (2021). Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes. 15th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 9-11 February 2021.
Supervision
Availability
- Dr Jaqueline Moura Nadolny is:
- Available for supervision
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Media
Enquiries
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