Associate Professor Daniel Cozzolino

Principal Research Fellow

Centre for Nutrition and Food Sciences
Queensland Alliance for Agriculture and Food Innovation
+61 7 336 52144


Appointed as Principal Research Fellow / Associate Professor QAAFI – University of Queensland (January 2020).

Previously I was Associate Professor in Food Chemistry in the School of Science at RMIT University (Melbourne, VIC), Head of Agriculture and Associate Professor in Agriculture at CQUniversity (Rockhampton, QLD) (2015-2019), Senior Research Fellow – Barley Breeding Program at The University of Adelaide (Adelaide, SA) (2013-2015) and Team Leader of the Rapid Analytical Group at The Australian Wine Research Institute (Adelaide, SA) (2002-2012).

Published >300 peer-review articles (h index 54, 9000 citations Google Scholar). My research focuses on the developments of chemometric and spectroscopic methods for use in agriculture (e.g. crops, animal products) and food applications. Recent research projects have spanned to the authentication, fraud and origin of foods, the effect of climate change in food quality (e.g. grain), process analytics, in field and high-throughput techniques, monitoring plastics in the food chain, identification of markers in biological tissues (e.g. cancer cells).

Research Interests

  • Food Authenticity, Fraud and Provenance
    Development and implementation of rapid analytical methods to monitor food authenticity, fraud and provenance. Monitor all steps of the value chain using fingerprinting approaches.
  • Objective measurement of food
    Development of objective methods to analyse composition if foods based on the utilization of sensors and machine learning techniques.
  • Sensing technologies applied to food and nutrition
    Application and development of sensing technologies in combination with machine learning techniques to analyse, monitor food composition and quality, monitor nutrition in animals and humans (e,g, hair, saliva and urine analysis).

Research Impacts

In 2013 I was presented with the Thomas Hirschfeld Award by the International Council for NIR Spectroscopy for his outstanding contributions in the field of NIR spectroscopy.


  • Doctor of Philosophy, University of Aberdeen


View all Publications


View all Supervision



Book Chapter

  • Cozzolino, Daniel (2021). From consumers' science to food functionality—challenges and opportunities for vibrational spectroscopy. Advances in Food and Nutrition Research. (pp. 119-146) San Diego, CA USA: Academic Press. doi: 10.1016/bs.afnr.2021.03.002

  • Power, A. and Cozzolino, D. (2021). Near infrared for white wine analysis. White Wine Technology. (pp. 239-246) Elsevier. doi: 10.1016/B978-0-12-823497-6.00009-0

  • Dang, Yen T.H., Gangadoo, Sheeana, Rajapaksha, Piumie, Truong, Vi Khanh, Cozzolino, Daniel and Chapman, James (2020). Biosensors in Food Traceability and Quality. Comprehensive Foodomics. (pp. 308-321) Elsevier. doi: 10.1016/B978-0-08-100596-5.22853-9

  • Cozzolino, Daniel (2020). Introduction to Food Quality, Traceability and Foodomics Section. Comprehensive Foodomics. (pp. 224-224) Elsevier. doi: 10.1016/B978-0-12-816395-5.00014-9

  • Power, A. C., Chapman, J., Chandra, S. and Cozzolino, D. (2019). Ultraviolet-visible spectroscopy for food quality analysis. Evaluation technologies for food quality. (pp. 91-104) edited by Jian Zhong and Xichang Wang. Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-12-814217-2.00006-8

  • Roberts, Jessica J., Power, Aoife, Chapman, James, Chandra, Shaneel and Cozzolino, Daniel (2018). Vibrational spectroscopy methods for agro-food product analysis. Comprehensive analytical chemistry: Vibrational spectroscopy for plant varieties and cultivars characterization. (pp. 51-68) edited by João Lopes and Clara Sousa. Amsterdam, Netherlands: Elsevier. doi: 10.1016/bs.coac.2018.03.002

  • Cozzolino, Daniel (2017). Food Adulteration. Spectroscopic Methods in Food Analysis. (pp. 353-361) CRC Press.

  • Cozzolino, Daniel (2017). Fourier Transform Spectroscopy. Spectroscopic Methods in Food Analysis. (pp. 103-109) CRC Press.

