Uniquely Australian Foods

Native foods represent a major opportunity for premium Australian products in both domestic and export markets, capitalising on consumer interest in the provenance and traditional heritage characteristics of foods.

This presentation will detail the proposed aims and objectives of the recently awarded ARC Industrial Transformation Training Centre for Uniquely Australian Foods. The project will include the testing of market opportunities, the development of appropriate social and business models, and the identification of future opportunities for Uniquely Australian Foods.
Economic and quality of life benefits through job creation and benefit sharing arrangements will be secured for Indigenous communities through sustainable business models which will help to Close the Gap, and the development of supply chain partnerships to reduce the risks involved in taking products to market.

Dr Heather Smyth

Centre for Nutrition and Food Sciences, QAAFI, The University of Queensland

Heather is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than fifteen years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties, food physical structure and composition.
Dr Smyth has a special interest in describing and articulating food quality, understanding regional flavours of locally grown produce, and modelling food flavour and textural properties using instrumental measures.
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