Dr Heather Smyth is a flavour and sensory scientist who has been working with premium food and beverage products for over fifteen years. Current projects involve specialty coffee, beer, wine, native plant foods, cocoa, meat and seafood, tropical fruit, cereals, dairy products and some processed products. Dr Smyth has a special interest in describing and articulating food quality and understanding the influence of terroir and provenance on local Australian-grown produce. Through collaboration with a number of global food companies, Dr Smyth also focusses on modelling food flavour and textural properties using instrumental measurements.
Heather Smyth appears with thanks to Academic Partner The University of Queensland.