  • Cozzolino, Daniel and Roberts, Jessica (2017). Spectroscopy Analysis of Beverages. Spectroscopic Methods in Food Analysis. (pp. 429-434) CRC Press.

  • Cozzolino, Daniel (2017). Vibrational Spectroscopy. Food authentication: management, analysis and regulation. (pp. 278-297) edited by Contantinos A. Georgiou and Georgios P. Danezis. Chichester, West Sussex, United Kingdom: John Wiley & Sons.

  • Cozzolino, D. (2016). Authentication of cereals and cereal products. Advances in food authenticity testing. (pp. 441-457) Duxford, United Kingdom: Woodhead Publishing. doi: 10.1016/B978-0-08-100220-9.00016-3

  • Cozzolino, D. (2016). Near infrared spectroscopy and food authenticity. Advances in food traceability techniques and technologies: improving quality throughout the food chain. (pp. 119-136) edited by Montserrat Espiñeira and Francisco J. Santaclara. Cambridge, MA, United States: Elsevier. doi: 10.1016/B978-0-08-100310-7.00007-7

  • Cozzolino, Daniel (2015). Elemental composition in grapes and wine: role, analytical methods and their use. Handbook of Mineral Elements in Food. (pp. 473-487) edited by Miguel de la Guardia and Salvador Garrigues. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118654316.ch20

  • Vicente, Esteban and Restaino, Ernesto (2015). Instrumental techniques and methods: their role in plant omics. PlantOmics: the omics of plant science. (pp. 33-52) edited by Debmalya Barh, Muhammad Sarwar Khan and Eric Davies. New Delhi, India: Springer India. doi: 10.1007/978-81-322-2172-2_2

  • Cozzolino, D., Roumeliotis S., S. and Eglinton J., J. (2014). Grain and endosperm biophysical characteristics of barley malting. Barley: physical properties, genetic factors and environmental impacts on growth. (pp. 107-124) Hauppauge, NY, United States: Nova Science Publishers.

  • Cozzolino, D. (2014). Overview of infrared spectroscopy: Hardware, chemometrics and software. Infrared Spectroscopy: Theory, Developments and Applications. (pp. 1-14) New York, NY, United States: Nova Science Publishers.

  • Cozzolino, Daniel (2013). The use of correlation, association and regression to analyse processes and products. Mathematical and Statistical Methods in Food Science and Technology. (pp. 19-30) Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118434635.ch02

  • Cozzolino, Daniel (2013). Applications of molecular spectroscopy in environmental and agricultural omics. Omics: Applications in Biomedical, Agricultural, and Environmental Sciences. (pp. 551-567) edited by Debmalya Barh, Vasudeo Zambare and Vasco Azevedo. Boca Raton, FL, United States: CRC Press-Taylor & Francis Group.

  • Cozzolino, D., Corbella, E. and Smyth, H. (2012). Quality control of honey using spectroscopic methods. Honey : production, consumption, and health benefits. (pp. 113-132) edited by Gilles Bondurand and Hernan Bosch. Hauppauge NY, USA: Nova Science Publisher.

  • Cozzolino, Daniel, Shah, Nevil and Cynkar, Wies (2012). Rapid analytical sensor systems (spectroscopy and electronic noses) as tools to understand taste and aroma in alcoholic beverages. The Sense of Taste. (pp. 67-80) edited by Elizabeth J. Lynch and Alexander P. Petrov. New York, NY, United States: Nova Science Publishers.

  • Cozzolino, Daniel, Cynkar, Wies and Dambergs, Robert (2010). Application of electronic noses in the wine industry. Handbook on Mass Spectrometry: Instrumentation, Data and Analysis, and Applications. (pp. 435-445) Nova Science Publishers, Inc..

  • Cozzolino, D. and Dambergs, R. G. (2010). Instrumental analysis of grape, must and wine. Managing Wine Quality: Viticulture and Wine Quality. (pp. 134-161) Elsevier Inc.. doi: 10.1533/9781845699284.2.134

  • Cozzolino, Daniel and Dambergs, Robert G (2009). Wine and Beer. Infrared Spectroscopy for Food Quality Analysis and Control. (pp. 377-397) Elsevier Inc.. doi: 10.1016/B978-0-12-374136-3.00014-6

Journal Article

Conference Publication

PhD and MPhil Supervision

Current Supervision