Queensland Alliance for Agriculture and Food Innovation
Mike Gidley
Centre for Nutrition and Food Sciences
The University of Queensland
Innovation, Science and
Technology for the Australian
Food Industry
Queensland Alliance for Agriculture and Food Innovation
Australia‟s natural manufacturing industry
Building on our advantages to grow export markets
- safeguarding & reinforcing clean/green
- provenance, tourism, uniquely Australian
- adding value to high quality agriculture
Doing the right things
Leading the science and engineering of food
- cutting edge approaches applied to food
- focus on our natural advantages
- growing private sector R&D capacity
Doing things right
Innovation, Science and Technology
for the Australian Food Industry
Queensland Alliance for Agriculture and Food Innovation
Safeguarding & reinforcing clean/green
- continual development of improved systems
- pro-active combatting of threats
- credibility through technical leadership
Provenance, tourism, uniquely Australian
- linking eating quality to food origins („terroir‟)
- leveraging tourism to build „Australian cuisine‟
- foods with uniquely Australian attributes
Adding value to high quality agriculture
Building on our advantages to
grow export markets
Queensland Alliance for Agriculture and Food Innovation
Terroir
“….the interplay of natural elements that make up the
myriad environments in which the vine grows.”
Queensland Alliance for Agriculture and Food Innovation
Terroir
“….the interplay of natural elements that make up the
myriad environments in which the ……. grows.”
connecting location with flavour
Eyre Peninsula prawns
have …“an intense
flavour dominated by
savoury and fresh
crustacean notes
with saltiness, sweetness
and some crisp acidity”
“Nature gifted the Eyre Peninsula with something unique: a
coastal region that is isolated, rugged, pure, raw, with
seafood to die for”
Dr Heather Smyth, UQ/Qld DAFF
Queensland Alliance for Agriculture and Food Innovation
Davidson plum (Qld / NSW)
Riberry
Quandong
Bush tomato
Tasmanian pepper (berry / leaf)
Desert lime
Finger lime (green / red)
Muntries
Lemon aspen
Kakadu plum
Lemon myrtle
Anise myrtle
Wattle seed
“Uniquely Australian”
Queensland Alliance for Agriculture and Food Innovation
“Uniquely Australian”
Australian Native
Foods „Flavour Wheel‟ Sensory vocabulary
for describing the
aroma and flavour
of native plant food
products
Linked to taste and
aroma molecules
Dr Heather Smyth, UQ/Qld DAFF Dr Yasmina Sultanbawa, UQ/Qld DAFF
Queensland Alliance for Agriculture and Food Innovation
Safeguarding & reinforcing clean/green
- continual development of improved systems
- pro-active combatting of threats
- credibility through technical leadership
Provenance, tourism, uniquely Australian
- linking eating quality to food origins („terroir‟)
- leveraging tourism to build „Australian cuisine‟
- foods with uniquely Australian attributes
Adding value to high quality agriculture
- from commodities to specialities
- enhancement of nutritional attributes
- „fork to farm‟ not „farm to fork‟
Building on our advantages to
grow export markets
Queensland Alliance for Agriculture and Food Innovation
High zeaxanthin sweetcorn to
combat macular degeneration
lycopene
a-carotene
lutein
zeinoxanthin b-cryptoxanthin
ZEAXANTHIN
b-carotene
Zeaxanthin
2.5 mg/100g
(x 8-10 times)
Standard yellow
High-zeaxanthin
Zeaxanthin (75%)
Zeaxanthin (21%)
high total carotenoids
high β-arm flux
Dr Tim O’Hare, UQ/QldDAFF
Queensland Alliance for Agriculture and Food Innovation
High anthocyanin / antioxidant plums
Dr Michael Netzel, UQ Dr Kent Fanning Qld DAFF
Queensland Alliance for Agriculture and Food Innovation
Cutting edge approaches applied to food
- biology, chemistry & physics of foods, eating, digestion…
- utilise capabilities in genomics, measurement, modelling...
- technical credibility critical for export markets
Focus on our natural advantages
Growing private sector R&D capacity
Leading the science and
engineering of food
Queensland Alliance for Agriculture and Food Innovation
Metabolomics, flavour chemistry &
consumer perception
plant/animal genome metabolome perceived flavour aroma / taste + human genetic and cultural influences
Dr Heather Smyth, UQ / Qld DAFF, Dr Eugeni Roura UQ, Prof Melissa Fitzgerald, UQ
Queensland Alliance for Agriculture and Food Innovation
Physics of in-mouth perception
A/Prof Jason Stokes, UQ
Queensland Alliance for Agriculture and Food Innovation
Cutting edge approaches applied to food
- biology, chemistry & physics of foods, eating, digestion…
- utilise capabilities in genomics, measurement, modelling...
- technical credibility critical for export markets
Focus on our natural advantages
- processing, preservation and properties of natural foods
- integration across the „farm gate‟
- international students as future trading partners
Growing private sector R&D capacity
- current weakness, starting to be addressed
- public/private innovation partnerships (FIAL; ARC - ITRH)
- ca 100 food industry PhDs in training (ARC - ITTC)
Leading the science and
engineering of food
Queensland Alliance for Agriculture and Food Innovation
Australia‟s natural manufacturing industry
Building on our advantages to grow export markets
- safeguarding & reinforcing clean/green
- provenance, tourism, uniquely Australian
- adding value to high quality agriculture
Doing the right things
Leading the science and engineering of food
- cutting edge approaches applied to food
- focus on our natural advantages
- growing private sector R&D capacity
Doing things right
Innovation, Science and Technology
for the Australian Food Industry