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United Nations (UN) member states in 2015 agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. Dr Deirdre Mikkelsen's postition as a Teacihng and Research Acacemic contributes towards the following UN SDGs:

GOAL 2 - ZERO HUNGER

GOAL 3 - GOOD HEALTH AND WELL-BEING

GOAL 4 - QUALITY EDUCATION

GOAL 12 - RESPONSIBLE CONSUMPTION AND PRODUCTION

GOAL 13 - CLIMATE ACTION

GOAL 15 - LIFE ON LAND

Deirdre is a Microbiologist with experience in molecular microbial ecology techniques, bioinformatics and fermentation microbiology.

Deirdre has a B.Sc with First Class Honours in Microbiology (1999) and PhD in Microbiology (2005) from The University of Queensland (UQ, Australia). She worked at the Advanced Wastewater Management Centre (UQ; 2005), until moving to the Centre for Nutrition and Food Sciences (CNAFS) in 2006. She worked as Postdoctoral Research Fellowship and Research Fellow in CNAFS, Queensland Alliance for Agriculture and Food Innovation, UQ. Deirdre joined the School of Agriculture and Food Susstainability in 2019 as a Teaching and Research Academic, and is presently a Senior Lecturer in Food Science. She course coordinates and lectures FOOD2000 Food Science, FOOD3017 Food Safety & Quality Management and the work integrated learning course FOOD7021 Professional Experience. Deirdre's research is molecular microbial ecology and biopolymer science-based, aiming to provide a mechanistic understanding of how foods, diets and nutrients influence the host gut microbiota. Deirdre has 75 peer-review publications with an h-index of 26 and 2746 citations.

Deirdre is a Member of the Australian Institute of Food Science and Technology (AIFST) and sits on the Queensland Branch Committee. She is also a Member of the Australian Society for Microbiology (ASM). Deirdre is part of the International Union of Food Science and Technology (IUFOST) Food Safety Working Committee, in an education-focused role.

A/Prof Jaquie Mitchell's activities are focused around two core themes.Jaquie has worked on various Research for Development (R4D) projects based in South-East Asia with the aim of improving productivity and livelihoods of smallholder farmers. Currently she leads two R4D projects one focused on developing an integrated weed management package for mechanised and broadcast lowland crop production systems in Laos and Cambodia. While the other is a first of its kind, public private partnership between ACIAR and a private agribusiness company, aiming to establish a highly productive, sustainable, traceable, quality-assured value chain for rice in the Mekong Delta, Vietnam, benefiting rice-farming households and meeting the market requirements of SunRice’s established global customers.

The second research theme includes examining genetic variation for resistance to abiotic stress, such as high and low-temperature tolerance at the reproductive stage in rice, the advantage of reduced-tillering gene in wheat grown under terminal drought, the effect of salinity and water-deficit on production of volatile compounds in aromatic rice. In close collaboration with the Australian rice industry, Jaquie currently leads two AgriFutures funded pre-breeding projects aimed to improve lodging resistance, cold tolerance and aerobic adaptation for high water productivity rice. In addition to exploring genetic variation in physiological traits and genomic regions of importance to improved water productivity, genomic tools are under development to improve breeding efficiency for the Riverina. Based at The University of Queensland, School of Agriculture and Food Sustainability, Jaquie provides specialist guidance and assistance to undergraduate and postgraduate research students within crop physiology and agronomy with extensive experience conducting research projects focused on abiotic stress, pre-breeding and rice cropping systems research.

Nutritional Biochemistry, grazing and intensive production of cattle, sheep, goats.

My passion for agriculture and animal science comes from growing up amongst relatives in country Victoria, from Yea in the north, Korumburra in Gippsland and Heywood in the Western District. My career in agricultural science began at Melbourne University in 1960, with a defining year (1961) at Dookie Agricultural College, and subsequently with studies at The University of Sydney (1964-1969), University of New England (1970-72) and since 1973 at The University of Queensland. Promoted to Associate Professor in 1984, appointed Head of School of Agriculture in 1993 and the Head of School of Land and Food (1998-1999). Promotion to Professor was denied in 1997 and again in 2000. Retired from the University in 2006, but have maintained academic and research activity by managing ACIAR and other grants in Papua New Guinea and Vietnam. Publications since retirement have included books on family history, goat production in Vietnam and other biographies. Latest publications were on goat nutrition in 2022, in collaboration with Dr Simon Quigley's team at UQ, This year, 2023, celebrates 50 years of service to the University of Queensland.

