Queensland Alliance for Agriculture and Food Innovation

🚁🌾 Can drones help breeders build better sorghum?

Join Srinivasa Reddy Mothukuri next week on our QAAFI Science Seminar series as he explores how UAV phenomics and genomics are transforming the prediction of lodging in sorghum breeding trials, helping speed up the development of more resilient crop varieties.

🔗bit.ly/3U7c9Ic
🕛25 August, 12pm AEST

Queensland Agriculture

Australia's Chief Scientist, Professor Tony Haymet, and Queensland Chief Scientist, Professor Kerrie Wilson, visited The University of Queensland's Plant Futures Facility this week to learn more about the world-class research infrastructure helping shape the future of Australian agriculture.

The tour showcased the facility's advanced capabilities, which enable researchers to precisely replicate a range of climate conditions and better understand how plants respond to changing environments. As a unique national asset, the Plant Futures Facility is supporting innovation in plant science.

L-R: Professor Kerrie Wilson, Dr Erik Van Oosterom, Professor Christine Beveridge, Professor Tony Haymet, and Sarah Armstrong.

Queensland Science The University of Queensland

A genetic discovery in Australian barramundi is challenging long-held assumptions in genetics and could help improve future breeding programs.🐟🐟

If you haven't already, check out Jessica Hintzsche's latest research: bit.ly/4gayRq8

🌰 Join PhD candidate Palakdeep Kaur TODAY at 12pm AEST as she presents her latest research into the genetics of self-fertility in macadamia.

Discover how this work could support the development of high-yielding, self-fertile cultivars and help shape the future of macadamia breeding.

📍uqz.zoom.us/j/85788402732
🕛 12PM AEST

🌰Upcoming QAAFI Science Seminar: Join PhD candidate Palakdeep Kaur as she explores the genetics behind self-fertility in macadamia and how this trait could help breeders develop high-yielding cultivars for the future.

Learn how genomics is unlocking new opportunities for Australia's macadamia industry.

🕛11 August, 12:00pm AEST
🔗bit.ly/4575wb9

Congratulations to Professor Heather Smyth on receiving the Australian Institute of Food Science and Technology Education Award for 2026. 🎉

As QAAFI's Deputy Director of Research, Heather has made an outstanding contribution to food and nutrition research, while also inspiring and mentoring the next generation of food scientists. Heather is also a senior expert in food sensory research with FABA, working closely with industry partners to advance innovation across Australia's food sector.

The AIFST Awards recognise excellence, leadership and impact across the food industry, making this a well-deserved national recognition of Heather's dedication to education and research.

👉ow.ly/O3jS50ZuSHo

Australians drink around 2 billion cups of coffee every year, yet less than 1% is grown here in Australia. ☕

A new $4 million Australian Coffee Research Program aims to change that.

The five-year national initiative brings together researchers and industry partners to help improve productivity, evaluate coffee varieties suited to Australian conditions, strengthen biosecurity preparedness, and support sustainable growth of Australia's coffee sector.

UQ is proud to be part of this collaboration alongside Southern Cross University, Plant Health Australia, AgriFutures Australia and the Australian Grown Coffee Association.

👉 Read more: bit.ly/4pPx0f5

🍊 Australia has more native citrus species than any other country, but many remain largely unexplored.

Today, PhD researcher Joel Johnson will present findings from his research into five native Australian citrus species, exploring their vitamin content, unique flavour compounds and potential applications for the food and health sectors.

🕛12:00pm AEST, TODAY
🔗uqz.zoom.us/j/87036612100

🥭 Why does an Australian mango never quite taste like an Alphonso?

According to Prof Heather Smyth and UQ flavour research, it’s not just nostalgia. Different aroma compounds give Australia’s beloved Kensington Pride and India’s iconic Alphonso their distinct flavour identities.

This article explores the science behind taste, showing how genetics, growing conditions and ripening shape the mango experience, and why some flavours simply can’t be replicated elsewhere.

Read now 👉 bit.ly/3RMUG75