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Dr Vivian Rincon is a microbiologist from Universidad de Los Andes in Colombia . She joined the University of Queensland (UQ) in 2008 as RA to work in projects related to plant-pathogen interactions and soil microbiology. She obtained a scholarship from the Grain Research and Development Corporation (GRDC) to start her PhD on the effect of tillage on soil microbial communities in wheat fields. Following her studies, she joined Queensland Alliance for Agriculture and Food Innovation (QAAFI) at UQ to work on different aspects of disease management in broadacre crops. Currently, she is a research fellow at the Centre for Horticulturals Science (CHS) working on an integrated disease management approach for the Macadamia industry.

Dr Karl Robinson joined QAAFI’s Centre for Horticultural Science (frm. Centre for Plant Sciences) in 2012 as a molecular biologist specialising in RNAi applications against animal and plant viruses. Karl received his doctoral degree from The University of Queensland, School of Veterinary Science in 2009 and was awarded the 2009 UQ Deans Award. Karl has held postdoctoral research positions within Queensland Government/The University of Queensland - Agricultural Biotechnology Centre and the Viral Pathogenesis and Vaccine Group at the Vaccine and Infectious Diseases Organisation, The University of Saskatchewan, Canada, before joining QAAFI. In 2017, Dr Robinson was awarded the Queensland State Government - Advance Queensland Reseach Fellowship to conduct research into alternative insect and virus control methods using RNAi and nanotechnology. Currently, a senior research fellow, supported by Grains Research Development Corporation, Karl is leading research into spray-on RNAi applications for viruses and insects in high value grain crops. Karl supervises several higher degree research students and delivers the plant virology lectures of the School of Chemistry and Molecular Biosciences 3rd year virology course at UQ.

Dr Maral Seididamyeh is a food scientist whose research focuses on utilising natural metabolites to develop antimicrobial and preservation technologies, including photodynamic treatment and edible coatings, to enhance food safety, quality, and shelf life.

Her research also explores the valorisation of agricultural and food industry by-products through bioactive extraction, fermentation, and micro/nano-delivery systems to develop functional ingredients and nutraceuticals for healthier food products.

Professor Yasmina Sultanbawa's research is focused within the agribusiness development framework, specifically in the area of food processing, preservation, food safety and nutrition. Her current research includes the minimisation of post harvest losses through value addition and the search for natural preservatives to replace current synthetic chemicals. In addition, her research area also includes the challenge of nutrition security, in particular micronutrient deficiency (hidden hunger), lack of diet diversity and nutritional losses in the food supply chain, which are addressed by her work with underutilized Australian plant species and potential new crops. Her work on Australian native plant foods is focused on incorporation of these plants in mainstream agriculture and diet diversification Working with indigenous communities to develop nutritious and sustainable value added products from native plants for use in the food, feed, cosmetic and health care industries is a key strategy. The creation of employment, economic and social benefits to these remote communities is an anticipated outcome. She considers it a privilege to engage with these communities and is very passionate that her work will have a positive socio-economic impact.

Research Focus

• Functional ingredients (natural additives)

Functional food/feed/nutraceutical ingredients with enhanced nutritional and phytochemical profiles are obtained from specialty crops (Australian native plant foods) and industry co/by-products. Natural additives are obtained from raw materials of vegetable, fruit, herbs/spices or microbiological origin. An example is plant extracts which can provide e.g. antioxidants, shelf-life extension (natural antimicrobials), trace-nutrients (vitamins/ minerals) and novel flavours. Innovative technology solutions

• Novel packaging systems

Development of active, biodegradable packaging material with natural additives for shelf life extension, smart packaging with nanosensors for the effective detection of food contaminants, microperforated packaging systems with optimised modified atmospheres for fresh foods and high barrier packaging material for herbs and spices are practical objectives of her research. Engineered nano-delivery systems for plant bioactives Develop nano-platforms for targeted delivery and controlled release of plant bioactives including antioxidant and antimicrobial products, through testing of in vitro activities and shelf life under various conditions.

• Photodynamic treatment

Photodynamic treatment or photosensitization is a novel light and photo dye based approach which offers promising alternatives to conventional methods for the control of microorganisms. Plant bioactives such as curcumin has been successfully used to control mycrotoxigenic fungi. This technology has potential as a decontamination tool to reduce the microbial load in food and feed.

• Food safety

Her research focus in this field includes intervention strategies to inhibit and prevent food-borne pathogens and spoilage organisms in fresh food and beverages, elucidating mechanisms of antimicrobial action, shelf-life extension with natural antimicrobials, retaining bioactivity during processing and storage, search for natural inhibitors from Australian native plants, use of bioactive honey from Leptospermum polygalifolium (Jelly bush) in treating microbial wound infections.