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.
Join us to learn how Dr Heather Smyth is researching the human sensory experience of Australian foods, finding new pathways for adding distinctive Australian qualities to our home-grown food and beverage products.
Dr Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than 15 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 and composition.
To find out more about our speaker, visit the BrisScience website.
Event details
Date: |
Monday 11 November 2019 |
Time: |
6.30-7.30pm (Doors open at 6.00pm) |
Location: |
The Edge, State Library of Queensland
|
Contact: |
science.events@uq.edu.au
|
Venue
Cultural Precinct, Stanley Place, South Bank