Dr Fláv

Dr Fláv Changemaker in global human health & wellbeing, backed by science.

Science + Creativity + Empowerment
Scientist | Space Nutritionist | Global Keynote Speaker
CEO FOODiQ Global co-founder Food is Cool

What a privilege to join a closed industry roundtable at Parliament House with Dr Andrew Charlton MP, led by SIAA CEO Da...
13/08/2026

What a privilege to join a closed industry roundtable at Parliament House with Dr Andrew Charlton MP, led by SIAA CEO Dan Lloyd, discussing Australia’s new Statement on Space and what comes next. if you haven’t seen it- Google the statement now!

I was there to represent the new space industry- an SME with space heritage and big dreams about what’s possible when we use space to solve food and nutrition problems on Earth.

I ended up leading the conversation when no one wanted to speak first 😆. My crutches may have slowed down my entrance, but apparently not my mouth. 🙈🤣

Jokes aside, I was there to help the government see clear pathways to support the space industry and that it stretches far beyond tech and comms. Dr Charlton was so curious and supportive.

Ultimately it comes down to making it clear to government that when we solve impossible problems up there, we gain solutions down here. 🫶

SpaceDietitian

For those who love oysters, here’s a new perspective for you.For those who don’t love eating oysters (like me), this may...
30/06/2026

For those who love oysters, here’s a new perspective for you.

For those who don’t love eating oysters (like me), this may just reinforce why. haha!

They clean the water around them, concentrate nutrients, and contribute to ecosystem health.
Also slightly confronting when you think about it on a plate…

They are super nutrient-dense (hello, zinc *wink*, B12, selenium, iodine, omega-3 plus oyster peptides that we are just learning about now).

That’s why they’re being investigated as part of a bioregenerative life support system for space. jacob #

If you know me, you know that space will feed our future- and voila, another example of space-driven innovation happening right now. But space can also learn from the systems already cleaning, cycling, filtering and feeding life on Earth.

What do you think? Are bivalves delicious or water filters?

I’m still not convinced. I do enjoy oyster mushrooms though 🙈

foodinnovationforgood

10/06/2026

What if the secret to a sustainable, nutrient-dense future isn’t just on our plates—but in the air we breathe and the innovations of deep space?

I recently sat down with the Katie Rigg-Smith for the Future Health Podcast to discuss why it’s time to move beyond seeing food as just “fuel” and start seeing it for what it truly is: medicine, joy, and our greatest tool for a healthier world.
We talked about:
🌬️ Aeronutrients: how we might absorb nutrients through our respiratory airways.
🍄 Space Mushrooms: How sending oyster mushrooms to orbit is going to help us to solve nutrition scarcity on Earth. 🤖 Digital Twins: How space-age technology will create a “digital nutrition twin” to personalize your health in real-time.
👧 Why we need to stop the “diet culture” talk and help children find agency and joy in the kitchen.

As I shared during our chat:
“Food is the one thing we eat every day, multiple times a day, from the day we’re born to the day we die. I think it’s about time we prioritize it.”

And my ultimate mission?

“If we can change the way that children see food, we’re going to change the world.”
Ready to look at your next meal through a different lens? 🍎🚀

🔗 Click the link in my bio to watch/listen to the full interview!

Aeronutrients FutureHealthPodcast NutritionScience FoodIsCool

09/06/2026

One of my favourite pillars of lifestyle medicine is movement. Moving my body feels good- inside and out.

I’ve been doing Joy in Movement (J.I.M) for about 6 months now and love it.
It’s actually made me stronger (my squash buddies have noticed the increased speed of my hits 😆).

How good is the name? I’m loving the flexibility to get to a class as they run pretty much on the hour for most of the day!

Unfortunately the evidence on the benefits of infrared saunas are very limited, and not to the same level as the Finnish saunas. It is the most promising for blood pressure, heart failure-related markers, and chronic pain.

I’m quite enjoying it as the days are shorter and cooler!

Have you tried it?

Healthspan

Evidence: PMID: 40332494
19602651; 16088266

Huge thank you to  for inviting me to speak at the Citrus Congress in Adelaide this week. 🍊My talk was called “More to S...
05/03/2026

Huge thank you to  for inviting me to speak at the Citrus Congress in Adelaide this week. 🍊

My talk was called “More to See in Citrus: Health as a Market Advantage.”

The short version? We’re still using old science to talk about citrus today. Not surprising when all we hear about in the news, media and in policy are the macronutrients. Sugar..protein....

Citrus is often reduced to “vitamin C for immunity.” But modern nutrition science tells a much richer story.

A few take-home messages from the talk:

• Citrus is where nutrition science started – the first clinical nutrition trial was about curing scurvy with lemons & lemons AND their JUICES.
• Whole citrus (and 100% juice) are complex food systems, not just single nutrients or sugar molecules.
• Bioactives like flavonoids interact with the gut & the brain directly— the whole really is greater than the sum of its parts.
• Citrus can be quite high in micronutrients- 3 of the top 6 shortfall nutrients (folate, magnesium & fibre). Don’t underestimate whole food and 100% juice.
• Health outcomes for citrus are clear: gut, brain, immunity and heart.
• In a world debating ultra-processed foods and GLP-1 drugs changing eating patterns, nutrient-dense foods matter more than ever.
• And globally, citrus has powerful positioning opportunities in the market – from healthy ageing and cognition in Japan, to nutrient density in Southeast Asia, to whole-food functionality with real health outcomes in supplement-heavy markets like Korea.

