Dr Ingrid Appelqvist is a senior principal research scientist and Group Leader for Food Structure at CSIRO Food and Nutrition. The group’s research involves developing healthier foods that retain functionality and palatability and designing food breakdown in the body to control sensory perception and bioaccessibility (bioavailability) of nutrients.

Ingrid is also the R&D policy leader for food and nutrition within the unit. She is responsible for negotiating collaborative agreements with federal and state governments in strategic food research and for leading the secretariat and the implementation of the national food and nutrition R&D and technology transfer strategy.