Find a supervisor
The following staff are available to supervise honours and masters research in the Digital Agriculture, Food and Wine research group.
A/Prof Sigfredo Fuentes
Prof. Fuentes' research interests span a wide spectrum, encompassing climate change's impacts on agriculture, and the development of cutting-edge computational tools leveraging machine learning and artificial intelligence (AI) for applications in plant physiology, food science, animal science, and viticulture. He also delves into innovative sensor technologies, including proximal, short-range, and long-range remote sensing utilizing robots and UAVs. Sigfredo's work extends into the realms of Agriculture 4.0 and 5.0, exploring their applications both on Earth and in Space.
Project topics:
- Development of new and emerging technologies for digital agriculture applications.
- Development of new and emerging technologies for food science applications.
- Artificial intelligence applied for agriculture and food for earth and space exploration.
- AI and remote sensing using proximal, UAVs and satellite platforms.
- Hyperspectral imagery and AI for defence applications.
Dr Claudia Gonzalez Viejo
Dr Gonzalez Viejo’s research interests lie in the development of advanced technologies based on artificial intelligence, such as robotics, sensors, computer vision, biometrics, and machine learning models. Her work particularly focuses on their applications within agricultural, food, and beverage sciences and engineering. Currently, she is engaged in the development of AI-based digital technologies to assess astronauts' well-being and their sensory perception in simulated Space conditions, aiming to create more palatable foods and beverages for Space missions.
Project topics:
- Development of novel digital technologies applied to food science and engineering
- Development of digital technologies based on artificial intelligence for agriculture and food for earth and space exploration.
- Development and application of digital technologies in agriculture and food from field to consumer.
- Development of contactless biometrics for sensory science applied to food, beverages and packaging.
- Development of contactless biometrics and other AI technologies for animal science applications for livestock identification and welfare assessment.