Queensland Alliance for Agriculture and Food Innovation

Centre for Nutrition and Food Sciences

  • Prof Louw Hoffman in the laboratory

    The insects revolutionising food security

    Published on: 19 August 2022
    A supply chain that uses insects to upcycle food waste into high-grade protein, animal feed and fertiliser is being built in Australia with the help of University of Queensland researchers.
  • Jaqueline Moura Nadolny smiling in front of a palm tree

    Native bunya nuts close to home for Brazilian researcher

    Published on: 29 July 2022
    A native Australian nut has the potential to be part of the burgeoning Indigenous bushfood industry, according to research led by The University of Queensland.
  • Associate Professor Heather Smyth

    Strawberry fields of flavour

    Published on: 16 September 2022
    A $7-million project harnessing scientific advances at The University of Queensland could result in a range of new, elite strawberry varieties to target premium markets.
  • Mr Apurba Lal Ray (Apurba Anirban)

    Mr Apurba Anirban

    PhD Researcher
    Centre for Nutrition and Food Sciences
  • Prof Matthew Morell

    UQ secures trailblazing commercial research funding

    Published on: 16 May 2022
    UQ will lead Australia’s effort to supercharge commercialisation in the food and beverage industry, with Trailblazer funding over four years to boost growth and innovation in the sector.
  • Professor Louw Hoffman

    Food fraud detectives

    The analytical power of machine learning models under development at QAAFI is helping to validate the species, provenance and cut of meat.
  • Yasmina Sultanbawa

    Yasmina Sultanbawa – Science is my community

    Currently, Dr. Sultanbawa works in agricultural sector, a field that is very male-dominated. However, she talks about difficulties with a rather positive outlook, “If someone has ever treated you badly because of your sex, colour, or religion, it’s because they have not yet had the basic education or understanding. People need to have more kindness and compassion”.
  • Associate Professor Heather Smyth

    Plant proteins to 'meat' changing consumer demands

    Published on: 12 October 2021
    For many people, nothing beats the taste and texture of a big juicy burger, but how do you recreate that eating experience with sustainable plant-based protein?

  • Associate Professor Zivile Luksiene

    Associate Professor
    Vilnius University

  • Dr Francesca Sonni

    Honorary Fellow
    Centre for Nutrition and Food Sciences

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