Joseph Nastasi

Joseph's (Joe) research focuses on the characterisation and commercialisation of Australian native plants, particularly for applications in food, nutraceuticals, cosmetics, and material science. He is especially interested in the bioactive properties of polyphenols and other phytochemicals/secondary metabolites found in traditionally used species, and how these compounds can be validated and applied in modern health, wellbeing, and biomaterial applications.

An expert in food metabolomics, Joseph employs advanced metabolomics platforms, particularly liquid chromatography coupled with time-of-flight and tandem mass spectrometry (LC-ToF-MS/MS), to comprehensively profile the complex chemical makeup of native plant species. He uses multivariate data analysis and chemometric modelling to correlate bioactivity and functional outcomes with specific compound profiles. This integrative approach allows for the identification of key bioactive markers and supports the development of high-value products derived from native flora, grounded in both traditional knowledge and cutting-edge analytical science.

Alongside his academic work, Joseph has collaborated with a range of industry partners across Australia and internationally, including companies in the cosmetics, personal care, and health and wellness sectors. His experience spans product development, extract standardisation, and the translation of scientific data into evidence-based formulation and design strategies. This applied perspective supports his ability to link laboratory findings with commercial and environmental relevance. His work contributes to safety assessments, quality assurance, and the development of ethical, traceable supply chains. He is particularly committed to ensuring that Traditional Knowledge is recognised, protected, and appropriately integrated into industry frameworks.

Active Projects:

• Restoring the Identity of Country with Cultural Fire building resilient Agricultural landscapes (Australian Government Climate-Smart Agriculture Program)
• Indigenous Innovation: Developing Jumbun’s Muyginy Cherry Fruit Products to Diversify Global Supply Chains (FaBA Industry Kickstarter Voucher)
• Optimizing Dehydration Techniques to Preserve Bioactive Nutrients in Native Fruits (FaBA Industry Kickstarter Voucher)

Previously Completed Projects:

• Exploration into the optimal storage and processing from the point of harvest through the whole supply chain of whole and extracted pearls of Australian native finger limes (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)
• Explore and Validate the Therapeutic Benefits of Australian Aged Black Garlic (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program)
• Nutritional profiling and stability of fruit-based purees and powders of Australian Native Sour Fruits: Impact of processing and storage conditions (BIRRST Partner 2025 Scheme)
• Co-designing Assessment for ‘Indigenous Biocultural Knowledge of Australia’s Plants (UQ – Student–Staff Partnership Program)