We're focused on understanding the fundamental characteristics of a variety of food products that influence processing, quality, consumer perception and nutrition.

Through integrated fundamental and applied research we aim to meet the challenge of improving the taste, quality, appearance, nutritional value and safety of food, and ultimately to help enhance global health outcomes and economic benefits.

We're key research providers in food science and technology in Australia. We're ranked #1 in Australia and #13 in the world in this field, according to ShanghaiRanking's latest Global Ranking of Academic Subjects.

Our areas of expertise include:

  • food materials science and engineering
  • food microbiology
  • genomics
  • food sensory science
  • food chemistry and physical properties
  • nutrition.

We work closely with colleagues in industry, government and universities, and our staff are affiliated with the QAAFI Centre for Nutrition and Food Sciences. Our international collaborators include research groups in North and South America, Asia and Europe.

    Our staff and students have access to UQ's world-class facilities, including the Food Science Innovation Precinct, which comprises laboratories for food grading and chemical and microbiological analysis.

    Staff and students also collaborate with industry within the UQ Agri-Food Innovation Alliance.

    Research themes and impact

    Our research efforts and impacts encompass the themes of dairy science and engineering, food science researcher training, and food quality.

    Our projects

    See the breadth of available research projects open to Honours and postgraduate students.

    Our people

    If you want to contact a specific staff member, scan the list below, or visit our People pages.