Centre for Nutrition and Food Sciences

Australian beef producers could lead the world by developing ‘flavour profiles’ for premium products similar to those used in the wine industry, according to a leading University of Queensland researcher.

Building ties with Indonesia to benefit the grains industry is the aim of a training and capacity-building program underway at The University of Queensland.

Completing a PhD is a marathon. But to receive a Dean’s Award for an Outstanding HDR thesis adds another degree of difficulty. That achievement is a reality for four QAAFI graduates, three from the Centre for Horticultural Science and one from the Centre for Nutrition and Food Science.

A world first trial into the use of the red seaweed Asparagopsis in Wagyu has delivered promising results and further demonstrated the potential of feed additives to help cattle producers reduce enteric methane emissions.

Promoting the cultivation and use of a nutritious and tasty native plant tuber is the aim of a research project at The University of Queensland.

The first Indigenous PhD scholar at The University of Queensland’s Alliance for Agriculture and Food Innovation (QAAFI) has vowed she won’t be the last.