Marlize Bekker

Dr Marlize Bekker is a Senior Lecturer in Food Chemistry in the School of Agriculture and Food Sustainability at The University of Queensland. She holds a PhD in Chemistry and has more than 15 years of experience in flavour and aroma chemistry, analytical food chemistry, and food and beverage research. Her research investigates how fermentation, post-harvest handling, and food processing influence the formation, transformation, stability, and sensory significance of volatile and non-volatile compounds in complex food systems. A central focus of her work is establishing relationships between processing conditions, chemical composition, and sensory quality to identify opportunities for improving product quality, differentiation, and value. Marlize has extensive expertise in targeted and untargeted chromatographic and mass spectrometric approaches, including GC-MS/MS- and LC-MS/MS-based profiling, together with complementary analyses of bioactive, compositional, and quality-related compounds. She integrates analytical chemistry with sensory and consumer evaluation to understand how chemical composition translates into aroma, flavour, product quality, and consumer response. Her research spans a diverse range of food and beverage systems, including coffee, cocoa, vanilla, wine, distilled beverages, tea, fruits and vegetables, and Australian native plant foods. Current research themes include fermentation-driven flavour development, formation and transformation pathways of flavour-active compounds, optimisation of post-harvest processing, extraction and characterisation of plant bioactives, and the identification of chemical markers associated with food quality and sensory properties. A further focus of her research is the chemical and sensory characterisation of Australian native plant materials and the development of novel, high-value food products. This work is undertaken in partnership with Indigenous communities and with an emphasis on respectful, collaborative research approaches. Marlize works extensively with academic, industry, and community partners to translate fundamental and applied food chemistry research into practical outcomes for food and beverage production, processing, product development, and value creation. She is also an Associate Editor for Food Research International and Food Research International: Translational Research. Research capabilities include: - Flavour and aroma chemistry - Targeted and untargeted GC-MS and LC-MS profiling - Fermentation and post-harvest processing - Formation, transformation, and stability of flavour compounds - Bioactive compound extraction and characterisation - Chemical markers of food quality and sensory properties - Sensory and consumer evaluation - Australian native foods and botanicals - Food and beverage product innovation Marlize welcomes collaborations with academic, industry, Indigenous, and community partners interested in flavour chemistry, fermentation, food processing, analytical food chemistry, native plant foods, and value-added food and beverage innovation. Active projects: - A Deadly Solution: Towards an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous, 2024 - 2027) - Unlocking Nature's Signals: Discovering the Semiochemicals for Effective Management of Australian Native Sugarcane Soldier Fly (Sugar Research Australia’s 2024/2025) - Developing Bushfood Bites: Naturally nourishing, wildly delicious (FaBA Industry Kickstarter, 2026) - Integrating Metagenomics and Flavour Chemistry in Carbonic Maceration of Coffee (Faculty of Science BIRRST Partner 2027 funding scheme) Recently completed projects: - Maximising flavour throughout the vanilla production process (Faculty of Science BIRRST Partner 2025 funding scheme) - Exploring the Flavour Potential of Australian Cocoa (Faculty of Science BIRRST Partner 2025 funding scheme) - Optimising Cold Brew Tea Extraction and Concentration Processes (FaBA Industry Kickstarter, 2025) - Identifying heirloom sugarcane varieties with high sugar and unique flavour profiles (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program, 2024) - Identifying the desirable flavour, aroma, and sensory profiles of novel Australian native lime hybrids (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program, 2024) Agricultural, Veterinary and Food Sciences, Analytical chemistry, Beverage chemistry and beverage sensory science, Chemical Sciences, Food chemistry and food sensory science, Food sciences, Horticultural production, Oenology and viticulture, Organic chemistry

[2026] Aroma-driven sensory preferences in peel powders of three novel Australian native finger lime hybrids [2026] Compositional profiling of volatile and non-volatile compounds in Australian cocoa nibs: Insights into origin-dependent variability [2026] Locking in flavor: Aroma chemistry and spray drying encapsulation strategies for stable food applications [2026] Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoes [2026] Articulating terroir in beef: integrating breed, diet, and environment to predict beef flavour chemistry [2026] Selective polyphenol extraction during ultrasound-assisted low-temperature extraction of black, white, and green tea [2026] The Suppression of Free H2S and Methanethiol Formati