The face of change

17 Nov 2015
Caption

How an avocado researcher became the face of UQ’s advertising campaign


She chose plant science because she wanted to “feed the world”, and now
QAAFI PhD student Louisa Parkinson is the face of UQ’s new brand and student
recruitment campaign.
With its tagline of ‘create change’, the advertising now features
across a range of media including television, outdoor and digital. 
“I follow UQ on Facebook and saw a post about auditioning for the
television commercial, so I sent in a photo,” Ms Parkinson said.
A successful audition followed and then Louisa joined other chosen
students for filming. 
“They filmed part of my featured scene with remote-controlled
flying camera drones. Having a floating camera hover in the air in
front of me as I stood in front of the Forgan Smith building was
an unforgettable experience. The film crew were 100 metres away
and the director was shouting “action,” “cut” and directional cues
through a speaker, just like in the movies. They also filmed me up
close and with special lighting equipment and the whole film crew
standing in front me, watching. It was very exciting, and nervewracking.”
Ms Parkinson said the “create change” branding was appropriate
to her story, as her desire to make a difference was what prompted
her decision to become a plant scientist and to study avocados.
“By 2050 the world’s population is expected to double, which
means we’ll need to produce up to twice the amount of food than
we already are,” Ms Parkinson said.
“Plant diseases are a significant threat to food security, reducing
yield and negatively impacting global food production. I want
to improve food security through plant pathogen research and
contribute to helping feed the world,” Ms Parkinson said.
Her research focus is black root rot disease of nursery avocado
trees, caused by soil-borne fungal pathogens, and its effect on
avocado tree mortality during early field establishment.
“My research will provide a better understanding of the causal
agents of black root rot in avocado. From fungal DNA sequence
data, I am also developing a molecular diagnostic so that we
can help avocado growers rapidly test for the presence of these
pathogens in their avocados.”
Consumption of avocado in Australia has doubled in the last
10 years, thanks to some clever industry marketing, and the
demonstrated health properties. The ancient fruit that once fed
dinosaurs is often labelled a “super food” due to its rich source of
potassium, omega-3 fatty acids, and lutein.
Avocados also contain good amounts of soluble and insoluble fibre.
In Mexico and Chile, the trade in Hass avocados is so lucrative, the
fruit is called oroverde, or green gold.
Queensland, with its tropical and subtropical climate similar to the
Central American origin of avocado, accounts for the majority of
total production. It is estimated that about 60 per cent of avocados
produced are sold through supermarkets. Only around 5000
tonnes of fruit is exported overseas.
Ms Parkinson presented her research at the 8th World Avocado
Congress in Lima, Peru in September 2015. 
“I really feel avocado research gives me the best of both worlds
– the lifestyle of being involved with agricultural production in
Queensland as well as the science. I love talking to growers and
being in the field as much as I love being in the laboratory.”
Ms Parkinson, who is of Filipino heritage, grew up enjoying
avocados as a dessert fruit.
“My favourite avocado recipe is a sweet Filipino dessert made
of mashed avocado, mixed with sugar or honey and a splash of
evaporated milk. Mum used to make this dessert for me as a child
and I still love to eat it.”    
Ms Parkinson is supported by an Australian Postgraduate
Award and her experimental activities are funded through a
project led by her supervisor Dr Elizabeth Dann from Horticulture
Innovation Australia Limited, using the avocado levy and funds
from the Australian Government.

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