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)
Queensland Alliance for Agriculture and Food Innovation
Availability:
Available for supervision
Eva (Xiaoyi) completed her PhD in Viticulture and Horticulture from Adelaide University. Before starting her career at UQ, she did an industry-focused and collaborative research project at Adelaide University, working with the University of Melbourne, the University of Tasmania and NSW DPI on drought management in grapevine, orange and almond across the four Australian states.
Eva's research expertise includes plant physiology, particularly in grapevines, with a strong emphasis on advanced techniques such as micro-CT and image analysis for characterizing plant structures. Her work also includes studies on vine balance, canopy microclimate, early yield prediction, and canopy management. She also has significant experience in RNA-seq and data analysis.
Currently, Eva is engaged in projects that assess the performance of wine grape varietals in Queensland's wine regions, as well as exploring the use of hydroponic and aeroponic systems for the production of grapes and other crops.
Honours and Masters projects are available in all active projects. Please register your interest emailing xiaoyi.wang1@uq.edu.au.
