Flavour-driven selection of sorghum varieties for premium food applications

This PhD will identify sorghum traits that deliver superior flavour, aroma, texture and consumer acceptance in high-value foods.

You will screen diverse Australian sorghum lines using high-throughput sensory and instrumental approaches, then validate promising lines in selected food applications such as breads and pastries, noodles and pasta, or spreads. Sensory attributes and volatile profiles will be mapped across the germplasm and integrated with varietal and genomic information to support flavour-driven breeding targets. 

The research will determine how grain diversity translates into meaningful differences in product quality and will provide evidence to guide new product development.

Expected outcomes include: 

1. a screening platform for evaluating sensory and flavour diversity in sorghum
2. identification of superior varieties and for specific food applications
3. links between consumer-quality traits and genomic regions to support targeted selection
4. practical insights for grain suppliers and food manufacturers developing appealing, high-value sorghum foods. 

You will be based within QAAFI's Centre for Nutrition and Food Sciences at UQ Long Pocket and will connect with the Functional Sorghum Collective, UQ food science and crop science teams, Queensland DPI and industry partners. 

You will work in a multidisciplinary environment spanning sensory science, flavour chemistry, cereal and food science, product development and sorghum breeding. 

Facilities available to the project include sensory evaluation and consumer research facilities; food preparation and product prototyping laboratories; chromatographic and mass-spectrometric platforms for volatile and non-volatile profiling; and grain, flour and food quality testing capabilities.

You will have access to diverse Australian sorghum lines and will link sensory and chemical phenotyping with varietal and genetic information.

Industry engagement will support selection of relevant food applications, validation of promising varieties and translation of findings into practical product-development and breeding targets.

This project is supported by the Research project scholarship.

Learn more about the Research project scholarship.

Your application will be assessed on a competitive basis.

We take into account your:

• previous academic record
• publication record
• honours and awards
• employment history.

A working knowledge of food sensory science, flavour chemistry, food science, analytical chemistry, cereal science, or a closely related discipline would be of benefit to someone working on this project.

You will demonstrate academic achievement in the fields of food science, chemistry, sensory science, agricultural science, or a related field and the potential for scholastic success.

A background or knowledge of sensory evaluation, instrumental analysis of food volatiles, multivariate data analysis, cereal chemistry, product development, or plant genetics is highly desirable.

You must submit an expression of interest (EOI) by 8 October, 2026 8 October, 2026.

Before you apply

1. Check your eligibility for the Doctor of Philosophy (PhD).
2. Prepare your documentation.
3. If you have any questions about whether the project is suitable for your research interests, contact Professor Heather Smyth (h.smyth@uq.edu.au).

When you apply

To apply, submit an expression of interest (EOI) for the program. You don't need to apply separately for the project or scholarship. How to submit an EOI

In your EOI, complete the ‘Scholarship/Sponsorship’ section with the following details:

1. Are you applying for an advertised project: 'Yes'
2. Project: 'Research project scholarship'
3. Scholarship Code Listed in the Advertisement: SORGHUM-SMYTH
4. Link to Scholarship Advertisement: https://study.uq.edu.au/study-options/phd-mphil-professional-doctorate/projects/flavour-driven-selection-sorghum-varieties-premium-food-applications

Submit an EOI