Genetics of taste: Exploring the art and science of flavour

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The University of Queensland and Brisbane Festival have partnered to bring you Genetics of Taste: Exploring the art and science of flavour.

Join us for an exciting journey into the world of taste with Dr Daniel Hwang and Elizabeth Willing as they explore how genetics and art shape the way we experience flavour. 

Discover the science behind your unique taste preferences and dive into the creative side of food as an art form. Whether you're fascinated by personalised nutrition or curious about how art can redefine dining, this panel will give you fresh insights into the sensory world of taste.

Don’t miss this chance to unlock the secrets behind what makes food a truly personal experience!

Admission to this event includes one drink of choice on arrival.

Date and time: Sunday 15 September, 3-4pm

Location: Riverside Green (ANZ Festival Garden), Little Stanley Street, South Brisbane, Qld, 4101

Cost: Tickets are $15 plus a booking fee.

Enter the promo code UQ20 to get 20% off at the checkout.

Get your ticket

Dr Daniel Hwang

Have you ever wondered why Brussels sprouts are the least favourite vegetable at Christmas? Or why a freshly brewed coffee might taste great to you but have your friend pulling a face?

Daniel is a researcher at The University of Queensland's Institute for Molecular Bioscience (IMB), specialising in the genetics of taste. His interest in this area all started when he worked in the USA and got involved in testing the tastes of identical and non-identical twins.

After completing his PhD in Genetic Epidemiology Daniel joined IMB where he applies statistical models to big data to understand genetic and environmental factors contributing to individual differences in taste and olfactory perception, and their relationship with diet and related health conditions.

Elizabeth Willing

Elizabeth is a Brisbane-based artist whose practice explores the intersection of food, sculpture, and sensory experiences. Through her innovative project, Kitchen Studio, she redefines the relationship between nourishment and art by challenging traditional dining rituals and creating immersive, concept-driven culinary installations. Elizabeth invites audiences to engage with taste as a medium for artistic expression, blending play, hospitality, and gastronomy to evoke new sensory and emotional experiences. Her work transforms food into a sculptural artform encouraging viewers to rethink the way we experience taste and consumption.