Centre for Nutrition and Food Sciences

It may seem a little hard to swallow but the larvae of a waste-eating fly could become a new alternative protein source for humans, according to a University of Queensland scientist.
Professor Louw Hoffman said black soldier fly’s larvae, which was already utilised for animal feed, was a high quality protein.

The secret of how fibre shapes the structure of plant cell walls has been revealed, with potentially wide-ranging applications ranging from nutrition and health to agriculture.

Australians with COVID-19 are being urged to participate in a global survey, to help scientists learn more about the virus’s severe impact on the sense of smell and taste.

The unique flavour, texture and aroma of Australia’s famous Wagyu beef can now be marketed using a world-first flavour profile developed by The University of Queensland in partnership with the Australian Agricultural Company (AACo).

Without the food traditions and heritage of Europe, where provenance is integral to marketing – think hams from Parma, Italy, or cheese from Cheddar, England – Australia is turning to science to identify, verify and tell the stories of its own unique food provenance. 

First carrots and now capsicum have been identified as good for your eyes – and it is the nutrient linked to the orange colour that counts.