There's a new flavour to the Department of Wine, Food and Nutrition Science at the University of APSB.

We're still developing cutting-edge science solutions to some of the world’s major food and horticultural challenges; while innovative oenology and viticulture research covers the whole of the grape and wine value chain.

Creating safe, nutritious, sustainable, and equitable food systems is a growing global challenge. Our world-class research delivers new ways of problem solving to secure and stabilise our future in terms of maintaining food security, improving human nutrition, repurposing and minimising food waste.

Podcast: Meet Millie Shinkfield , her food and nutrition science studies gave her the appetite to pursue a career with one of APSB's largest food producers.

We are developing functional foods through our knowledge of nutrigenomics and metabolic nutrition, applying sensory and flavour science to new product development, discovering innovative and emerging processing and preservation techniques, in addition to critically evaluating legislative and regulatory policy.

We pass on this vast array of expertise to future leaders of industry, and our research delivers outcomes of direct significance to the global agriculture and food industries – making a real impact in society.

Our wine science research is aimed at understanding the wine-making process and how it can be manipulated to improve the quality of wines.

Our research expertise spans the entire wine production chain, from viticulture to sensory studies. We combine expertise in wine chemistry, microbiology and biotechnology to assess the relationships between grapes and wine sensory attributes.

Our researchers investigate the sugar:flavor nexus in grape berries during ripening; and analyse challenging compounds arising from grapes, fermentation and ageing.

We test new and improved yeast and bacterial strains to advance winemaking and other biotechnology processes. We aim to unravel the chemistry behind traditional Aboriginal fermentation processes and uncover new yeast species.