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
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
Looking for a supervisor? Read our advice on how to choose a supervisor.
Media
Enquiries
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