Food Flavours Assessment

For foods that have a high nutritional profile, and are deemed to be highly prospective in terms of taste and flavour, a Research Assistant and PhD student will work across the first year to assess the food potential of up to 50 Aboriginal plant species.

Chefs from Restaurant Orana will work with a team of supervisors and a PhD student in the test kitchen of the new Orana Foundation Food Innovation Laboratory at the University of Adelaide to determine the optimal preparation and cooking requirements for up to 50 native plant species – which will then be assessed and graded in terms of flavour, texture and visual appear. This information will be added to the Indigenous Food Database.