Marguerite Renouf BSc(Hons)/BA, PhD (Env Man) UQ is a Research Fellow at the School of Chemical Engineering's Water-Energy-Carbon Research Group (www.chemeng.uq.edu.au/water-energy-carbon).

She has worked in environmental research at UQ for 20 years, with a particular interest in the environmental evaluation of production systems and urban systems using environmental life cycle assessment (LCA), urban metabolism evaluation and eco-efficiency analysis. She is interested how we can produce and consume with less drain on the environment.

Since completing a PhD in 2011, she has driven a stream of research that evaluates the environmental performance of agri-based product supply chains and products (bio-fuels, bio-materials, food, beverages) using LCA. She has collaborated with industries and researchers in Australia and overseas to develop LCA tools for industry to support the identification of more environmentally-friendly production practices and processes.

Prior to this, her research was concerned with eco-efficiency in manufacturing industries (food processing, metal industries, retail and tourism sectors) and was a long-term contributor to UQ’s Working Group for Cleaner Production (now operating as the Eco-Efficienc Group), and its Director for three years (2009-2012).

Currently, Marguerite is a lead researcher with the CRC for Water Sensitive Cities, develop methods and metrics for quantifiying the water water-sensitive performance of Australian cities, using urban metabolism approaches. In this work she collaborates cloesely with urban planners, water manager and architects.

Heather attained her Bachelor of Technology degree in food engineering from Massey University. She then spent 10 years in gelatine manufacture in various roles including quality assurance, production management and process improvement engineering. In 2015 she completed her PhD study into the rheology of biopolymer soft particle suspensions, supervised by Professor Jason Stokes at the University of Queensland. She has since continued at UQ in postdoctoral roles investigating the relationship between rheological properties, food structure and sensory perception of real food products and model soft particle suspensions with a focus on dairy protein systems. The key outcomes from the project have allowed our industry partner to move towards the rational design of food products.

With a strong foundation in food science, fermentation, analytical chemistry, and sustainable food systems, Jiahua’s work focuses on microbial transformation of natural food into high-value functional food products using advanced fermentation technologies, including food grade fermentation and solid-state fermentation. Her research helps address critical industry challenges such as food waste reduction, upcycling of processing residues, development of novel food ingredients, and improvement of nutritional profiles in food and beverage products. Another key focus of Jiahua’s role is developing innovative food products and conducting shelf life testing. She transforms novel ideas into market-ready products by carefully balancing functionality, nutrition, sensory quality, and commercial feasibility.

Jiahua has led and contributed to numerous nationally and internationally funded research projects, collaborating with food industry partners, government agencies, and research institutions across Australia, China, Singapore, and Denmark. Her translational research supports industry needs in product innovation, ingredient development, and sustainable processing. Since 2015, Jiahua has attracted 6 research grants (>1.2 million) as chief investigator (lead CI and/or co-CI).

Jiahua recently secured a $5.6 million research project in May 2025 as the Lead Chief Investigator for “Premium Oat Innovations: Developing High-Value Oat-Based Food Products for Emerging Markets.” This project aims to create innovative, oat-based solutions tailored to evolving global consumer needs, with a strong focus on nutrition, sensory quality, and market differentiation.

Professor Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than twenty years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition.

Smyth has a special interest in describing and articulating food quality, understanding regional flavours of locally grown Australian produce, and modelling food flavour and textural properties using instrumental measurements. Smyth also specialises in researching how human physiology and psychology can impact sensory perception and therefore food choice.

Jason Stokes is a Professor in the School of Chemical Engineering and leads the Premium Food and Beverages Program in Australia’s Food and Beverage Accelerator. This program focuses on industry-driven research to enhance onshore value-adding and business growth opportunities. Jason obtained his BE (Chem) and PhD from University of Melbourne, and was a Researcher with Unilever R&D United Kingdom from 1999-2008, before joining UQ in 2008.

