Wine, Food & Nutrition Science

Vladimir Jiranek, Head of the Department of Wine and Food Science

Professor Vladimir Jiranek
Head of the Department of Wine and Food Science

Innovative research for better wines and more nutritious food

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

Our research extends over the whole of the grape and wine value chain.

Our research links food, nutrition and sustainable agriculture to improve human health.

 


Research strengths

Wine lab

Wine science

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.

Wine chemistry, microbiology, biotechnology and the relationships between grape and wine sensory attributes and wine composition and quality are all key research strengths.

Muntries berries

Food and nutrition science

Improvements in nutritional status of human populations can optimise health outcomes, benefiting quality of life and reducing whole-of-life health care costs. Our research contributes to improving human nutrition through research on agriculture, food and nutrition. Activities include clinical intervention trials that provide evidence for public health recommendations.

Current projects also encompass functional food development, native foods and edible insects, as well as sensory science and consumer research.