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In my PhD I analysed and modelled biophysical processes (light interception, transpiration and photosynthesis) and their relationships in apple and pear trees during the growing season and at different levels of plant water status. During this time I collaborated in the upgrade of a functional-structural peach model (L-PEACH). Later I focused my research on the effect of carbohydrates on grapevine and berry growth, as well as the effects of light, temperature and VPD on carbon assimilation and transpiration both at leaf and canopy level.

Currently, I am undertaking research on improving management practices in avocado, macadamia and mango. I am focused on studying architecture, vegetative vigour, crop load and light interception using functional-structural plant modelling to understand the interactions between management practices, environmental factors, plant carbon balance and growth.

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 central focus of her work is establishing relationships between processing conditions, chemical composition, and sensory quality to identify opportunities for improving product quality, differentiation, and value. Marlize has extensive expertise in targeted and untargeted chromatographic and mass spectrometric approaches, including GC-MS/MS- and LC-MS/MS-based profiling, together with complementary analyses of bioactive, compositional, 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, cocoa, vanilla, wine, distilled beverages, tea, fruits and vegetables, and Australian native plant foods. Current research themes include fermentation-driven flavour development, formation and transformation pathways of flavour-active compounds, optimisation of post-harvest processing, extraction and characterisation of plant bioactives, and the identification of chemical markers associated with food quality and sensory properties. A further focus of her research is the chemical and sensory characterisation of Australian native plant materials and the development of novel, high-value food products. This work is undertaken in partnership with Indigenous communities and with an emphasis on respectful, collaborative research approaches.

Marlize works extensively with academic, industry, and community partners to translate fundamental and applied food chemistry research into practical outcomes for food and beverage production, processing, product development, and value creation. She is also an Associate Editor for Food Research International and Food Research International: Translational Research.

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

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

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)