Honours information session

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Sensory drivers of food intake

Does personalised approach based on sensory drivers of food intake improve diet quality?

Zinc rich foods

Using a unique database of the sensory characteristics of foods developed by CSIRO, this honours project aims to assess the effectiveness of an intervention to improve diet quality by swapping discretionary foods choices for healthy alternatives based on individual’s sensory preferences and sensory characteristics of foods.

The project will involve assessment of food preferences, sensory quality of diet and diet quality, and personalised dietary intervention.



Tagged in Honours projects - Food and Nutrition Science, Honours projects - Jo Zhou

STEM Careers Night: On-campus and online

Whether you're still at high school or planning to join us mid-year, taking a break from study or rethinking your career path, come chat with us at our STEM Careers Night.

You and your parents are invited to join us on campus on Tuesday 18 May 2021 to see what’s available in the world of STEM.

STEM Careers Night