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I am a medicinal chemist and postdoctoral research fellow at the University of Queensland, Australia, where I obtained my BSc (Hons) with a major in organic chemistry in 2011. Following this, I worked at the Institute for Future Environments and later the Centre for Tropical Crops and Biocommodities at QUT, where I gained experience in analytical chemistry, as well as molecular biology and genetics. In 2015, I returned to UQ to begin my PhD in the design and synthesis of novel antifungals targeting invasive infection under the supervision of Prof. Craig Williams and Prof. Luke Guddat, which I completed in 2019. Since this time I have worked at the School of Chemistry and Molecular Biosciences as a Postdoctoral Research Fellow under the supervision of Prof. Craig Williams, Prof. Avril Robertson, and now Prof. James De Voss. Broadly, my research interests lie in the pursuit of drug design and development campaigns addressing difficult or under-researched clinical concerns, and in particular, the use of novel bioisosteric approaches to improve drugability and drug efficacy.

More recently, I have developed an interest in Australian mushroom species. Very little recorded knowledge on our endemic mushrooms species exists. My research in this space seeks to characterise the genetic and molecular features of Australian wood rot mushrooms, which are critical players in maintaining and restoring the health of our unique forests ecosystems. With this information we aim to better understand our fungal biodiversity and the ecological roles they play, and to explore their potential as a platform for the identification of new drug molecules.

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 particular focus is on establishing mechanistic relationships between processing conditions, chemical composition, and sensory quality, with the aim of identifying opportunities to improve product quality, differentiation, and value.

Her analytical expertise includes targeted and untargeted chromatographic and mass spectrometric approaches, including GC-MS/MS and LC-MS/MS-based profiling, together with complementary analysis of bioactive 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, cacao, vanilla, wine, distilled beverages, tea, fruits and vegetables, and Australian native plant foods. Current research themes include fermentation-driven flavour development, chemical formation pathways, optimisation of post-harvest processing, extraction and characterisation of plant bioactives, and the identification of chemical markers associated with food quality and sensory properties.

Marlize works extensively with academic, industry, community, and Indigenous partners to translate fundamental food chemistry into practical outcomes. Her collaborative research supports the development of high-value food and beverage products, the optimisation of processing and fermentation, the discovery of novel flavour and bioactive compounds, and the improved utilisation of agricultural and native plant resources.

She also leads and contributes to research on the chemical and sensory characterisation of Australian native plant materials, supporting the development of high-value and culturally grounded food products in partnership with Indigenous communities.

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
• Sensory and consumer evaluation
• Australian native foods and botanicals
• Food and beverage product innovation

Marlize welcomes collaborations with academic, industry, and community partners interested in flavour chemistry, fermentation, food processing, analytical food chemistry, native plant foods, and value-added food and beverage innovation.

Coursework master’s research projects are available in flavour chemistry, Australian native foods, fermentation, food processing, and analytical food chemistry. Prospective students are invited to register their 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)
• Developing Bushfood Bites: Naturally nourishing, wildly delicious (FaBA Industry Kickstarter, 2026)
• 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)

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 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.