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 over fifteen years of experience in flavour and aroma chemistry across complex food and beverage systems. Her research focuses on how post-harvest processing and fermentation conditions shape flavour development, with current work spanning vanilla, coffee, cacao, wine, and distilled beverages. This includes elucidating the formation, fate, and sensory function of key volatile and non-volatile flavour constituents, and establishing mechanistic links between processing parameters, chemical composition, and sensory outcomes.
She also leads research on the chemical and sensory characterisation of Australian native plant materials and supports the development of high-value, culturally grounded food and beverage products in partnership with Indigenous communities. Her analytical expertise lies in advanced chromatographic and mass spectrometric techniques for targeted and untargeted flavour profiling, integrated with sensory and consumer evaluation approaches.
Coursework master’s research projects are available, with a focus on Australian native bushfoods and a focus on flavour chemistry.
Please register your interest by emailing m.bekker@uq.edu.au
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)
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.
