A sensory experience of Australian flavour

25 November 2019
Australians love their food. But how do we get the rest of the world to fall in love with Aussie cuisine?

The sensory experience of food and wine flavour has an important influence on consumer acceptance or rejection. A flavour's signature is impacted by the environment in which the food was grown and harvested. Understanding how place-of-origin influences food quality allows Australian companies to brand their products and produce with a point-of-difference, based on flavour, that inextricably ties the food to provenance.

In this presentation, Dr Heather Smyth discusses her work researching the human sensory experience of Australian foods, finding new pathways for adding distinctive Australian qualities to our home-grown food and beverage products.

 

The Queensland Alliance for Agriculture and Food Innovation (QAAFI) is a research institute of The University of Queensland (UQ), supported by the Queensland Department of Agriculture and Fisheries. 

 

 

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