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 over fifteen years of experience in flavour and aroma chemistry across complex food and beverage systems. Her research focuses on how post-harvest processing and fermentation conditions shape flavour development, with current work spanning vanilla, coffee, cacao, wine, and distilled beverages. This includes elucidating the formation, fate, and sensory function of key volatile and non-volatile flavour constituents, and establishing mechanistic links between processing parameters, chemical composition, and sensory outcomes.

She also leads research on the chemical and sensory characterisation of Australian native plant materials and supports the development of high-value, culturally grounded food and beverage products in partnership with Indigenous communities. Her analytical expertise lies in advanced chromatographic and mass spectrometric techniques for targeted and untargeted flavour profiling, integrated with sensory and consumer evaluation approaches.

The following Coursework Masters research projects are available:

• Characterising the odour-active compounds in Australian native bushfoods
• Developing novel beverages and snacks using Australian native bushfoods
• Investigating the alcohol composition in distilled beverages.

Please register your interest by emailing m.bekker@uq.edu.au

Active projects:

• A Deadly Solution: Combining Traditional Knowledge and Western Science for an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous)
• Maximising flavour throughout the vanilla production process (Faculty of Science BIRRST Partner 2024 funding scheme)
• Exploring the Flavour Potential of Australian Cocoa (Faculty of Science BIRRST Partner 2024 funding scheme)
• Unlocking Nature's Signals: Discovering the Semiochemicals for Effective Management of Australian Native Sugarcane Soldier Fly(Sugar Research Australia’s 2024 Sugar Industry Research Award Round)
• Optimising Cold Brew Tea Extraction and Concentration Processes (FaBA Industry Kickstarter)

Recently completed projects:

• Identifying heirloom sugarcane varieties with high sugar and unique flavour profiles (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program)
• 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)