Food science and technology
Food science and technology research plays a critical role in addressing global challenges by developing innovative, sustainable and impactful solutions for the food industry and society.
Our researchers work closely with industry partners to enhance food safety, quality, nutrition and sustainability. We drive innovation in food product development, creating novel foods with desirable sensory attributes while ensuring they meet evolving consumer and regulatory expectations.
Our expertise spans food chemistry, food microbiology, food processing, food structure and sensory analysis, food material science and engineering, and digestion. We collaborate across disciplines, engaging with experts in agriculture, biotechnology, engineering and medicine to advance food science solutions that improve public health and reduce environmental impact.
By leveraging cutting-edge research, we contribute to reducing food waste, improving food safety, extending shelf life, and enhancing the healthiness of food products.
The School of Agriculture and Food Sustainability is also home to the FaBA Training Centre, a key initiative of the Federal Government’s Trailblazer program. Hosted by UQ, FaBA is dedicated to building workforce capacity in the food and beverage sector through education, training and industry collaboration.
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A Deadly Solution: Towards an Indigenous-led Bushfood Industry
We work with Indigenous experts and Traditional Custodians to develop bushfoods with business potential through the project A Deadly Solution: Towards an Indigenous-led Bushfood Industry.
