Marlize Bekker

Dr Marlize Bekker is a Senior Lecturer in Food Chemistry in the School of Agriculture and Food Sustainability at The University of Queensland. She holds a PhD in Chemistry and has more than 15 years of experience in flavour and aroma chemistry, analytical food chemistry, and food and beverage research.

Her research investigates how fermentation, post-harvest handling, and food processing influence the formation, transformation, stability, and sensory significance of volatile and non-volatile compounds in complex food systems. A particular focus is on establishing mechanistic relationships between processing conditions, chemical composition, and sensory quality, with the aim of identifying opportunities to improve product quality, differentiation, and value.

Her analytical expertise includes targeted and untargeted chromatographic and mass spectrometric approaches, including GC-MS/MS and LC-MS/MS-based profiling, together with complementary analysis of bioactive and quality-related compounds. She integrates analytical chemistry with sensory and consumer evaluation to understand how chemical composition translates into aroma, flavour, product quality, and consumer response.

Her research spans a diverse range of food and beverage systems, including coffee, cacao, vanilla, wine, distilled beverages, tea, fruits and vegetables, and Australian native plant foods. Current research themes include fermentation-driven flavour development, chemical formation pathways, optimisation of post-harvest processing, extraction and characterisation of plant bioactives, and the identification of chemical markers associated with food quality and sensory properties.

Marlize works extensively with academic, industry, community, and Indigenous partners to translate fundamental food chemistry into practical outcomes. Her collaborative research supports the development of high-value food and beverage products, the optimisation of processing and fermentation, the discovery of novel flavour and bioactive compounds, and the improved utilisation of agricultural and native plant resources.

She also leads and contributes to research on the chemical and sensory characterisation of Australian native plant materials, supporting the development of high-value and culturally grounded food products in partnership with Indigenous communities.

Research capabilities include:

• Flavour and aroma chemistry
• Targeted and untargeted GC-MS and LC-MS profiling
• Fermentation and post-harvest processing
• Formation, transformation and stability of flavour compounds
• Bioactive compound extraction and characterisation
• Chemical markers of food quality
• Sensory and consumer evaluation
• Australian native foods and botanicals
• Food and beverage product innovation

Marlize welcomes collaborations with academic, industry, and community partners interested in flavour chemistry, fermentation, food processing, analytical food chemistry, native plant foods, and value-added food and beverage innovation.

Coursework master’s research projects are available in flavour chemistry, Australian native foods, fermentation, food processing, and analytical food chemistry. Prospective students are invited to register their interest by emailing m.bekker@uq.edu.au.

Active projects:

• A Deadly Solution: Towards an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous, 2024 - 2027)
• Unlocking Nature's Signals: Discovering the Semiochemicals for Effective Management of Australian Native Sugarcane Soldier Fly (Sugar Research Australia’s 2024/2025)
• Developing Bushfood Bites: Naturally nourishing, wildly delicious (FaBA Industry Kickstarter, 2026)
• Integrating Metagenomics and Flavour Chemistry in Carbonic Maceration of Coffee (Faculty of Science BIRRST Partner 2027 funding scheme)

Recently completed projects:

• Maximising flavour throughout the vanilla production process (Faculty of Science BIRRST Partner 2025 funding scheme)
• Exploring the Flavour Potential of Australian Cocoa (Faculty of Science BIRRST Partner 2025 funding scheme)
• Optimising Cold Brew Tea Extraction and Concentration Processes (FaBA Industry Kickstarter, 2025)
• Identifying heirloom sugarcane varieties with high sugar and unique flavour profiles (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program, 2024)
• Identifying the desirable flavour, aroma, and sensory profiles of novel Australian native lime hybrids (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program, 2024)