Affiliate of ARC COE for Plant Success in Nature and Agriculture
ARC COE for Plant Success in Nature and Agriculture
Faculty of Science
Research Fellow
Queensland Alliance for Agriculture and Food Innovation
Availability:
Available for supervision
Media expert
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 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.
Coursework master’s research projects are available, with a focus on Australian native bushfoods and a focus on flavour chemistry.
Please register your 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)
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)
