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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.

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.