Food Science & Nutrition research

The food science research group within the School of Agriculture and Food Sciences is based at the St Lucia campus of UQ. This group has a dynamic research environment and strong links with the food industry and other research providers such as Dairy Innovations Australia, Horticulture Australia, Rural Industries Research & Development Corporation and AusAid.

There are several projects funded under ARC Discovery and ARC-linkage schemes. Thus, the group undertakes fundamental and applied research to promote and develop the growth of innovative products and processes in conjunction with the industry partners.
 
The Food Science researchers have strong collaborations with the Australian Institute for Bioengineering and Nanotechnology (AIBN), School of Chemical Engineering, Institute of Molecular Bioscience (IMB) and School of Pharmacy.
 
The Food Science discipline at UQ is rated the highest in Australia and well above world standard. The group undertakes cutting edge research which includes:
  • examining relationships between molecular level and processing-quality
  • functional foods
  • molecular food microbiology
  • novel product and process developments in order to improve the functional and nutritional quality and shelf-life of the food and food products
 There are more than 40 MPhil and PhDs and a number of research fellows undertaking research at the present moment.
 
The Food Science group has a close associations with the newly formed Queensland Alliance for Agriculture and Food Innovation (QAAFI) - a joint initiative between UQ and the Queensland State Government. The academics in the food Science group are of high profile with their involvement in various international journals as editor and editorials boards.

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