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I am a medicinal chemist and postdoctoral research fellow at the University of Queensland, Australia, where I obtained my BSc (Hons) with a major in organic chemistry in 2011. Following this, I worked at the Institute for Future Environments and later the Centre for Tropical Crops and Biocommodities at QUT, where I gained experience in analytical chemistry, as well as molecular biology and genetics. In 2015, I returned to UQ to begin my PhD in the design and synthesis of novel antifungals targeting invasive infection under the supervision of Prof. Craig Williams and Prof. Luke Guddat, which I completed in 2019. Since this time I have worked at the School of Chemistry and Molecular Biosciences as a Postdoctoral Research Fellow under the supervision of Prof. Craig Williams, Prof. Avril Robertson, and now Prof. James De Voss. Broadly, my research interests lie in the pursuit of drug design and development campaigns addressing difficult or under-researched clinical concerns, and in particular, the use of novel bioisosteric approaches to improve drugability and drug efficacy.

More recently, I have developed an interest in Australian mushroom species. Very little recorded knowledge on our endemic mushrooms species exists. My research in this space seeks to characterise the genetic and molecular features of Australian wood rot mushrooms, which are critical players in maintaining and restoring the health of our unique forests ecosystems. With this information we aim to better understand our fungal biodiversity and the ecological roles they play, and to explore their potential as a platform for the identification of new drug molecules.

Dr Marlize Bekker is a Senior Lecturer in Food Chemistry at The University of Queensland’s School of Agriculture and Food Sustainability. She has a PhD in Chemistry and has over 15 years of experience in flavour and aroma chemistry in food and beverage products. Her research interests include fermented food and beverages. Specifically, evaluating the formation, fate, and function of key aroma and flavour compounds in these food and beverage products and examining the impacts of processing on flavour. Marlize is also interested in the isolation and identification of important flavour and aroma compounds from natural Australian bush foods and the development of new products. Her expertise lies heavily in the application of chromatographic techniques.

Honours and Masters research projects are available on wine flavour development and are suited for students interested in wine chemistry. Honours and Masters research projects are also available in the "A Deadly Solution: Combining Traditional Knowledge and Western Science for an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous)" project. 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)

Dr. Kontogiorgos has received his B.Sc. and M.Sc. degrees in Food Science from the Aristotle University of Thessaloniki (Greece). A full scholarship was then awarded from the Greek State Scholarships Foundation (I.K.Y) for Ph.D. studies in Food Science at the University of Guelph (Canada). After his Ph.D. degree, he worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada). Following that post, he worked as academic at the Department of Biological Sciences of the University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland. Dr. Kontogiorgos research interests are focused in the area of polysaccharide characterisation and physical chemistry of food macromolecules, gels, and colloidal systems. Currently, he is working on the physical, chemical and technological properties of soluble and insoluble fibres extracted from agricultural wastes. Dr Kontogiorgos is Associate Editor of Food Hydrocolloids and Associate Editor of Food Biophysics.

Dr Jiahua Shi got her PhD in Chemical and Biomedical Engineering at Nanyang Technological University (NTU), Singapore in 2015, followed by three years postdoc training at NTU Food Technology Centre, Singapore, as well as APEC Centre for Sustainable Development in Agriculture & Fishery Sectors, Singapore. She also worked four years at School of Environmental Engineering and School of Medicine at University of Wollongong before joining UQ.

As a FaBA Senior Research Fellow and Future Research Leader, Dr Shi's research at UQ focuses on premium food and beverge products aligning with the Trailblazer of Australia’s Food and Beverage Accelerator (FaBA). With a background in analytical chemistry and microbiology, Dr Shi's food research aims at microbial conversion of food waste (e.g. ugly fruits and waste veges) into high value food ingredients through fermentation technology. Since 2015, Dr Shi has attracted 6 research grants (>1.2 million) as chief investigator (lead CI and/or co-CI). She has been working closely with local and international food industry partners and government agencies, as well as multiple international research institutes in China, Singapore and Denmark.

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.