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

Australia‟s natural manufacturing

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

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