The University of Queensland
Associate Professor Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for the past twenty years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition. Current projects involve coffee, wine, native plant foods, meat and plant-protein alternatives, tropical fruits, cereals, and dairy products. A/Prof Smyth collaborates with several companies and research groups to support the design and production of superior products with increased consumer value.