Jason is a recognized expert in the rheology, lubrication, structure and processing of complex fluids and soft materials, including food and beverages. He pioneered the development of rheology and soft contact tribology techniques to provide new insights into oral processing and sensory perception that includes mouthfeel, taste and flavour. His research has uncovered the physical and structural properties driving the complex sensory attributes of a wide variety of food and beverages. These are used by industry to engineer next-generation foods with improved quality and sustainability.

He served in a leadership role as Deputy Associate Dean Research in the Faculty of Engineering, Architecture and IT (EAIT), 2020-23, with a specific focus on research training, development and well-being of emerging researchers. He has previously held other senior roles inlcude Acting Associate Dean of Research in Faculty of EAIT and Director of Research in the School of Chemical Engineering.

Some key areas of his research include:

1. Rheology, tribology, and interfacial properties of soft matter, food and beverages, including development of methods to uncover relevant material properties of food and beverages driving mouthfeel, texture and flavour. .
2. Soft materials and Soft matter such as gels, soft glasses, suspensions, microgels, emulsions and foams, with particular emphasis on using fundamental approaches to uncover structure-property relationships for complex systems.
3. Colloids and hydrocolloids such as nanocrystalline cellulose, microgels, polysaccharides, proteins and starches.
4. Development of structure-property-processing relationships for rational design of food and beverages, including dairy & plant-based and solids & liquids.
5. Aqueous lubrication, transport phenomena and flow of non-Newtonian fluids and their application across various industries (minerals, waste, foods, firefighting fluids, polishing fluids).

Professor Stokes lectures and coordinates teaching modules in the Chemical Engineering degree, with particular strengths in Fluid Mechanics and currently coordinates and lectures both Transport Phenomenon (CHEE4009) and Engineering Placement (ENGG7292) courses.

Mark is a Professor of food microbiology and serves as a Deputy Head of the School of Agriculture and Food Sustainability (since 2019) and as the current Lead of the Food Science & Technology Discipline in the school. He is also a Deputy Lead of the Innovative Ingredients program at the Food and Beverage Accelerator (FaBA), funded by the Australian Trailblazer university program scheme. He leads a research team focused on food safety, quality, and fermentation. After completing his PhD at Queensland University of Technology (QUT) under Prof Phil Giffard's supervision, he underwent postdoctoral training in Prof John Helmann's laboratory at Cornell University, USA (1999-2000), and at the CRC for Diagnostic Technologies, QUT (2000-01). He subsequently supported his position through a Dairy Australia Fellowship (2001-03) and an NHMRC New Investigator Grant (2004-06). In 2007, he joined UQ as an academic specialising in food microbiology.

Mark's research is currently funded by Agrifutures Australia, and he has received past funding from ARC Discovery, ARC Industrial Transformation Research Hub, ARC Industry Transformation Training Centre, and ARC Linkage schemes. He has also been supported by Horticulture Innovation (HIA), Dairy Innovation Australia Ltd (DIAL), and the Geoffrey Gardiner Dairy Foundation (GGDF). His research primarily focuses on lactic acid bacteria applications, plant-based dairy alternative fermentations, precision fermentation and biocontrol food applications targeting pathogens like Campylobacter and Listeria monocytogenes. He has successfully supervised 20 PhD and MPhil students to completion and currently supervises 3 postdoctoral research fellows and 2 PhD students.

Mark was the Director of the Master of Food Science & Technology program from 2008-2018. He contributes to teaching in food microbiology, food safety, and food biotechnology subjects at UQ. He is a Fellow of both the Australian Society for Microbiology (FASM) and the Australian Institute of Food Science and Technology (FAIFST), and serves on the editorial boards of mBio, the Journal of Food Protection, and Food Australia. He has received the 2017 Keith Farrer Award of Merit and the 2023 President's Award from the Australian Institute of Food Science and Technology (AIFST) for service to the food industry and the Institute. Additionally, Mark currently holds the position of President and Affiliate Council Delegate in the Australian Association for Food Protection (AAFP), the affiliate of the International Association for Food Protection (IAFP).