Australia's native landscape is rich with plant ingredients found nowhere else on Earth.

P4S researchers at the University of Melbourne are exploring their potential as food ingredients of the future.

This month, Jakobi Ili-Jakobi, Jalitha Wasath, Dr Lydia Ong, and Prof Sally Gras explored the distinctive aroma profiles of Australian native ingredients to uncover volatile compounds that shape their unique sensory identity.

These discoveries will open new opportunities to celebrate Australia’s biodiversity while developing sustainable and exciting future food solutions.

From left to right: Jalitha Wasath, Dr Lydia Ong, Jakobi Ili-Jakobi, and Prof Sally Gras.

Mr Jakobi is a Djab Wurrung and Dhauwurd Wurrung man, experienced cultural educator, and current undergraduate science student at the University. 

Through the Indigenous Student in STEM Research Internship (ISSRI) program, he worked on the project alongside Plants for Space scientists. 

"My time in the Gras Lab with P4S lead to the realisation that my passion and interest in studying the biocultural uses of plants can be applied to the exploration of space and life off planet Earth", says Jakobi. 

"Studying the biocultural uses of plants may offer insights, inform research and lead to the application of Australian native plant derived foods, medicines and utility in space; all from some of the most resilient plants on our planet."

 

Jalitha Wasath (left) and Jakobi Ili-Jakobi (right) in one of the Gras group's food laboratories.

The project aligns with the centre's mission to develop complete-nutrition plant-based foods through the lens of long duration space travel. 

“These discoveries reveal the potential of native botanicals as innovative food ingredients”, says Professor Sally Gras, Deputy Director of Plants for Space.

Native plants may expand our ability to create variety in texture, flavour, and aroma, allowing researchers to develop food solutions for resource-constrained environments. This work isn't just for astronauts, though; fundamental food innovation research can enhance the sustainability and resilience of food production systems here on Earth. 

"By understanding what makes these plants unique, we can move closer to transforming native ingredients into the next generation of food experiences."

 

P4S Media Contact: 

Maddy Parks | p4s_admin@adelaide.edu.au