Professor Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than twenty years. Based out of The University of Queensland, Heather works towards understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition. Current projects involve specialty coffee, beer, wine, native plant foods, cocoa, premium beef and seafood, tropical fruits, cereals, dairy products and some processed products and snack foods. Heather also specialises in researching how human physiology and psychology can impact sensory perception and therefore food choice. She holds a Doctor of Philosophy from the University of Adelaide, as well as a Bachelor of Science from the University of Adelaide.