Citrus doesn’t just taste good — it has a strong, evidence-based health story that the world needs to hear.

My daughter came along to the congress and got to watch mum in action on stage. Nothing like explaining FLAVonoids to citrus growers while your biggest critic is sitting in the audience, making sure you behave. 😄

Thanks again to the citrus industry for the warm welcome and for the great conversations.


What if the biggest untapped opportunity in the food system isn’t a new ingredient but something we’re throwing away?I’...
19/02/2026

What if the biggest untapped opportunity in the food system isn’t a new ingredient but something we’re throwing away?

I’ve been reading some interesting research from Brazilian scientists who are doing something brilliant:

Turning fish skin into biodegradable food packaging.

It’s transparent and flexible, mechanically strong, good at blocking UV light and better at slowing water vapour than many other gelatin films.

And it’s usually discarded…

It’s not perfect as there are issues with mositure still- but this is cool innovation to keep an eye on and the kind of thinking we need to create better food systems.

What I love about it, is that this is rooted in Brazilian aquaculture and Amazonian biodiversity.

The fish? It’s called Tabatinga. A hybrid Amazonina fish..that’s also a great source of collagen-rich raw material)

What do you think?

🐟 → 📦

BlueEconomy

If we want a healthier 2040, what needs to change now?I recently had the pleasure of joining the NSW Health Future Healt...
17/02/2026

If we want a healthier 2040, what needs to change now?

I recently had the pleasure of joining the NSW Health Future Health Podcast.
It’s part of the Future Workforce Unit at the Ministry of Health and it’s all about helping the health sector prepare for what’s next. 
And I was honoured to add my “future-thinking” flavour to the conversation.

We explored questions that sit at the intersection of science, food systems and human potential and discussed some of our work at and the nutrition program for the early years I co-developed with Sinead Storch called ._ (because, really- food SHOULD be cool..we’ve gotten too side tracked with the macronutrients and the “ultra-processed” era).

✨ How we are in an era of ‘invisible’ nutrition as we are forgetting the importance of the micronutrients (relevant as the Health Star Rating- or macronutrient and sodium rating, just got mandated in Australia).
✨ Aeronutrients and how it may serve as adjunct nutrition therapy
✨ 27 million hospital meals a year- what can we do with food?
✨ Childhood obesity and the food-first appraoch
✨ Nutrition misinformaiton in the TikTok era
✨ Space-grown mushrooms (of course!) and what can space teach us about the future of food and health
✨ What are the skills that I believe will be essential for our future workforce?
✨ From synthetic foods to space nutriiton- what mindset and skill shifts we will need to build a workforce that is adaptive, innovative and future-ready?

+++Plus my one big idea prediction for the future of nutrition.

🎙️ More to come when the episode goes live!

FutureFood

24/12/2025

🎄✨ A gentle reminder from your nutrition scientist.. 🤓
Health isn’t won or lost in one week of pavlova, cheese boards, or champagne.
So eat, laugh, celebrate, and enjoy your food, wherever you are and whatever eat!

Eat and be merry.
— Dr Flav


🚀 What’s the future of space food?I got to present on that topic at Sydney’s Festival of Science on Satruday and did a l...
06/10/2025

🚀 What’s the future of space food?

I got to present on that topic at Sydney’s Festival of Science on Satruday and did a live cross with the Today Show just before it! You can watch the interview via the link in bio.

What will we be eating on Mars?
There’ll be no Uber Eats. No Woolies click & collect. Just you, your crew… and maybe a 3D-printed mushroom steak or two. 🍄

Food decides whether humans thrive or fail in space.
From the first tube of beef liver paté in 1961 to freeze-dried food, the future of space food may include a range of plants and algae, lab-grown meat, mushrooms grown in orbit, and even vitamin mists.

Space is already shaping how we’ll eat on Earth. Because every bite that fuels an astronaut in the hazardous and confined space environment, brings us one step closer to nutritious, sustainable food systems here on planet Earth. 🌍

✨ Space will feed our future.

Interested in having me speak at your next event? Get in touch!

Can green tea affect your iron absorption?Yes- it technically can- both the flavonoids and the caffeine can inhibit iron...
11/09/2025

Can green tea affect your iron absorption?

Yes- it technically can- both the flavonoids and the caffeine can inhibit iron absorption.

But you can minimise the effect by not having it with your meals, especially if the meal is a source of plant-based iron. Top it off by adding some vitamin C to your iron-rich plant-based meal (a squeeze of lemon juice on the Dahl, fresh strawberries in your spinach salad, etc.).

Read the article via the link in my bio!

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