Monday 18 October 2010

Scrumptious science

Dr Heather Smyth, Agri-Science Qld

Smell is one of the more powerful, complex and least understood of the human senses. The human nose can detect and distinguish literally thousands of aromas and, not surprisingly, flavour is a fundamentally important aspect of food enjoyment. Understanding the origin of flavour and the role that flavour plays in consumer enjoyment of food is a science to itself. Research in this area involves a multi-disciplinary approach of measuring consumer acceptance, sensory enjoyment and the chemicals present in food that are responsible for flavour. This presentation will give an introduction to the science that measures delicious.

  • Time: 6:30pm to 7:30pm (Doors open at 6pm)
  • Venue: Long Room, Customs House at Riverside
  • Refreshments: There will be complimentary drinks and nibblies following the talk, and Dr Smyth will be available to answer any questions
  • Questions? Contact Andrew (a.stephenson@uq.edu.au)

Dr Heather Smyth is a Senior Research Scientist with Agri-Science Qld (DEEDI).  Her research involves measuring human sensory responses to food and understanding the compositional basis of flavour.  With a background in the wine industry and a PhD in wine flavour chemistry, Heather currently focuses her work on tropical and sub-tropical fruits, vegetables and seafood.  She works with a team of food scientists ranging from microbiologists to consumer psychologists at the newly developed laboratories at the Health and Food Sciences Precinct, Coopers Plains.

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