Centre for Nutrition and Food Sciences

Growing global production of citrus offers opportunities for Australia’s little-known 6 native species, according to a University of Queensland researcher.

A collaboration between The University of Queensland and the Gimuy Walubara Yidinji Indigenous community of Far North Queensland has led to a visit to Africa to explore opportunities for advancing the future of Australian yams.

A climate resilient crop that could improve health in the Pacific is the focus of a collaboration between scientists at The University of Queensland and the University of the South Pacific (USP).

Food labelling is out of step with healthy diet recommendations and could be improved by including nutrient release rates, according to University of Queensland Emeritus Professor Mike Gidley.

Returning locally extinct native grains to Queensland’s grasslands is the goal of Gamilaraay man and University of Queensland PhD candidate Jacob Birch.

Expanding consumption of oats beyond the usual breakfast bowl of porridge is the aim of a $5.6 million project at the Food and Beverage Accelerator.

Researchers at Australia’s Food and Beverage Accelerator (FaBA) have developed a toolkit to help manufacturers improve the texture of products to be more appealing to consumers.