Background The ARC Industrial Transformation Training Centre for Uniquely Australian Foods (ARC ITTC UAF) is guided by a set of policies to undertake research on native plant materials collected from, or by, Indigenous partners. The overall goal of these policies is to guide and help the Training Centre researchers and Indigenous partners to address a range of ethical and legal...
Saskia Urlass presents: 50 Smells of Seaweed Unlocking the secrets of aroma to enhance seaweed consumption in the Western world Seminar details: Date: Friday 10 September 2021 Time: 12.00–1.00 pm AEDT (Sydney, Australia time. If you are joining from another part of the world, please calculate your corresponding local time) Venue: Via Zoom. To join, click this link or use the...
Enabling plant research seminar For researchers, by researchers. This workshop will consist of a diverse panel sharing the latest updates on their research work and collaboration enabled by UQ's Research Infrastructure. Directors from relevant research platforms will also be on hand to share what novel technologies, capabilities and support is available to researchers working in the plants and agriculture space....
The team from Uniquely Australian Foods is honoured to have formed a connection with Dr Andrew Pengelly, Indigenous Plants for Health Association President. Dr Pengelly has extensive knowledge and experience working in the field and as a university lecturer in medicinal native Australian Plants. Dr Pengelly will spend a day with the Uniquely Australian Foods team in a bush setting,...
Join us in person at our new Elkhorn building in Long Pocket, for an International Foods Feast Celebration! Celebrate our exciting start in the new building.
Friday, 1st October 2021, 1:30 - 2:30 pm Room 206, level 2, Elkhorn Building 1024, Long Pocket Zoom link: https://uqz.zoom.us/j/82576048305 Presented by: Maral Seididamyeh, Centre for Nutrition and Food Sciences Advisory team: Prof. Yasmina Sultanbawa, Dr. Ram Mereddy, Dr. Michael Netzel About this seminar Innovative preservation technologies with the aid of natural compounds and ability to reduce the growth...
Dr Heather Smyth Heather Smyth is a flavour chemist and sensory scientist from the University of Queensland, who has been working with premium food-and-beverage products for more than 15 years. With a background in wine-flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of sensory properties and composition. Heather has a special interest in...
Joint DAF, QAAFI & CSIRO food science seminar series Coopers Plains. Bunya nut as a versatile gluten-free source for flour production Presenter: Jaqueline Moura Nadolny, PhD student, School of Chemical Engineering, ARC ITTC for Uniquely Australian Foods, The University of Queensland. Summary: Bunya nuts, the seeds of Araucaria bidwillii, are native to South-East Queensland. In contrast to most other nut varieties, they are low...
Sensory Evaluation Workshop Two-day sensory evaluation workshop to provide HDR students a solid introduction to sensory evaluation, principles and practices. You need to commit to both days. It will be an interactive worksho0p with tastings, discussion sessions and practical examples. Held in-person at Elkhorn. This workshop is essential for students who are planning sensory experiments as part of their PhD....
Dr. Kamalesh Adhikari delivers a lecture at the University of Aberdeen's International Intellectual Property LLM class. University of Aberdeen Old Aberdeen, UK AB24 3UB
The Australian Institute of Food Science and Technology (AIFST) is Australia's premier, member-based institute representing food scientists and technologists., with a mission to advance and inspire al food sector professionals through education, collaboration and recognition to champion a robust, innovative science based Australian food industry to meet future food needs. This year's event will be held over 2 days in...