Scrumptious science: the future of Aussie foods

Ever wondered about the science behind your food? Or what food might look in the future?

Food scientists are continually innovating to make new, exciting foods that can be more nutritious, more delicious, less wasteful, safer, and easier to store and transport.

At the forefront of food science is Professor Melissa Fitzgerald, who is working to bring native Australian bushfoods to the world. Her creations often include Davidson’s plums, boab fruit, quandong, wattle seed, bush tomatoes and lemon myrtle – often neglected, but delectable Australian ingredients.

Beyond her own delicious creations, Professor Fitzgerald is also driving the development of UQ’s Agri-Food Innovation Alliance, a hub for food research and learning collaboration, entrepreneurship and commercialisation.

Join us to learn more about the science of food creation, the food revolution that’s about to occur in South-East Queensland, and discover what might soon end up in your pantry.

This is a free streamed event using Zoom webinar. Registration is essential and numbers are limited. You do not need to create a Zoom account to attend this webinar, although we recommend downloading the Zoom app. Only one registration per device is needed. For example, if two people are watching from the one computer, you should only register one booking. 

Watch the recording

Recording of "Scrumptious science: the future of Aussie foods" talk (YouTube, 42min)

Meet the presenter

Professor Melissa Fitzgerald is Deputy Associate Dean (Research) in UQ’s Faculty of Science. She’s a passionate food scientist, with a focus on plant-based foods, such as rice and Australian bushfoods, metabolomics, and molecular biology.

Professor Fitzgerald has a strong interest in developing strategies to enable successful research partnerships and has recently led a collaboration to build UQ’s Agri-Food Innovation Alliance at UQ Gatton, which aims to lower barriers for industry to collaborate with UQ, build strong links between academics, students and local industry, and improve commercialisation of research.