Dr Marlize Bekker is a Senior Lecturer in Food Chemistry in the School of Agriculture and Food Sustainability at The University of Queensland. She holds a PhD in Chemistry and has more than 15 years of experience in flavour and aroma chemistry, analytical food chemistry, and food and beverage research. Her research investigates how fermentation, post-harvest handling, and food processing influence the formation, transformation, stability, and sensory significance of volatile and non-volatile compounds in complex food systems. A central focus of her work is establishing relationships between processing conditions, chemical composition, and sensory quality to identify opportunities for improving product quality, differentiation, and value. Marlize has extensive expertise in targeted and untargeted chromatographic and mass spectrometric approaches, including GC-MS/MS- and LC-MS/MS-based profiling, together with complementary analyses of bioactive, compositional, and quality-related compounds. She integrates analytical chemistry with sensory and consumer evaluation to understand how chemical composition translates into aroma, flavour, product quality, and consumer response.
Her research spans a diverse range of food and beverage systems, including coffee, cocoa, vanilla, wine, distilled beverages, tea, fruits and vegetables, and Australian native plant foods. Current research themes include fermentation-driven flavour development, formation and transformation pathways of flavour-active compounds, optimisation of post-harvest processing, extraction and characterisation of plant bioactives, and the identification of chemical markers associated with food quality and sensory properties. A further focus of her research is the chemical and sensory characterisation of Australian native plant materials and the development of novel, high-value food products. This work is undertaken in partnership with Indigenous communities and with an emphasis on respectful, collaborative research approaches.
Marlize works extensively with academic, industry, and community partners to translate fundamental and applied food chemistry research into practical outcomes for food and beverage production, processing, product development, and value creation. She is also an Associate Editor for Food Research International and Food Research International: Translational Research.
Research capabilities include:
Flavour and aroma chemistry
Targeted and untargeted GC-MS and LC-MS profiling
Fermentation and post-harvest processing
Formation, transformation, and stability of flavour compounds
Bioactive compound extraction and characterisation
Chemical markers of food quality and sensory properties
Sensory and consumer evaluation
Australian native foods and botanicals
Food and beverage product innovation
Marlize welcomes collaborations with academic, industry, Indigenous, and community partners interested in flavour chemistry, fermentation, food processing, analytical food chemistry, native plant foods, and value-added food and beverage innovation.
Active projects:
A Deadly Solution: Towards an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous, 2024 - 2027)
Unlocking Nature's Signals: Discovering the Semiochemicals for Effective Management of Australian Native Sugarcane Soldier Fly (Sugar Research Australia’s 2024/2025)
Integrating Metagenomics and Flavour Chemistry in Carbonic Maceration of Coffee (Faculty of Science BIRRST Partner 2027 funding scheme)
Recently completed projects:
Maximising flavour throughout the vanilla production process (Faculty of Science BIRRST Partner 2025 funding scheme)
Exploring the Flavour Potential of Australian Cocoa (Faculty of Science BIRRST Partner 2025 funding scheme)
Optimising Cold Brew Tea Extraction and Concentration Processes (FaBA Industry Kickstarter, 2025)
Identifying heirloom sugarcane varieties with high sugar and unique flavour profiles (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program, 2024)
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, 2024)
Queensland Alliance for Agriculture and Food Innovation
Availability:
Available for supervision
Media expert
Professor Heather Smyth helps industry understand what makes food taste great - and how to deliver it consistently. Her research integrates sensory science, flavour chemistry, food structure, and consumer insights to identify the drivers of consumer acceptance and translate these into product innovation and optimisation.
She works across the agri-food value chain - linking primary production, processing and formulation to consumer experience - supporting the development of differentiated, high-value Australian products. Her research spans formulated foods, horticultural produce, meat, seafood and cereals, as well as premium foods including wine, coffee and high-value speciality crops. She has a particular interest in supporting ‘Brand Australia’ by defining and communicating the unique quality, provenance and sensory characteristics of Australian foods. Professor Smyth is a Fellow of the Australian Institute of Food Science and Technology (AIFST).
Professor Smyth is particularly focused on anticipating future consumer needs and supporting industry to respond, guiding the development of products and agri-food systems that align with evolving expectations around quality, health, sustainability and experience.
Queensland Alliance for Agriculture and Food Innovation
Availability:
Available for supervision
Dr Chao Xue is a food scientist specialising in food structure design, sensory quality enhancement, and the development of innovative food systems. His research spans a range of food products, including plant-based cheese, plant-based meat, and surimi-based products, with a particular focus on understanding how differetn food ingredients interact within complex matrices to influence structure, functionality, nutritional quality, and sensory perception. By integrating food material characterisation, instrumental analysis, and sensory science, Chao's research provides insights into the relationships between food structure, flavour release and eating quality. His work aims to support the development of foods with improved texture, flavour, nutritional value, and overall consumer acceptability.
Chao is particularly passionate about working with industry partners, food producers, and manufacturers to address practical product-development challenges. Through the application of advanced structural characterisation, analytical techniques, and sensory approaches, he works closely with industry to identify the mechanisms behind product performance and translate scientific understanding into practical strategies for developing higher-quality and more appealing food products.
