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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.

The following Coursework Masters research projects are available:

• Characterising the odour-active compounds in Australian native bushfoods
• Developing novel beverages and snacks using Australian native bushfoods
• Investigating the alcohol composition in distilled beverages.

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.

With a strong foundation in food science, fermentation, analytical chemistry, and sustainable food systems, Jiahua’s work focuses on microbial transformation of natural food into high-value functional food products using advanced fermentation technologies, including food grade fermentation and solid-state fermentation. Her research helps address critical industry challenges such as food waste reduction, upcycling of processing residues, development of novel food ingredients, and improvement of nutritional profiles in food and beverage products. Another key focus of Jiahua’s role is developing innovative food products and conducting shelf life testing. She transforms novel ideas into market-ready products by carefully balancing functionality, nutrition, sensory quality, and commercial feasibility.

Jiahua has led and contributed to numerous nationally and internationally funded research projects, collaborating with food industry partners, government agencies, and research institutions across Australia, China, Singapore, and Denmark. Her translational research supports industry needs in product innovation, ingredient development, and sustainable processing. Since 2015, Jiahua has attracted 6 research grants (>1.2 million) as chief investigator (lead CI and/or co-CI).

Jiahua recently secured a $5.6 million research project in May 2025 as the Lead Chief Investigator for “Premium Oat Innovations: Developing High-Value Oat-Based Food Products for Emerging Markets.” This project aims to create innovative, oat-based solutions tailored to evolving global consumer needs, with a strong focus on nutrition, sensory quality, and market differentiation.

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.