Case study Nutrition and food sciences

A high-antioxidant fruit created in Queensland could have the potential to boost human brain activity and scientists at The University of Queensland are keen to carry out further research.

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).

A recent discovery about the role of debranching enzymes in starches will have major implications for nutrition and human health, according to Professor Bob Gilbert, Research Professor at the University of Queensland.

Results from a QAAFI study show the bran fraction of Australia’s only white coloured sorghum hybrid, Liberty, contains a broad range of ‘healthy’ phytochemicals – raising the grain’s potential for human health food markets.

Most people know that dietary fibre is important for human health and that cereal grains such as barley and rye are a reliable source of that fibre. However, exactly what constitutes dietary fibre is not nearly as well understood.

A food scientist from UQ is working with Indigenous communities to unlock a lucrative industry – using Kakadu plum to extend the storage life of food.