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Dr. Baldelli joined the School of Agriculture and Food Sustainability and the Queensland Alliance for Agriculture and Agriculture and Food Innovation (QAAFI) in 2024 as a Senior Lecturer. He achieved his PhD from the University of Alberta in Particle Engineering; after that, he obtained a Postdoctoral Fellowship and a Research Fellowship at the Faculty of Food and Land Systems at the University of British Columbia.

Dr. Baldelli's research areas of interest are Particle Engineering, Food Technology, Spray Drying, Encapsulation of Bioactive Compounds, Spray Coatings, Food Fortification, Nasal Delivery, and Dry powders.

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.