University of Southern Queensland scientists Professor Lindsay Brown and Ursula Kennedy will be sharing their unique insights into food and drink at the Queensland Museum’s After Dark series this week.
Through a program entitled The Science of Beer, Wine & Chocolate, this Queensland Museum initiative combines tastings, demonstrations and facts aplenty.
As leader of USQ’s Functional Foods Research Group (FFRG), Professor Brown will talk on the subject of functional foods like purple carrots, Queen Garnet plums and red grapes which contain anti-inflammatory compounds, anthocyanins.
“These can prevent or reverse chronic diseases, and the development of functional foods as an industry could improve viability throughout our rural communities,” Professor Brown (pictured) said.
“This is why we are proposing these foods for the treatment of chronic inflammatory diseases such as obesity, arthritis and inflammatory bowel disease. The initial results are really promising,” Professor Brown said.
The Darling Downs and surrounding regions are major producers of these foods, and Professor Brown said even red grape marc, a by-product of winemaking, may prove to be valuable inputs in the developing industry.
“We may be able to produce the foods locally and then undertake the research to treat these common diseases in the people of regional Queensland.”
Many indigenous Australian fruits contain the same compounds, and their effects on chronic diseases are a research objective for USQ’s FFRG in coming years.
Ursula Kennedy has worked in the brewing and wine industries throughout Australia for more than 20 years before taking up her post as a lecturer in viticulture and wine science at USQ.
As an educator and a wine judge with close connections to industry, Ms Kennedy has an eye and a nose for what works with wine, and is looking forward to sharing some of her knowledge in the After Dark series.
Through the use of scientific disciplines, including biology and chemistry, grape growing and wine making have evolved from crude practices developed in ancient times.
“Over hundreds of years, viticulturists and oenologists have developed numerous processes for growing better grapes and making better wine,” Ms Kennedy said.
“Some discoveries were unintentional, some processing aids sound pretty scary or downright gross, and some ideologies seem just a bit oddball – but all have their basis in science.”
USQ Vice-Chancellor and President Professor Jan Thomas said the inclusion of University experts like Professor Brown and Ms Kennedy was a perfect inclusion in the After Dark program.
“Food and wine are part of our culture and our economy past, present and future, and the University is delighted to have the opportunity for two of its most colourful experts to share their knowledge and passion with the After Dark audience,” Professor Thomas said.