Queensland Alliance for Agriculture and Food Innovation

Centre for Nutrition and Food Sciences

  • How to make antimicrobials in pig feed redundant, naturally

    How to make antimicrobials in pig feed redundant, naturally

    Published on: 1 June 2020
    The University of Queensland, The University of Melbourne, the SunPork Group and DSM, together with support from the Australasian Pork Research Institute Limited (APRIL), have secured an Australian Research Council-Linkage grant exploring the topic, ‘How to make antimicrobials in pig feed redundant, naturally’.
  • Plum pickings: ancient fruit ripe for modern plates

    Plum pickings: ancient fruit ripe for modern plates

    Published on: 31 May 2020
    An Indigenous fruit which is one of the earliest known plant foods eaten in Australia could be the next big thing in the bush foods industry.
    The University of Queensland research team is led by bush foods researcher Associate Professor Yasmina Sultanbawa, who said the green plum not only tasted delicious but contained one of the highest known folate levels of any fruit on the commercial market.

  • Kakadu plum value chain

    Published on: 21 April 2020
    This project brings together existing partners the UQ QAAFI, Kindred Spirits Enterprises – Traditional Homeland Enterprises (T.H.E.) and Charles Darwin University to review the existing value chains within the established Kakadu Plum (KP)/ Gubinge (Terminalia ferdinandiana) industry to address the issue of supplying consistently high quality KP/ Gubinge products to ensure a more reliable supply of products which can better capture market access and grow customer loyalty.
  • Research update: Kakadu plum value chain project

    Kakadu plum value chain

    This project brings together existing partners the UQ QAAFI, Kindred Spirits Enterprises – Traditional Homeland Enterprises (T.H.E.) and Charles Darwin University to review the existing value chains within the established Kakadu Plum (KP)/ Gubinge  (Terminalia ferdinandiana) industry to address the issue of supplying consistently high quality KP/ Gubinge products to ensure a more reliable supply of products which can better capture market access and grow customer loyalty.
  • New research finds Australian pork flavour signature

    New research finds Australian pork flavour signature

    Published on: 1 April 2020
    Native macadamia nuts could prove the key to developing a distinctively Australian pork flavour profile as a premium product in both domestic and international markets.

  • Seminar: SMART foods for food and nutrition security in Africa

    9 March 2020 2:00pm
     
    in Conferences, Workshops and Events
    Professor M. Naushad Emmambux from the University of Pretoria will present a seminar titled 'SMART foods for food and nutrition security in Africa'.
  • Dr Marta Navarro

    Juicy, succulent and tasteful pork made in Australia

    8 June 2021 12:00pm
     
    in Science Seminars
    Dr Marta Navarro from QAAFI's Centre for Nutrition and Food Sciences will present a QAAFI Science Seminar.
  • Broome diaries: In Search of Bushfoods in the Kimberley region of Broome

    Broome diaries: In Search of Bushfoods in the Kimberley region of Broome, Western Australia

    Dr Smita Chaliha, is a Research Officer for the Centre for Nutrition and Food Sciences at QAAFI. She is originally from the North-eastern state of Assam in India, and has been living in Australia since 2006. She has been working on Australian native foods since 2010. She was also the first PhD student studying the nutritional and bioactive potential of Kakadu plum (Terminalia ferdinandiana), a well know Australian native fruit. This blog documents her experience while on a fieldtrip to the Kimberley regions of Broome, Western Australia from 26 January to 2 February, 2020.
  • Selina Fyfe

    Studying the native Australian green plum (Buchanania obovata)

    16 March 2021 12:00pm
     
    in Science Seminars
    QAAFI PhD Candidate, Selina Fyfe, will present an overview on the native Australian green plum, fruit of Buchanania obovata.

  • A sensory experience of Australian flavour

    Published on: 25 November 2019
    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.

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